DirtyFLRestaurant Inspection Data

THE BRUNCH HOUSE

5855 SE 5 ST STE

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 5/23/2025

Inspection #: Visit ID: 10733854

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One red co2 tank not secured inside managers office.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee foam drink cup sitting directly on top of deli slicer at cookline. Employee removed drink cup from slicer during this inspection. Corrected On-Site Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black employee jacket stored on shelf in dry storage room directly above bottles of juice and sweetener packets. Manager removed jacket from shelf during this inspection. Corrected On-Site
  • 24-17-4:Basic - Silverware/utensils/dishes dried with a towel/cloth. Inspector observed employee drying bowls with a cloth. Manager moved the bowls to the warewash area to be sanitized during this inspection. **Corrective Action Taken**
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine 0-10PPM. Employee primed machine, still 0-10PPM. Manager set up the three-compartment sink during this inspection. Inspector instructed manager to discontinue using the dish machine for sanitizing dishes and utilize the three-compartment sink until the dish machine is repaired. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1. Metal pan containing raw shell eggs stored on shelf directly above container of cut potatoes and container of pasteurized liquid eggs inside walk-in cooler. 2. Pan containing packages of raw steak stored on shelf on speed rack above package of cooked ham and bag of cooked chicken inside walk-in cooler. Employee moved all raw items to lower shelves during this inspection. Corrected On-Site Repeat Violation Admin Complaint
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes and operating chlorine dish machine unable to test machine for chlorine. Inspector educated employee during this inspection.
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee in server station with painted and/or artificial nails scooped ice without wearing gloves.

Inspection Date: 12/3/2024

Inspection #: Visit ID: 8789099

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the cook line, two employee drinks on prep table, Manager removed the drinks. Corrected On-Site
  • 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Establishment on city water and sewer, increased seats to 80. Inspector provided form (seating change evaluation form) digitally.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on in-use containers at the cook line.
  • 12A-13-4: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. Male employee washing lid in triple sink, finished and immediately after handle cleaned equipment and covered container with tomatoes, inspector addressed situation.
  • 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. Male employee at the cook line touches with bare hand toasted buns.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw burgers above hollandaise sauce, Manager stored properly. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the dry storage room, manager labeled bleach. Corrected On-Site

Inspection Date: 6/18/2024

Inspection #: Visit ID: 8694905

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in make table has an ambient temperature 61F.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in reach in cooler overnight bearing the label to remove from package prior to thawing. Packages were cut open. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Removed to be rewashed. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler: ricotta cheese 57F. Steak 52F. Ice placed on both during this inspection. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added at mop sink with no device on hose connection side.