BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT

Name: BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT
Address: 3630 N SR 7, FORT LAUDERDALE, FL, 33319, US
Rating: 19.1

3630 N SR 7, FORT LAUDERDALE, FL 33319

License #1619897

🌴 Cuban/Caribbean ℹ️

19.1 Grade F / 100

Failing Health Score

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Latest inspection

April 14, 2026 · 16 findings · 4 critical

Routine - Food

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Quick take

BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT in FORT LAUDERDALE currently holds an InspectFL Health Score of 19.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 14, 2026. Across those visits, inspectors documented 94 total violations — 21 critical, 33 major, 40 minor.

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

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BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT has a rough inspection history. Would you risk it?

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*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: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler doors soiled with grease and food debris.
[14-11-5] Equipment in poor repair. Bottom of reach in freezer broken.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen soiled with grease and food debris.
[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.
[08B-12-5] Stored food not covered. Pan of herbs and minced onions and garlic stored uncovered in reach in freezer. Operator covered pan.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with food debris.
[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.
[14-31-5] 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.
[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.
[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.
[16-37-1] No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink in kitchen Operator provided soap.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrating, staying on 60 F.
[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.

Disposition: Emergency order recommended
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Surface of exit door has a gap.
[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.
[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.
[08B-12-5] Stored food not covered. Observed in kitchen, bucket of frozen seasoning stored uncovered. Operator covered during the inspection.
[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.
[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 .
[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.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager.
[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.
[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.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. At hand wash sink next to triple sink in kitchen. Operator provided during the inspection.

Disposition: Warning Issued
[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.
[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.
[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.
[08B-38-4] Food stored on floor. At kitchen prep table, opened bag of rice stored on floor. Operator moved to shelf.
[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.
[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.
[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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge-Doumick Jean-Baptiste
[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.
[31B-03-4] No soap provided at handwash sink. At kitchen prep area, no soap at designated hand sink. Operator provided hand soap.
[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.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water stored on preparation table in kitchen. Employee removed and stored appropriately.
[33-19-4] Garbage swept on ground at the back of establishment. Employee removed garbage.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Chlorine + 200. Corrected to 100.
[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 soup (73F - Cold Holding); pasta (53F- Cold Holding); shrimp (52F - Cold Holding); cooked bulga (63F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed soup (73F - Cold Holding); pasta (53F - Cold Holding); shrimp (52F - Cold Holding); cooked bulga (63F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef feet (128F - Hot Holding); spaghetti (133F - Hot Holding); boiled bananas (117F - Hot Holding); steamed fish (125F - Hot Holding). Per operator, items were has been out of temperature for approximately 1 hour. PIC told to reheat items.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit provided in establishment.
[02D-02-4] Packaged food not labeled as specified by law. Observed lemon drink made in establishment for customer self serve has no label.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler, soup cooked March 16, not date marked.

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hallway outside kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed hotel pans, stainless steel bowls,pots not stored inverted or in a protected manner on shelves opposite three compartment sink and over the three compartment sink.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2020
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed rear kitchen exterior door a gap at the threshold that opens to the outside.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bottles of lemonade in self service reach in located in front of establishment. Per operator juices prepared Saturday July 6.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed liquid from defrosted oxtail on the reach in cooler floor.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 200+ Ppm employee diluted rechecked 100 Ppm.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast over raw pork in reach in cooler.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 71F stored in low boy cooler per operator less than 4 hours. Employee placed in cooler.
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee with painted nails preparing food without wearing intact gloves.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips only quaternary test strips.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[22-31-4] Non-pitting surface rust on food-contact equipment Observed . Observed surface rust on lower shelf containing pots and pans and hotel pans.