BONITA BRUNCH
26381 S TAMIAMI TRAIL #140, Bonita Springs FL 34134 · 239-405-7415
Last inspected Aug 21, 2026 · 11 visits since September 2023
JUL 24
DEC 24
AUG 25
SEP 25
AUG 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2018016740 | Mar 1, 2018 | Apr 12, 2018 | $300 |
| 7--2017015703 | Mar 14, 2017 | Apr 18, 2017 | $400 |
Inspection history
11 visits, newest first
Aug 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Walk-in cooler shelves with rust that has pitted the surface.
Aug 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler; cooked potatoes soup (48F - Cooling); cooked sausage gravy (49F - Cooling). Per operator all items prepared and stored in walk in cooler overnight. See stop sale.
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. In walk in cooler; cooked potatoes soup (48F - Cooling); cooked sausage gravy (49F - Cooling). Per operator all items prepared and stored in walk in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On reach in cooler at cook line; blue cheese (69F - Cold Holding); cooked beet (67F - Cold Holding); hard boiled eggs no shell (61F - Cold Holding); slice tomatoes (56F - Cold Holding); cheese (58F - Cold Holding); chicken salad (61F - Cold Holding); yogurt sauce (59F - Cold Holding). Per operator all items stored on reach in cooler for one hour. Operator placed all items in ice and water container.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked Egg Benny/ poach eggs on menu not identified covered by the consumer advisory. Operator identified Egg Benny on menu at time of inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons not stored inverted at server station. Operator stored spoons inverted.
Single-service coffee filters stored uncovered at coffee station. Operator stored coffee filters covered.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 23, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Spray bottle containing toxic substance not labeled hanging near dishwasher machine. This is a repeat violation dated on 8-26-2025.
Sep 10, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. On dry storage shelf, one # 10 can of pickled beets was observed with a severely dented rim.
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. After three attempts at the surface of the plate: Dishwasher (Chlorine 10ppm)
Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop sale previously issued on #10 can of beets.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed champagne glasses with food debris and lipstick.
Spray bottle containing toxic substance not labeled hanging near dishwasher machine. This is a repeat violation dated on 8-26-2025.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in server station area. This is a repeat violation from 8-26-25.
Damaged/spoiled/recalled food not properly segregated. On dry storage shelf, one # 10 can of pickled beets was observed with a severely dented rim.
Ice scoop handle in contact with ice in ice machine in server station. Operator removed to be washed and sanitized.
In-use wet wiping cloth/towel used under cutting board on expo line. Operator removed. This is a repeat violation from 8-26-2025.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm). This is a repeat violation 8-26-25.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. On dry storage shelf, one #10 can of pickled beets was observed with a severely dented rim.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat prepared potatoes. Operator moved food to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line shelled eggs (ambient) (61 F - Cold Holding) per operator eggs were in counter less than 3 hours. Provided operator with Time As Control and eggs were placed on time at marked at 8:00 AM
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine exceeds 300ppm); operator diluted to achieve: Sanitizer Bucket (Chlorine 100ppm)
Handwash sink not accessible for employee use at all times. Hand sink on cooks line blocked with cart.
Spray bottle containing toxic substance not labeled. At public restroom entrance. This is a repeat violation from previous inspection dated 12-02-2024
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. This is a repeat violation from previous inspection dated 12-02-2024
Damaged/spoiled/recalled food not properly segregated. On dry storage shelf, one #10 can of pickled beets was observed with a severely dented rim.
In-use wet wiping cloth/towel used under cutting board. On expo line. Operator removed
No handwashing sign provided at a hand sink used by food employees. At cooks line and prep kitchen hand sinks. At hand sinks on cooks line and prep area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeds 300ppm); operator diluted to achieve: Sanitizer Bucket (Chlorine 100ppm)
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
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.
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.
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.
Spray bottles containing purple toxic substance not labeled, hanging on dish sink sprayer and on napkin shelf.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
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.
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.
Equipment in poor repair. Torn gasket on the reach in cooler door at the grill/salad station.
Light shield damaged/missing in the dishwasher area.
No handwashing sign provided at hand sinks used by food employees in the dish area and in the server area.
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.
Aug 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Torn gaskets observed on reach in coolers on the cook line.
Jul 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair in the back prep area.
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.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Torn gaskets observed on reach in coolers on the cook line.
Exterior rear door has a gap at the threshold that opens to the outside.
Fly sticky tape hanging over food/food preparation area/food-contact equipment in multiple areas.
Garbage on the ground and/or pad around dumpster.
Reach-in cooler shelves with rust that has pitted the surface.
Silverware/utensils stored upright with the food-contact surface up at the server station and jumbled in a well at the server station.
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 1 high priority.
1 High priority6 Intermediate11 Basic
Show 18 findings ▾
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)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector of large ice machine has heavy buildup.
Handwash sink not accessible for employee use at all times. Sink on cook line blocked by a wheeled cart.
Handwash sink used for purposes other than handwashing. Observed food handler fill a pan with water using the handwashing sink in the dish area.
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.
Records/documents for required employee training do not contain all of the required information. Multiple records are photocopies. Observed two correct records.
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.
Ceiling/ceiling tile shows damage or is in disrepair in the back prep area.
Covered waste receptacle not provided in women's bathroom.
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.
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.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Torn gaskets observed on reach in coolers on the cook line.
Exterior rear door has a gap at the threshold that opens to the outside.
Fly sticky tape hanging over food/food preparation area/food-contact equipment in multiple areas.
Garbage on the ground and/or pad around dumpster.
Reach-in cooler shelves with rust that has pitted the surface.
Silverware/utensils stored upright with the food-contact surface up at the server station and jumbled in a well at the server station.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate4 Basic
Show 11 findings ▾
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.
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.
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.
Handwash sink used for purposes other than handwashing. Observed scrub sponges stored in hand wash sink in dishwash area. Operator removed sponges.
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.
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.
Spray bottle containing toxic substance not labeled. Dishwash area.
Accumulation of gray-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily.
Covered waste receptacle not provided in women's bathroom.
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.
Reach-in cooler shelves with rust that has pitted the surface. Wait station.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
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
Dented/rusted cans present. See stop sale. One can tomato juice dented on rim.
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.
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
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
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.
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
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.
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.
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.
Accumulation of mold-like substance in the interior of the ice machine/bin.
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.
Cloth used as a food-contact surface. Observed cook placing sausage patty and sausage links onto soiled cloth on the cook line
Compartment of equipment subject to the accumulation of moisture. Observed standing water in the bottom of the server low reach-in cooler.
Covered waste receptacle not provided in women's bathroom.
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.
No handwashing sign provided at a hand sink at the three-compartment sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda dispensing heads observed with heavy build-up.
Wet wiping cloth not stored in sanitizing solution between uses at server station. Operator removed.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.