Barunch
1327 Cape Coral Pkwy E Ste B, Cape Coral, FL 33904 · Permanent Food Service · License 4606582
What drove the grade
Toxic substance/chemical improperly stored on oven door handle.
How the score was calculated
- Starting score100
- Violations at the Aug 27 routine inspection3 high priority (fixed on the spot, 1 repeat), 3 basic (1 repeat)-15
- Safety score85
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 visitAug 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee washing hands with gloves on. Educated employee. Employee took off gloves and washed hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer. Rechecked concentration at 50 ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored on oven door handle.
Educated operator on proper storage of chemicals.
Fixed on the spotRepeat violation
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed boxes of frozen beef stored on floor in walk in freezer. Educated operator on storing foods off of floor.
Repeat violation
Code 12, Handwashing and hygienic practices: 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.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.