BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT

Name: BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT
Address: 3630 N SR 7, FORT LAUDERDALE, FL, 33319, US
Rating: 0

3630 N SR 7, FORT LAUDERDALE, FL 33319

License #1619897

🌴 Cuban/Caribbean ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 13 findings · 3 critical

Routine - Food (follow-up)

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Quick take

BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT in FORT LAUDERDALE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 126 total violations — 30 critical, 43 major, 53 minor.

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The latest inspection on October 22, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

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Inspection coverage

100%

Inspector notes

126

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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: Call Back - Admin. complaint recommended
[03B-01-6] In steam table double pan of cooked yuca (81F - Hot Holding) per operator product prepared on stove top at 7:00, discussed with operator see stop sale. On top of microwave cooked plantains (61F - Hot Holding) per operator product prepared this morning at 6:00 and hot held at room temperature until reheated and served to order, discussed with operator proper hot holding, see stop sale.
[04-02-4] Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment conducts bulk cooking and cooling with 1 reach in cooler, reach in cooler is unable to properly cool food products with current methods, discussed with operator.
[05-08-4] Operator provided cooking only thermometer that starts at 120F, discussed with operator to acquire full range thermometer.
[14-11-5] Equipment in poor repair. Reach in freezer door broken and unable to stay shut, discussed with operator to repair.
[36-03-4] Cove molding at floor/wall juncture broken/missing. At dish washing area cove molding in disrepair discussed with operator to repair or replace.
[36-22-4] Floor area(s) covered with standing water. At dish washing area discussed with operator to clean and sanitize.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen walls soiled with accumulation of food and soiled residues, discussed with operator to clean and sanitize.
[36-24-5] Hole in or other damage to wall. At dish washing area multiple holes in wall discussed with operator to repair or replace.
[03D-02-5] In reach in coolers bulk amounts of cooked vegetable (52F - Cooling) at 11:45 per operator product prepared previous day before 6pm; cooked rice (52F - Cooling) at 11:45 per operator product prepared previous day before 6pm. See stop sale
[29-11-4] Water leaking from pipe and/or faucet/handle. Under three compartment sink water pipe leaking onto floor, discussed with operator to repair.
[03D-15-4] In reach in coolers bulk amounts of cooked vegetable (52F - Cooling) at 11:45 per operator product prepared previous day before 6pm; cooked rice (52F - Cooling) at 11:45 per operator product prepared previous day before 6pm. See stop sale
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table double pan of cooked yuca (81F - Hot Holding) per operator product prepared on stove top at 7:00, discussed with operator see stop sale. On top of microwave cooked plantains (61F - Hot Holding) per operator product prepared this morning at 6:00 and hot held at room temperature until reheated and served to order, discussed with operator proper hot holding, see stop sale. In reach in coolers bulk amounts of cooked vegetable (52F - Cooling) at 11:45 per operator product prepared previous day before 6pm; cooked rice (52F - Cooling) at 11:45 per operator product prepared previous day before 6pm. See stop sale
[04-09-4] Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Establishment conducts bulk cooking and hot holding with only 1 working 6 burner stove and 4 well steam table, establishment has 1 non working 6 burner stove and 2 non working ovens, discussed with operator to repair or replace.

Disposition: Administrative complaint recommended
[04-09-4] Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Establishment conducts bulk cooking and hot holding with only 1 working 6 burner stove and 4 well steam table, establishment has 1 non working 6 burner stove and 2 non working ovens, discussed with operator to repair or replace.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after engaged in preparation of cooking foods on stove top, discussed with operator employee washed hands.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in coolers bulk amounts of goat soup (62F - Cooling) at 9:50 per operator since 6pm previous day ; cooked goat meat (51F - Cooling) at 9:50 per operator since 6pm previous day; cooked white rice (51F - Cooling) at 9:50 per operator since 6pm previous day, with this cooling method product never reached 41F within 6 hours, see stop sale.
[14-11-5] Equipment in poor repair. Reach in freezer door broken and unable to stay shut, discussed with operator to repair.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire test kit.
[36-03-4] Cove molding at floor/wall juncture broken/missing. At dish washing area cove molding in disrepair discussed with operator to repair or replace.
[36-22-4] Floor area(s) covered with standing water. At dish washing area discussed with operator to clean and sanitize.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen walls soiled with accumulation of food and soiled residues, discussed with operator to clean and sanitize.
[35A-03-4] Dead roaches on premises. Approximately 1 dead roach in hallway entrance to kitchen. Approximately 1 dead roach in reach in cooler used for storage with doors removed at cooked line. Discussed with operator to who cleaned and sanitized areas.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and after without washing hands engaged in placing containers of food in cooler, discussed with operator employee washed hands.
[05-08-4] No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire thermometer.
[36-24-5] Hole in or other damage to wall. At dish washing area multiple holes in wall discussed with operator to repair or replace.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Discussed with operator who went to market next door and chlorine.
[29-11-4] Water leaking from pipe and/or faucet/handle. Under three compartment sink water pipe leaking onto floor, discussed with operator to repair.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in coolers bulk amounts of goat soup (62F - Cooling) at 9:50 per operator since 6pm previous day ; cooked goat meat (51F - Cooling) at 9:50 per operator since 6pm previous day; cooked white rice (51F - Cooling) at 9:50 per operator since 6pm previous day, with this cooling method product never reached 41F within 6 hours, see stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in coolers raw shell eggs stored above vegetables, and raw fish stored above cooked goat soup, discussed with operator who corrected storage of products.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove that does not function bulk amounts of cooked turkey (79F - Hot Holding); cooked chicken (71F - Hot Holding) per operator product prepared this morning approximately 5 hours ago and held at room temperature until space on functional stove opens op to finish cooking process. Discussed hot holding requirements with operator see stop sale. On table across from reach in coolers bulk amounts of cooked beans (81F - Hot Holding); cooked chicken (68F - Hot Holding); cooked plantains (70F - Hot Holding) per operator products prepared on stove approximately 4.5 hours ago, discussed with operator see stop sale.
[04-02-4] Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment conducts bulk cooking and cooling with 1 reach in cooler, reach in cooler is unable to properly cool food products with current methods, discussed with operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove that does not function bulk amounts of cooked turkey (79F - Hot Holding); cooked chicken (71F - Hot Holding) per operator product prepared this morning approximately 5 hours ago and held at room temperature until space on functional stove opens op to finish cooking process. Discussed hot holding requirements with operator see stop sale. On table across from reach in coolers bulk amounts of cooked beans (81F - Hot Holding); cooked chicken (68F - Hot Holding); cooked plantains (70F - Hot Holding) per operator products prepared on stove approximately 4.5 hours ago, discussed with operator see stop sale. In steam table stacked pans of cooked plantains (93F - Hot Holding) per operator products prepared this morning approximately 3 hours ago and held in steam table, discussed with operator who turned up temperature on steam table to reheat product to 165F+.

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.