Bramers Brazilian Cuisine

1035 Gateway Blvd Ste 201, Boynton Beach, FL 33426 · Permanent Food Service · License 6021243

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Jul 29, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot, 3 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 1 basic (1 repeat)
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul292026

Routine inspection

9 violations found

First visitJul 29, 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.
9 violations found:
- 5 High priority
- 3 Intermediate
- 1 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Ground beef (58°F - cooling) at 2:45pm; cooling since 8pm on 7/28 Observed in deep covered container at walk in cooler. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  chimichurri (fresh garlic & oil) (46°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to another operable cooler.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  in oven: white rice (133-134°F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advise operator to reheat product to 165+F.
  Repeat violation
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Ground beef (58°F - cooling) at 2:45pm; cooling since 8pm on 7/28 Observed in deep covered container at walk in cooler. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed Raw ground beef over cooked ground beef at walk in cooler, raw chicken over cooked plantains at flip top cooler. Operator stored all products properly.
  Fixed on the spotRepeat violation
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade soiled by food debris. Cutting board soiled with black mold like substance at pizza flip top cutting board. Operator removed to be cleaned and sanitized.
  Fixed on the spotRepeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At hand wash sink by dish machine 72°F
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Blocked by garbage can near walk in cooler.
  Fixed on the spot
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  At pizza flip top cooler.
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.