Brunch Factory
2401 Hancock Bridge Pkwy, Cape Coral, FL 33990 · Permanent Food Service · License 4605815
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)-19
- Safety score81
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 30, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed dented cans of marinara sauce on can rack in storage area. The operator removed the dented cans of marinara sauce to send back for replacements.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed brisket and pork in reach-in cooler not date marked. The cook stated the brisket and pork was made (9/25/2026) 5 days ago.
Repeat violation
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
The manager arrived during inspection V. Ljuldjuraj.
Fixed on the spot
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach-in cooler across from cook line gasket torn.
Repeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed coffee filters unprotected above coffee machine on prep table.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors both bathroom doors.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.