Breakfast Club
Last inspected: Apr 3, 2026
50
Score
Across the available record, Breakfast Club has 17 inspections on file, the first dated 2022. The latest inspection on file is from Apr 3, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around 11 violations, down from roughly 17 violations earlier in the record.
Looking across the full record, “water with a temperature” is the recurring theme, flagged six times.
Compared to other Lake Mary restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
17
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - back of meat slicer **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
22-02-4
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. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink **Repeat Violation** **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket torn at lowboy cooler **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - storage area **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. - bag of onions on floor at walk in cooler **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - around hinges of walk in cooler **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - area around fan covers at walk in cover **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
23-03-4
50
Apr 2, 2026
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
16
Oct 24, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer - From follow-up inspection 2025-10-24: **Time Extended**
22-02-4
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. - raw shell eggs at cookline **Repeat Violation** - From follow-up inspection 2025-10-24: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - interior and at water well - From follow-up inspection 2025-10-24: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. - at warewash station - From follow-up inspection 2025-10-24: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk sugar - From follow-up inspection 2025-10-24: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in fan covers heavily soiled and around condenser unit and ceiling around condenser unit. - From follow-up inspection 2025-10-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-10-24: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink - From follow-up inspection 2025-10-24: **Time Extended**
36-27-5
61
Oct 21, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
33
Apr 25, 2025
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-25: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator - From follow-up inspection 2025-04-25: **Time Extended**
11-27-4
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. - waffle batter - eggs at cookline - From follow-up inspection 2025-04-25: **Time Extended**
03F-10-5
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 2025-04-25: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - water well and top of dish machine. - From follow-up inspection 2025-04-25: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cookline equipment - From follow-up inspection 2025-04-25: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - near walk in freezer - wall next to hand wash sink - From follow-up inspection 2025-04-25: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2025-04-25: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. - provided to operator - From follow-up inspection 2025-04-25: **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan cover, condenser unit, and ceiling above condenser unit soiled. - From follow-up inspection 2025-04-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - server station - From follow-up inspection 2025-04-25: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at dish station **Repeat Violation** - From follow-up inspection 2025-04-25: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish station - From follow-up inspection 2025-04-25: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink at cookline - From follow-up inspection 2025-04-25: **Time Extended**
29-11-4
39
Apr 24, 2025
Routine - Food
6 critical violations. 5 major violations. 15 minor violations.
View 26 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - opened container of raw Philly meat over opened container of raw pork chops at reach in cooler **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. - eggwash over bag of onions at walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked chicken **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked collard greens (46F - Cold Holding); - rehydrated hash browns at cookline(47F - Cold Holding) held overnight per cookline employee. - rehydrated hash browns at walk in cooler (52F - Cold Holding) held overnight per cookline employee. WALK IN COOLER: all items held overnight per chef - sauerkraut (46F - Cold Holding); - hot dog (50F - Cold Holding); - chili (50F - Cold Holding); - sausage (50F - Cold Holding); - mashed potato (48F - Cold Holding); - hollandaise (48F - Cold Holding); - shredded pork (47F - Cold Holding); - sautéed onions (47F - Cold Holding); - cooked chicken (45F - Cold Holding) **Warning**
03A-02-5
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. - milk. Employee states opened day prior.
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator
11-27-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. - 12 qt food container holding eggwash has crack and duct tape used to repair. Observed eggwash dripping onto bag of onions and closed container of cooked chicken. Employee replaced container and wiped and sanitized bag of onions and container of cooked chicken. **Corrected On-Site**
14-16-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - waffle batter - eggs at cookline
03F-10-5
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.
53B-14-5
Basic - Floor soiled/has accumulation of debris. - below cookline equipment
36-73-4
Basic - Hole in or other damage to wall. - near walk in freezer - wall next to hand wash sink
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No Heimlich maneuver/choking sign posted. - provided to operator
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan cover, condenser unit, and ceiling above condenser unit soiled.
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. - Togo box at cookline
25-06-4
Basic - Standing water in bottom of reach-in-cooler. - server station
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at dish station **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at dish station
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink at cookline
29-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on cutting board at prep station
40-06-5
Basic - Accumulation of debris inside warewashing machine. - water well and top of dish machine.
16-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
12
Nov 7, 2024
Routine - Food
5 major violations. 12 minor violations.
View 17 violations
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**
11-26-1
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**
03F-10-5
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**
53B-14-5
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**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-11-07: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-11-07: **Time Extended**
16-23-4
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**
23-24-4
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**
36-34-5
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**
36-03-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-11-07: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-11-07: **Time Extended**
24-08-4
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**
36-73-4
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**
36-24-5
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**
23-03-4
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**
29-49-6
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**
36-02-5
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**
36-27-5
33
Nov 6, 2024
Routine - Food
4 critical violations. 7 major violations. 15 minor violations.
View 26 violations
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-07-5
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
12A-12-4
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.
09-01-4
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**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at all hand wash sinks
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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
11-26-1
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
03F-10-5
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.
53B-14-5
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**
27-16-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle soiled
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling soiled in walk in cooler **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. - at entrance to kitchen
36-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. - employee drinking from an open cup at front counter
12B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. - floor soiled below flat top grill
36-73-4
Basic - Food stored on floor. - case of eggs on floor in walk in cooler
08B-38-4
Basic - Hole in or other damage to wall. - around metal pipe at cookline - at hinges of walk in cooler
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
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
23-03-4
Basic - Standing water in bottom of reach-in-cooler. - cooler at server station
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at ware wash station
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine
36-27-5
13
Mar 29, 2024
Routine - Food
No violations found.
100
Feb 29, 2024
Complaint Full
4 major violations. 5 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line - From follow-up inspection 2024-02-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on menu. Facility is on a warning from previous inspection - From follow-up inspection 2024-02-29: Facility is on a warning from previous inspection **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at cooks line not labeled - From follow-up inspection 2024-02-29: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink across from cooks line,the hot water does not turn on - From follow-up inspection 2024-02-29: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler ceiling - From follow-up inspection 2024-02-29: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At walk in cooler floor by the fan - From follow-up inspection 2024-02-29: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at expedite station next to toasters - From follow-up inspection 2024-02-29: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at prep area has no hand washing sign - From follow-up inspection 2024-02-29: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by prep area across from cooks line - From follow-up inspection 2024-02-29: **Time Extended**
14-33-4
52
Feb 28, 2024
Complaint Full
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee sip out of a straw at cooks line and put drink down to fill order
12A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at chemical storage by exit door at back of kitchen One flying insect at dry storage area One flying insect at mop sink
35A-02-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop soiled dishes at bus tub and put gloves to start a task. Educated server on washing hands after dropping soiled dishes
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on menu. Facility is on a warning from previous inspection
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at wait station,cooks line and at prep area have no paper towel **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at cooks line not labeled
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink across from cooks line,the hot water does not turn on
27-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler ceiling
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table next to clean dishes and food that was being prepped
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee sip out of a straw at cooks line and put drink down to fill order
12B-02-4
Basic - Floor area(s) covered with standing water. At walk in cooler floor by the fan
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at expedite station next to toasters
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at prep area has no hand washing sign
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by prep area across from cooks line
14-33-4
27
Jan 29, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier for Irish Benedict and Classic Benedict which come with poached eggs on menu **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar and powdered sugar not labeled at prep area - From follow-up inspection 2024-01-29: **Time Extended**
02D-01-5
78
Jan 19, 2024
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hollandaise sauce in hot well at cooks line temping at 129F. Operator heated sauce **Corrective Action Taken**
03B-15-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four flying insects in dry storage area at back of kitchen next to dish wash area **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier for Irish Benedict and Classic Benedict which come with poached eggs on menu **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle no label at wait staff station **Corrected On-Site**
41-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
05-09-4
Basic - Food not stored at least 6 inches off of the floor. Case of raw bacon stored on floor at walk in freeer
08B-47-4
Basic - Bowl or other container with no handle used to dispense food. Bowl and styrofoam cup in sugar container **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler **Warning**
36-34-5
Basic - Floor area(s) covered with standing water. Walk in cooler
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line Side of flat top grill **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at prep area across from cooks line **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at prep area across from cooks line
29-49-6
Basic - Stored food not covered. Mashed potatoes, cut vegetables not covered at walk in cooler
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout cooks line **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and powdered sugar not labeled at prep area
02D-01-5
32
Sep 25, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - - From initial inspection : 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. Employee training is unavailable person in charge stated that the employee carry their cards. Cook did not have card . A 60 day call back will be needed to review all employees food handling certificates, certifications need to be made available for all employees at the time of reinspection **Warning** - From follow-up inspection 2023-09-25: One employee presented their card, another employee located the blank forms . The person in charge was unable to locate food handler certificates **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at the service station **Warning** - From follow-up inspection 2023-09-25: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep area HWS HWS at the wait station **Warning** - From follow-up inspection 2023-09-25: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Soda cups at the server station **Warning** - From follow-up inspection 2023-09-25: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Make cooler is down in the prep area Low boy freezer down Sm make cooler in the service area is down **Warning** - From follow-up inspection 2023-09-25: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At the kitchen hand sink **Warning** - From follow-up inspection 2023-09-25: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the ice bin -hoods filters soiled -exterior of the flat top -blue packing film Burt on range should be removed **Warning** - From follow-up inspection 2023-09-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. CRC cooler shelves rusted and interior bottom soiled **Warning** - From follow-up inspection 2023-09-25: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning** - From follow-up inspection 2023-09-25: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the dish area a black moldlike substance is present on the wall **Warning** - From follow-up inspection 2023-09-25: **Time Extended**
36-27-5
52
Jul 27, 2023
Routine - Food
6 major violations. 9 minor violations.
View 15 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty **Warning**
22-02-4
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. Employee training is unavailable person in charge stated that the employee carry their cards. Cook did not have card . A 60 day call back will be needed to review all employees food handling certificates, certifications need to be made available for all employees at the time of reinspection **Warning**
53B-01-5
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**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at the service station **Warning**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep area HWS HWS at the wait station **Warning**
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. In the storage area **Warning**
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Soda cups at the server station **Warning**
24-08-4
Basic - Equipment in poor repair. Make cooler is down in the prep area Low boy freezer down Sm make cooler in the service area is down **Warning**
14-11-5
Basic - Food stored on floor. In the freezer - employee corrected **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At the kitchen hand sink **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the ice bin -hoods filters soiled -exterior of the flat top -blue packing film Burt on range should be removed **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. CRC cooler shelves rusted and interior bottom soiled **Warning**
22-16-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Warning**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the dish area a black moldlike substance is present on the wall **Warning**
36-27-5
35
Nov 2, 2022
Complaint Full
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Employee washed hands in a sink with no hot water **Warning** - From follow-up inspection 2022-10-24: Sinks not repaired **Time Extended** - From follow-up inspection 2022-11-02: **Time Extended**
12A-08-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available 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 2022-10-24: **Time Extended** - From follow-up inspection 2022-11-02: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - sink at the kitchen main no hot water -hand sink at the side station **Warning** - From follow-up inspection 2022-10-24: **Time Extended** - From follow-up inspection 2022-11-02: No hot water **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Main make cooler not cooling -gasket to the CRC cooler is ripped **Warning** - From follow-up inspection 2022-10-24: Make cooler 60interior **Time Extended** - From follow-up inspection 2022-11-02: Gaskets are recipes **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under the equipment (grill) tiles are missing **Warning** - From follow-up inspection 2022-10-24: **Time Extended** - From follow-up inspection 2022-11-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -CRC cooler **Warning** - From follow-up inspection 2022-10-24: shelves rusted **Time Extended** - From follow-up inspection 2022-11-02: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Old grill and oven on the back porch **Warning** - From follow-up inspection 2022-10-24: **Time Extended** - From follow-up inspection 2022-11-02: **Time Extended**
33-31-5
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in the ware-wash area seal has worn off **Warning** - From follow-up inspection 2022-10-24: **Time Extended** - From follow-up inspection 2022-11-02: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bin on the ice machine has a mold like substance present on the stainless steel divider **Warning** - From follow-up inspection 2022-10-24: **Time Extended** - From follow-up inspection 2022-11-02: **Time Extended**
22-20-5
52
Oct 7, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Frequently Asked Questions
When was Breakfast Club last inspected?
The most recent health inspection at Breakfast Club on file is from Apr 3, 2026. The public record contains 17 inspections in total.
What is the most common violation at Breakfast Club?
Across the inspection record, “water with a temperature” has been cited six times, more than any other issue at Breakfast Club.
How does Breakfast Club compare to other restaurants in Lake Mary?
Breakfast Club most recently scored 50 out of 100, which is lower than the Lake Mary average of 79.
Has Breakfast Club's inspection record improved over time?
Yes. Recent inspections at Breakfast Club have averaged around 11 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at Breakfast Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Breakfast Club inspected?
Based on the inspection history on file, Breakfast Club is inspected around five times per year on average.
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