Bruno's Bakery and Restaurant
21315 NW 2nd Ave, Miami Gardens, FL 33169 · Permanent Food Service · License 2332160
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 4 basic (2 repeats)-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 14, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed snapper in sauce (112°F - Hot Holding) stored on top of the steam table for less than 2 hours as per operator. Operator reheated item.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 100+ppm) stored at the front counter, operator remade Sanitizer Bucket (Chlorine 50ppm).
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed no hot water in the bathroom, due to the hot water valve not turned up.
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a bag of onions stored on the floor.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler in disrepair in the kitchen.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Repeat violation
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.