BRUNCH

BRUNCH in DAYTONA BEACH has 10 health inspections on record with an overall food safety rating of 1.5/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 10 reports on file

3501 East Busch Boulevard

Tampa, Florida, 33612

Hillsborough County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)

Based on 10 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 13607819

Met Inspection Standards

2 int, 3 basic

10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on oven door handle between uses. Repeat Violation Warning - From follow-up inspection 2026-01-08: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with dust. Warning - From follow-up inspection 2026-01-08: **Time Extended**
29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Warning - From follow-up inspection 2026-01-08: **Time Extended**
11-26-1:Intermediate - - From initial inspection : 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. -proof not provided for some employees. Repeat Violation Warning - From follow-up inspection 2026-01-08: **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. Repeat Violation Warning - From follow-up inspection 2026-01-08: **Time Extended**

1/7/2026· 2mo ago

Visit ID: 13606410

Follow-up Inspection Required

5 high, 4 int, 4 basic

10-08-5:Basic - Ice scoop handle in contact with ice. Warning
10-20-4:Basic - In-use tongs stored on oven door handle between uses. Repeat Violation Warning
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with dust. Warning
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
12A-20-4:High Priority - Employee washed hands with no soap. Warning
22-12-5:High Priority - Metal stem-type thermometer soiled. Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items in reach in cooler drawers between 57°f and 63°f. All items in cooler overnight. corned beef hash 62°f, sausage links 63°f, sausage patties 63°f, sliced ham 63°f, ground beef 57°f, turkey bacon 59°f, chicken breast 59°f, sliced turkey 59°f. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all items in reach in cooler drawer between 57°f and 63°f: corned beef hash 62°f, sausage links 63°f, sausage patties 63°f, sliced ham 63°f, ground beef 57°f, turkey bacon 59°f, chicken breast 59°f, sliced turkey 59°f. Warning
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink blocked by rolling cart. Repeat Violation Warning
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. -proof not provided for some employees. Repeat Violation Warning
31B-03-4:Intermediate - No soap provided at handwash sink. 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. Repeat Violation Warning

11/4/2025· 4mo ago

Visit ID: 10932936

Met Inspection Standards

3 high, 7 int, 5 basic

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Under prep sink
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several Corrected On-Site
08B-38-4:Basic - Food stored on floor. Oil containers
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar. Powdered sugar Repeat Violation
01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad made in house 10/23
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 50F double panned top of cookline cooler. Employee removed extra pan - feta 45F double panned in cooler across from waffle maker - butter packets 71F on each table **Corrective Action Taken**
03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage gravy heating approximately 2 hours per employee 80F on top, 130F after stirring. Advised to hear more rapidly. Cook heated to 184F on the stove within 5 minutes. Corrected On-Site
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey and ham walk in cooler
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior rack and bottom surface, batter cooler - bottom gaskets and empty containers, cookline drawers
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart, handsink in kitchen area Corrected On-Site Repeat Violation
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/
53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Employees on duty no proof of training
31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen

5/1/2025· 10mo ago

Visit ID: 10734919

Met Inspection Standards

4 high, 4 int, 6 basic

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.

12/4/2024· 1y 3mo ago

Visit ID: 8781629

Met Inspection Standards

4 high, 2 int, 1 basic

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.

5/23/2024· 1y 9mo ago

Visit ID: 8679273

Met Inspection Standards

3 int, 8 basic

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.

1/26/2024· 2y 1mo ago

Visit ID: 8598785

Met Inspection Standards

3 int, 3 basic

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**

1/25/2024· 2y 1mo ago

Visit ID: 8495504

Follow-up Inspection Required

3 high, 5 int, 5 basic

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

9/11/2023· 2y 6mo ago

Visit ID: 8495249

Met Inspection Standards

1 high, 3 int, 7 basic

9/8/2023· 2y 6mo ago

Visit ID: 8380727

Follow-up Inspection Required

4 high, 6 int, 11 basic

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