Brunia's Caribbean Take Out Restaurant
3630 N SR 7, Fort Lauderdale, FL 33319 · Permanent Food Service · License 1619897
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection6 high priority (4 fixed on the spot, 2 repeats), 6 intermediate (1 fixed on the spot, 1 repeat), 7 basic-53
- Administrative complaint on Oct 21, now complaint after follow-upCounts 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
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 22, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
13 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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°F. In steam table double pan of cooked yuca (81°F - Hot Holding) per operator product prepared on stove top at 7:00, discussed with operator see stop sale. On top of microwave cooked plantains (61°F - 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 (52°F - Cooling) at 11:45 per operator product prepared previous day before 6pm; cooked rice (52°F - Cooling) at 11:45 per operator product prepared previous day before 6pm. See stop sale
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
In steam table double pan of cooked yuca (81°F - Hot Holding) per operator product prepared on stove top at 7:00, discussed with operator see stop sale. On top of microwave cooked plantains (61°F - 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.
Administrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In reach in coolers bulk amounts of cooked vegetable (52°F - Cooling) at 11:45 per operator product prepared previous day before 6pm; cooked rice (52°F - Cooling) at 11:45 per operator product prepared previous day before 6pm. See stop sale
Administrative complaint
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In reach in coolers bulk amounts of cooked vegetable (52°F - Cooling) at 11:45 per operator product prepared previous day before 6pm; cooked rice (52°F - Cooling) at 11:45 per operator product prepared previous day before 6pm. See stop sale
Administrative complaint
Code 04, Facilities to maintain food temperature: Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures.
Administrative complaint
Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures.
Administrative complaint
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Operator provided cooking only thermometer that starts at 120°F, discussed with operator to acquire full range thermometer.
Administrative complaint
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
Floor area(s) covered with standing water.
More time given
Hole in or other damage to wall.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitOct 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: 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°F. on stove that does not function bulk amounts of cooked turkey (79°F - Hot Holding); cooked chicken (71°F - 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 (81°F - Hot Holding); cooked chicken (68°F - Hot Holding); cooked plantains (70°F - Hot Holding) per operator products prepared on stove approximately 4.5 hours ago, discussed with operator see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
on stove that does not function bulk amounts of cooked turkey (79°F - Hot Holding); cooked chicken (71°F - 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 (81°F - Hot Holding); cooked chicken (68°F - Hot Holding); cooked plantains (70°F - 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 (93°F - 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 165°F+.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F 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 (62°F - Cooling) at 9:50 per operator since 6pm previous day ; cooked goat meat (51°F - Cooling) at 9:50 per operator since 6pm previous day; cooked white rice (51°F - Cooling) at 9:50 per operator since 6pm previous day, with this cooling method product never reached 41°F within 6 hours, see stop sale.
Repeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: 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.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: 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.
Fixed on the spot
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.
Fixed on the spot
Intermediate6
Code 03, Food out of temperature: 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 (62°F - Cooling) at 9:50 per operator since 6pm previous day ; cooked goat meat (51°F - Cooling) at 9:50 per operator since 6pm previous day; cooked white rice (51°F - Cooling) at 9:50 per operator since 6pm previous day, with this cooling method product never reached 41°F within 6 hours, see stop sale.
Code 04, Facilities to maintain food temperature: 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.
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.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Discussed with operator to acquire 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.
Discussed with operator to acquire test kit.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: 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.
Fixed on the spot
Basic7
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in freezer door broken and unable to stay shut, discussed with operator to repair.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Under three compartment sink water pipe leaking onto floor, discussed with operator to repair.
Code 35, Insects, rodents, pests and animals: 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.
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
At dish washing area cove molding in disrepair discussed with operator to repair or replace.
Floor area(s) covered with standing water.
At dish washing area discussed with operator to clean and sanitize.
Hole in or other damage to wall.
At dish washing area multiple holes in wall discussed with operator to repair or replace.
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.
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.
- Stop sale
- An order that the food can’t be sold or served.