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BREAKFAST CLUB

12306 LAKE CITY WAY NE, SEATTLE, WA 98125 · Restaurant (Seating 13-50)

Inspection summary

BREAKFAST CLUB has been inspected 45 times by Public Health – Seattle & King County since February 9, 2006. The most recent inspection, on February 25, 2026, found no infractions.

18 of 45 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 13 times across 11 separate inspections, most recently on March 26, 2025. For example: 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 13 times across 10 separate inspections, most recently on March 18, 2024. For example: 1400 - Raw meats below and away from ready-to-eat food; species separated

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 8 times across 6 separate inspections, most recently on March 18, 2024. For example: 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 5 times across 5 separate inspections, most recently on February 13, 2017. For example: 0600 - Adequate handwashing facilities

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 3 separate inspections, most recently on February 13, 2017. For example: 2500 - Toxic substances properly identified,...

About this data

These results come from Public Health – Seattle & King County, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

45 inspections

  1. Routine Inspection/Field Review

    0 infractions

  2. Routine Inspection/Field Review

    3 infractions

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
    • 3200 - Insects, rodents, animals not present; entrance controlled
      • BLUE
    • 0100 - PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on staff unless exempt
      • RED
  3. Return Inspection

    0 infractions

  4. Routine Inspection/Field Review

    5 infractions

    • 1400 - Raw meats below and away from ready-to-eat food; species separated
      • RED
    • 1500 - Proper preparation of raw shell eggs
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1100 - Proper disposition of returned, unsafe, or contaminated food; proper date marking procedures for food at high risk for Listeria
      • RED
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
  5. Routine Inspection/Field Review

    4 infractions

    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
    • 2110 - Proper cold holding temperatures; greater than 45 degrees Fahrenheit (F) (7 degrees Celsius (C))
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 1500 - Proper preparation of raw shell eggs
      • RED
  6. Routine Inspection/Field Review

    3 infractions

    • 5000 - Posting of permit; mobile establishment name easily visible
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 1500 - Proper preparation of raw shell eggs
      • RED
  7. Routine Inspection/Field Review

    1 infraction

    • 4100 - Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used
      • BLUE
  8. Routine Inspection/Field Review

    6 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 3300 - Potential food contamination prevented during delivery, preparation, storage, display
      • BLUE
    • 2110 - Proper cold holding temperatures (greater than 45° F)
      • RED
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 2200 - Accurate thermometer provided and used ...
      • RED
  9. Consultation/Education - Field

    0 infractions

  10. Routine Inspection/Field Review

    0 infractions

  11. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  12. Routine Inspection/Field Review

    0 infractions

  13. Routine Inspection/Field Review

    4 infractions

    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 0200 - Food Worker Cards current for all food workers; new food workers trained
      • RED
    • 0600 - Adequate handwashing facilities
      • RED
    • 2500 - Toxic substances properly identified,...
      • RED
  14. Consultation/Education - Field

    0 infractions

  15. Routine Inspection/Field Review

    1 infraction

    • 0600 - Adequate handwashing facilities
      • RED
  16. Routine Inspection/Field Review

    0 infractions

  17. Routine Inspection/Field Review

    0 infractions

  18. Consultation/Education - Field

    0 infractions

  19. Routine Inspection/Field Review

    1 infraction

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
  20. Routine Inspection/Field Review

    2 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 2500 - Toxic substances properly identified,...
      • RED
  21. Consultation/Education - Field

    0 infractions

  22. Consultation/Education - Field

    0 infractions

  23. Routine Inspection/Field Review

    2 infractions

    • 3400 - Wiping cloths properly used, stored, proper sanitizer
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  24. Routine Inspection/Field Review

    2 infractions

    • 4000 - Food and non-food surfaces properly used and...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  25. Consultation/Education - Field

    0 infractions

  26. Routine Inspection/Field Review

    1 infraction

    • 2120 - Proper cold holding temperatures ( 42° F to 45° F)
      • RED
  27. Routine Inspection/Field Review

    1 infraction

    • 4800 - Physical facilities properly installed,...
      • BLUE
  28. Consultation/Education - Field

    0 infractions

  29. Routine Inspection/Field Review

    4 infractions

    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4100 - Warewashing facilities properly installed,...
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 0500 - Proper methods used to prevent bare hand...
      • RED
  30. Routine Inspection/Field Review

    1 infraction

    • 3300 - Potential food contamination prevented during ...
      • BLUE
  31. Consultation/Education - Field

    0 infractions

  32. Routine Inspection/Field Review

    2 infractions

    • 4800 - Physical facilities properly installed,...
      • BLUE
    • 4400 - Plumbing properly sized, installed,...
      • BLUE
  33. Routine Inspection/Field Review

    4 infractions

    • 4300 - Non-food contact surfaces maintained and clean
      • BLUE
    • 3300 - Potential food contamination prevented during ...
      • BLUE
    • 4200 - Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • 4800 - Physical facilities properly installed,...
      • BLUE
  34. Consultation/Education - Field

    0 infractions

  35. Routine Inspection/Field Review

    1 infraction

    • 3600 - Proper eating, tasting, drinking, or tobacco use
      • BLUE
  36. Routine Inspection/Field Review

    1 infraction

    • Adequate handwashing facilities
      • RED
  37. Routine Inspection/Field Review

    2 infractions

    • Adequate equipment for temperature control
      • BLUE
    • Wiping cloths properly used, stored
      • BLUE
  38. Consultation/Education - Field

    0 infractions

  39. Routine Inspection/Field Review

    1 infraction

    • Toxic substances properly identified,...
      • RED
  40. Routine Inspection/Field Review

    2 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Warewashing facilities properly installed,...
      • BLUE
  41. Consultation/Education - Field

    0 infractions

  42. Routine Inspection/Field Review

    2 infractions

    • Food-contact surfaces maintained, clean, sanitized
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED
  43. Consultation/Education - Field

    0 infractions

  44. Return Inspection

    1 infraction

    • Proper Consumer Advisory posted for raw ...
      • RED
  45. Routine Inspection/Field Review

    5 infractions

    • Wiping cloths properly used, stored
      • BLUE
    • Proper Consumer Advisory posted for raw ...
      • RED
    • Proper cold holding temperatures (greater than 45° F)
      • RED
    • Proper handling of pooled eggs
      • RED
    • No room temperature storage; proper use of time...
      • RED

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