THE BREAKFAST CLUB & GRILL

Name: THE BREAKFAST CLUB & GRILL
Address: 2335 NE 5TH AVE, POMPANO BEACH, FL, 33064, US
Rating: 81.6

2335 NE 5TH AVE, POMPANO BEACH, FL 33064

License #1608696

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

81.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE BREAKFAST CLUB & GRILL in POMPANO BEACH currently holds an InspectFL Health Score of 81.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on December 1, 2025. Across those visits, inspectors documented 25 total violations — 5 critical, 8 major, 12 minor.

Inspection data quality

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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.

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•Imported DBPR observations appear directly inside inspection entries when available.
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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.

Administrative complaint recommended
[01B-14-4] Shell eggs in use or stored with cracked egg in container at flip top cooler opposite cook line in kitchen. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of Cooked potato (98F - Hot Holding) at cook line in kitchen. Cooked less than two hours per operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed trays of raw shell eggs stored on shelf above opened bag of shredded cheese in reach in cooler opposite cook line in kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on food prep table in kitchen.
[29-20-5] Standing water or very slow draining water in mop sink.
[36-60-5] Screen in door torn/in poor repair at rear exterior screen door.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[22-08-4] Interior of Asber oven at cook line in kitchen has accumulation of black substance/grease/food debris.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal sweater stored directly on top of boxes of deli paper on storage rack in dry storage area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory, classic eggs Benedict on the menu.
[53A-05-6] 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/ Observed six employees working with food or food utensils while no certified food manager present.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch garbage can with gloved hand then handle cleaned food utensils at cook line without first handwashing.

Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator purchased and provided during inspection.
[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 in sugar storage container in dry storage area.
[11-26-1] 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. Observed two new food employees hired less than 60 days, operator unable to provide signed employee reporting agreement. Provided operator with employee reporting agreement.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping cloths stored on cutting boards opposite cookline in kitchen.
[41-17-4] Squeeze bottle containing pink toxic substance not labeled and stored at cleaned utensil rack in ware wash area.
[35B-13-4] Screening is not 16-mesh to the inch at the exterior back door.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic Eggs Benedict meal containing poached eggs but not identified as having raw or undercooked animal foods.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed soiled sauce pan stored in basin of hand sink in kitchen. Operator removed.
[36-51-4] Building components, attachments or fixtures in poor repair. Two vents completely missing from hvac system in kitchen.
[53A-05-6] 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/ observed five employees working with food and food utensils while no certified food manager present. Certified food manager arrived during inspection.
[29-18-4] Drain cover missing at drain in front of triple sink, observed sink strainer drain plug used to cover opening.
[22-08-4] Interior of Asber oven has accumulation of black substance/grease/food debris at cookline in kitchen.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed Cooked potato (102F - Hot Holding) in metal pan at the grill in the kitchen. Cooked less than two hours ago per operator. 2. Observed Bacon, not fully crisped (89F - Hot Holding), stored in metal pan on counter under no temperature control. Cooked less than two hours ago per operator.

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