BREAKFAST CLUB
3575 West Lake Mary Boulevard
Florida, 32746
Seminole County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
Intermediate
Basic
Total
Disposition: Warning Issued
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.
Inspection on 11/7/2024
High Priority
0
Intermediate
5
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-11-07: **Time Extended**
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle soiled - From follow-up inspection 2024-11-07: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling soiled in walk in cooler **Repeat Violation** - From follow-up inspection 2024-11-07: **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - at entrance to kitchen - From follow-up inspection 2024-11-07: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-11-07: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-11-07: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - floor soiled below flat top grill - From follow-up inspection 2024-11-07: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. - around metal pipe at cookline - at hinges of walk in cooler - From follow-up inspection 2024-11-07: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler fan cover soiled - top of ice machine. Employee cleaned top of machine - From follow-up inspection 2024-11-07: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - cooler at server station - From follow-up inspection 2024-11-07: **Time Extended**
- 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at ware wash station - From follow-up inspection 2024-11-07: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine - From follow-up inspection 2024-11-07: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at all hand wash sinks - From follow-up inspection 2024-11-07: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-11-07: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. - provided blank form to operator - From follow-up inspection 2024-11-07: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pancake batter. Provided blank form to operate - From follow-up inspection 2024-11-07: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-11-07: **Time Extended**
Food safety inspection conducted on 11/7/2024 revealed 17 total violations (0 high priority, 5 intermediate, 12 basic).
Inspection on 11/6/2024
High Priority
4
Intermediate
7
Basic
15
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle soiled
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling soiled in walk in cooler **Repeat Violation**
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - at entrance to kitchen
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. - employee drinking from an open cup at front counter
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - floor soiled below flat top grill
- 08B-38-4:Basic - Food stored on floor. - case of eggs on floor in walk in cooler
- 36-24-5:Basic - Hole in or other damage to wall. - around metal pipe at cookline - at hinges of walk in cooler
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler fan cover soiled - top of ice machine. Employee cleaned top of machine
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - cooler at server station
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at ware wash station
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee cracked eggs, grabbed clean plates, then put on gloves, no hand wash. - server dropped off dirty dishes to dish station, then put gloves on to handle toast, no hand wash.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - employee cracked eggs, then handled clean plate, no hand wash
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - multiple employees handling toast with bare hands after coming out of toaster.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - tomato (52F - Cold Holding); - French toast mix (53F - Cold Holding); - ham (62F - Cold Holding); - raw burger (55F - Cold Holding); - cooked chicken (55F - Cold Holding) **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at all hand wash sinks
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. - provided blank form to operator
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pancake batter. Provided blank form to operate
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - water turned off at hand wash sink in kitchen **Warning**
Food safety inspection conducted on 11/6/2024 revealed 26 total violations (4 high priority, 7 intermediate, 15 basic).