Bruster's Real Ice Cream
11300 S Military Trail Ste 104, Village Of Golf, FL 33436 · Permanent Food Service · License 6023031
What drove the grade
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
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 visitJul 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized....quaternary ammonium +400 ppm... operator added water to make 200 ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored...glass cleaner spray bottle stored top of microwave next to Single Serve cups lids .
Employee removed spray bottle stored top.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....some food evidence in both handwashing sink at front line .
No paper towels or mechanical hand drying device provided at handwash sink at front line both handwashing .
Employee provided.
Fixed on the spot
No soap provided at handwash sink at front line both handwashing .
Basic2
Code 10, In-use utensils properly stored: scoop handle in contact with food in toppings in the shelf , reach in cooler .
Employee properly stored .
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at front line both handwashing .
Employee provided.
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.