DirtyFLRestaurant Inspection Data

BREAKFAST CLUB OF OCOEE

BREAKFAST CLUB OF OCOEE has 7 health inspections on file for its OCOEE location, with an overall rating of 1.8/5. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 7 reports on file

267 West Road
Florida, 34761
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 13594313

Met Inspection Standards

1 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Employee removed cup in bulk container of flour in prep area. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Employee secured tank In ware wash area. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee removed jackets from shelf over bulk container of flour. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Employee removed boxes of oil off floor in kitchen by entrance. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Around pipes in walk in freezer. Employee removed ice during inspection. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Employee labeled bulk container of flour in prep area. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with black mold like substance in prep area.

12/11/2025· 3mo ago

Visit ID: 10928910

Met Inspection Standards

4 high, 3 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table. Operator removed Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -cracked Tile in kitchen by dishwasher
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -container of Sugar, and bag in a box soda on floor at front counter
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed greens over multiple ready to eat items in walk in cooler
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -Raw pork over unwashed onions in walk in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell Eggs over multiple ready eat items in walk in cooler
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork and ground beef in walk in cooler. Operator moved Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beaf hash (56F - Cold Holding) in prep cooler. Less than 4hrs per operator. Operator moved to cooler for temperature recovery **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Server dumped pot of water in hand sink
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Missing completion dates on some as well as DOB

3/18/2025· 11mo ago

Visit ID: 8876163

Met Inspection Standards

1 high, 2 int, 10 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Torn tile on wall above flattop
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator immediately removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phon, keys above prep table. Operator immediately removed Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing bracelets. Immediately removed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxed oil on floor
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator immediately removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In small prep cooler on cook line
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. behind cooking equipment
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked biscuits, potatoes, sausage gravy in walk in cooler. Operator immediately removed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at wait station
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter. Operator immediately refilled Corrected On-Site

9/3/2024· 1y 6mo ago

Visit ID: 8875423

Met Inspection Standards

1 int, 5 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line - From follow-up inspection 2024-09-03: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of make table. Manager removed. Corrected On-Site - From follow-up inspection 2024-09-03: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on both walk in freezer and cooler. - From follow-up inspection 2024-09-03: **Time Extended**
  • 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in home fries. Manager stood up scoop. Corrected On-Site - From follow-up inspection 2024-09-03: **Time Extended**
  • 14-36-5:Basic - - From initial inspection : Basic - Interior of walk-in freezer door in disrepair/has exposed insulation. - From follow-up inspection 2024-09-03: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked A/C unit. Employee moved unit. Corrected On-Site - From follow-up inspection 2024-09-03: **Time Extended**

8/29/2024· 1y 6mo ago

Visit ID: 8791736

Follow-up Inspection Required

2 high, 3 int, 8 basic

  • 36-36-4:Basic - Ceiling tile missing. In kitchen area
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of make table. Manager removed. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on both walk in freezer and cooler.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in home fries. Manager stood up scoop. Corrected On-Site
  • 14-36-5:Basic - Interior of walk-in freezer door in disrepair/has exposed insulation.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler. Make table thermometer is broken and food is out of temp.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed at time of inspection. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. grits (137F - Hot Holding); sausage (137F - Hot Holding); sausage gravy (147F - Hot Holding) in prep table less than 4 hours Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked A/C unit. Employee moved unit. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. Warning

3/1/2024· 2y ago

Visit ID: 8440834

Met Inspection Standards

2 high, 1 int

  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 50f
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (50F - Cold Holding); pan cake batter (50F - Cold Holding). On counter less than 4 hours. Provided time control and implemented. **Corrective Action Taken**
  • 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. Employees signed form. Corrected On-Site

7/10/2023· 2y 8mo ago

Visit ID: 8379836

Met Inspection Standards

1 high, 2 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cups in sugar on front line.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-05-4:Basic - Single-service articles improperly stored. Flatware on floor at front counter.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Small reach in cooler on cook line.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm. Retested at 50 ppm.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine kit needed.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on cook line.