BREAKFAST CLUB OF LEESBURG
1107 W NORTH BLVD # UNIT 7&8, Leesburg FL 34748 · 352-568-6861
Last inspected Aug 26, 2026 · 13 visits since November 2023
JAN 24
FEB 25
SEP 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live on chest freezer by rear prep area. -1 live on wall by rear exit door. -Approximately 20 around chemical containers under dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Aug 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
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. -Chl 0ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef over cooked chicken in triple door cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 71f. Less than 4 hours. Advised to rapid chill.
Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer blade guard.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor area(s) covered with standing water. -Under dish machine.
Floor soiled/has accumulation of debris. -Under cook line.
No conspicuously located ambient air temperature thermometer in holding unit. -White refrigerator on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -White refrigerator gasket on cook line. -Walk in cooler fan covers.
Soiled dry wiping cloth in use.
Standing water in floor drain/floor drain draining very slowly. -Under three compartment sink.
Water leaking from pipe and/or faucet/handle. -Wait station hand sink.
Mar 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 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. -Cook plating French fries with bare hands.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Shepherds pie.
Carbon dioxide/helium tanks not adequately secured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Hat on clean plates.
Floor soiled/has accumulation of debris. -Under cook line equipment.
No conspicuously located ambient air temperature thermometer in holding unit. -White refrigerator across from fryer.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler on cook line.
Soiled dry wiping cloth in use.
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Oct 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 3, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
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.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet. -Walk in cooler fan covers.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
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.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Cook changed gloves and washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw sausage over onion rings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter 74f. Less than 4 hours. Advised to rapid chill.
Handwash sink not accessible for employee use at all times. -Sanitizer bucket in hand sink at kitchen entrance.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. -By three compartment sink.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Dead roaches on premises. -1 dead under oven.
Floor area(s) covered with standing water. -Under dish machine.
Floor soiled/has accumulation of debris. -Under cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinet. -Walk in cooler fan covers.
Mar 26, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -Equipment moved, hood system moved, coolers moved.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over noodles in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomato 48f,Sausage 49f. Less than 4 hours. Advised to rapid chill. Operator added ice to rapid chill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Employee using straight bleach on counter. Operator corrected.
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -Over prep cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. -Reach in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Utensils in 93 degree water.
Reach-in cooler interior/shelves have accumulation of soil residues. -Plastic lining on some shelves in walk in cooler.
Wet wiping cloths stored in detergent and sanitizer mixed together. -Operator corrected. Chl 50 ppm.
Working containers of food removed from original container not identified by common name. -Bulk container of flour.
Nov 15, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. -1 live on chest freezer by rear prep area. -1 live on wall by rear exit door. -Approximately 20 around chemical containers under dish machine.
Handwash sink does not have enough water pressure to properly wash hands. -Hot water at kitchen entrance.
Nov 14, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Roach activity present as evidenced by live roaches found. -1 live on chest freezer by rear prep area. -1 live on wall by rear exit door. -Approximately 20 around chemical containers under dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 52f, Sausage 48f. Less than 4 hours. Advised to rapid chill. Cut tomato 60f, Cut lettuce 59f, Ham 59f.
Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards.
Handwash sink does not have enough water pressure to properly wash hands. -Hot water at kitchen entrance.
Handwash sink not accessible for employee use at all times. -By dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. -By pizza oven.
Employee with no hair restraint while engaging in food preparation.
No handwashing sign provided at a hand sink used by food employees. -By pizza oven.
Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in pizza prep cooler.
Water draining onto floor surface. Under dish machine.
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.