Proino Breakfast Club II
Last inspected: Mar 2, 2026
70
Score
Across the available record, Proino Breakfast Club II has eight inspections on file, the first dated 2022. The most recent report on file is from Mar 2, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 10 violations earlier in the record.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged five times.
Proino Breakfast Club II's latest score of 70 falls below the Largo average of 75. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - shell eggs (80F - Cold Holding), pleaded in cooler. cut melon (50F - Cold Holding) in ice bath, food above top lip, moved to bottom of cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets on storage shelf across from triple sink, removed **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease under flat tops on cook line
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled dry wiping cloth in use. Cook line
21-10-4
70
Oct 27, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw beef over fries in chest freezer, item relocated **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - shell eggs (56F - Cold Holding), moved to cooler **Corrective Action Taken**
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs with gloves on cook line, hen proceeded to wipe hands on cloth without changing gloves or washing hands, discussed proper procedures with staff
12A-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table on cook line
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Two door cooler on cook line
29-49-6
55
Mar 24, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Egg wash for French toast over cut fruit in cooler, order corrected **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg wash (63F - Cold Holding), placed in ice bath **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator primed system, 50ppm **Corrected On-Site**
22-47-4
High Priority - Pesticide-emitting strip present in food prep area. Next to hand sink at front counter
41-24-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One certificate expired
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at front counter
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease and food debris around flat top
23-03-4
Basic - Uncovered food stored near sink exposed to splash. Bread and bananas next to hand sink on cook line with no splash guard
08B-54-4
41
Sep 12, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line. Operator placed in reach-in cooler. Re temp a. sliced cheese (51F - Cold Holding); 47f **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can with strawberries stored on top is blocking path of hand wash sink on cooks line. Employee removed items. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle used as scoop in a container of seasoning near steam table. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Torn gasket on right side reach-in cooler door near meat slicer.
14-11-5
Basic - Reach-in cooler next to prep table interior/shelves have accumulation of soil residues. Employee cleaned reach-in cooler interior and shelves. **Corrected On-Site**
22-16-4
Basic - Reuse of single-serve sour cream containers and chi fudge container. Employee removed stored food and placed in metal containers. **Corrected On-Site**
25-32-4
Basic - Working containers of food removed from original container not identified by common name. Croutons stored in sour cream container on bottom shelf on cooks line. Operator labeled item. **Corrected On-Site**
02D-01-5
61
Sep 26, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - 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 load soiled dishes in dishmachine then touch clean dishes without washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
12A-13-4
Basic - Working containers of food removed from original container not identified by common name. Cereal removed from original packaging not labeled above reach-in cooler on cook line. Employee labeled item with correct name.
02D-01-5
Basic - Standing water in bottom of reach-in-cooler on cook line next to hand wash sink.
29-49-6
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl without handle stored in a bucket of seasoning next to steam table on cook line. Employee removed single-serve bowl. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer in between floor mixer and prep table.
14-69-4
70
Jul 17, 2023
Routine - Food
4 critical violations. 1 major violation. 12 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calibrated thermometers with operator Reach-in cooler temp at 1045am pancake batter (68F - Cold Holding) cooked diced chicken (50F - Cold Holding); cooked beef (51F - Cold Holding); cooked diced ham (49F - Cold Holding); diced tomatoes (60fF - Cold Holding); shredded cheese (53F - Cold Holding) cooked chicken breast (51F - Cold Holding); sliced ham (50F - Cold Holding) Operator placed items in ice bath Re temp 1156am pancake batter (41f- Cold Holding) cooked diced chicken (43f - Cold Holding); cooked beef (42f- Cold Holding); cooked diced ham (41f- Cold Holding); diced tomatoes (41f - Cold Holding); shredded cheese (43f - Cold Holding) cooked chicken breast (43f - Cold Holding); sliced ham (43f- Cold Holding) Cook line raw pooled eggs (68F - Cold Holding); raw shell eggs (68F - Cold Holding); Operator placed in walk-in cooler Re temp at 1201pm Raw pooled eggs 51f Raw shell eggs 51f Walk-in cooler at 1120am cut melon (47F - Cold Holding); raw pooled eggs (47F - Cold Holding); sliced ham (47F - Cold Holding); raw chicken breast (48F - Cold Holding) Operator placed items in ice bath Wait station at 1130am milk (50F - Cold Holding) operator placed items in walk-in cooler re temp at 1205pm 43f **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Sewage/wastewater backing up through floor drains. Floor drain in kitchen has gray wastewater backing up, when operating running water at hand wash sink. **Warning**
28-26-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee turned off hand wash sink with gloves on then handled ready to eat food. Educated employee on proper hand wash techniques. Employee discarded ready to eat food items. **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Dented/rusted cans present. See stop sale. # 10 can corn beef hash **Warning**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards in kitchen and wait station. **Warning**
22-02-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Glass plates at hand wash sink at wait station not protected from splash. Operator removed glass plates **Corrected On-Site** **Warning**
24-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass plates on top of reach-in cooler not covered or protected. **Warning**
24-05-4
Basic - Damaged/spoiled/recalled food not properly segregated. # 10 can corn beef hash Operator removed can **Corrective Action Taken** **Warning**
08B-20-4
Basic - Floor soiled/has accumulation of debris. In kitchen with food debris and behind/underneath oven, grill and fat fryer grease buildup. **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer located near 3 compartment sink and near cook line. **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash sink located at front counter wait station. Operator placed hand wash sign. **Corrected On-Site** **Warning**
31B-04-4
Basic - Soiled dry wiping cloth in use. Soiled dry wiping cloth on top of cutting board next to hand wash sink and top of reach-in cooler. **Warning**
21-10-4
Basic - Stored food not covered. Flour tortillas on top of reach-in cooler not covered. Operator covered item **Corrected On-Site** **Warning**
08B-12-5
Basic - Uncovered food stored near sink exposed to splash. Bread and fruit stored on top of reach-cooler next to hand wash sink without splash guard. **Warning**
08B-54-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall located behind ovens, grill and fat fryers. **Warning**
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. chlorine sanitizer solution 200ppm **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Cream sausage gravy stored in a sour cream container on cook line not labeled by common name. Cornstarch stored on table next to oven, not labeled by common name. **Warning**
02D-01-5
27
Dec 27, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on prep table in kitchen, to the right of the mixer shows accumulation of debris underneath the slicer guard. Employee began cleaning slicer. **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife on hand wash sink in kitchen by the dish area. Employee moved knife. **Corrected On-Site**
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line shows accumulation of debris. **Repeat Violation**
22-08-4
78
Aug 11, 2022
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Chemicals stored on shelf in kitchen next to plastic wrapped plates.
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on threaded faucets on three compartment sink in kitchen to the left of the dishwasher area.
29-34-4
High Priority - Pesticide-emitting strip present in food prep area. Establishment had emitting strips in front counter/server area. Educated employee and they moved them to proper location. **Corrected On-Site**
41-24-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cracked eggs, then continued to work without glove change or hand wash. I intervened before he touched any food contact surfaces and educated him on proper hand washing procedures, as well as offered an alternative of cracking eggs into portion cups. **Corrective Action Taken**
12A-09-4
High Priority - Time/temperature control for safety food re-served to customers. Creamers on the guest tables containing dairy products and state keep refrigerated left on guests tables after their departure. Spoke to owner and educated employees, all creamers taken off tables and put into coolers. **Corrected On-Site** **Repeat Violation**
07-08-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in kitchen shows accumulated debris.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon items and poached eggs on the menu were not clearly marked with asterisk. Educated operator and he had every menu marked properly with asterisk to clearly identify raw undercooked items. **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on two door cooler next to the can opener shows staining and cut marks.
14-09-4
Basic - Dead roaches on premises. 1 dead roaches in dry storage closet, operator swept it up and sanitized area. 1 dead roach in between two coolers in server area, operator cleaned and sanitized area. 1 dead roach in between two deli coolers on the cook line. Operator cleaned and sanitized area. 6 dead roaches under hand wash sink on the cook line. 1 egg sac on soda lines, operator cleaned and sanitized area.
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on dish area table. Employee discarded. Employee drink on cutting board next to the can opener. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, pack of cigarettes in front server/ counter area. Employee moved to proper storage location. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Server with no hair restraint or pony tail.
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave shows accumulation of debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine at front counter behind the metal bar arm shows accumulation of debris.
23-03-4
Basic - Reuse of single-service or single-use articles. Excessive single service Sour cream ,cornstarch, and yogurt plastic tubs.
25-32-4
Basic - Trash receptacles not provided where needed in establishment. No trash receptacle near hand wash sink across from the slicer in rear kitchen area.
33-06-4
25
Frequently Asked Questions
When was Proino Breakfast Club II last inspected?
The most recent health inspection at Proino Breakfast Club II on file is from Mar 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Proino Breakfast Club II?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Proino Breakfast Club II.
How does Proino Breakfast Club II compare to other restaurants in Largo?
Proino Breakfast Club II most recently scored 70 out of 100, which is lower than the Largo average of 75.
Has Proino Breakfast Club II's inspection record improved over time?
Yes. Recent inspections at Proino Breakfast Club II have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Proino Breakfast Club II means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Proino Breakfast Club II inspected?
Based on the inspection history on file, Proino Breakfast Club II is inspected around two times per year on average.
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