BRUNO'S BAKERY AND RESTAURANT

Name: BRUNO'S BAKERY AND RESTAURANT
Address: 21315 NW 2ND AVE, MIAMI GARDENS, FL, 33169, US
Rating: 37.9

21315 NW 2ND AVE, MIAMI GARDENS, FL 33169

License #2332160

☕ Café/Breakfast ℹ️

37.9 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 8 findings · 3 critical

Routine - Food

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Quick take

BRUNO'S BAKERY AND RESTAURANT in MIAMI GARDENS currently holds an InspectFL Health Score of 37.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 14, 2026. Across those visits, inspectors documented 74 total violations — 10 critical, 13 major, 51 minor.

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The latest inspection on October 14, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

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Inspector notes

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BRUNO'S BAKERY AND RESTAURANT has a rough inspection history. Would you risk it?

F record

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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: Inspection Completed - No Further Action
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[14-11-5] Equipment in poor repair. Observed reach in cooler in disrepair in the kitchen.
[08B-38-4] Food stored on floor. Observed a bag of onions stored on the floor.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed snapper in sauce (112F - Hot Holding) stored on top of the steam table for less than 2 hours as per operator. Operator reheated item.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 100+ppm) stored at the front counter, operator remade Sanitizer Bucket (Chlorine 50ppm).
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the bathroom, due to the hot water valve not turned up.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Observed ceiling tiles missing throughout the kitchen.
[14-11-5] Equipment in poor repair. Observed gaskets at reach in coolers and chest freezers torn. Observed chest freezer in the back of the kitchen by AC unit with the lid not attached to unit and torn.
[36-24-5] Hole in or other damage to wall. Observed wall in disrepair with holes throughout the kitchen, near AC unit.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs, spatulas and spoons in 78F standing water by the steam table at kitchen area.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation located chest freezer in the back.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed packages of grated cassava, thawing in standing water at back prep area. Observed king fish (51F - Cold Holding) slacking at room temperature and is no longer frozen solid, by the back prep table.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed seating restaurant establishment operating with an expired license as of October 1, 2023, with two food employees engaged in food preparation and food service of approximately 3 customers. Contact DBPR Customer Service at 850.487.1395 regarding license renewal or www.myfloridalicense.com
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Jamaican patty (63F - Cold Holding); salt fish patties (65F - Cold Holding) inside front reach in cooler, near kitchen entrance doorway, less than 4 hours. Operator placed in reach in freezer for rapid cooling. 2nd temperature taken, Jamaican patty (50F - Cooling); salt fish patties (47F - Cooling) Observed oxtail (53F - Cold Holding) stored in the 3 compartment sink, purchased by operator less than 1 hour, not stored inside reach in cooler. Operator placed into reach in freezer until ready to prep. Observed king fish (51F - Cold Holding) thawing on kitchen prep counter, no longer frozen. Operator placed into reach in freezer for rapid cooling, until ready to prep.
[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. Printed form and provided to operator.
[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. Observed form in establishment but not signed by employees. Discussed proper form requirements with Operator.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Randy Alfred with National Registry of Food Safety professionals expired training on 12/10/22.