THE BREAKFAST COMPANY 2
4832 South Tamiami Trail
Sarasota, Florida, 34231
Granada
Sarasota County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/22/2025
High Priority
5
Intermediate
1
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drinking cups wet nesting at the server expo line.
- 10-18-5:Basic - In-use utensils stored in sanitizer between uses near the toaster and near the grill.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked bacon in the reach in cooler on the cook line. The operator properly stored the cooked bacon. Corrected On-Site Repeat Violation Admin Complaint
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 1/14 in the walk in cooler. The operator discarded the cooked pork. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pork date marked 1/14 in the walk in cooler. The operator discarded the cooked pork. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the cheese had been held for approximately 2 hours. The operator emptied half of the contents and stored in the walk in cooler. Observed chicken soup (47F - Cold Holding) in the single-door reach in cooler near the walk in. The operator stored the soup in the walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed pancake mix and butter held at time as public health control with no time marking. The operator stated the potentially hazardous foods have been held for approximately 2 hours. Repeat Violation Admin Complaint
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Repeat Violation
Food safety inspection conducted on 1/22/2025 revealed 8 total violations (5 high priority, 1 intermediate, 2 basic).
Inspection on 9/6/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 88F standing water on the cook line. Repeat Violation - From follow-up inspection 2024-09-06: Observed in-use utensils in 121F standing water. **Time Extended**
- 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-09-06: **Time Extended**
- 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed phot copied FRLA employee food handler certificates. - From follow-up inspection 2024-09-06: **Time Extended**
Food safety inspection conducted on 9/6/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 9/5/2024
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation table in the kitchen. The employee properly stored the cell phone. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch in the kitchen. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 88F standing water on the cook line. Repeat Violation
- 33-11-4:Basic - Missing drain plug at dumpster.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees behind the front counter.
- 35B-03-4:Basic - Rear exit not protected with self-closing doors.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in front of the mop sink. The operator properly stored the wet mop. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked gyro meat in the walk in cooler. Observed raw shell eggs stored over cinnamon rolls in the stand-up reach in cooler in the kitchen. The operator properly stored the raw shell eggs. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the bottom portion of the reach in cooler. Observed cut melon (48F - Cold Holding); sliced cheese (57F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the service window. The operator emptied half of the contents and stored in the bottom portion of the reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed butter, french toast mix, waffle mix, and pancake mix held at time for public health control with no time marking. The operator placed the correct time marks on the potentially hazardous foods. Corrected On-Site Repeat Violation Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked spanakopita (104F - Hot Holding); cooked chicken (88F - Hot Holding) on the cook line. The operator stated the potentially hazardous food have been held for approximately 2 hours. The operator placed the items in the walk in cooler. Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink at the entrance to the kitchen. The operator provided paper towels for the hand sink. Corrected On-Site
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed phot copied FRLA employee food handler certificates.
Food safety inspection conducted on 9/5/2024 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 3/12/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 89F standing water in the cook line. Repeat Violation - From follow-up inspection 2024-03-12: **Time Extended**
Food safety inspection conducted on 3/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 3/8/2024
High Priority
4
Intermediate
0
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for sugar in the dry storage area. The operator removed the container form the sugar. 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. Observed a cell phone stored on a food preparation surface on the expo line. The operator properly stored the cell phone. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets and watches. The operator had the employees remove the jewelry. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 89F standing water in the cook line. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (86F - Cold Holding) in the walk in cooler. The lettuce was soaking in hot water. The operator discarded the lettuce. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (86F - Cold Holding); raw chicken (46F - Cold Holding); cut tomatoes (47F - Cold Holding); coleslaw (48F - Cold Holding); cooked gyro meat (48F - Cold Holding); sour cream (46F - Cold Holding); shredded cheese (45F - Cold Holding) in the walk in cooler. The operator stated a delivery had come in and the door had been propped open for an extended amount of time. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed waffle mix (46F - Cold Holding); raw shell eggs ambient (48F - Cold Holding); pancake mix (54F - Cold Holding); french toast mix (49F - Cold Holding); cracked raw eggs (54F - Cold Holding) on time for public health control with no time marks. The operator stated the above foods have been held for approximately 2 hours. The operator placed time marks on the items. Corrected On-Site Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (116F - Hot Holding); sausage gravy (111F - Hot Holding); cooked pork (120F - Hot Holding) at the steam table on the front line. The operator stated the above foods have been held for approximately 2 hours. The operator reheated the cooked chicken (169F - Hot Holding); sausage gravy (170F - Hot Holding); cooked pork (170F - Hot Holding) Corrected On-Site Warning
Food safety inspection conducted on 3/8/2024 revealed 8 total violations (4 high priority, 0 intermediate, 4 basic).
Inspection on 8/15/2023
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. The employee placed a straw in the beverage container. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch on the cook line. The employee removed the watch. Corrected On-Site
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on a soiled surface on top of the ice machine. The operator removed the ice scoop for proper sanitization. **Corrective Action Taken**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon used to scoop yogurt stored in standing water at 102F. The operator removed the spoon for proper sanitization. **Corrective Action Taken**
- 33-16-4:Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth quaternary solution at 0ppm on the cook line. The operator discarded the solution and refilled the bucket to 200ppm. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken date marked 8/3. Observed cooked pork date marked 7/31 and 8/2. Observed coleslaw date marked 8/7. Observed lime cream sauce date marked 8/3. The operator discarded the above food products. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink at the wait station. The operator provided paper towels for the handwashing sink. Corrected On-Site
Food safety inspection conducted on 8/15/2023 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).