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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
THE BREAKFAST CLUB in PORT RICHEY currently holds an InspectFL Health Score of 54.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 25 total violations — 7 critical, 4 major, 14 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on October 19, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
THE BREAKFAST CLUB has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [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. Dish washer, discussed with manager on duty and staff
- [14-01-5] Bowl or other container with no handle used to dispense food. Plate in cooked potatoes, operator removed
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
- [31A-09-4] Handwash sink not accessible for employee use at all times. Large floor fan in front of hand wash sink in kitchen, operated moved fan
- [33-16-4] Open dumpster lid. Trash on ground in dumpster area Shared with other establishments
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple Floor fans in kitchen Plastics divider between hand wash sink and prep table in kitchen.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Towel bucket at wait station - towels not submerged
- [08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of Philly steak above French fries, open box of raw chicken above beef, operator stored food properly.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes- (52F- Cold Holding) see stop sale, cooked yesterday, In glass door cooler at server station- butter pads (70F - Cold Holding)
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In vertical freezer in back room - cooked potatoes (50F - Cold Holding) see stop sale, cooked yesterday, 25lbs cooked potatoes (47F - Cold Holding) moved to freezer , cooled to 45F, temperatures not taken today. In glass door cooler at server station- butter pads (70F - Cold Holding) see stop sale
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