BRUNCHIES
14366 N DALE MABRY HWY, Tampa FL 33618 · 813-908-7023
Last inspected Aug 14, 2026 · 9 visits since August 2023
JUL 24
JAN 25
JUL 25
DEC 25
AUG 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by front of cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,480
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022050297 | Jul 18, 2022 | Dec 8, 2022 | $160 |
| 3--2017052432 | Oct 6, 2017 | Dec 5, 2017 | $200 |
| 3--2015029970 | May 27, 2015 | Jul 29, 2015 | $1,120 |
Inspection history
9 visits, newest first
Aug 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (50F - Cold Holding) time taken 9:44; carnitas (50F) cold holding time taken 9:44 in reach in cooler underneath cook line. Employee stated that they were placed in cooler last night and weren't used at all today. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (50F - Cold Holding) time taken 9:44am; cooked carnitas (50F) cold holding time taken 9:44am in reach in cooler under right side of cook line. Employee said they were put in fridge last night and weren't used at all today. Stop sale issued.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed toaster in servers station soiled with grease in the interior.
Observed the handwashing sink next to the dish machine draining into a bucket.
Show the remaining 7 findings ▾
Cutting board has cut marks and is no longer cleanable in front servers station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage sitting next to pre cooked potatoes thawing on milk crates next to oven.
Floor soiled/has accumulation of debris. Observed walk in freezer floor soiled with debris and frozen liquid.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed toaster in servers station soiled with grease on exterior. Observed the back area of the soda machine, so soiled with buildup. Observed countertop behind automatic espresso machine had buildup of debris.
Plumbing system in disrepair. Observed hand sink next to dish washer with a full bucket of water underneath due to leak. (Handwashing sink draining into a bucket)
Standing water in bottom of reach-in-cooler in servers station.
Time/temperature control for safety food thawed in an improper manner. Observed pre cooked frozen potatoes thawing in boxes at room temperature. Employee moved to cooler.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate4 Basic
Show 11 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 tested at 0ppm during time of inspection. Employee replace with a new container of chlorine sanitizer and tested chlorine to 50ppm.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen chicken stored over frozen Pillsbury biscuit dough inside Walk in freezer.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed an employee bus dirty dished into dish pit then handled cooked grits and syrup dispensers in hot steam well without first washing hands. Discussed with employee, employee washed hands immediately.
Toxic substance/chemical improperly stored. Hand sanitizer stored in counter located over hot well steamer for syrups. Hand sanitizer stored on prep table next to raw shell eggs on front line cook. Manager relocated all items to an approved location during time of inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food-contact surface soiled with food debris, mold-like substance or slime.
Accumulation of black and pink mold-like substance in the interior of the ice machine.
Carbon dioxide tanks not adequately secured, 1 tank located between laundry machines and back kitchen exit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets beneath ice well and coffee station soiled.
Standing water in bottom of reach-in-cooler.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. salsa 46F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa 46F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia sanitizer over 500ppm. Employee readjusted to 200ppm during time of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in Walk in cooler not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards soiled in front line Reach in cooler.
Cutting board has cut marks and is no longer cleanable. Located on front line Reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water stored on dry storage rack adjacent to three compartment sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing earrings, necklaces, and multiple rings while working front service line.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting on drying rack adjacent to three compartment sink.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in front line any Reach in coolers.
Standing water in bottom of reach-in-cooler. Located on front service line Reach in cooler.
Stored food not covered. Cooked pork, waffle and pancake batter, raw chicken Front line Reach in cooler not covered. Employee covered during time of inspection.
Jan 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded Swiss cheese, sliced Swiss cheese, butter, and mozzarella in Walk in cooler not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in coolers are soiled. Interior and exterior of service line Reach in cooler is soiled with debris.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Ice machine adjacent to front line cook has pink mold-like substance.
Carbon dioxide/helium tanks not adequately secured. Located adjacent to laundry machines in back kitchen area.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting boards on front line Reach in coolers grooved. Cutting board on front service line Reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Located on dry storage shelf adjacent to Dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of ovens soiled on front line cook.
Standing water in bottom of reach-in-cooler. Located on front service line Reach in cooler.
Jan 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 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. Dish machine dispensing chlorine sanitizer at 0 ppm. Discussed with operator to set up three compartment sink for current ware washing. Operator contacted maintenance for dish machine for repairs during time of inspection.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe face with paper towel then handled take-out container without handwashing or changing gloves. Discussed with employee to wash hands and change gloves every time after touching face/body. Employee washed hands and changed gloves during time of inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. hollandaise sauce 1/8, mayo cranberry 12/29, beans 1/6, enchilada sauce 1/6, mayo mustard sauce 12/15. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Food made more than 7 days inside the Walk in cooler: hollandaise sauce 1/8, mayo cranberry 12/29, beans 1/6, enchilada sauce 1/6, mayo mustard sauce 12/15.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded Swiss cheese, sliced Swiss cheese, butter, and mozzarella in Walk in cooler not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on front line Reach in coolers are soiled. Interior and exterior of service line Reach in cooler is soiled with debris.
Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Ice machine adjacent to front line cook has pink mold-like substance.
Carbon dioxide/helium tanks not adequately secured. Located adjacent to laundry machines in back kitchen area.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting boards on front line Reach in coolers grooved. Cutting board on front service line Reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Located on dry storage shelf adjacent to Dish machine.
No handwashing sign provided at a hand sink used by food employees. No signs at any Employee handwash sinks.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of ovens soiled on front line cook.
Standing water in bottom of reach-in-cooler. Located on front service line Reach in cooler.
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly by front of cook line
Presence of insects, rodents, or other pests. 23 Dead worm-like insects inside cabinet beneath ice well. Not near any food, food equipment, single service items. Operator removed insects, cleaned and sanitized area.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm); Sanitizer Bucket (Chlorine 200+ppm)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of opened milk in Walk in cooler not date marked.
Handwash sink used for purposes other than handwashing. Observed employee filling pitcher of water at Employee handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for scooped butter on front service line. Operator added butter to existing form.
Accumulation of black/green 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. Ice bucket not inverted.
Current Hotel and Restaurant license not displayed. Operator displayed current license during time of inspection.
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. Employee drinking from an open container next to prep table in back kitchen area.
Exterior door has a gap at the threshold that opens to the outside. Gap at exit door located in back kitchen exit and exit door by bathrooms.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle for flour and sugar bin touching product.
No handwashing sign provided at a hand sink used by food employees. No signs at all Employee handwash sink, men's, and women's bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipe behind cooking equipment at front cook line soiled with grease debris. Inside of cabinets on front service line soiled with food debris. Beneath coffee machines and ice tea containers. Mold-like substance inside cabinet beneath ice well on front service line.
Old labels stuck to food containers after cleaning. Located on dry dish rack adjacent to Dish machine
Standing water in bottom of reach-in-cooler. At front line service area.
Water leaking from pipe and/or faucet/handle. At Employee handwash sink next to front line cook
Jan 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia above 200 ppm - 400 ppm retested to 200 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested at 75 f ran over two minutes at hand washing sink service line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. White boards on cooks line.
Old labels stuck to food containers after cleaning. Dry dish storage shelf multiple containers.
Time/temperature control for safety food thawed in an improper manner. Cook shrimp in drain pan with ice no running water employe added running water
Unwashed fruits/vegetables stored with ready-to-eat food. Peppers over ready to drink orange juice walk in cooler back shelf green
Aug 7, 2023□ 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 ▾
Water leaking from pipe and/or faucet/handle. Hand washing sink by dish machine.
Aug 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid egg batter 48 f held over night ambient temperature 56f of reach in cooler. Reach in cooler for service line.Cold holding: butter 52f cream cheese 52 f held overnight no temperatures taken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by cooks line.Cold holding: ambient temperature 58 f raw fish 47 f cook pork 47 f cheese 47 f milk liquid egg yolk 53 f employee moved items to walk in cooler. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Liquid egg batter 48 f held over night ambient temperature 56f of reach in cooler. Reach in cooler for service line.Cold holding: butter 52f cream cheese 52 f held overnight no temperatures taken
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary above 200 ppm management remade to 200 ppm
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.
Handwash sink used for purposes other than handwashing. Employee washing syrup containers in hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine..
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Water leaking from pipe and/or faucet/handle. Hand washing sink by dish machine.
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.