Aj's Breakfast Club
Last inspected: Feb 20, 2026
61
Score
The health department has logged 11 inspections at Aj's Breakfast Club, the earliest from 2022. Aj's Breakfast Club was last inspected on Feb 20, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around seven violations to closer to three violations per visit over the last few inspections.
“Ceiling not smooth” comes up most often, recorded 10 times in the inspection record.
Aj's Breakfast Club's latest score of 61 falls below the Seminole average of 71. Nothing in the record is alarming, but there's room to improve.
11
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26, owner renewed during inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over uncovered cooked pork in cooler, eggs removed **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle over triple sink
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled in rear kitchen Interior of air conditioning vents soiled over front counter
23-03-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
61
Sep 25, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salami (51F - Cold Holding) **Repeat Violation**
03A-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Uncovered drink in glass cooler, removed **Corrected On-Site**
12B-13-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over kitchen and front counter **Repeat Violation**
36-37-5
78
Apr 7, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - beef (51F - Cold Holding); pork (49F - Cold Holding), held less than 4 hours, moved to bottom of cooler **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-07: Beef 41F, pork 50F **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over front counter **Repeat Violation** **Warning** - From follow-up inspection 2025-04-07: **Time Extended**
36-37-5
82
Jan 21, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli cooler - beef (51F - Cold Holding); pork (49F - Cold Holding), held less than 4 hours, moved to bottom of cooler **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only employee hired over 60 days with no proof of training **Warning**
53B-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over front counter **Repeat Violation** **Warning**
36-37-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Food stored on floor. Rice bin on floor under slicer, operator relocated **Corrected On-Site** **Warning**
08B-38-4
Basic - Uncleanable knife block in use to store knives. Knives in wood block next to microwave **Warning**
14-55-4
Basic - Utensils in poor condition. Broken handle on ice scoop in ice machine **Warning**
14-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, staff remade 100ppm **Corrected On-Site** **Warning**
21-07-4
58
Jul 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Jul 1, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (64F - Cold Holding); flan (71F - Cold Holding); chicken (61F - Cold Holding), stored in cooler with ambient temperature 60F. Shell eggs (48F - Cold Holding); raw chicken (49F - Cold Holding), held less than 4hours **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ground beef (64F - Cold Holding); flan (71F - Cold Holding); chicken (61F - Cold Holding), stored in cooler with ambient temperature 60F. **Warning**
01B-02-5
High Priority - Raw animal food stored in same container as ready-to-eat food. Packaged of sliced cheese in same pan as shell eggs in cooler **Warning**
08A-08-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then proceeded to handle deli ham without changing gloves or washing hands, discussed proper procedures with staff **Warning**
12A-27-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Orange juice in glass cooler opened 6/28, date added. Multiple opened deli meats and cheeses in cooler not dated **Corrective Action Taken** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs and pork in cooler not dated **Warning**
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over rear kitchen and front counter **Repeat Violation** **Warning**
36-37-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at front counter with ambient thermometer showing 60F **Warning**
14-74-7
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep line **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage next to flat top, removed **Corrected On-Site** **Warning**
12B-07-4
32
Feb 29, 2024
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2024-01-30: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in room where stove is located. **Warning** - From follow-up inspection 2024-01-30: **Time Extended** - From follow-up inspection 2024-02-29: **Time Extended**
36-32-5
90
Jan 30, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
50-08-7
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office removed and gas stove, reach-in cooler, and two storage racks added. On cook line fat-fryers, food warmer, two reach-in coolers, espresso machine, ice machine, steam table, sandwich press, flat-top grill added to cook line. **Warning** - From follow-up inspection 2024-01-30: Per plan review, remodel application received on 1/23/24, has not yet been approved **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in room where stove is located. **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in room where oven is located. **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning** - From follow-up inspection 2024-01-30: **Time Extended**
16-04-4
61
Nov 28, 2023
Food-Licensing Inspection
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Office removed and gas stove, reach-in cooler, and two storage racks added. On cook line fat-fryers, food warmer, two reach-in coolers, espresso machine, ice machine, steam table, sandwich press, flat-top grill added to cook line. **Warning**
51-16-7
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went and bought chlorine sanitizer. **Corrected On-Site** **Warning**
22-38-5
Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment. Operator agrees to only use pans that will fit into sink until plan review is complete. **Warning**
16-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemicals on top of reach-in cooler next to stove not labeled. **Warning**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets on reach-in cooler doors located next to stove soiled with food debris. **Warning**
23-24-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning**
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair in room where stove is located. **Warning**
36-32-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in room where oven is located. **Warning**
38-07-4
Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. **Warning**
16-04-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Wall in kitchen area is bare wood. Not smooth, easily cleanable. **Warning**
36-30-4
37
Apr 11, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display case-chicken empanadas (124F - Hot Holding), discussed adding to time as a public health control
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic spread (45F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes in hand sink behind counter, moved during inspection **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and rice pudding in glass reach in cooler prepared on 4/7/23, date added **Corrected On-Site**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. At reach in coolers **Repeat Violation**
14-09-4
Basic - No Heimlich maneuver/choking sign posted. Provided via e-mail during inspection
51-13-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Porous acoustic ceiling tiles above rear prep area and service counter **Repeat Violation**
36-37-5
47
Dec 15, 2022
Routine - Food
2 critical violations. 10 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -at backdoor **Repeat Violation**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked potato(53F - Cold Holding); cooked pork (52F - Cold Holding) Operator stated that the cooler was accidentally plugged out Items were not held out of temp for more than 4 hours
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in standing water 70 degrees Fahrenheit at coffee machine
10-07-4
Basic - Hole in or other damage to ceiling above reach in freezer chest **Repeat Violation**
36-24-5
Basic - Equipment in poor repair. -reach in cooler next to fryer in kitchen area **Repeat Violation**
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone above rice cooker in kitchen area **Repeat Violation**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. -at prep station in kitchen area **Repeat Violation**
14-09-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Working containers of food removed from original container not identified by common name. -squeeze bottles at flat top grill **Repeat Violation**
02D-01-5
Basic - Ripped/worn tin foil used as shelf cover. -at sandwich press
14-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets at prep station has accumulation of food residue
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach in cooler next to fryers **Repeat Violation**
05-09-4
45
Frequently Asked Questions
When was Aj's Breakfast Club last inspected?
The most recent health inspection at Aj's Breakfast Club on file is from Feb 20, 2026. The public record contains 11 inspections in total.
What is the most common violation at Aj's Breakfast Club?
Across the inspection record, “ceiling not smooth” has been cited 10 times, more than any other issue at Aj's Breakfast Club.
How does Aj's Breakfast Club compare to other restaurants in Seminole?
Aj's Breakfast Club most recently scored 61 out of 100, which is lower than the Seminole average of 71.
Has Aj's Breakfast Club's inspection record improved over time?
Yes. Recent inspections at Aj's Breakfast Club have averaged around three violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Aj's Breakfast Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Aj's Breakfast Club inspected?
Based on the inspection history on file, Aj's Breakfast Club is inspected around three times per year on average.
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