BREAKFAST CLUB
3575 W LAKE MARY BLVD · LAKE MARY · Seminole County · FL 32746
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 3
09-01-4High 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 touched breakfast quesadilla with bare hand while cutting. Inspector interviewed and educated employee.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: – hash brown (52F – Cold Holding); – cooked potato (47f-52F – Cold Holding); – diced ham (48F – Cold Holding); – cooked chicken (49F – Cold Holding); – sliced ham (46F – Cold Holding); – raw pork (48F – Cold Holding); – steaks (52F – Cold Holding); – cooked sausage patties (45F – Cold Holding); – raw ground beef (47F – Cold Holding); – cooked pasta (47F – Cold Holding); – waffle batter (50F – Cold Holding); – pancake batter (55F – Cold Holding); – American cheese (47F – Cold Holding); – liquid eggs (49F – Cold Holding) COOKLINE: – American cheese (63F – Cold Holding); – ham (57F – Cold Holding); – cooked chicken (60F – Cold Holding); – cooked greens (59F – Cold Holding); – tuna salad (52F – Cold Holding); – ground beef (47F – Cold Holding) **Warning**
Intermediate 2
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – meat slicer
03F-10-5Intermediate – 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**
Basic 9
16-03-4Basic – Accumulation of debris inside warewashing machine. – interior and at water well
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – cellphone on counter at cookline
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. – cookline employee wearing watch
36-12-4Basic – Floors not constructed to be easily cleanable. – at warewash station
10-01-5Basic – 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
23-03-4Basic – 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.
16-46-4Basic – Old labels stuck to food containers after cleaning.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. – at triple sink
02D-01-5Basic – Working containers of food removed from original container not identified by common name. – bulk flour
Inspector observations synchronized from DBPR on August 19, 2026 8:09 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.