BREAKFAST CLUB

Name: BREAKFAST CLUB
Address: 3575 W LAKE MARY BLVD, LAKE MARY, FL, 32746, US
Rating: 59.4

3575 W LAKE MARY BLVD, LAKE MARY, FL 32746

License #6900912

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.4 Grade F / 100

Failing Health Score

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Quick take

BREAKFAST CLUB in LAKE MARY currently holds an InspectFL Health Score of 59.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 49 total violations — 8 critical, 10 major, 31 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-11-5] Equipment in poor repair. - gasket torn at lowboy cooler
[36-73-4] Floor soiled/has accumulation of debris. - storage area
[08B-38-4] Food stored on floor. - bag of onions on floor at walk in cooler
[36-24-5] Hole in or other damage to wall. - around hinges of walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - area around fan covers at walk in cover
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - back of meat slicer
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[14-11-5] Equipment in poor repair. - gasket torn at lowboy cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - area around fan covers at walk in cover
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - ice buckets
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - at handwash sink at cookline
[35A-02-7] Live, small flying insects found - 20 small flying insects on floor at dry storage area
[36-73-4] Floor soiled/has accumulation of debris. - storage area
[40-06-5] 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
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[51-11-4] Carbon dioxide tanks not adequately secured.
[29-37-4] Spray hose at dish sink lower than flood rim of sink. - mop sink
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - back of meat slicer
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. - bag of onions on floor at walk in cooler
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-24-5] Hole in or other damage to wall. - around hinges of walk in cooler
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - cookline employee washed hands at prep sink

Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[02D-01-5] Working containers of food removed from original container not identified by common name. - bulk flour
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cookline employee wearing watch
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer
[23-03-4] 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.
[40-06-5] 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
[09-01-4] 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.
[16-46-4] Old labels stuck to food containers after cleaning.
[10-01-5] 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
[03F-10-5] 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
[03A-02-5] 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)
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - at triple sink

Community reaction

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