The Breakfast Company 2
Last inspected: Nov 13, 2025
61
Score
The Breakfast Company 2 appears in inspection records nine times, starting in 2023. The most recent report on file is from Nov 13, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
The city-wide average sits at 81, which The Breakfast Company 2's 61 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
3
Major latest
1
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork sausage stored over raw cold smoked salmon in the walk in cooler. The operator properly stored the raw sausage. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee fill a water pitcher in the handwashing sink at the entrance to the kitchen.
31A-11-4
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/ Certified food manager Donovan Pollins arrived during the inspection. **Corrected On-Site**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked gyro not properly marked with the date when removed from the freezer. The operator probate marked the gyro meat. **Corrected On-Site**
02C-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in 86F standing water on the cook line. The operator proctored the utensils. **Corrected On-Site**
10-07-4
61
Jul 9, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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. Observed milk opened and held for more than 24 hours not properly date marked. The operator placed a date mark on the milk. **Corrected On-Site**
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked gyro meat removed from the freezer and held in the reach in cooler with an incorrect date marking. The operator placed a date mark when the food was removed for thawing. **Corrected On-Site**
02C-08-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water on the cook line. The operator removed the utensils from the water. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. The operator properly stored the wet cloth. **Corrected On-Site**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution at 0ppm. The operator refilled the buckets to 200ppm. **Corrected On-Site**
21-08-4
67
Jan 22, 2025
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
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**
01B-24-5
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**
03A-02-5
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**
02C-01-5
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**
03F-02-5
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**
08A-05-6
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
53B-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drinking cups wet nesting at the server expo line.
24-08-4
Basic - In-use utensils stored in sanitizer between uses near the toaster and near the grill.
10-18-5
39
Sep 6, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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**
53B-09-4
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**
10-07-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2024-09-06: **Time Extended**
33-11-4
82
Sep 5, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
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**
08A-05-6
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**
03A-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**
03F-02-5
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**
03B-01-6
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.
53B-09-4
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**
31B-02-4
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**
42-01-4
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**
40-06-5
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**
13-07-4
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**
10-07-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees behind the front counter.
31B-04-4
Basic - Rear exit not protected with self-closing doors.
35B-03-4
32
Mar 12, 2024
Routine - Food
1 minor violation.
View 1 violation
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**
10-07-4
95
Mar 8, 2024
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
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**
01B-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**
03A-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**
03F-02-5
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**
03B-01-6
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**
14-01-5
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**
40-06-5
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**
13-07-4
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**
10-07-4
45
Aug 15, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
58
Feb 7, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was The Breakfast Company 2 last inspected?
The most recent health inspection at The Breakfast Company 2 on file is from Nov 13, 2025. The public record contains nine inspections in total.
What is the most common violation at The Breakfast Company 2?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at The Breakfast Company 2.
How does The Breakfast Company 2 compare to other restaurants in Sarasota?
The Breakfast Company 2 most recently scored 61 out of 100, which is lower than the Sarasota average of 81.
Has The Breakfast Company 2's inspection record improved over time?
Results have been roughly steady. Inspections at The Breakfast Company 2 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Breakfast Company 2 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 The Breakfast Company 2 inspected?
Based on the inspection history on file, The Breakfast Company 2 is inspected around three times per year on average.
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