BRUNCHIES LUTZ
24400 SR 54, Lutz FL 33559 · 813-909-1500
Last inspected Aug 25, 2026 · 11 visits since November 2023
NOV 24
MAR 25
AUG 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee washed hands with cold water. Water temperature 72F, discussed proper hand washing with owner
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025067614 | Aug 15, 2025 | Oct 14, 2025 | $200 |
Inspection history
11 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs no hand wash then touched clean spatula. Manager asked him washed hands properly.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink sanitizer chlorine tested over 200ppm. Operator added water into the sink and tested 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on prep cooler in cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared Cuban sandwich no date marked over 24 hours in walk in cooler. Operator marked the date correctly.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados above shredded American cheese in walk in cooler. Operator moved avocados to bottom shelf
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs no hand washing to put new gloves on, discussed with operator and he washed hand properly before put gloves on,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Stained on prep cooler in cook line
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler by cook line, operator removed it
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms above cooke gravy, operator removed the mush to produce shelf
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at dish area by dish machine
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler at front line soiled and grooved.
Aug 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 9 high priority.
9 High priority2 Intermediate4 Basic
Show 15 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Diced ham date marked 08/05/25. Over 7 days shelf life
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell egg without washing hand and touched clean plates
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. Dish washer handling dirty dish dishes without washing hand before handling clean
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face with gloves on and touched clean utensils without washing handout washing hands
Employee washed hands with cold water. Employee at front counter washed hands in cold water 77F degrees
Pesticide-emitting strip present in food prep area. Fruit fly bar pro strip hang above backdrop in prep area
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Diced ham date marked 08/05 in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Holding); cooked mushrooms (46F - Cold Holding); pull pork (47F - Cold Holding); shredded cheese (47F - Cold Holding); America sliced cheese (50F - Cold Holding); diced tomatoes (47F - Cold Holding) chicken salad 45F-cold holding. Raw chicken breast 46F - cold holding diced sausage 44F - cold holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese (46F - Cold Holding); Canadian bacon (50F - Cold Holding); cut tomatoes (47F - Cold Holding); Pork (46F - Cold Holding); cooked mushrooms (46F - Cold Holding); pull pork (47F - Cold Holding); shredded cheese (47F - Cold Holding); American sliced cheese (50F - Cold Holding); diced tomatoes (47F - Cold Holding); chicken salad (45F - Cold Holding); raw chicken breast (46F - Cold Holding); diced sausage (44F - Cold Holding) in front line prep cooler. Operator states items were in cooler over night. No temperature monitoring completed today. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler at front line soiled and grooved.
Handwash sink not accessible for employee use at all times. Pitcher in hand wash sink in cook line and operator removed it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on top of prep table in the kitchen Jacket on ice machine Sanitizer bucket and cell phone on prep table Operator removed them all
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish shelf wet nesting
Equipment in poor repair. Reach in cooler ambient 44F in cook line area
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table with waffle maker
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms not self closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
Cutting board has cut marks and is no longer cleanable. White cutting boards
Employee with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Under and behind equipment on cook line
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Server put gloves on on and put toast on plate without washing hands, discussed proper hand washing with owner
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. Dishwasher handling dirty dishes then clean dishes without washing hands, discussed proper hand washing with owner
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face put gloves on and handled ready to eat food without washing hands, discussed proper hand washing with owner
Employee washed hands with cold water. Water temperature 72F, discussed proper hand washing with owner
Handwash sink not accessible for employee use at all times. Hand sink next to dish machine blocked by buckets, buckets removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Owner found test kit
No probe thermometer provided to measure temperature of food products. Owner found probe thermometer
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms not self closing doors.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
Cutting board has cut marks and is no longer cleanable. White cutting boards
Employee eating in a food preparation or other restricted area. Employee eating in prep area of kitchen, employee discarded food
Employee with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Under and behind equipment on cook line
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler and steam table, knife removed
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook cracked raw shell eggs and proceeded to to touch clean equipment and utensils. Discussed with operator the need to was hands after cracking raw shell eggs.
Food stored on floor. Walk in cooler- Cantelope store in container on the floor. Operator relocated cantaloupe to be a minimum of 6" off the floor.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Operator removed tongs from oven door handle.
Stored food not covered. Walk in cooler - pico, cut tomatoes grapes. Discussed the need to cover or protect all food stored in walk in cooler.
May 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by kitchen Stop sale : French toast batter with eggs 61 f 3 lbs cantaloupe 62 f 1 lbs cut melons 62 f 1 lbs yogurt 62 f 1 lbs. held in the cooler overnight that was turned off. Ambient air temperature 62 f.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by kitchen Stop sale : french toast batter-with eggs 61 f 3 lbs cantaloupe 62 f 1 lbs cut melons 62 f 1 lbs yogurt 62 f 1 lbs. held in the cooler overnight that was turned off. Ambient air temperature 62 f.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink on prep table
Food stored on floor. Oil case on floor by dish machine.
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer in prep area
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -Dishwasher gauge and inspector thermometer read 112F
Equipment and utensils not properly air-dried - wet nesting. -Pans in dish area
Interior of microwave has accumulation of food debris. -In prep area
Nov 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. -Server rubbed hands together for 5 seconds before running food Discussed proper hand washing with management
Toxic substance/chemical improperly stored. -Medication stored over prep table in prep area Management removed pill bottle
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200ppm, Corrected to 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. -Mixer in prep area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Eggs Benedict -Smoked salmon/Lox Discussion with management on how to address this
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -Dishwasher gauge and inspector thermometer read 112F
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Ice buckets in dish area Management inverted buckets properly
Covered waste receptacle not provided in women's bathroom. -Both restrooms are unisex, neither have covered receptacles
Employee eating in a food preparation or other restricted area. -Dishwasher eating in dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Keys and wallet above reach in cooler cook line -Cellphone above reach in cooler on server alley -Coat and bag on top of waffle mix near double door freezer Employee removed and properly stored items listed
Equipment and utensils not properly air-dried - wet nesting. -Pans in dish area
In-use tongs stored on equipment door handle between uses. -2 tongs on cook line Employees removed tongs and properly stored
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Butter scoop in 71F water on server line Management removed scoop from standing water
In-use wet wiping cloth/towel used under cutting board. -In prep area near prep sink Employee removed cloth towel
Interior of microwave has accumulation of food debris. -In prep area
Old labels stuck to food containers after cleaning. -Several pans in dish area
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -Sanitizer bucket with bleach stored in prep area over food Employee moved bucket to proper area
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed Mushrooms held over fruits and cooked meat in walk-in cooler Employee reorganized walk-in properly
Water softener container lid is ajar exposing the water supply to contamination. -Management adjusted lid
Water softener salt (food) stored in a location that is not clean and dry. -Bags of salt stored outside Management moved salt inside and stored properly
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.