BRAMERS BRAZILIAN CUISINE
1035 GATEWAY BLVD STE 201 · BOYNTON BEACH · Palm Beach County · FL 33426
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 5
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef (58F – 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 41F within 6 hours. See stop sale.
01B-36-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef (58F – 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 41F within 6 hours. See stop sale.
08A-05-6High Priority – 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. **Corrected On-Site** **Repeat Violation**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri (fresh garlic and oil) (46F – 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. **Corrective Action Taken** **Repeat Violation**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. in oven: white rice (133-134F – Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advise operator to reheat product to 165+F. **Repeat Violation**
Intermediate 3
22-02-4Intermediate – 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. **Corrective Action Taken** **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Blocked by garbage can near walk in cooler. **Corrected On-Site**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink by dish machine 72F
Basic 1
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. At pizza flip top cooler. **Repeat Violation**
Inspector observations synchronized from DBPR on August 10, 2026 4:40 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.