Brunch
Last inspected: Jan 8, 2026
70
Score
Brunch appears in inspection records 11 times, starting in 2022. The latest inspection on file is from Jan 8, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
When inspectors have written things up, “no measuring device available” has been the most frequent reason, cited four times.
Brunch scores about where you'd expect for a Daytona Beach restaurant. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 8, 2026
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. -proof not provided for some employees. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-08: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-08: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - In-use tongs stored on oven door handle between uses. **Repeat Violation** **Warning** - From follow-up inspection 2026-01-08: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with dust. **Warning** - From follow-up inspection 2026-01-08: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. **Warning** - From follow-up inspection 2026-01-08: **Time Extended**
29-49-6
70
Jan 7, 2026
Complaint Full
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
26
Nov 4, 2025
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
25
May 1, 2025
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -employee handled cracked raw shell eggs and then touched avocado. Stop sale issued for avocado.
01B-13-4
High Priority - 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. -employee touched cut avocado with bare hands. -employee touched lettuce with bare hands.
09-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Employee cracked raw shell eggs and then plated avocado with bare hands. Stop sale issued on avocado.
12A-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -heavy accumulation of mold like substance, food debris on reach in cooler drawer gaskets at cook line. -used shell egg flats stored on top of slicer. Advised operator to wash, sanitize slicer before use.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink in kitchen blocked by cart. **Corrected On-Site**
31A-09-4
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.
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.
53B-13-5
Basic - 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.
12B-12-5
Basic - Floor soiled/has accumulation of debris under cooking equipment.
36-73-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Working containers of food removed from original container not identified by common name. -container of powdered sugar not labeled.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
27
Dec 4, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
43
May 23, 2024
Complaint Full
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris: -can opener.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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.
53B-13-5
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -containers with clean graters, funnels stored directly on floor.
24-26-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation**
16-01-4
Basic - Employee personal items, hat and jacket stored above a food preparation area.
40-06-5
Basic - Floor soiled/has accumulation of debris under cooking equipment.
36-73-4
Basic - Ice machine interior soiled.
22-20-5
Basic - Working containers of food removed from original container not identified by common name. -container of flour not labeled.
02D-01-5
50
Jan 26, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler drawers. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
05-05-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and bar area. **Warning** - From follow-up inspection 2024-01-26: **Time Extended**
31B-04-4
64
Jan 25, 2024
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hash browns at 79°f. Out of cooler for 2.5 hours. Operator moved back to cooler. **Warning**
03B-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced turkey 58°f, sliced ham 59°f, tuna slices 52°f, potato salad 52°f in cookline reach in cooler. All items in cooler overnight. **Warning**
03A-02-5
High Priority - 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. Sliced turkey 58°f, sliced ham 59°f, tuna slices 52°f, potato salad 52°f in cookline reach in cooler. All items in cooler overnight. **Warning**
01B-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler drawers. **Warning**
05-05-4
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. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox, poached eggs. **Repeat Violation** **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. **Warning**
53B-13-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee glasses on cutting board. **Corrected On-Site** **Warning**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen and bar area. **Warning**
31B-04-4
Basic - Single-service articles improperly stored, cases of up's stored on floor in dry storage area. **Warning**
25-05-4
30
Sep 11, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Sep 8, 2023
Routine - Food
4 critical violations. 6 major violations. 11 minor violations.
View 21 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell juice in walk in cooler **Warning**
08A-05-6
High Priority - Container of medicine improperly stored. Bottle of Pepto in reach in cooler. **Warning**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individually packaged butter at 75°f at front counter. Out of cooler for four hours. - steak 44F, - turkey bacon, 58-50F, low boy, longer than 4 hours - turkey, 48F, feta, 47F, prep cooler, longer than 4 hours - Raw chicken 48°f, Swiss cheese 47°f, soup 46°f, sauce tcs 44°f, burger 46°f, Canadian bacon, 47F; shell eggs, ambient, 48F; butter, 48F; walk in cooler. Chicken breast, 2 days; stop sale for chicken, all other TCS foods relocated to walk in unit in restaurant next door, owned by same operator; observed fans not running in unit, manager stated fans were on earlier in the day. **Warning**
03A-02-5
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. **Warning**
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - slicer blade guard - cutting boards **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cart. **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Warning**
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen. **Warning**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - cooler under waffle iron **Warning**
22-16-4
Basic - Single-service articles improperly stored, case of cups lids/cups in storage area. **Warning**
25-05-4
Basic - Carbon dioxide tanks not adequately secured. - near ice machine **Warning**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing a watch **Warning**
13-07-4
Basic - Food stored on floor, bag of onions in kitchen. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer. End of cookline **Warning**
14-69-4
17
Dec 21, 2022
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
90
Frequently Asked Questions
When was Brunch last inspected?
The most recent health inspection at Brunch on file is from Jan 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Brunch?
Across the inspection record, “no measuring device available” has been cited four times, more than any other issue at Brunch.
How does Brunch compare to other restaurants in Daytona Beach?
Brunch most recently scored 70 out of 100, which is about the same as the Daytona Beach average of 71.
Has Brunch's inspection record improved over time?
Results have been roughly steady. Inspections at Brunch have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Brunch means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Brunch inspected?
Based on the inspection history on file, Brunch is inspected around four times per year on average.
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