Bonita Brunch
26381 S Tamiami Trail #140, Bonita Springs, FL 34134 · Permanent Food Service · License 4607001
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection3 high priority (2 fixed by the Aug 21 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. In walk in cooler; cooked potatoes soup (48°F - Cooling); cooked sausage gravy (49°F - Cooling). Per operator all items prepared and stored in walk in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On reach in cooler at cook line; blue cheese (69°F - Cold Holding); cooked beet (67°F - Cold Holding); hard boiled eggs no shell (61°F - Cold Holding); slice tomatoes (56°F - Cold Holding); cheese (58°F - Cold Holding); chicken salad (61°F - Cold Holding); yogurt sauce (59°F - Cold Holding). Per operator all items stored on reach in cooler for one hour. Operator placed all items in ice and water container.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In walk in cooler; cooked potatoes soup (48°F - Cooling); cooked sausage gravy (49°F - Cooling). Per operator all items prepared and stored in walk in cooler overnight. See stop sale.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Undercooked Egg Benny/ poach eggs on menu not identified covered by the consumer advisory. Operator identified Egg Benny on menu at time of inspection.
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean spoons not stored inverted at server station. Operator stored spoons inverted.
Fixed on the spot
Code 25, Single-service items: Single-service coffee filters stored uncovered at coffee station.
Operator stored coffee filters covered.
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.
- Stop sale
- An order that the food can’t be sold or served.