BREAKFAST COMPANY 2
4832 S TAMIAMI TRL, Sarasota FL 34231 · 941-499-7689
Last inspected Nov 13, 2025 · 8 visits since August 2023
MAR 24
SEP 24
JAN 25
JUL 25
NOV 25
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 1/14 in the walk in cooler. The operator discarded the cooked pork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025009609 | Jan 22, 2025 | Mar 3, 2025 | $1,200 |
| 7--2024061850 | Sep 5, 2024 | Nov 20, 2024 | $600 |
Inspection history
8 visits, newest first
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pork sausage stored over raw cold smoked salmon in the walk in cooler. The operator properly stored the raw sausage.
Handwash sink used for purposes other than handwashing. Observed an employee fill a water pitcher in the handwashing sink at the entrance to the kitchen.
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/ Certified food manager Donovan Pollins arrived during the inspection.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked gyro not properly marked with the date when removed from the freezer. The operator probate marked the gyro meat.
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils in 86F standing water on the cook line. The operator proctored the utensils.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk opened and held for more than 24 hours not properly date marked. The operator placed a date mark on the milk.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked gyro meat removed from the freezer and held in the reach in cooler with an incorrect date marking. The operator placed a date mark when the food was removed for thawing.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 83F standing water on the cook line. The operator removed the utensils from the water.
Wet wiping cloth not stored in sanitizing solution between uses. The operator properly stored the wet cloth.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution at 0ppm. The operator refilled the buckets to 200ppm.
Jan 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority1 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked bacon in the reach in cooler on the cook line. The operator properly stored the cooked bacon.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 1/14 in the walk in cooler. The operator discarded the cooked pork.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked pork date marked 1/14 in the walk in cooler. The operator discarded the cooked pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator stated the cheese had been held for approximately 2 hours. The operator emptied half of the contents and stored in the walk in cooler. Observed chicken soup (47F - Cold Holding) in the single-door reach in cooler near the walk in. The operator stored the soup in the walk in cooler.
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. Observed pancake mix and butter held at time as public health control with no time marking. The operator stated the potentially hazardous foods have been held for approximately 2 hours.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
Equipment and utensils not properly air-dried - wet nesting. Observed drinking cups wet nesting at the server expo line.
In-use utensils stored in sanitizer between uses near the toaster and near the grill.
Sep 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed phot copied FRLA employee food handler certificates.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 88F standing water on the cook line.
Missing drain plug at dumpster.
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked gyro meat in the walk in cooler. Observed raw shell eggs stored over cinnamon rolls in the stand-up reach in cooler in the kitchen. The operator properly stored the raw shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. The operator emptied half of the contents and stored in the bottom portion of the reach in cooler. Observed cut melon (48F - Cold Holding); sliced cheese (57F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the service window. The operator emptied half of the contents and stored in the bottom portion of the reach in cooler.
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. Observed butter, french toast mix, waffle mix, and pancake mix held at time for public health control with no time marking. The operator placed the correct time marks on the potentially hazardous foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked spanakopita (104F - Hot Holding); cooked chicken (88F - Hot Holding) on the cook line. The operator stated the potentially hazardous food have been held for approximately 2 hours. The operator placed the items in the walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink at the entrance to the kitchen. The operator provided paper towels for the hand sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed phot copied FRLA employee food handler certificates.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation table in the kitchen. The employee properly stored the cell phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch in the kitchen.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 88F standing water on the cook line.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees behind the front counter.
Rear exit not protected with self-closing doors.
Wet mop not stored in a manner to allow the mop to dry in front of the mop sink. The operator properly stored the wet mop.
Mar 12, 2024□ 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 ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 89F standing water in the cook line.
Mar 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (86F - Cold Holding) in the walk in cooler. The lettuce was soaking in hot water. The operator discarded the lettuce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (86F - Cold Holding); raw chicken (46F - Cold Holding); cut tomatoes (47F - Cold Holding); coleslaw (48F - Cold Holding); cooked gyro meat (48F - Cold Holding); sour cream (46F - Cold Holding); shredded cheese (45F - Cold Holding) in the walk in cooler. The operator stated a delivery had come in and the door had been propped open for an extended amount of time.
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. Observed waffle mix (46F - Cold Holding); raw shell eggs ambient (48F - Cold Holding); pancake mix (54F - Cold Holding); french toast mix (49F - Cold Holding); cracked raw eggs (54F - Cold Holding) on time for public health control with no time marks. The operator stated the above foods have been held for approximately 2 hours. The operator placed time marks on the items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (116F - Hot Holding); sausage gravy (111F - Hot Holding); cooked pork (120F - Hot Holding) at the steam table on the front line. The operator stated the above foods have been held for approximately 2 hours. The operator reheated the cooked chicken (169F - Hot Holding); sausage gravy (170F - Hot Holding); cooked pork (170F - Hot Holding)
Bowl or other container with no handle used to dispense food. Observed a plastic container with no handle used as a scoop for sugar in the dry storage area. The operator removed the container form the sugar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored on a food preparation surface on the expo line. The operator properly stored the cell phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees engaged in food preparation wearing bracelets and watches. The operator had the employees remove the jewelry.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 89F standing water in the cook line.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken date marked 8/3. Observed cooked pork date marked 7/31 and 8/2. Observed coleslaw date marked 8/7. Observed lime cream sauce date marked 8/3. The operator discarded the above food products.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwashing sink at the wait station. The operator provided paper towels for the handwashing sink.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. The employee placed a straw in the beverage container.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch on the cook line. The employee removed the watch.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop stored on a soiled surface on top of the ice machine. The operator removed the ice scoop for proper sanitization.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed a spoon used to scoop yogurt stored in standing water at 102F. The operator removed the spoon for proper sanitization.
Open dumpster lid. The operator closed the lid.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth quaternary solution at 0ppm on the cook line. The operator discarded the solution and refilled the bucket to 200ppm.
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.