Breakfast Club of Casselberry
Last inspected: Feb 2, 2026
29
Score
Going back to 2022, Breakfast Club of Casselberry has 11 inspections in the public record. The most recent visit was on Feb 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 14 violations per visit lately, up from roughly 10 violations before.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up six times.
By comparison, the average Casselberry facility scores 66, putting Breakfast Club of Casselberry on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
29
Aug 28, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
27
Feb 10, 2025
Routine - Food
4 critical violations. 5 major violations. 10 minor violations.
View 19 violations
High Priority - Toxic substance/chemical improperly stored. -hand soap stored with clean utensils next to hand wash sink in kitchen -chemicals stored under prep table along side cooking equipment and utensils
41-10-4
High Priority - Sewage/wastewater backing up through floor drains. -wastewater backup from floor drain when hand wash sink is in use, employees tracking wastewater throughout establishment -wastewater has food debris **Admin Complaint**
28-26-5
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -turkey (46F - Cold Holding); ham (45F - Cold Holding); cut lettuce (50F - Cold Holding); cut tomatoes (50F - Cold Holding); pooled egg (44F - Cold Holding); diced tomatoes (50F - Cold Holding); pooled egg (51F); shredded cheese (50F - Cold Holding); raw fish (44F - Cold Holding) -reach in cooler unit was unplugged, operator plugged unit back in **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -Person in charge put only handwashing sink in kitchen sink out of service -second hand wash sink at front counter outside of kitchen
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blade of can opener rusted and pitted -cutting board on flip top cooler stained
22-02-4
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 operator with blank reporting agreement copy
11-26-1
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. -Alena -Nika
53B-13-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Hand wash sink at front counter after 1 minuet does not reach temps higher than 76F
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. -food debris on exterior top of dish machine
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. -small cutting boards on prep table
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag hanging on dry storage rack next to walk in cooler -employee phone and speaker on plate rack above flip top reach in cooler
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -2 knives have handles broken on prep table mag strip
14-10-4
Basic - Floor area(s) covered with standing water. -standing water on floor in kitchen
36-22-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -flip top reach in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -microwave timer knob soiled with accumulation of food debris -hood filters soiled with accumulation of grease -storage shelf under expo shelf lining burned, exposing wood underneath
23-03-4
Basic - Unclean building components, attachments or fixtures. -ceiling/wall attached hood soiled with accumulation of grease
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet leaking
29-11-4
20
Jul 18, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
86
Jul 17, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs 45F, chopped sausage 50F, diced ham 50F, and diced tomatoes 45-47F per operator less than 2,5 hours stored in the top of reach-in cooler, operator placed on ice -pancake batter 67F, per employee stored on shelf above reach-in cooler less than 20 minutes, employee relocated to lower portion of reach-in cooler **Corrective Action Taken** **Warning** - From follow-up inspection 2024-07-17: -chopped sausage 50F, diced ham 52F, diced tomatoes 51F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of toaster station reach-in cooler soiled, employee cleaned -inside of microwave soiled -inside of ice machine has a light accumulation of pink, mold-like substance -white cutting board on top of reach-in cooler stained **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -top of lid on reach in cooler, layers separating **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floors underneath equipment throughout the kitchen have an accumulation of grease and food debris -significant accumulation of grease behind cooking equipment **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -small white chest freezer -ice buildup on equipment in walk-in freezer **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of fryer has a significant accumulation of grease -shelves underneath hot holding units have a significant amount of grease and food debris -shelf underneath table at end of dishwasher is soiled -outside of microwave soiled -walk-in cooler fan cover soiled **Warning** - From follow-up inspection 2024-07-17: **Time Extended**
23-03-4
64
Jul 15, 2024
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
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. -employee cutting lettuce and onions for side salad touched foods with his bare hands, inspector educated employee, employee discarded salad **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs 45F, chopped sausage 50F, diced ham 50F, and diced tomatoes 45-47F per operator less than 2,5 hours stored in the top of reach-in cooler, operator placed on ice -pancake batter 67F, per employee stored on shelf above reach-in cooler less than 20 minutes, employee relocated to lower portion of reach-in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeding 200ppm in sanitizer bucket in front service area, employee added water, retested 50ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of toaster station reach-in cooler soiled, employee cleaned -inside of microwave soiled -inside of ice machine has a light accumulation of pink, mold-like substance -white cutting board on top of reach-in cooler stained **Corrected On-Site** **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at warewashing machine or wiping cloths. -CHLORINE, operator received during inspection **Corrected On-Site** **Warning**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -brown gravy, operator dated **Corrected On-Site** **Warning**
02C-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. -bagged corn, operator dated **Corrected On-Site** **Warning**
02C-03-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Dead roaches on premises. -8 dead roaches on floor behind ice machine -1 dead roach on floor behind dish drying rack Operator cleaned up and discarded **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while cooking, employee removed **Corrected On-Site** **Warning**
13-07-4
Basic - Equipment in poor repair. -top of lid on reach in cooler, layers separating **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. -floors underneath equipment throughout the kitchen have an accumulation of grease and food debris -significant accumulation of grease behind cooking equipment **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -small white chest freezer -ice buildup on equipment in walk-in freezer **Warning**
14-69-4
Basic - No Heimlich maneuver/choking sign posted. -provided choking poster **Warning**
51-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler drawers -stainless steel reach-in cooler in front service area **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of fryer has a significant accumulation of grease -shelves underneath hot holding units have a significant amount of grease and food debris -shelf underneath table at end of dishwasher is soiled -outside of microwave soiled -walk-in cooler fan cover soiled **Warning**
23-03-4
Basic - Old food stuck to clean dishware/utensils. -knives on magnets, operator cleaned **Corrected On-Site** **Warning**
16-48-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -hand tools stored on shelf above hot holding unit, operator removed **Corrected On-Site** **Warning**
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on prep table in front of hot holding unit, employee relocated to sanitizer bucket **Warning**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -multiple employee beverages stored on prep tables, employee relocated **Corrected On-Site** **Warning**
12B-07-4
22
Oct 16, 2023
Food-Licensing Inspection
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. - on floor below cookline cooler. Operator killed and cleaned. **Corrected On-Site**
35A-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Accumulation of debris on dish racks
16-15-4
Basic - Dead roaches on premises. - 2 on floor next to mop sink. Operator cleaned. **Corrected On-Site**
35A-03-4
Basic - Equipment in poor repair. - gasket at cook line cooler
14-11-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. - men's restroom
31B-04-4
64
Sep 13, 2023
Complaint Partial
No violations found.
100
Aug 9, 2023
Complaint Full
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 30+ on wall under triple sink - 5 on wall next to hand sink in kitchen - 6 on wall next to dish machine - 20+ on floor and shelves in non-food storage area - 10 on wall below prep counters in kitchen - 6 on wall in mop sink area - 10 on wall next to soda machine in front counter **Admin Complaint** - From follow-up inspection 2023-08-09: - 3 on wall under triple sink - 1 on wall next to hand sink in kitchen - none present on wall next to dish machine - 6 on floor and shelves in non-food storage area - 2 on wall below prep counters in kitchen - 2 on wall in mop sink area - 2 on wall next to soda machine in front counter **Time Extended** - From follow-up inspection 2023-08-09: - 4 on floor and shelves in non-food storage area - 2 on wall next to soda machine in front counter - 2 on wall in dining room - 2 on shelves in dry storage room **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Black refrigerator - Cream cheese 60f less 4 hours Cookline: -sausage held overnight 49f -shredded cheese held overnight 54f - pooled eggs cooling 1 hour 44f - diced ham prepped 4 hours 46f - sliced turkey 46f - sliced ham 52f - sausage 53f 1 hour Walk in cooler: - cooked whole potato held overnight 44f-45f - cooked potato 45f - pooled eggs 45f - mash potato 44f - cut potato 44f **Repeat Violation** **Warning** - From follow-up inspection 2023-08-09: Black refrigerator - Cream cheese removed from this fridge Cookline: -sausage 43f -shredded cheese 38f - pooled eggs 43 - diced ham 43 - tomato 42f Walk in cooler: - cooked potato 45f - pooled eggs 43 - mash potato 44f - gravy 44f **Time Extended** - From follow-up inspection 2023-08-09: Cookline: -sausage 46f -shredded cheese 46f - pooled eggs 46f - diced ham 46f - tomato 45f Walk in cooler: - tomato 42f - pooled eggs 45f - mash potato 46f **Time Extended**
03A-02-5
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. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-09: **Time Extended** - From follow-up inspection 2023-08-09: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - Benedicts(menu) Country, Irish, classic Benedicts And eggs florentine all served with poached eggs. **Warning** - From follow-up inspection 2023-08-09: **Time Extended** - From follow-up inspection 2023-08-09: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. - Garth J. Clough. **Warning** - From follow-up inspection 2023-08-09: **Time Extended** - From follow-up inspection 2023-08-09: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Dead roaches on premises. - 2 on floor behind ice machine **Admin Complaint** - From follow-up inspection 2023-08-09: - observed 1 live roach on wall next to ice machine **Time Extended** - From follow-up inspection 2023-08-09: - observed 1 live roach on wall over triple sink - observed 1 dead roach on floor next to front counter **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2023-08-09: **Time Extended** - From follow-up inspection 2023-08-09: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets on toast station cooler **Repeat Violation** **Warning** - From follow-up inspection 2023-08-09: **Time Extended** - From follow-up inspection 2023-08-09: **Time Extended**
23-03-4
47
May 12, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. YOUR LICENSE WITH THE DIVISION OF HOTELS AND RESTAURANTS EXPIRED ON 04/01/2023. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Six employee working at time of inspection. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
53A-05-6
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. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Ice machine. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make line. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Rear door by restrooms. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen under equipment. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture by walk in cooler. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Dishwasher racks soiled. Fan covers walk in cooler. Walk in cooler shelves soiled. Shelves soiled, front counter by hand sink. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen. **Warning** - From follow-up inspection 2023-05-12: **Time Extended**
36-27-5
43
Sep 12, 2022
Routine - Food
8 critical violations. 5 major violations. 30 minor violations.
View 43 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shelled eggs store at room temperature at cooks line. Operator placed shelled eggs in ice bath for quick chill. **Corrective Action Taken**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee sweep floor and returned to preparing food on cooks line
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (48F - Cold Holding); pooled eggs (51F - Cold Holding); diced sausage (51F - Cold Holding) Operator placed ice under pans on cooks line for quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer hanging on shelf in dry storage area
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located outside back door.
29-34-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher 0 ppm, operator primed dish machine.50 ppm
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee preparing egg on cooks line.
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher cracking eggs returning to washing dishes.
12A-07-5
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. Diced ham Diced sausage Sauerkraut Ham steak sliced turkey Coleslaw
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Electric slicer White cutting board on cooks line. Can opener.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink at front counter.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled sanitizer bucket at hand sink at front counter.
31A-11-4
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. Jason at the time of inspection.
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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. Continental reach in cooler
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All vents throughout kitchen area Ceiling tiles in kitchen area.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on counter at toast area.
12B-07-4
Basic - Equipment in poor repair. Reaching cooler below flat top grill. Shelving unit at expo.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door open
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Walk-in cooler Kitchen area floor.
36-01-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Missing grout and lose tile at front entry of kitchen area. Missing grout at dishwasher area. Missing tile in dining area.
36-17-5
Basic - Food not stored at least 6 inches off of the floor. Red drinking cups stored on floor under dry storage shelf in kitchen area. **Corrected On-Site**
08B-47-4
Basic - Food stored on floor. Cooking oil stored on floor next to 6 burner stove.
08B-38-4
Basic - Heat lamp bulb extends beyond surrounding shield. Heat lamp at expo.
38-06-4
Basic - Hole in or other damage to wall. Small holes in all walls throughout the entire kitchen.
36-24-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on shelf at expo . **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line.
22-08-4
Basic - Light not functioning. Light fixture in dining area.
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in cooler. Light fixture in dining area.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler on front counter Black refrigerator on front counter Bread station cooler. **Repeat Violation**
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine. All lower shelving in kitchen area. Hood filters
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bread station cooler. Continental reach in freezer. Cooling unit on cooks line.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Continental reach in freezer.
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Silverware stored handle side down.
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at bread toasting station.
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. Under all equipment in kitchen area.
36-10-4
4
Frequently Asked Questions
When was Breakfast Club of Casselberry last inspected?
The most recent health inspection at Breakfast Club of Casselberry on file is from Feb 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Breakfast Club of Casselberry?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Breakfast Club of Casselberry.
How does Breakfast Club of Casselberry compare to other restaurants in Casselberry?
Breakfast Club of Casselberry most recently scored 29 out of 100, which is lower than the Casselberry average of 66.
Has Breakfast Club of Casselberry's inspection record improved over time?
No. Recent inspections at Breakfast Club of Casselberry have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Breakfast Club of Casselberry 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 of Casselberry inspected?
Based on the inspection history on file, Breakfast Club of Casselberry is inspected around three times per year on average.
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