BRIOCHE BAKERY AND CAFÉ

Violations (4)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 64F in prep line at kitchen. Food not prepped or portioned today , ...tuna sandwich 48F, ham sandwich 46F, chicken sandwich 47F in glass reach in cooler at front line . food being held more than 4 hours . Stop sale issue . Operator discarded food. -

  High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...butter 64F in prep line at kitchen. Food not prepped or portioned today , ...tuna sandwich 48F, ham sandwich 46F, chicken sandwich 47F in glass reach in cooler at front line . food being held more than 4 hours . Stop sale issue . Operator discarded food. **Warning** - From follow-up inspection 2026-06-05: Chicken sandwich 47F, ham sandwich 47F , tuna sandwich 46F in glass display reach in cooler . Per operator food was prepped today and being held less than 4 hours . Reviewed again Time control for TCS food **Admin Complaint**

  High Priority

• 53B-01-5

  No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -

  Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2026-06-05: Not provided **Time Extended**

  Intermediate

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...operator stated that employee work less than 2 weeks . -

  Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses...operator stated that employee work less than 2 weeks . **Warning** - From follow-up inspection 2026-06-05: Not provided **Time Extended**

  Intermediate

• 16-62-1

  Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -

  Intermediate - - From initial inspection : Intermediate - Not provided any kind of measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2026-06-05: Not provided **Time Extended**

  Intermediate