BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT

Name: BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT
Address: 3630 N SR 7, FORT LAUDERDALE, FL, 33319, US
Rating: 47.2

3630 N SR 7, FORT LAUDERDALE, FL 33319

License #1619897

🌴 Cuban/Caribbean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

47.2 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT in FORT LAUDERDALE currently holds an InspectFL Health Score of 47.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 45 total violations — 10 critical, 18 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 14, 2026 shows 16 observation rows: 4 critical, 5 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrating, staying on 60 F.
[16-37-1] No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler doors soiled with grease and food debris.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink in kitchen Operator provided soap.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen soiled with grease and food debris.
[08B-12-5] Stored food not covered. Pan of herbs and minced onions and garlic stored uncovered in reach in freezer. Operator covered pan.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Operator provided paper towels.
[14-31-5] Nonfood-grade bags used in direct contact with food. Cooked turkey stored in non food grade bag in freezer. Operator placed food in food grade bag.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with food debris.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of door leading to outside of the kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In SIR LAWRENCE COOLER // Cooked Chicken (49F - Heated Cooling); ; Cooked Vegetables (50F - Heated Cooling). Per operator, foods not prepped or portioned today. Food prepared yesterday and held in reach in cooler overnight. Operator discarded foods. See Stop Sale.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, all cooked foods not dated , all foods prepared yesterday at 9 am, more than 24 hours ago. Educated operator on dating foods. Operator dated foods.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In SIR LAWRENCE COOLER // Cooked Chicken (49F - Heated Cooling); ; Cooked Vegetables (50F - Heated Cooling). Per operator, foods not prepped or portioned today. Food prepared yesterday and held in reach in cooler overnight. Operator discarded foods. See Stop Sale.
[14-11-5] Equipment in poor repair. Bottom of reach in freezer broken.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen and in bathroom.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on shelf over whole tomatoes, lettuce, raw pumpkin in reach in cooler. Educated employee on proper food storage. Eggs were placed on bottom shelf.

Disposition: Emergency order recommended
[31B-03-4] No soap provided at handwash sink. At hand wash sink next to triple sink in kitchen. Operator provided during the inspection.
[08B-12-5] Stored food not covered. Observed in kitchen, bucket of frozen seasoning stored uncovered. Operator covered during the inspection.
[36-22-4] Floor area(s) covered with standing water. Observed in kitchen, standing water behind reach in coolers in kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to manager.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Surface of exit door has a gap.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen reach in cooler, cooked rice (58F - Cold Holding); cooked beans (60F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours . See stop sale.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chemical test kit for chlorine as the main sanitizer.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Around all cooking equipment in kitchen is soiled with food debris. 2. Behind reach in coolers in kitchen is soiled with food debris. 3. Behind preparation table in kitchen is soiled with food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to triple sink in kitchen. Operator provided during the inspection.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen reach in cooler, cooked rice (58F - Cold Holding); cooked beans (60F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours .
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
[35A-03-4] Dead roaches on premises. 1. 2 dead roaches seen under steam table in kitchen. 2. 1 dead roach inside oven in kitchen.
[01A-05-4] Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed in front reach in beverage cooler , establishment selling bottled juice without warning label / minimum labeling. Advised operator to not sell juice to customers until proper receipts of supplier is provided. Operator removed drinks from cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1. Approximately 6 live roaches seen crawling on pieces of wood to the left side of stove in kitchen. 2. 2 live roaches seen crawling behind preparation table at cook line. 3. 2 live roaches seen on wall behind reach in coolers in kitchen.

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen double door reach in cooler, per operator cooked foods-chicken, goat, turkey, prepared onsite and stored over 24 hours without proper date marking.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen prep table, employee cell phone stored on top portion of prep table. Operator removed.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge-Doumick Jean-Baptiste
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At rear of kitchen exit door has gap at threshold that opens to the outside.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen prep area, no paper towels at designated hand sink. Operator provided paper towels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen upright double door reach in cooler, cooked rice (54F - Cold Holding); cooked chicken (49F - Cold Holding), not prepared or portioned today, operator stated items held in cooler over night exceeding 6 hours, See stop sale.
[08B-38-4] Food stored on floor. At kitchen prep table, opened bag of rice stored on floor. Operator moved to shelf.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine or quaternary sanitizer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Designated hand sink used for other purposes as evident by employee filling pot with water from hand sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen upright double door reach in cooler, cooked rice (54F - Cold Holding); cooked chicken (49F - Cold Holding), not prepared or portioned today, operator stated items held in cooler over night exceeding 6 hours, See stop sale.
[31B-03-4] No soap provided at handwash sink. At kitchen prep area, no soap at designated hand sink. Operator provided hand soap.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse