BREAKFAST COMPANY COMMISSARY
700 13 AVE E, Bradenton FL 34208 · 941.330.4605
Last inspected Apr 14, 2026 · 9 visits since October 2023
MAR 24
NOV 24
APR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Sausage and in house prepared Guacamole date marked 2/26/2024. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded both items.
★ 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 |
|---|---|---|---|
| 7--2025038928 | Apr 21, 2025 | Jun 3, 2025 | $400 |
| 7--2024021971 | Mar 5, 2024 | May 16, 2024 | $400 |
Inspection history
9 visits, newest first
Apr 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Reach-in cooler shelves with rust that has pitted the surface. Observed: Reach-in cooler shelves with rust that has pitted the surface at the salad make station.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Apr 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 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.observed Dishwasher (Chlorine 000ppm) Person in charge change empty sanitizer and Dishwasher (Chlorine retest 100ppm).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed in reach in cooler on cooks line yogurt (52F - Cold Holding); cooked rice (48F - Cold Holding); cheese (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cut fruit (50F - Cold Holding). person in charge stated that it had been in the refrigerator for approximately one hour and placed all in another reach in cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Carbon dioxide not adequately secured in dry storage. Person in charge secured tanks.
Employee with no beard guard/restraint while engaging in food preparation.employee put on beard guard and washed hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed in reach in cooler in coffee shop mold like substance on gaskets.
Reach-in cooler shelves with rust that has pitted the surface. Observed: Reach-in cooler shelves with rust that has pitted the surface at the salad make station.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. observed on cooks line reach in cooler yogurt (51F - Cold Holding); cooked rice (52F - Cold Holding).Person in charge voluntarily discarded product and called maintenance for a repair on the cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.observed on cooks line reach in cooler yogurt (51F - Cold Holding); cooked rice (52F - Cold Holding).Person in charge voluntarily discarded product and called maintenance for a repair on the cooler.As a repeat violation, the importance of following proper protocol with this violation was reinforced with the employee.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen area.
Employee eating in a food preparation or other restricted area.observed on cooks line employee drinking while engaged in food preparation. Person in charge removed beverage.
Employee with no hair restraint while engaging in food preparation in omelette station. Employee put on hat and washed hands.
Reach-in cooler shelves with rust that has pitted the surface at the salad make station.
Apr 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line reach in cooler chicken (51F - Cold Holding); cut tomatoes (50F - Cold Holding); cheese (49F - Cold Holding); beef (51F - Cold Holding); hot dog (49F - Cold Holding). Person in charge stated the product had been in the reach in cooler for approximately 2.5 hours and placed ice on product.
Apr 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed in back storage area crisco dented can and rusted cans of pumpkin pie filling. Person in charge placed in office for pickup credit.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw sausage over canned beverages.Person in charge removed raw sausage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cooks line reach in cooler chicken (51F - Cold Holding); cut tomatoes (50F - Cold Holding); cheese (49F - Cold Holding); beef (51F - Cold Holding); hot dog (49F - Cold Holding). Person in charge stated the product had been in the reach in cooler for approximately 2.5 hours and placed ice on product.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler vegetable soup and cook sausage not date marked. Person in charge stated they were prepared on April 15Th and date marked accordingly.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary over 500ppm) Person in charge diluted and Sanitizer Bucket (Quaternary recheck 300ppm)
Nov 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler next to grill in front kitchen area cooked potatoes (50F - Cold Holding); cheese (52F - Cold Holding); cooked lamb (48F - Cold Holding) Educated person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge stated they were placed in the reach in cooler on 11/19/23 and voluntarily discarded all food items person in charge stated he would call for repair.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler next to grill in front kitchen area cooked potatoes (50F - Cold Holding); cheese (52F - Cold Holding); cooked lamb (48F - Cold Holding) Educated person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Person in charge stated they were placed in the reach in cooler on 11/19/23 and voluntarily discarded all food items person in charge stated he would call for repair.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed in front serving area, ice dispenser shoot soiled with mold like substance. Person in charge cleaned ice shoot.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed on front cooks line employee engaging in food preparation with a wrist watch. Employee removed gloves,removed wrist watch, washed hands and put on clean gloves.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in front kitchen area microwave soiled with dried food particles. Person in charge cleaned microwave.
Mar 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in Walk in cooler in main kitchen area raw Bacon over cheese and Salad dressing. Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of the handout. Person in charge removed the raw Bacon. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in Walk in cooler in back area of main kitchen, Cooked Sausage and in house prepared Guacamole date marked 2/26/2024. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded both items.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Sausage and in house prepared Guacamole date marked 2/26/2024. Educated Person in charge on Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Person in charge voluntarily discarded both items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in front kitchen area by grill Cooked Beef Chili (53F - Cold Holding). Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated it had been out for approximately 1 hour and placed it in Reach in cooler. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in back kitchen area Can opener soiled with mold like substance. Person in charge washed and sanitized can opener.
Backflow device not located for convenient service or maintenance access on mop sink faucet splitter.
Employee with no hair restraint while engaging in food preparation. Observed in front kitchen area employee engaging in food preparation with no hair restraint Employee put on hat and washed hands. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.
Oct 24, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority0 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in Walk in cooler in back kitchen area raw Shell Eggs over canned beverages and salad Dressing. Educated Person in charge on safe refrigerator storage and emailed Person in charge the handout. Person in charge removed raw shell Eggs.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed in front kitchen area on sandwich make station. Employee grabbed soiled cloth with gloves on to wipe his gloves, grabbed cooked chicken with same gloves on to make a sandwich. Stopped employee and educated on glove use and hand washing. Employee voluntarily discarded the sandwich,removed soiled gloves,washed hands and put clean gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed in front kitchen area on sandwich make station. Employee grabbed soiled cloth with gloves on to wipe his gloves, grabbed cooked chicken with same gloves on to make a sandwich. Stopped employee and educated on glove use and hand washing. Employee voluntarily discarded the sandwich,removed soiled gloves,washed hands and put clean gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on front service line Breakfast station. Raw Shell Eggs (64F - Cold Holding); Scrambled egg mix (57F - Cold Holding) Person in charge stated that they had been out at the station since 9:00am. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded both food items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on front service line Breakfast station. Raw Shell Eggs (64F - Cold Holding); Scrambled egg mix (57F - Cold Holding) Person in charge stated that they had been out at the station since 9:00am. Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge voluntarily discarded both food items.
Multiple Employees with no hair restraint while engaging in food preparation on cooks line. Person in charge had them put on hair restraint and wash hands.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed over grill in main kitchen area hood filters soiled with grease.
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.