BRUNO’S BAKERY AND RESTAURANT Inspection – October 14, 2026

High Priority 3

#5High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license.

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed snapper in sauce (112F – Hot Holding) stored on top of the steam table for less than 2 hours as per operator. Operator reheated item. **Corrective Action Taken**

Corrective Action Taken

#7High Priority41-27-4

High Priority – 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). **Corrected On-Site**

Corrected On-Site

Intermediate 1

#8Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in the bathroom, due to the hot water valve not turned up.

Basic 4

#1Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**

Repeat Violation

#2Basic36-32-5

Basic – Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation**

Repeat Violation

#3Basic14-11-5

Basic – Equipment in poor repair. Observed reach in cooler in disrepair in the kitchen.

#4Basic08B-38-4

Basic – Food stored on floor. Observed a bag of onions stored on the floor.

Florida Food Watch