Bravo Peruvian Kitchen
9711 W Sample Rd, Coral Springs, FL 33065 · Permanent Food Service · License 1624857
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection5 high priority (1 fixed on the spot), 5 intermediate (2 repeats), 8 basic (1 repeat)-53
- Administrative complaint on Nov 3, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score27
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitNov 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: No hot running water at three-compartment sink.
Hot water at 79°F
More time given
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitNov 3, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
1) Time/temperature control for safety food cold held at greater than 41°F. Sushi Flip top cooked rice (87°F - Cold Holding). Observed rice on top on unit per operator item out of temperature control overnight. See stop sale. True Refrigerator// ; Flan (44-52°F - Cold Holding);milk (46°F - Cold Holding) Artic Air Refrigerator// ; quinoa (50°F - Cold Holding); white rice (44-52°F - Cold Holding); cooked pasta (51°F - Cold Holding); tomatoes (47°F - Cold Holding); egg mixture (46°F - Cold Holding)
Stop Sale issued due to food not being in a wholesome, sound condition.
See stop sale Sushi Flip Top - Approximately 4 live flying insects observed inside cooked rice container. Operator exterminated flies. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1) True Refrigerator// ; Flan (44-52°F - Cold Holding);milk (46°F - Cold Holding) 2) Artic Air Refrigerator// ; quinoa (50°F - Cold Holding); white rice (44-52°F - Cold Holding); cooked pasta (51°F - Cold Holding); tomatoes (47°F - Cold Holding); egg mixture (46°F - Cold Holding)
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Flat top - Pull out drawers- raw fish stored above cooked bacon. Operator removed bacon from unit.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Sushi Flip Top - Approximately 4 live flying insects observed inside cooked rice container. Operator exterminated flies. See stop sale
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Raw fish and shrimp ceviche.
Repeat violation
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Establishment unable to provide a thermometer
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Test kit for quaternary.
Repeat violation
Code 27, Water source: No hot running water at three-compartment sink.
Hot water 80°F.
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
All handwashing sinks temperature at 80°F.
Basic8
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Walk in cooler - observed corvina fish thawed inside ROP packaging. See stop sale
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Prep Area - bulk spice bins observed scoop handles stored inside food items. Operator stored scoop properly.
Fixed on the spot
Cook Line- In-use tongs stored on equipment door handle between uses.
Operator removed tongs
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Walk In cooler - inside soup container observed plastic container stored inside. Operator removed plastic container.
Fixed on the spot
Ice buildup in reach-in freezer with frozen fruits.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood Vents visibly soiled with accumulated grease.
Code 25, Single-service items: Single-service articles improperly stored.
Upstairs dry storage - observed To Go containers stored on the floor.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
1) Hand washing Sink near triple sink no hand washing sign provided. 2) No handwashing signprovided inside shared employee restroom. Provided handwashing sign to operator, operator posted.
Fixed on the spotRepeat violation
Earlier inspections 1
D60Routine inspection14 violations, 3 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
1. Old label on container of cooked rice dated 06/19, per operator food item prepared 07/09, operated corrected date.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm)
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by 2 live roaches found.
1 Crawling on cookline reach in cooler drawer next to fryers and 1 under cookline .
Administrative complaint
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
1. Ceviche's not all identified as raw on menu.
Code 16, Dishwashing facilities and test kits: No quaternary or chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Front bar hand washing sink used to store sponge and food container.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
1. Standing reach in cooler across from smoothie station.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer for frozen fruits.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
1. Old label on container of cooked rice dated 06/19, per operator food item prepared 07/09, operated corrected date.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at front bar area.
Code 35, Insects, rodents, pests and animals: 1 dead roach on floor of cookline across from fryers.
Code 36, Floors, walls, ceilings and ventilation: Floor area under cookline covered with standing water from dish washing station.
Floor has accumulation of food debris at cookline and front line.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.