Madame Brioche Breakfast and More
11380 Beach Blvd Ste 2, Jacksonville, FL 32246 · Permanent Food Service · License 2615339
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot)-7
- Administrative complaint on Sep 22Counts in full until a follow-up finds the problems fixed-20
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: 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.
Observed dish washer employee handling soiled equipment and then handling clean equipment without washing hands. Manager intervened. Employee wash hands
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator has time marked for foods but unable to provide written plan. Completed new written plan during inspection
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.