Question 1

How many health inspections has MAISON BRUNCH had?

Accepted Answer

MAISON BRUNCH has had 3 inspections according to Florida DBPR records.

Question 2

Has MAISON BRUNCH ever been shut down?

Accepted Answer

No, MAISON BRUNCH has no emergency closures on record.

Question 3

What are the most common violations at MAISON BRUNCH?

Accepted Answer

The most frequently cited violations at MAISON BRUNCH are: Clean multi-use utensils, Wiping cloths usage, Employee health reporting.

Question 4

What does Florida violation V27 (Correct procedures) mean?

Accepted Answer

PROCESS FAILURE: Specialized processes (smoking, curing, fermenting, reduced-oxygen packaging, sprouting) require precise controls to prevent Clostridium botulinum growth and toxin production. Botulism toxin is one of the most lethal substances known — 1 microgram is fatal. Improperly processed vacuum-packed foods, smoked fish, and fermented products have caused deadly outbreaks. Obtain prior approval (variance) from regulatory authority before conducting specialized processes. Develop HACCP plan with: hazard analysis, critical control points, critical limits, monitoring procedures, corrective actions, verification, and record keeping. Maintain all required documentation. Train staff on specific process procedures.

Question 5

What does Florida violation V31 (Clean multi-use utensils) mean?

Accepted Answer

BACTERIAL BIOFILM: Improperly cleaned multi-use utensils develop bacterial biofilms within 24 hours. These biofilms protect pathogens (Listeria, Salmonella, E. coli) from routine sanitizing — requiring physical scrubbing to remove. Each use of a contaminated utensil transfers pathogens to food. Improperly cleaned cutting boards harbor 200x more bacteria than a toilet seat. Clean and sanitize all multi-use utensils using the 3-compartment sink method: Wash in hot soapy water (110°F minimum), rinse in clean water, sanitize in approved solution (50-100 ppm chlorine or 200-400 ppm quaternary ammonium for 30 seconds), air dry. Or use properly functioning commercial dishwasher. Clean utensils at least every 4 hours during continuous use.

MAISON BRUNCH

Inspection History (3)

High Priority Violations

Intermediate Violations

High Priority Violations

Intermediate Violations

Basic Violations

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