Breakfast Club Oviedo

1977 Alafaya Trail Suite 1001, Oviedo, FL 32765 · Permanent Food Service · License 6905046

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Aug 18, 2026

What drove the grade

Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.High priority, repeat · fixed by the Aug 18 follow-up · 30 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
4 high priority (fixed by the Aug 18 follow-up, 1 repeat), 4 intermediate (3 repeats), 23 basic (9 repeats); basic violations cost 12 at most
-41
Safety score59

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

Inspection history

1 inspection · 2 visits

Aug102026

Routine inspection

31 violations found · Inspector came back once

Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
17 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 15 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  More time given
Basic15
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
31 violations found:
- 4 High priority
- 4 Intermediate
- 23 Basic
What the inspector cited
High priority4
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  -raw pork over ready to eat foods in Glass door freezer in kitchen area.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  - coached employee
- Code 22, Food-contact surfaces clean and sanitized: 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. - 0 ppm
  Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm, no back chlorine sanitizer for dishwasher.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  - hash Browns in walk-in cooler. - diced cooked sausage in walk-in cooler.
  Repeat violation
- Code 11, Employee health: 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.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - red cutting board at bread station. - interior of fryer -White cutting board on make line less - can opener
  Repeat violation
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic23
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -all reach in coolers
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Repeat violation
  Employee with no beard guard/restraint while engaging in food preparation.
  - person working cooks line.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  - walk-in cooler floor
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  - microwave on cook line. - oven on cooks line
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  - all reach in coolers. - glass door freezer in kitchen area.
  Repeat violation
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - exterior of ice machine - exterior of soda machine on front line. - exterior of all cooking equipment in kitchen area. - top area of make line.
  Buildup of food debris/soil residue on equipment door handles.
  - all handles throughout entire establishment.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  - woman's restroom and men's
  Repeat violation
- Code 33, Garbage and refuse: Garbage on the ground and/or pad around dumpster.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  - cooks line
  Wall soiled with accumulated grease, food debris, and/or dust.
  - all walls in kitchen area.
  Light not functioning.
  - Light over grill
  Repeat violation
  Floor soiled/has accumulation of debris.
  - under all equipment in kitchen
- 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.
  - employee twisted tea store on bag n box soda boxes in back area.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  -tanks stored at back door.
  No copy of latest inspection report available.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.