BRUNCH HOUSE
5855 SE 5 ST STE, Ocala FL 34472 · 352-351-3447
Last inspected Jul 15, 2026 · 10 visits since November 2023
DEC 24
MAY 25
JUL 25
JAN 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023004256 | Oct 17, 2022 | Mar 8, 2023 | $800 |
| 5--2022061182 | Sep 14, 2022 | Feb 3, 2023 | $600 |
| 5--2016008369 | Feb 16, 2016 | Mar 3, 2016 | $400 |
Inspection history
10 visits, newest first
Jul 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face and pants with gloved hands then continued to cook without washing hands and changing gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table on cookline: ham (60F - Cold Holding); tomatoes (60F - Cold Holding); sausage (59F - Cold Holding); home fries (47F - Cold Holding); cooked sausage (51F - Cold Holding); links (55F - Cold Holding); French toast batter (51F - Cold Holding); raw chicken (52F - Cold Holding); raw beef (51F - Cold Holding); corned beef hash (56F - Cold Holding).All items in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in make table on cookline: ham (60F - Cold Holding); tomatoes (60F - Cold Holding); sausage (59F - Cold Holding); home fries (47F - Cold Holding); cooked sausage (51F - Cold Holding); links (55F - Cold Holding); French toast batter (51F - Cold Holding); raw chicken (52F - Cold Holding); raw beef (51F - Cold Holding); corned beef hash (56F - Cold Holding) All items in unit overnight.
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. No training for three employees employed over 60 days.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Unable to locate the written plan during this inspection. Currently using time as a public health control for eggs on cookline. Provided form during this inspection.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Multiple items on cookline removed from freezer in the last two days with no date mark.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Image of one employee training certificate provided on phone
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 cooler has an ambient temperature of 57F. Unit is overfilled and filters are heavily soiled.
In-use knife/knives stored in cracks between pieces of equipment. Several between equipment.
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed avocados and berries over cream.
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employees started wearing gloves, o hand washed occurred before touching single service and food.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored above hash, Manager moved.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line, corned beef hash date marked 1/16/25
Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to dump water from food tray.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.
Oct 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 16, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shell eggs stored on top of liquid eggs, Employee moved.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Reach-in cooler at the cook line corned beef hash date marked 7/6/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, (ice bath) cold holding: liquid eggs 47F, raw shell eggs 52F. Also reach-in cooler at the cook line, cut tomatoes 49F(cooled to 46F), ham 63F(cooled to 50F), raw sausage 55F(cooled to 43F), manager will start using time as a public health control for liquid eggs and raw shell eggs, eggs will be discarded 1:00pm.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by freezer, employees moved freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves soiled. Also hood with grease.
May 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
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.
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.
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.
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.
Carbon dioxide/helium tanks not adequately secured. One red co2 tank not secured inside managers office.
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.
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.
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.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
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.
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.
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.
Spray bottle containing toxic substance not labeled. At the dry storage room, manager labeled bleach.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
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.
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.
Old labels stuck to food containers after cleaning. Old labels on in-use containers at the cook line.
Jun 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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.
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.
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.
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.
Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Removed to be rewashed.
Jan 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. At the cook line, observed male employee cracking eggs and continued working with ready to eat food and touching utensils, Inspector addressed situation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At the cook line, observed cooked sausage date marked 11/06/23 and meatloaf date marked 11/09/23.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, potato soup (added home fries) placed at 6:30 to reheated and at 11:00 temperature was 120F.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At the cook line, potato soup (added home fries) placed at 6:30 to reheated and at 11:00 temperature was 120F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no back flow preventer installed at the non chemical side of the splitter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict eggs no asterisk present.
Bowl or other container with no handle used to dispense food. At the cook line, bowl no handle inside seasoning container, manager 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.