BONITA BRUNCH
North Bay Village Drive
Florida, 13434
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 12/2/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table: open-top personal drink was observed on the make table board on the cook line. Cook discarded drink during the visit. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal jacket stored on too of a case of nitrile food handler gloves on the shelving by the back door. Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One cook observed wearing a bracelet and one wearing a wristwatch while preparing food.
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on the reach in cooler door at the grill/salad station. Repeat Violation
- 38-01-4:Basic - Light shield damaged/missing in the dishwasher area.
- 31B-04-4:Basic - No handwashing sign provided at hand sinks used by food employees in the dish area and in the server area.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, observed in the prep area and on the cook line. Towels from both areas removed from service. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook placed a piece of beef on top of a cooked omelette with bare hands. Inspector stopped omelette from going to customer and educated cook on bare hand contact with ready to eat food and proper glove usage. Cook washed hands and donned gloves and re-made omelette. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored adjacent to clean cloth napkins on the storage shelving. Spray bottle in the ladies' room contained a purple liquid and was marked "sanitizer." This location uses chlorine and quat sanitizers (yellowish and red) and degreaser that is purple.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Wet wiping towels were in the basin of the handwashing sink at the dish area. Repeat Violation
- 41-17-4:Intermediate - Spray bottles containing purple toxic substance not labeled, hanging on dish sink sprayer and on napkin shelf.
Food safety inspection conducted on 12/2/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 8/5/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets observed on reach in coolers on the cook line. Warning - From follow-up inspection 2024-07-29: Time extended to give Operator the opportunity to repair. **Time Extended** - From follow-up inspection 2024-08-05: Time extended **Time Extended**
Food safety inspection conducted on 8/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 7/29/2024
High Priority
0
Intermediate
0
Basic
9
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair in the back prep area. Warning - From follow-up inspection 2024-07-29: Time extended to allow Operator the opportunity to repair. **Time Extended**
- 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine automatic on and off at end of cycle not working. Personnel must guess when cycle is complete and manually shut down machine. - From follow-up inspection 2024-07-29: Dish machine not shutting off automatically at time of visit. Time extended to allow for proper repair. **Time Extended**
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning - From follow-up inspection 2024-07-29: Employee preparing food on the cook line with 2-3" beard not wearing beard restraint. Time extended to allow proper training of food handlers. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets observed on reach in coolers on the cook line. Warning - From follow-up inspection 2024-07-29: Time extended to give Operator the opportunity to repair. **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior rear door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2024-07-29: Time extended to allow the operator the opportunity to repair. **Time Extended**
- 35B-08-4:Basic - - From initial inspection : Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment in multiple areas. Warning - From follow-up inspection 2024-07-29: Fly tape still present in food preparation areas. **Time Extended**
- 33-19-4:Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Warning - From follow-up inspection 2024-07-29: Time extended to allow Operator the opportunity to have area properly cleaned and maintained. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning - From follow-up inspection 2024-07-29: Time extended to give Operator opportunity to repair. **Time Extended**
- 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up at the server station and jumbled in a well at the server station. Warning - From follow-up inspection 2024-07-29: One well of silverware is now properly stored with handles up. A container of spoons by the server dump sink had food contact surface facing up. Time extended to allow for employ training. **Time Extended**
Food safety inspection conducted on 7/29/2024 revealed 9 total violations (0 high priority, 0 intermediate, 9 basic).
Inspection on 7/26/2024
High Priority
1
Intermediate
6
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair in the back prep area. Warning
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation Warning
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine automatic on and off at end of cycle not working. Personnel must guess when cycle is complete and manually shut down machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table where fruit was being cut. Warning
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets observed on reach in coolers on the cook line. Warning
- 35B-01-4:Basic - Exterior rear door has a gap at the threshold that opens to the outside. Warning
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment in multiple areas. Warning
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation Warning
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up at the server station and jumbled in a well at the server station. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pancake batter in dispenser (71F - Cold Holding); shell eggs - ambient (51F - Cold Holding); pooled eggs (65F - Cold Holding); gyro meat (49F - Cold Holding); tuna (49F - Cold Holding); ham (48F - Cold Holding) Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector of large ice machine has heavy buildup. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line blocked by a wheeled cart. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food handler fill a pan with water using the handwashing sink in the dish area. Warning
- 53A-05-6:Intermediate - 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/. 2 food handlers working in the prep area, 2 working on cook line and 2 servers. Warning
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple records are photocopies. Observed two correct records. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. One containing purple liquid at dish area, one containing purple liquid at three-compartment sink and one containing pink liquid at server hand washing sink. Repeat Violation Warning
Food safety inspection conducted on 7/26/2024 revealed 18 total violations (1 high priority, 6 intermediate, 11 basic).
Inspection on 3/5/2024
High Priority
2
Intermediate
5
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dishwash area. Educated operator on importance of having hand wash sign. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Wait station.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee not washing hands before putting on gloves after touching raw chicken. Educated employee. Employee washed hands before putting on gloves. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw egg whites stored over chopped tomatoes. Operator placed raw eggs on bottom shelf. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with procedures. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub sponges stored in hand wash sink in dishwash area. Operator removed sponges. Corrected On-Site
- 11-26-1:Intermediate - 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. Operator completed form. Corrected On-Site
- 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked gyro meat not date marked. Operator date marked foods. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.
Food safety inspection conducted on 3/5/2024 revealed 11 total violations (2 high priority, 5 intermediate, 4 basic).
Inspection on 9/29/2023
High Priority
6
Intermediate
4
Basic
9
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of mold-like substance in the interior of the ice machine/bin.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Container of spoons in server area observed food contact side up.
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed cook placing sausage patty and sausage links onto soiled cloth on the cook line
- 29-13-4:Basic - Compartment of equipment subject to the accumulation of moisture. Observed standing water in the bottom of the server low reach-in cooler.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Wallet, keys and wrist brace observed on food storage shelving commingled with food for sale to the public. Observed personal cell phone stored on a clean plate on the cook line. Employee removed phone and sent plate to the dish area.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink at the three-compartment sink used by food employees.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda dispensing heads observed with heavy build-up.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station. Operator removed. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage Gravy (70F - Cooling) in walk-in prepared and placed in cooler cooling overnight per Operator
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One can tomato juice dented on rim.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Crepes observed stored in the walk-in cooler in direct contact with non food-contact to-go bag.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage Gravy (70F - Cooling) in walk-in prepared and placed in cooler cooling overnight per Operator
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pancake Batter (61F - Cold Holding.) French Toast Batter (70F - Cold Holding) on cook line in batter dispenser for less than four hours per the Operator. Discussed time as a public health control and provided forms to the Operator **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage held on the grill at 108F hot holding less than four hours per the Operator. Discussed with Operator need to hold at greater than 135F or utilize time control. Provided time control paperwork. **Corrective Action Taken**
- 53A-05-6:Intermediate - 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 three servers and three cooks handling food with no certified manager present
- 11-26-1:Intermediate - 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 form for operator and employees signed. **Corrective Action Taken**
- 53B-13-5:Intermediate - 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. Frank, Line Cook, hired one year ago with no proof of food handler training.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced meats and gravies prepared more than 24 hours ago per Operator observed with no date marking in the walk-in cooler.
Food safety inspection conducted on 9/29/2023 revealed 19 total violations (6 high priority, 4 intermediate, 9 basic).