The Breakfast Club
Last inspected: Apr 1, 2026
78
Score
Across the available record, The Breakfast Club has nine inspections on file, the first dated 2024. On Apr 1, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around one violation each.
When inspectors have written things up, “ready-to-eat time/temperature control for safety food, disposition” has been the most frequent reason, cited two times.
That's lower than the typical Phoenix restaurant, which scores around 97. Taken together, the history is a positive one.
9
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 1, 2026
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed chorizo datemarked 3/17 and rib gravy datemarked 3/18. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.18
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed knives stored in narrow gap between prep coolers across from friers. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were washed, rinsed and sanitized, and properly stored at time of inspection
3-304.12
Plumbing system not maintained in good repair
Inspector notes: Observed leak from atmospheric vacuum breaker (AVB) on mop sink when in use. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times
5-205.15(B)
78
Aug 28, 2025
Routine
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Improper cooling methods used
(corrected on site)
Inspector notes: Observed pico de gallo, house-made salsa, cooked mushrooms, and cooked corn cooling in top of prep table, temperatures measured ranging from 45-50F. Person in charge reports they were made one hour prior to inspection and placed in top of cooler. All cooling TCS foods relocated to reach-in cooler for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool (metal containers transfer heat better than plastic), by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Observed two ice scoops stored directly on top of ice machine. PIC reports there is usually a tray under them that is cleaned regularly. Scoops placed in ware washing station for wash, rinse, and sanitization. Tray replaced at time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food
3-304.12
86
Jul 9, 2025
Food Advisory Inspection
No violations found.
100
Jul 7, 2025
Food Advisory Inspection
No violations found.
100
Jun 25, 2025
Food Advisory Inspection
No violations found.
100
Jun 13, 2025
Routine
1 critical violation. 1 corrected on site.
View 1 violation
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed multiple RTE/TCS food items stored past 7 days in walk-in unit at time of inspection; hummus (05/31), cream cheese (06/04), chimichanga w/ cooked eggs (06/06), cooked beans (06/06), queso cheese (06/05), cooked sausages (06/06) and jalapeno gravy with cream cheese (05/31). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.18
86
Feb 6, 2025
Routine
2 major violations. 2 corrected on site.
View 2 violations
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Establishment uses Hollandaise sauce, cooked bacon and fried potatoes on time as control but time as control policy have not been updated (Hollandaise sauce and Cooked bacon absent on policy). Time as control policy also observed to be missing required statement describing food items will be put be put on time as control with initial temperatures of 41'F and below OR 135'F and above. Developed new time as control policy meeting all requriements with PIC at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
Improper cooling methods used
(corrected on site)
Inspector notes: Observed fried potatoes for service measured 72'F in tabletop prep cooler located opposite of cookline. Cook stated potatoes were made about an hour prior. Ensure food is cooled in equipment designed to rapidly cool (eg; walk-in unit) and reaches 41'F prior to being stored on coldholding for service. PIC was instructed to move fried potatoes to walk-in refrigerator to be rapidly cooled at time of inspection. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means
3-501.15(A)
82
Sep 19, 2024
Reinspection
No violations found.
100
Sep 10, 2024
Routine
2 critical violations. 1 major violation. 2 corrected on site.
View 3 violations
Hands not washed when required
(corrected on site)
Inspector notes: Observed an employee grab raw chicken, dispose of their glove but immediately gloved up to work with avocado. Also observed another employee grab raw sausage, dispose of their gloves and immediately grabbed bread slices. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employees properly washed their hands at a handwash sink at time of inspection
2-301.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed cooked hashbrowns having an internal temperature of 119*F and Hollandaise sauce (egg) having an internal temperature of 94-98*F. Person in charge states these foods were made 2 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control, all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection
3-501.16(A)(1)
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed the cold holding unit below the grill having an ambient temperature of 47*F. Unit is necessary for proper operation of the establishment. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Reinspection will be conducted on or before 9/20
4-301.11
67
Frequently Asked Questions
When was The Breakfast Club last inspected?
The most recent health inspection at The Breakfast Club on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at The Breakfast Club?
Across the inspection record, “ready-to-eat time/temperature control for safety food, disposition” has been cited two times, more than any other issue at The Breakfast Club.
How does The Breakfast Club compare to other restaurants in Phoenix?
The Breakfast Club most recently scored 78 out of 100, which is lower than the Phoenix average of 97.
Has The Breakfast Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Breakfast Club have averaged around one violation per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Breakfast Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Breakfast Club inspected?
Based on the inspection history on file, The Breakfast Club is inspected around six times per year on average.
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