BREAKFAST CLUB
3575 W LAKE MARY BLVD, Lake Mary FL 32746 · 407 878 3103
Last inspected Apr 3, 2026 · 15 visits since July 2023
FEB 24
NOV 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Live, small flying insects found - 20 small flying insects on floor at dry storage area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017039994 | Jun 28, 2017 | Aug 29, 2017 | $400 |
| 4--2016004526 | Dec 10, 2015 | Feb 11, 2016 | $400 |
Inspection history
15 visits, newest first
Apr 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. - back of meat slicer
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 6 findings ▾
Equipment in poor repair. - gasket torn at lowboy cooler
Floor soiled/has accumulation of debris. - storage area
Food stored on floor. - bag of onions on floor at walk in cooler
Hole in or other damage to wall. - around hinges of walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - area around fan covers at walk in cover
Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
Apr 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority4 Intermediate11 Basic
Show 21 findings ▾
Live, small flying insects found - 20 small flying insects on floor at dry storage area
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - dishwasher moved food from freezer to cookline no hand wash.
Spray hose at dish sink lower than flood rim of sink. - mop sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE: Employee states less than 4 hours. Employee put on ice. - pooled eggs (51F - Cold Holding); - cut tomato (55F - Cold Holding); - sautéed onions (55F - Cold Holding); - sausage (54F - Cold Holding); - raw burgers (55F - Cold Holding); - blue cheese (53F - Cold Holding) Employee states held overnight - sauerkraut (51F - Cold Holding); - ham (51F - Cold Holding); - collard greens (55F - Cold Holding)
Employee washed hands in a sink other than an approved handwash sink. - cookline employee washed hands at prep sink
Food-contact surface soiled with food debris, mold-like substance or slime. - back of meat slicer
No paper towels or mechanical hand drying device provided at handwash sink. - at handwash sink at cookline
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on cutting board at cookline
Equipment in poor repair. - gasket torn at lowboy cooler
Floor soiled/has accumulation of debris. - storage area
Food stored on floor. - bag of onions on floor at walk in cooler
Hole in or other damage to wall. - around hinges of walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - area around fan covers at walk in cover
Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
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
Accumulation of debris inside warewashing machine. - interior and at water well
Floors not constructed to be easily cleanable. - at warewash station
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
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.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
Oct 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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)
Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
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
Accumulation of debris inside warewashing machine. - interior and at water well
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
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch
Floors not constructed to be easily cleanable. - at warewash station
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
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.
Old labels stuck to food containers after cleaning.
Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
Working containers of food removed from original container not identified by common name. - bulk flour
Apr 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - waffle batter - eggs at cookline
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside warewashing machine. - water well and top of dish machine.
Floor soiled/has accumulation of debris. - below cookline equipment
Hole in or other damage to wall. - near walk in freezer - wall next to hand wash sink
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted. - provided to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan cover, condenser unit, and ceiling above condenser unit soiled.
Standing water in bottom of reach-in-cooler. - server station
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at dish station
Wall soiled with accumulated grease, food debris, and/or dust. - at dish station
Water leaking from pipe and/or faucet/handle. - hand wash sink at cookline
Apr 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority5 Intermediate15 Basic
Show 26 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - opened container of raw Philly meat over opened container of raw pork chops at reach in cooler
Raw animal food stored over or with unwashed produce. - eggwash over bag of onions at walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cooked chicken
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked collard greens (46F - Cold Holding); - rehydrated hash browns at cookline(47F - Cold Holding) held overnight per cookline employee. - rehydrated hash browns at walk in cooler (52F - Cold Holding) held overnight per cookline employee. WALK IN COOLER: all items held overnight per chef - sauerkraut (46F - Cold Holding); - hot dog (50F - Cold Holding); - chili (50F - Cold Holding); - sausage (50F - Cold Holding); - mashed potato (48F - Cold Holding); - hollandaise (48F - Cold Holding); - shredded pork (47F - Cold Holding); - sautéed onions (47F - Cold Holding); - cooked chicken (45F - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - milk. Employee states opened day prior.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to operator
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. - 12 qt food container holding eggwash has crack and duct tape used to repair. Observed eggwash dripping onto bag of onions and closed container of cooked chicken. Employee replaced container and wiped and sanitized bag of onions and container of cooked chicken.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - waffle batter - eggs at cookline
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside warewashing machine. - water well and top of dish machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphones on cutting board at prep station
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. - below cookline equipment
Hole in or other damage to wall. - near walk in freezer - wall next to hand wash sink
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted. - provided to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan cover, condenser unit, and ceiling above condenser unit soiled.
Old food stuck to clean dishware/utensils.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. - Togo box at cookline
Standing water in bottom of reach-in-cooler. - server station
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at dish station
Wall soiled with accumulated grease, food debris, and/or dust. - at dish station
Water leaking from pipe and/or faucet/handle. - hand wash sink at cookline
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority5 Intermediate12 Basic
Show 17 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. - at all hand wash sinks
No probe thermometer provided to measure temperature of food products.
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. - provided blank form to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pancake batter. Provided blank form to operate
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling soiled in walk in cooler
Cove molding at floor/wall juncture broken/missing. - at entrance to kitchen
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. - floor soiled below flat top grill
Hole in or other damage to wall. - around metal pipe at cookline - at hinges of walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler fan cover soiled - top of ice machine. Employee cleaned top of machine
Standing water in bottom of reach-in-cooler. - cooler at server station
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at ware wash station
Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine
Nov 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 4 high priority.
4 High priority7 Intermediate15 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee cracked eggs, grabbed clean plates, then put on gloves, no hand wash. - server dropped off dirty dishes to dish station, then put gloves on to handle toast, no hand wash.
Employee switched from working with raw food to ready-to-eat food without washing hands. - employee cracked eggs, then handled clean plate, no hand wash
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. - multiple employees handling toast with bare hands after coming out of toaster.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER: - tomato (52F - Cold Holding); - French toast mix (53F - Cold Holding); - ham (62F - Cold Holding); - raw burger (55F - Cold Holding); - cooked chicken (55F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
No paper towels or mechanical hand drying device provided at handwash sink. - at all hand wash sinks
No probe thermometer provided to measure temperature of food products.
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. - provided blank form to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - pancake batter. Provided blank form to operate
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - water turned off at hand wash sink in kitchen
Accumulation of lime scale on the inside of the dishmachine.
Buildup of food debris/soil residue on equipment door handles. - walk in freezer door handle soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling soiled in walk in cooler
Cove molding at floor/wall juncture broken/missing. - at entrance to kitchen
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. - employee drinking from an open cup at front counter
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. - floor soiled below flat top grill
Food stored on floor. - case of eggs on floor in walk in cooler
Hole in or other damage to wall. - around metal pipe at cookline - at hinges of walk in cooler
In-use ice scoop stored on soiled surface between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler fan cover soiled - top of ice machine. Employee cleaned top of machine
Standing water in bottom of reach-in-cooler. - cooler at server station
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - at ware wash station
Wall soiled with accumulated grease, food debris, and/or dust. - behind dish machine
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on menu. Facility is on a warning from previous inspection
Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at cooks line not labeled
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink across from cooks line,the hot water does not turn on
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler ceiling
Floor area(s) covered with standing water. At walk in cooler floor by the fan
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at expedite station next to toasters
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at prep area has no hand washing sign
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by prep area across from cooks line
Feb 28, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at chemical storage by exit door at back of kitchen One flying insect at dry storage area One flying insect at mop sink
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server drop soiled dishes at bus tub and put gloves to start a task. Educated server on washing hands after dropping soiled dishes
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee sip out of a straw at cooks line and put drink down to fill order
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make tables at cooks line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on menu. Facility is on a warning from previous inspection
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at wait station,cooks line and at prep area have no paper towel
Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle at cooks line not labeled
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink across from cooks line,the hot water does not turn on
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler ceiling
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table next to clean dishes and food that was being prepped
Employee eating in a food preparation or other restricted area. Observed employee sip out of a straw at cooks line and put drink down to fill order
Floor area(s) covered with standing water. At walk in cooler floor by the fan
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at expedite station next to toasters
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at prep area has no hand washing sign
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler by prep area across from cooks line
Jan 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier for Irish Benedict and Classic Benedict which come with poached eggs on menu
Working containers of food removed from original container not identified by common name. Sugar and powdered sugar not labeled at prep area
Jan 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority3 Intermediate11 Basic
Show 16 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hollandaise sauce in hot well at cooks line temping at 129F. Operator heated sauce
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four flying insects in dry storage area at back of kitchen next to dish wash area
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identifier for Irish Benedict and Classic Benedict which come with poached eggs on menu
Spray bottle containing toxic substance not labeled. Yellow chemical in spray bottle no label at wait staff station
Bowl or other container with no handle used to dispense food. Bowl and styrofoam cup in sugar container
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in walk in cooler
Floor area(s) covered with standing water. Walk in cooler
Food not stored at least 6 inches off of the floor. Case of raw bacon stored on floor at walk in freeer
No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line Side of flat top grill
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at prep area across from cooks line
Standing water in bottom of reach-in-cooler. Reach in cooler at prep area across from cooks line
Stored food not covered. Mashed potatoes, cut vegetables not covered at walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Throughout cooks line
Working containers of food removed from original container not identified by common name. Sugar and powdered sugar not labeled at prep area
Sep 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded.
0 High priority3 Intermediate7 Basic
Show 11 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training is unavailable person in charge stated that the employee carry their cards. Cook did not have card. A 60 day call back will be needed to review all employees food handling certificates, certifications need to be made available for all employees at the time of reinspection
Spray bottle containing toxic substance not labeled. Spray bottle at the service station
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep area HWS HWS at the wait station
Equipment and utensils not properly air-dried - wet nesting. Soda cups at the server station
Equipment in poor repair. Make cooler is down in the prep area Low boy freezer down Sm make cooler in the service area is down
No handwashing sign provided at a hand sink used by food employees. At the kitchen hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the ice bin -hoods filters soiled -exterior of the flat top -blue packing film Burt on range should be removed
Reach-in cooler interior/shelves have accumulation of soil residues. CRC cooler shelves rusted and interior bottom soiled
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. In the dish area a black moldlike substance is present on the wall
- From initial inspection : Operator has replaced a oven under the hood with a oven range combination. Currently the ansul system has 2 outlets one for the flat top grill and one for the fryer. The oven range is unprotected without a ansul nozzle above or near
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded.
0 High priority6 Intermediate9 Basic
Show 17 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer dirty
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training is unavailable person in charge stated that the employee carry their cards. Cook did not have card. A 60 day call back will be needed to review all employees food handling certificates, certifications need to be made available for all employees at the time of reinspection
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.
Spray bottle containing toxic substance not labeled. Spray bottle at the service station
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At the prep area HWS HWS at the wait station
Carbon dioxide/helium tanks not adequately secured. In the storage area
Equipment and utensils not properly air-dried - wet nesting. Soda cups at the server station
Equipment in poor repair. Make cooler is down in the prep area Low boy freezer down Sm make cooler in the service area is down
Food stored on floor. In the freezer - employee corrected
No handwashing sign provided at a hand sink used by food employees. At the kitchen hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the ice bin -hoods filters soiled -exterior of the flat top -blue packing film Burt on range should be removed
Reach-in cooler interior/shelves have accumulation of soil residues. CRC cooler shelves rusted and interior bottom soiled
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. In the dish area a black moldlike substance is present on the wall
Marked exit/path to marked exit blocked. For reporting purposes only. Boxes blocking the exit to the kitchen- exit light damaged
Operator has replaced a oven under the hood with a oven range combination. Currently the ansul system has 2 outlets one for the flat top grill and one for the fryer. The oven range is unprotected without a ansul nozzle above or near
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.