BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT

Name: BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT
Address: 3630 N SR 7, FORT LAUDERDALE, FL, 33319, US
Rating: 55.9

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

55.9 Grade F / 100

Failing Health Score

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Quick take

BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT in FORT LAUDERDALE currently holds an InspectFL Health Score of 55.9 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 35 total violations — 7 critical, 13 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 14, 2026 included 2 critical violations, 4 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cooler doors soiled with grease and food debris.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen soiled with grease and 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.
[16-37-1] No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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.
[14-11-5] Equipment in poor repair. Bottom of reach in freezer broken.
[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.
[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-03-4] No soap provided at handwash sink. No soap at handwashing sink in kitchen Operator provided soap.
[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.

Emergency order recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[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.
[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-03-4] Dead roaches on premises. 1. 2 dead roaches seen under steam table in kitchen. 2. 1 dead roach inside oven in kitchen.
[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.
[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 .
[31B-03-4] No soap 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.

Administrative complaint recommended
[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.
[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
[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.
[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.
[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.
[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.
[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.

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