MAITLAND BREAKFAST CLUB
745 ORIENTA AVE STE 1061, Altamonte Springs FL 32701 · 4073326539
Last inspected Apr 7, 2026 · 11 visits since August 2023
APR 24
OCT 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 edge of finished toast when moving to plate with tongs. Advised.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025002784 | Nov 13, 2024 | Feb 10, 2025 | $200 |
| 4--2019029919 | May 29, 2019 | Jun 27, 2019 | $400 |
| 4--2015016622 | Mar 16, 2015 | Jun 12, 2015 | $160 |
Inspection history
11 visits, newest first
Apr 7, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee wearing gloves dropped cutter on floor, then brought cutter to warewashing area. Afterwards he continued cooking handling spatulas and utensils with same gloves. I immediately corrected employee and he he removed gloves and washed hands. (Corrected on site) -Employee entered kitchen with gloves on and went straight to prepping items on grill with spatulas
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salsa (109F - Hot Holding) in steamwell less than 4hrs per operator. Operator discarded voluntarily
Handwash sink used for purposes other than handwashing. -Food debris in hand sink
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.
Show the remaining 9 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep arra throughout kitchen. Operator removed most.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in kitchen. Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Cook
Equipment in poor repair. -Cracked shelf inside fridge/freezer combo
Floor soiled/has accumulation of debris. Under all equipment in kitchen Under equipment at front counter
No handwashing sign provided at a hand sink used by food employees. In mens bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Exterior of white fridge/freezer combo on cook line -Interior gaskets torn in fridgefreezer combo on cook line -Shelf at end of cook line
Standing water in bottom of reach-in-cooler. -Fruit prep cooler
Standing water in floor drain/floor drain draining very slowly. Standing water underneath fruit cooler.
Apr 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 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. Tested several times even after priming. Reading 00ppm chlorine
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee wearing gloves dropped cutter on floor, then brought cutter to warewashing area. Afterwards he continued cooking handling spatulas and utensils with same gloves. I immediately corrected employee and he he removed gloves and washed hands. (Corrected on site) -Employee entered kitchen with gloves on and went straight to prepping items on grill with spatulas
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salsa (109F - Hot Holding) in steamwell less than 4hrs per operator. Operator discarded voluntarily
Handwash sink used for purposes other than handwashing. -Food debris in hand sink
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potatoes cooling in walk in cooler had date of 4/5. Per operator they were prepared 4/6. Operator put new date
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep arra throughout kitchen. Operator removed most.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in kitchen. Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Cook
Equipment in poor repair. -Cracked shelf inside fridge/freezer combo
Floor soiled/has accumulation of debris. Under all equipment in kitchen Under equipment at front counter
No handwashing sign provided at a hand sink used by food employees. In mens bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Exterior of white fridge/freezer combo on cook line -Interior gaskets torn in fridgefreezer combo on cook line -Shelf at end of cook line
Standing water in bottom of reach-in-cooler. -Fruit prep cooler
Standing water in floor drain/floor drain draining very slowly. Standing water underneath fruit cooler.
Nov 18, 2025Inspection 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. -employee touched edge of finished toast when moving to plate with tongs. Advised.
Handwash sink used for purposes other than handwashing. -used as dump sink, ice in basin. Discussed with staff.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white deflector panel soiled.
Accumulation of lime scale on the inside of the dishmachine. Operator will clean.
Bowl or other container with no handle used to dispense food. -small bowl with no handle in brown sugar.
Equipment in poor repair. -gasket torn on white refrigerator on cook line.
Floors, walls soiled/have accumulation of debris. -floors soiled behind cooking equipment. -walls, baseboards in kitchen.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -rubber spatula on edge of burner stove soiled with egg. Operator cleaned surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burner stove soiled with food debris. -hood filters soiled.
May 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. -severely dented can of diced green chilis.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee cracked raw shell eggs, then handled clean to go box without removing gloves and washing hands. Advised.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single serve butter 72° less than 4 hours. In kitchen in metal pan much taller than ice bath. Recommend low container completely surrounded/immersed in ice to keep product at 41° or below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage links 116 less than 4 hours on bottom shelf of salamander. Tray above blocking heat. Recommend moving to top shelf to keep product at 135° or greater.
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer blade guard soiled with food debris.
Equipment in poor repair. -torn gasket in bottom cold drawer on cook line.
Floor soiled/has accumulation of debris. -floors soiled with food debris under majority of shelves in kitchen and storage areas.
Nov 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food re-served to customers. -single serve butters returned to kitchen from customer table, placed on ice to be reused. Operator discarded.
Records/documents for required employee training appear to be falsified. -expiration dates appear to be changed for additional 3 year period.
Nov 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg (174F - Cold Holding); Ham, cut tomato, turkey, chorizo (50-52F - Cold Holding) in cook line reach in cooler. Open frequently during breakfast. Operator will ice product or move to a different cooler. -pork chops (47F - Cold Holding); ham (45F - Cold Holding); sausage links (46F - Cold Holding). Operator opened freezer door to lower temperature. -
Time/temperature control for safety food re-served to customers. -single serve butters returned to kitchen from customer table, placed on ice to be reused. Operator discarded.
Records/documents for required employee training appear to be falsified. -expiration dates appear to be changed for additional 3 year period.
Nov 6, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg (174F - Cold Holding); Ham, cut tomato, turkey, chorizo (50-52F - Cold Holding) in cook line reach in cooler. Open frequently during breakfast. Operator will ice product or move to a different cooler. -pork chops (47F - Cold Holding); ham (45F - Cold Holding); sausage links (46F - Cold Holding). Operator opened freezer door to lower temperature. -
Time/temperature control for safety food re-served to customers. -single serve butters returned to kitchen from customer table, placed on ice to be reused. Operator discarded.
Records/documents for required employee training appear to be falsified. -expiration dates appear to be changed for additional 3 year period.
Oct 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -open box of raw sausage above fully cooked ham in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg (174F - Cold Holding); Ham, cut tomato, turkey, chorizo (50-52F - Cold Holding) in cook line reach in cooler. Open frequently during breakfast. Operator will ice product or move to a different cooler. -pork chops (47F - Cold Holding); ham (45F - Cold Holding); sausage links (46F - Cold Holding). Operator opened freezer door to lower temperature. -
Time/temperature control for safety food re-served to customers. -single serve butters returned to kitchen from customer table, placed on ice to be reused. Operator discarded.
Employee washed hands in a sink other than an approved handwash sink. -line cook washed hands in 3 compartment sink. Advised.
Food-contact surface soiled with food debris, mold-like substance or slime. -blade guard soiled on slicer. -plastic deflector in ice machine.
Records/documents for required employee training appear to be falsified. -expiration dates appear to be changed for additional 3 year period.
Time/temperature control for safety food thawed in an improper manner. -in containers on prep sink with no running water. Product returned to cooler.
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -egg whites (46F - Cold Holding); diced ham, diced chicken (46F - Cold Holding); cut tomato (47F - Cold Holding) less than 4 hours. Cook line reach-in cooler during heavy breakfast period. Operator will monitor, adjust and ice product if necessary.
Floor soiled/has accumulation of debris. -debris build up on floor under dish machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in product in bulk sugar container.
Aug 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -salsa dated 7/21 in walk-in cooler. Operator discarded.
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. -chlorine level <50ppm in dish machine. Operator set up sanitizer in 3 compartment sink until new container of sanitizer is delivered.
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee cracked raw shell eggs, removed gloves and put on new gloves to work with food without washing hands.
Handwash sink used for purposes other than handwashing. -employee rung out towel in hand wash sink. Advised.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs on egg Benedict menu item does not disclose that item is served undercooked. Operator states new menus to be printed next month and will indicate by including a symbol that leads the customer to the consumer advisory.
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. -printed forms in English and Spanish, all employees on duty read and signed. All other employees will be directed to do the same on arrival.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -diced turkey is cut, held in freezer then moved to reach-in cooler. Product requires some way to indicate when thawed to be sure refrigeration time does not exceed 7 days.
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.