BREAKFAST CLUB
10150 US HWY 19, Port Richey FL 34668 · 727-862-6288
Last inspected Apr 29, 2026 · 7 visits since July 2023
FEB 24
DEC 24
MAR 25
SEP 25
APR 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
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. Shell eggs on cook line, no time mark, removed from refrigeration 30 minutes prior, operator put time on eggs.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food-contact surface soiled with food debris, mold-like substance or slime. The can opener is soiled with food debris.
Employee with no beard guard/restraint while engaging in food preparation. 1 employee with no beard guard on. The operator put on a beard guard.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Vacuum breaker missing at splitter added to mop sink faucet. On hose attachment side.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hollandaise and gravy wrapped in plastic wrap in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on back prep table operator removed
Employee with no beard guard/restraint while engaging in food preparation. Employee in cook line area preparing food
Floor tiles missing and/or in disrepair. Under kitchen equipment in cook line area.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface. Cutting board stained
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station 0 ppm, corrected to 50ppm
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200ppm, corrected to 50 ppm
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On lift top cooler, moved to bottom shelf
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket in kitchen- greater than 200 ppm, corrected to 50 ppm
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On reach in cooler on cook line, operator removed.
Sep 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen, black tape used to hold tile up. Ceiling vent in kitchen soiled
Jul 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 can of kidney beans 6 lb, 1 can of tuna 4 lb
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook left kitchen, came back to kitchen and put gloves on without hand wash, discussed with staff and manager on duty.
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. Shell eggs on cook line, no time mark, removed from refrigeration 30 minutes prior, operator put time on eggs.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dish machine greater than 200 ppm, operator called for repair. Operator will sanitize dishes in sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.eggs Benedict on menu does not have anything to notify customers that eggs may be undercooked.
Ceiling/ceiling tile shows damage or is in disrepair. Kitchen, black tape used to hold tile up. Ceiling vent in kitchen soiled
Damaged/spoiled/recalled food not properly segregated. 1 can of kidney beans 6 lb, 1 can of tuna 4 lb
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on wire rack over bread, operator removed
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer gaskets on freezer on cook line soiled
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Chicken 41F, moved to refrigerator, discussed proper thawing with manager on duty
Wet wiping cloth not stored in sanitizing solution between uses.at lift top cooler, moved to bucket
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.