DirtyFLRestaurant Inspection Data

MAITLAND BREAKFAST CLUB

745 ORIENTA AVE STE 1061

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10709661

  • 14-11-5:Basic - Equipment in poor repair. -torn gasket in bottom cold drawer on cook line.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floors soiled with food debris under majority of shelves in kitchen and storage areas.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -severely dented can of diced green chilis.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee cracked raw shell eggs, then handled clean to go box without removing gloves and washing hands. Advised.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single serve butter 72° less than 4 hours. In kitchen in metal pan much taller than ice bath. Recommend low container completely surrounded/immersed in ice to keep product at 41° or below.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage links 116 less than 4 hours on bottom shelf of salamander. Tray above blocking heat. Recommend moving to top shelf to keep product at 135° or greater.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer blade guard soiled with food debris. Repeat Violation

Inspection Date: 11/14/2024

Inspection #: Visit ID: 10718574

  • 07-08-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food re-served to customers. -single serve butters returned to kitchen from customer table, placed on ice to be reused. Operator discarded. - From follow-up inspection 2024-11-06: Single serve butters removed from customer table 74 returned to ice to be reserved. **Time Extended** - From follow-up inspection 2024-11-13: **Time Extended** - From follow-up inspection 2024-11-14: **Time Extended**
  • 53B-11-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. -expiration dates appear to be changed for additional 3 year period. - From follow-up inspection 2024-11-06: **Time Extended** - From follow-up inspection 2024-11-13: **Time Extended** - From follow-up inspection 2024-11-14: **Time Extended**

Inspection Date: 11/13/2024

Inspection #: Visit ID: 10713765

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg (174F - Cold Holding); Ham, cut tomato, turkey, chorizo (50-52F - Cold Holding) in cook line reach in cooler. Open frequently during breakfast. Operator will ice product or move to a different cooler. -pork chops (47F - Cold Holding); ham (45F - Cold Holding); sausage links (46F - Cold Holding). Operator opened freezer door to lower temperature. - Warning - From follow-up inspection 2024-11-06: In cook line reach in cooler ham, pooled eggs, cut tomato 38-40. In walk in cooler ham 45, beans 45, ground beef 46, salsa 46 **Time Extended** - From follow-up inspection 2024-11-13: Reach in cooler cook line. Cut tomatoes 39F-46F cooling 30 minutes. Ham 39F-43F, turkey, 40F-43F . Chorizo 41F cold holding. Walk in cooler: cooked potatoes 44F-46F overnight per operator. Operator immediately discarded. Sausage at 44F. Ambient temperature of cooler is 44F-45F. Advised operator to call for repairs. Admin Complaint
  • 07-08-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food re-served to customers. -single serve butters returned to kitchen from customer table, placed on ice to be reused. Operator discarded. - From follow-up inspection 2024-11-06: Single serve butters removed from customer table 74 returned to ice to be reserved. **Time Extended** - From follow-up inspection 2024-11-13: **Time Extended**
  • 53B-11-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. -expiration dates appear to be changed for additional 3 year period. - From follow-up inspection 2024-11-06: **Time Extended** - From follow-up inspection 2024-11-13: **Time Extended**

Inspection Date: 11/6/2024

Inspection #: Visit ID: 10709120

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg (174F - Cold Holding); Ham, cut tomato, turkey, chorizo (50-52F - Cold Holding) in cook line reach in cooler. Open frequently during breakfast. Operator will ice product or move to a different cooler. -pork chops (47F - Cold Holding); ham (45F - Cold Holding); sausage links (46F - Cold Holding). Operator opened freezer door to lower temperature. - Warning - From follow-up inspection 2024-11-06: In cook line reach in cooler ham, pooled eggs, cut tomato 38-40. In walk in cooler ham 45, beans 45, ground beef 46, salsa 46 **Time Extended**
  • 07-08-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food re-served to customers. -single serve butters returned to kitchen from customer table, placed on ice to be reused. Operator discarded. - From follow-up inspection 2024-11-06: Single serve butters removed from customer table 74° returned to ice to be reserved. **Time Extended**
  • 53B-11-4:Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training appear to be falsified. -expiration dates appear to be changed for additional 3 year period. - From follow-up inspection 2024-11-06: **Time Extended**

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8781922

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -in containers on prep sink with no running water. Product returned to cooler. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -open box of raw sausage above fully cooked ham in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg (174F - Cold Holding); Ham, cut tomato, turkey, chorizo (50-52F - Cold Holding) in cook line reach in cooler. Open frequently during breakfast. Operator will ice product or move to a different cooler. -pork chops (47F - Cold Holding); ham (45F - Cold Holding); sausage links (46F - Cold Holding). Operator opened freezer door to lower temperature. - Warning
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. -single serve butters returned to kitchen from customer table, placed on ice to be reused. Operator discarded.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -line cook washed hands in 3 compartment sink. Advised. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blade guard soiled on slicer. -plastic deflector in ice machine.
  • 53B-11-4:Intermediate - Records/documents for required employee training appear to be falsified. -expiration dates appear to be changed for additional 3 year period.

Inspection Date: 4/19/2024

Inspection #: Visit ID: 8461054

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -debris build up on floor under dish machine.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in product in bulk sugar container. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg whites (46F - Cold Holding); diced ham, diced chicken (46F - Cold Holding); cut tomato (47F - Cold Holding) less than 4 hours. Cook line reach-in cooler during heavy breakfast period. Operator will monitor, adjust and ice product if necessary.

Inspection Date: 8/8/2023

Inspection #: Visit ID: 8460413

  • N/A:No Violations Were Observed

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8381065

  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -salsa dated 7/21 in walk-in cooler. Operator discarded. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -chlorine level <50ppm in dish machine. Operator set up sanitizer in 3 compartment sink until new container of sanitizer is delivered. **Corrective Action Taken** Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee cracked raw shell eggs, removed gloves and put on new gloves to work with food without washing hands. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee rung out towel in hand wash sink. Advised. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs on egg Benedict menu item does not disclose that item is served undercooked. Operator states new menus to be printed next month and will indicate by including a symbol that leads the customer to the consumer advisory. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -printed forms in English and Spanish, all employees on duty read and signed. All other employees will be directed to do the same on arrival. Corrected On-Site Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -diced turkey is cut, held in freezer then moved to reach-in cooler. Product requires some way to indicate when thawed to be sure refrigeration time does not exceed 7 days. Warning