BRUNCH
3501 East Busch Boulevard
Tampa, Florida, 33612
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/1/2025
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment.
- 22-08-4:Basic - Interior of oven has accumulation of black substance/grease/food debris.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of powdered sugar not labeled.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then plated avocado with bare hands. Stop sale issued on avocado.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 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. -employee touched cut avocado with bare hands. -employee touched lettuce with bare hands.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -employee handled cracked raw shell eggs and then touched avocado. Stop sale issued for avocado.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -heavy accumulation of mold like substance, food debris on reach in cooler drawer gaskets at cook line. -used shell egg flats stored on top of slicer. Advised operator to wash, sanitize slicer before use.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink in kitchen blocked by cart. 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.
- 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.
Food safety inspection conducted on 5/1/2025 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).
Inspection on 12/4/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee jacket hanging on food storage shelf.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 12A-20-4:High Priority - Employee washed hands with no soap.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese at 60°f at cook line. Cheese pulled from walk in cooler 1 hour ago. Operator placed ice around container. **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. -hash browns at cook line at 79°f. Cooked less than 1 hour ago. Operator moved back to grill.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -waterproof thermometer onsite not functioning. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen.
Food safety inspection conducted on 12/4/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 5/23/2024
High Priority
0
Intermediate
3
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -containers with clean graters, funnels stored directly on floor.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Repeat Violation
- 40-06-5:Basic - Employee personal items, hat and jacket stored above a food preparation area.
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cooking equipment.
- 22-20-5:Basic - Ice machine interior soiled.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of flour not labeled.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris: -can opener.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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.
Food safety inspection conducted on 5/23/2024 revealed 11 total violations (0 high priority, 3 intermediate, 8 basic).
Inspection on 1/26/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and bar area. Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler drawers. Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-01-26: **Time Extended**
Food safety inspection conducted on 1/26/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).
Inspection on 1/25/2024
High Priority
3
Intermediate
5
Basic
5
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. Warning
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 40-06-5:Basic - Employee glasses on cutting board. Corrected On-Site Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and bar area. Warning
- 25-05-4:Basic - Single-service articles improperly stored, cases of up's stored on floor in dry storage area. Warning
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hash browns at 79°f. Out of cooler for 2.5 hours. Operator moved back to cooler. Warning
- 01B-02-5:High Priority - 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. Sliced turkey 58°f, sliced ham 59°f, tuna slices 52°f, potato salad 52°f in cookline reach in cooler. All items in cooler overnight. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced turkey 58°f, sliced ham 59°f, tuna slices 52°f, potato salad 52°f in cookline reach in cooler. All items in cooler overnight. Warning
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler drawers. Warning
- 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. Corrected On-Site Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox, poached eggs. Repeat Violation Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 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. Warning
Food safety inspection conducted on 1/25/2024 revealed 13 total violations (3 high priority, 5 intermediate, 5 basic).
Inspection on 9/11/2023
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. - near ice machine Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. End of cookline Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cooler under waffle iron Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored, case of cups lids/cups in storage area. Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 41-07-4:High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Bottle of Pepto in reach in cooler. Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer blade guard - cutting boards Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-09-11: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-11: **Time Extended**
Food safety inspection conducted on 9/11/2023 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 9/8/2023
High Priority
4
Intermediate
6
Basic
11
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. - near ice machine Warning
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing a watch Warning
- 08B-38-4:Basic - Food stored on floor, bag of onions in kitchen. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer. End of cookline Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cooler under waffle iron Warning
- 25-05-4:Basic - Single-service articles improperly stored, case of cups lids/cups in storage area. Warning
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of Pepto in reach in cooler. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell juice in walk in cooler Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individually packaged butter at 75°f at front counter. Out of cooler for four hours. - steak 44F, - turkey bacon, 58-50F, low boy, longer than 4 hours - turkey, 48F, feta, 47F, prep cooler, longer than 4 hours - Raw chicken 48°f, Swiss cheese 47°f, soup 46°f, sauce tcs 44°f, burger 46°f, Canadian bacon, 47F; shell eggs, ambient, 48F; butter, 48F; walk in cooler. Chicken breast, 2 days; stop sale for chicken, all other TCS foods relocated to walk in unit in restaurant next door, owned by same operator; observed fans not running in unit, manager stated fans were on earlier in the day. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer blade guard - cutting boards Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cart. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Warning
- 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. Warning
Food safety inspection conducted on 9/8/2023 revealed 21 total violations (4 high priority, 6 intermediate, 11 basic).