BRAMERS BRAZILIAN CUISINE

Name: BRAMERS BRAZILIAN CUISINE
Address: 1035 GATEWAY BLVD STE 201, BOYNTON BEACH, FL, 33426, US
Rating: 62.4

1035 GATEWAY BLVD STE 201, BOYNTON BEACH, FL 33426

License #6021243

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

62.4 Grade F / 100

Failing Health Score

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Quick take

BRAMERS BRAZILIAN CUISINE in BOYNTON BEACH currently holds an InspectFL Health Score of 62.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 25, 2026. Across those visits, inspectors documented 18 total violations — 10 critical, 5 major, 3 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.

Call Back - Admin. complaint recommended
[03B-01-6] Kibbeh (ground beef) 117F hot holding
[53B-14-5] Same.

Administrative complaint recommended
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over soup at flip top cooler on cook line, raw beef over fully cooked kielbasa at walk in cooler. Operator stored all products properly.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grooved cutting board at pizza flip top cooler
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Food expeditor no hair restraint.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. motak oven: rice (127F - Hot Holding); macaroni and cheese (128F - Hot Holding); display hot case: kibbeh (125F - Hot Holding) Per operator, all products out of temperature 1.5 hours or less. Operator returned all products to oven to be reheated to 165+F
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Levella cooler: potato salad (45F - Cooling) at 1:35; cooling since 8:30; cooked rice (45F - Cooling) at 1:35; cooling since 8:30; tropero (cooked bean mix) (45F - Cooling) at 1:35; cooling since 8:30; cooked vegetable medley (45F - Cooling) at 1:35; cooling since 8:30; cooked Brussels (45F - Cooling) at 1:35; cooling since 8:30 Observed in tightly wrapped portion cups. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Pizza station cutting board soiled with black mold like substance.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed Sanitizer bucket in hand sink by cook line, food preparation gloves stored in hand sink at dish tank area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler: beef patties (44F - Cold Holding); Levella cooler: milk (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 2 hours. Operator voluntarily discarded beef patties. Operator lowered temperature of Levella cooler. Rechecked milk 43F
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer.

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