Bravo Gourmet Sandwich
2925 NE 6 Ave, Wilton Manors, FL 33334 · Permanent Food Service · License 1618225
What drove the grade
Employee switched from working with raw food to ready-to-eat food without washing hands.
How the score was calculated
- Starting score100
- Violations at the Oct 29 complaint inspection3 high priority (fixed on the spot, 1 repeat), 2 basic-13
- Administrative complaint on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw beef and chicken at the back of the right flip top cooler in the kitchen so when the raw meats are being removed from the cooler they can drip into the ready to eat ingredients. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed servers dropping off dirty dishes in the dish pit, scrapping the plates clean of food and, without washing their hands, handling and serving prepared food. Operator informed employees on proper handwashing procedures and servers washed their hands.
Fixed on the spot
Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed a chef take a raw piece of chicken and place it on the grill, then changing their gloves without washing their hands, and began making a salad for a customers order. Operator advised employee on proper handwashing procedures and the chef washed their hands.
Fixed on the spotRepeat violationAdministrative complaint
Basic2
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed take out containers used to scoop flour and onions in the kitchen. Operator removed take out containers.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed several metal containers in the dishwashing area with wet nesting. Operator stored properly.
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.