Bonita Brunch
Last inspected: Sep 23, 2025
90
Score
Inspectors have visited Bonita Brunch 11 times, with records going back to 2022. Bonita Brunch was last inspected on Sep 23, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Looking across the full record, “accumulation of black/green mold-like substance” is the recurring theme, flagged four times.
Among Bonita Springs restaurants, the typical score is 80; Bonita Brunch is comfortably above that bar. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 23, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled hanging near dishwasher machine. This is a repeat violation dated on 8-26-2025. **Repeat Violation** - From follow-up inspection 2025-09-23: Spray bottle not labeled. **Time Extended**
41-17-4
90
Sep 10, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. On dry storage shelf, one # 10 can of pickled beets was observed with a severely dented rim.
01B-01-4
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. After three attempts at the surface of the plate: Dishwasher (Chlorine 10ppm)
22-41-4
High Priority - 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.
01B-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed champagne glasses with food debris and lipstick.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled hanging near dishwasher machine. This is a repeat violation dated on 8-26-2025. **Repeat Violation**
41-17-4
Basic - Ice scoop handle in contact with ice in ice machine in server station. Operator removed to be washed and sanitized. **Corrected On-Site**
10-08-5
Basic - Damaged/spoiled/recalled food not properly segregated. On dry storage shelf, one # 10 can of pickled beets was observed with a severely dented rim.
08B-20-4
Basic - 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. **Repeat Violation**
22-20-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm). This is a repeat violation 8-26-25. **Repeat Violation**
21-07-4
Basic - In-use wet wiping cloth/towel used under cutting board on expo line. Operator removed. This is a repeat violation from 8-26-2025. **Corrected On-Site** **Repeat Violation**
21-04-4
41
Aug 26, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. On dry storage shelf, one #10 can of pickled beets was observed with a severely dented rim.
01B-01-4
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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 **Corrected On-Site**
03A-02-5
High Priority - 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) **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line blocked with cart.
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. At public restroom entrance. This is a repeat violation from previous inspection dated 12-02-2024 **Repeat Violation**
41-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeds 300ppm); operator diluted to achieve: Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
Basic - 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.
31B-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. On expo line. Operator removed **Corrected On-Site**
21-04-4
Basic - Damaged/spoiled/recalled food not properly segregated. On dry storage shelf, one #10 can of pickled beets was observed with a severely dented rim.
08B-20-4
Basic - 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 **Repeat Violation**
22-20-5
35
Dec 2, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
41
Aug 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gaskets observed on reach in coolers on the cook line. **Warning** - From follow-up inspection 2024-07-29: Time extended to give Operator the opportunity to repair. **Time Extended** - From follow-up inspection 2024-08-05: Time extended **Time Extended**
14-11-5
95
Jul 29, 2024
Routine - Food
7 minor violations.
View 7 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Jul 26, 2024
Routine - Food
1 critical violation. 6 major violations. 11 minor violations.
View 18 violations
High Priority - 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) **Warning**
03A-02-5
Intermediate - 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. **Repeat Violation** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector of large ice machine has heavy buildup. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line blocked by a wheeled cart. **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food handler fill a pan with water using the handwashing sink in the dish area. **Warning**
31A-11-4
Intermediate - 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. **Warning**
53A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple records are photocopies. Observed two correct records. **Warning**
53B-10-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-33-4
Basic - Silverware/utensils stored upright with the food-contact surface up at the server station and jumbled in a well at the server station. **Warning**
24-18-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair in the back prep area. **Warning**
36-32-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation** **Warning**
32-12-5
Basic - 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.
16-55-4
Basic - 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. **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment in poor repair. Torn gaskets observed on reach in coolers on the cook line. **Warning**
14-11-5
Basic - Exterior rear door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment in multiple areas. **Warning**
35B-08-4
27
Mar 5, 2024
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - 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. **Corrected On-Site**
08A-05-6
High Priority - 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. **Corrected On-Site**
12A-07-5
Intermediate - 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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub sponges stored in hand wash sink in dishwash area. Operator removed sponges. **Corrected On-Site**
31A-11-4
Intermediate - 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. **Corrected On-Site**
11-26-1
Intermediate - 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. **Corrected On-Site**
02C-06-5
Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area.
41-17-4
Basic - 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. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Wait station.
14-33-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. **Repeat Violation**
22-20-5
37
Sep 29, 2023
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - 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. **Corrective Action Taken**
03B-01-6
High Priority - 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 **Corrective Action Taken**
03A-02-5
High Priority - 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
01B-02-5
High Priority - 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.
14-31-5
High Priority - Dented/rusted cans present. See stop sale. One can tomato juice dented on rim.
01B-01-4
High Priority - 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
03D-02-5
Intermediate - 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
53A-05-6
Intermediate - 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. **Corrective Action Taken**
11-26-1
Intermediate - 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.
53B-13-5
Intermediate - 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.
02C-02-5
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - 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.
24-05-4
Basic - Cloth used as a food-contact surface. Observed cook placing sausage patty and sausage links onto soiled cloth on the cook line
21-05-5
Basic - Compartment of equipment subject to the accumulation of moisture. Observed standing water in the bottom of the server low reach-in cooler.
29-13-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - 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.
40-06-5
Basic - No handwashing sign provided at a hand sink at the three-compartment sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda dispensing heads observed with heavy build-up.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station. Operator removed. **Corrected On-Site**
21-12-4
17
Oct 18, 2022
Routine - Food
1 major violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
90
Aug 19, 2022
Complaint Full
3 critical violations. 4 major violations.
View 7 violations
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. Dishwasher (Chlorine 0ppm) after running three times and priming. Operator set up manual sanitation in three compartment sink, quaternary 200ppm. **Corrective Action Taken**
22-41-4
High Priority - Food prepared with soiled equipment/utensil. Employee wiped off knife on apron to cut lettuce. Discussed with operator proper sanitizing of equipment. Operator sent knife to dishwashing area for proper sanitation. **Corrective Action Taken**
08B-28-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and lamb gyro over cooked deli turkey and ham in walk-in freezer , no longer commercially packaged.
08A-02-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on menu served raw, not marked as raw. Also asterisk used to denote raw items as reminder does not correspond with the consumer advisory due to the advisory not also being marked with an asterisk. This is a repeat violation from 8/15/2022. Callback is already scheduled for 10/14/2022. **Repeat Violation**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. This is a repeat violation from 8/15/2022. **Repeat Violation**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles of chemicals in dishwashing area. Operator labeled bottles. This is a repeat violation from 8/15/2022. **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at main handwash sink in woman's bathroom. Operator turned on hot water under sink, 109F. This is a repeat violation from 8/15/2022. **Corrected On-Site** **Repeat Violation**
27-16-4
43
Frequently Asked Questions
When was Bonita Brunch last inspected?
The most recent health inspection at Bonita Brunch on file is from Sep 23, 2025. The public record contains 11 inspections in total.
What is the most common violation at Bonita Brunch?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Bonita Brunch.
How does Bonita Brunch compare to other restaurants in Bonita Springs?
Bonita Brunch most recently scored 90 out of 100, which is higher than the Bonita Springs average of 80.
Has Bonita Brunch's inspection record improved over time?
Results have been roughly steady. Inspections at Bonita Brunch have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bonita Brunch means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bonita Brunch inspected?
Based on the inspection history on file, Bonita Brunch is inspected around four times per year on average.
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