THE BREAKFAST CLUB & GRILL

Name: THE BREAKFAST CLUB & GRILL
Address: 2335 NE 5TH AVE, POMPANO BEACH, FL, 33064, US
Rating: 21.3

2335 NE 5TH AVE, POMPANO BEACH, FL 33064

License #1608696

☕ Café/Breakfast ℹ️

21.3 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE BREAKFAST CLUB & GRILL in POMPANO BEACH currently holds an InspectFL Health Score of 21.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 88 total violations — 19 critical, 24 major, 45 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 11, 2024

The latest inspection on October 5, 2026 shows 14 observation rows: 3 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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THE BREAKFAST CLUB & GRILL has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-38-4] Food storage container/container lid cracked or broken. 1. Broken food containers in right side flip top unit at cookline containing whole raw shell eggs and raw shell egg whites.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in handled clean equipment or utensils without washing hands. Instructed employee to wash hands.
[14-36-5] Interior of right side reach in cooler at cookline gaskets in disrepair.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Since December 1st 2025
[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/
[02B-01-5] Menu does not identify poached egg item that contain raw or undercooked animal foods covered by the consumer advisory.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Cookline employee using cellphone with bare hands then started preparing a customers food order without washing hands. Instructed employee to wash hands.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. 1. Cups at front counter shelf observed wet nesting. Informed operator of proper drying.
[36-24-5] Hole in or other damage to wall. By cookline hand washing sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[22-20-5] Accumulation of black mold-like substance in the interior of the ice bin.
[35B-01-4] Exterior door rear of kitchen has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. 1. Case of unwashed potatoes stored on floor of Walk in cooler across from warewashing station.

Disposition: Warning Issued
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two opened personal employee water bottles stored on food prep table next to cleaned food utensils in kitchen next walk in freezer.
[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.
[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.
[36-60-5] Screen in door torn/in poor repair at rear exterior screen door.
[35B-13-4] Screening is not 16-mesh to the inch at exterior screen door.
[29-20-5] Standing water or very slow draining water in mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on food prep table in kitchen.
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[36-51-4] Building components, attachments or fixtures in poor repair. Two vents completely missing from hvac system in kitchen.
[36-34-5] Ceiling vents soiled with accumulated food debris, grease, dust, or mold-like substance at cookline in the kitchen.
[29-18-4] Drain cover missing at drain in front of triple sink, observed sink strainer drain plug used to cover opening.
[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.
[22-08-4] Interior of Asber oven has accumulation of black substance/grease/food debris at cookline in kitchen.
[36-60-5] Screen in door torn/in poor repair. Observed back exterior screen door with several large holes in screen and areas of screening not fully attached to door.
[35B-13-4] Screening is not 16-mesh to the inch at the exterior back door.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping cloths stored on cutting boards opposite cookline in kitchen.
[29-20-5] Standing water in mop sink near back door.
[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.
[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.
[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.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products. Operator purchased and provided during inspection.
[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.
[41-17-4] Squeeze bottle containing pink toxic substance not labeled and stored at cleaned utensil rack in ware wash area.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pot of water in basin of hand sink in kitchen. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two cups of personal employee drinks stored on cutting boards at food prep table in kitchen. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in freezer door gasket.
[21-10-4] Soiled dry wiping cloth in use. Observed stored on food prep table opposite cookline in kitchen.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack two raw shell eggs, discard gloves he was wearing, and donned new gloves without hand washing. Review handwashing procedures with employee, employee washed hands.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened package of raw catfish filets stored on shelf above opened bag of sweet pitat
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored on shelf above container of cooked bacon in three door reach in cooler opposite cook line in kitchen. Operator reorganized.
[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 102F - Hot Holding, at cook line in kitchen, under no temperature control. Cooked less two hours ago per operator.
[22-02-4] Food-contact surface soiled with food debris, can opener blade on can opener at food prep table in kitchen.
[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. New food employee working less than 60 days, no proof of employee reporting agreement.
[31B-03-4] No soap provided at handwash sink in the kitchen. Operator provided.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed plate being used as a scoop and stored in cooked potatoes in two drawer cooler unit at cookline.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag and sweaters stored on shelf with canned goods, bagged grits, and food utensils.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees at the cook line in the kitchen preparing food without hair restraints. Employees put on hats during inspection.
[36-60-5] Screen in door torn at back door near triple sink.
[35B-13-4] Screening is not 16-mesh to the inch at back screen door by triple sink in ware wash area.
[21-10-4] Soiled dry wiping cloth in use. Observed on cutting boards opposite cookline in the kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on cutting boards opposite cookline in the kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw seasoned shrimp stored on shelf above cooked bacon in reach in cooler opposite cook line. Operator reorganized.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut turkey (51F); ham (53F); cooked sausage (51F) in flip top cooler opposite cook line in the kitchen. Not prepared or portioned today. In unit overnight per operator. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut turkey (51F); ham (53F); cooked sausage (51F) in flip top cooler opposite cook line in the kitchen. Not prepared or portioned today. In unit overnight per operator. See Stop Sale.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No provided for pancake batter at the cookline. Per operator pancake batter was removed from cooler at 10a. Operator time marked out at 2p.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice, straws, and lemon slices in basin of hand sink at front counter. Operator cleaned sink basin.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
[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 more than four associates working with food no CFM present. CFM arrived during inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. One new employee hired two weeks.

Disposition: Warning Issued
[32-12-5] Covered waste receptacle not provided in womens bathroom. One stall without a covered trash receptacle in womens restroom.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1. Employee cooking eggs and potatoes at the cookline. 2. Employee peeling potatoes in the food prep area.
[36-22-4] Floor area covered with standing water. Standing water underneath fryer in the kitchen.
[08B-38-4] Food stored on floor. Cooked potatoes in a pot and a box of raw potatoes on the floor in the walk in cooler. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in standing water 77F at bread slicing station in the kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at the hand sink in the kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Three soiled and wet wiping cloths stored at the cookline counter. Operator placed in sanitizer solution.
[01B-01-4] Dented/rusted cans present. Dented can of tomato paste on dry storage rack in storage area. See stop sale.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shells eggs and then filled shredded cheese at the flip top cooler without hand washing. Reviewed handwash procedures with employee. Employee washed hands.
[41-10-4] Toxic substance/chemical improperly stored. Bleach, oven cleaner, and soap stored on shelf with cleaned utensils above triple sink. Operator removed.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Provided operator employee reporting agreement for two employees hired less than 60 days. Operator reviewed and signed with employee.
[53B-13-5] 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.