DirtyFLRestaurant Inspection Data

BRUNCHVILLE

BRUNCHVILLE located in MIDDLEBURG has undergone 4 health department inspections, achieving a 2.6/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

2710 BLANDING BLVD UNIT 11/12

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13480209

Met Inspection Standards

1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sheet pan used as a scoop in bin of seasonings. Employee removed sheet pan. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Case of oil on the floor at the oven. Employee moved oil off of the floor. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The Chicken Benedict and the Southern Benedict are missing the identifier on the in-house menu. Menus were marked with the identifier during the inspection. Corrected On-Site

8/1/2025· 7mo ago

Visit ID: 10921450

Met Inspection Standards

2 high, 1 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Manager moved tongs. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook crack shell eggs then place biscuit on a plate without removing gloves and washing hands first. Manager coached employee and employee washed hands. **Corrective Action Taken**
  • 35A-02-7:High Priority - Live, small flying insects found. One live flying insect in kitchen near flip top reach in cooler.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Proof of training for Christopher G is a photocopy.

2/20/2025· 1y ago

Visit ID: 10783495

Met Inspection Standards

2 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in cut potatoes in flip top reach in cooler. Manager removed bowl. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on two cooks in kitchen.
  • 33-16-4:Basic - Open dumpster lid. Both dumpster lids are open.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cook cut whole avocado for customer order with sticker still attached to avocado.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Take out bags with ice used on top of raw shrimp in flip top reach in cooler. Manager removed bags. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in kitchen tested at 500ppm quaternary ammonia. Manager remade solution to 300ppm. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses quaternary ammonium for wiping cloth solution. Only chlorine test strips available.

10/31/2024· 1y 4mo ago

Visit ID: 10699370

Met Inspection Standards

2 int

  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment using hot water sanitizing for dish machine. No irreversible device available. Establishment ordered during inspection. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Operator replenished towels. Corrected On-Site