Breakfast Club

3575 W Lake Mary Blvd, Lake Mary, FL 32746 · Permanent Food Service · License 6900912

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects found.High priority, repeat · fixed by the Sep 14 follow-up · 30 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 complaint inspection
5 high priority (fixed by the Sep 14 follow-up, 3 repeats), 2 intermediate (1 repeat), 24 basic (9 repeats); basic violations cost 12 at most
-40
Violations at the Oct 14 complaint check
1 basic also cited at the Sep 2 complaint inspection and counted there
Administrative complaint on Sep 2, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score48

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Oct142026

Complaint check

1 violation found

First visitOct 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
1 violation found:
- 1 Basic
What the inspector cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  - ceiling grilled-vents dusty - ceiling tiles around AC vents have signs of water damage in customer area. - ceiling tiles around AC vents with mold-like substance in customer area Operator states will be changing out damaged ceiling tiles.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep22026F48Complaint inspection31 violations, 5 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
- 10 Basic
What was still cited
Basic10
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
  Accumulation of lime scale on the inside of the dishmachine.
  More time given
  Old labels stuck to food containers after cleaning.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 3, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
15 violations still not corrected:
- 1 Intermediate
- 14 Basic
What was still cited
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  More time given
Basic14
- Code 08, Food protection and cross-contamination: Food stored on floor.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
  Accumulation of lime scale on the inside of the dishmachine.
  More time given
  Old labels stuck to food containers after cleaning.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
31 violations found:
- 5 High priority
- 2 Intermediate
- 24 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  COOKLINE. Operator states all items from walk in cooler less than 4 hours. - corned beef (55°F - Cold Holding); - feta (59°F - Cold Holding); - liquid egg whites (59°F - Cold Holding); - corned hash (66°F - Cold Holding); WALK IN COOLER - cooked onions (46°F - Cold Holding) per operator prepared night prior. PER OPERATOR DOOR WAS LEFT OPEN DURING MORNING PREP, LESS THAN 4 HOURS. - mash potato (46°F - Cold Holding); - hard boiled eggs (46°F - Cold Holding); - cooked mushrooms (55°F - Cold Holding); - cooked potato (46°F - Cold Holding); - pooled eggs (46°F - Cold Holding); - cooked chicken (46°F - Cold Holding); - sausage, ham (47°F - Cold Holding)
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  - employee cracked eggs, changed gloves before touching clean plates, no handwash.
  Repeat violation
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  - employee dropped off dishes, returned to front, dried hands on paper napkins, then returned to guest with guest check.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  - 5 around water on floor near hand wash sink
  Repeat violation
Intermediate2
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  - dishwasher used vegetable prep sink to wash hands
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  - squeeze bottle of blue liquid
Basic24
- Code 08, Food protection and cross-contamination: Food stored on floor.
  - bags of onion on floor at walk in cooler - bag ons of potatoes on floor at walk in cooler.
  Repeat violation
  Employee personal food not properly identified and segregated from food to be served to the public.
  - at walk in cooler.
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  - employee drink cup not cover with straw at server coffee station
  Fixed on the spotRepeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  - top of dish machine and door flaps
  Accumulation of lime scale on the inside of the dishmachine.
  Repeat violation
  Old labels stuck to food containers after cleaning.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  - quat 0ppm. Employee made new. Final reading 300ppm
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  - cookline cooler
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - walk in cooler shelves - ceiling area and condenser housing around walk in fan covers - walk in fan covers - below flat top grills - back splash at flat top grill
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  - operator sent back to dish station for rewash
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  - at hand wash sink at kitchen. Pipe disconnected leaking liquid waste onto floor. Operator has put sink out of service. Operator reconnected.
  Fixed on the spot
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  - both restrooms
  Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  - both restrooms
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  - broken oven, broken flat top grill at outside storage area
- Code 35, Insects, rodents, pests and animals: Insect breeding in standing water.
  - in standing water below hand wash sink
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  - dish area and back storage area
  Repeat violation
  Floor tiles missing and/or in disrepair.
  - at entrance to dish station
  Floor area(s) covered with standing water.
  - below hand wash sink at kitchen.
  Hole in or other damage to wall.
  - corner area around near hand wash sink at kitchen - at hinges of walk in cooler - near mop sink
  Wall soiled with accumulated grease, food debris, and/or dust.
  - at triple sink
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust.
  - at cookline
  Repeat violation
  Floor soiled/has accumulation of debris.
  - below cooking equipment - back storage area - dish station
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  - cellphones on shelf next to customer food
- Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.