BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT
3630 N SR 7 · FORT LAUDERDALE · Broward County · FL 33319
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
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. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in coolers bulk amounts of goat soup (62F – Cooling) at 9:50 per operator since 6pm previous day ; cooked goat meat (51F – Cooling) at 9:50 per operator since 6pm previous day; cooked white rice (51F – Cooling) at 9:50 per operator since 6pm previous day, with this cooling method product never reached 41F within 6 hours, see stop sale. **Repeat Violation** **Admin Complaint**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face and after engaged in preparation of cooking foods on stove top, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled cell phone and after without washing hands engaged in placing containers of food in cooler, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in coolers raw shell eggs stored above vegetables, and raw fish stored above cooked goat soup, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove that does not function bulk amounts of cooked turkey (79F – Hot Holding); cooked chicken (71F – Hot Holding) per operator product prepared this morning approximately 5 hours ago and held at room temperature until space on functional stove opens op to finish cooking process. Discussed hot holding requirements with operator see stop sale. On table across from reach in coolers bulk amounts of cooked beans (81F – Hot Holding); cooked chicken (68F – Hot Holding); cooked plantains (70F – Hot Holding) per operator products prepared on stove approximately 4.5 hours ago, discussed with operator see stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. on stove that does not function bulk amounts of cooked turkey (79F – Hot Holding); cooked chicken (71F – Hot Holding) per operator product prepared this morning approximately 5 hours ago and held at room temperature until space on functional stove opens op to finish cooking process. Discussed hot holding requirements with operator see stop sale. On table across from reach in coolers bulk amounts of cooked beans (81F – Hot Holding); cooked chicken (68F – Hot Holding); cooked plantains (70F – Hot Holding) per operator products prepared on stove approximately 4.5 hours ago, discussed with operator see stop sale. In steam table stacked pans of cooked plantains (93F – Hot Holding) per operator products prepared this morning approximately 3 hours ago and held in steam table, discussed with operator who turned up temperature on steam table to reheat product to 165F+. **Corrective Action Taken** **Warning**
Intermediate 6
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in coolers bulk amounts of goat soup (62F – Cooling) at 9:50 per operator since 6pm previous day ; cooked goat meat (51F – Cooling) at 9:50 per operator since 6pm previous day; cooked white rice (51F – Cooling) at 9:50 per operator since 6pm previous day, with this cooling method product never reached 41F within 6 hours, see stop sale. **Warning**
04-02-4Intermediate – Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Establishment conducts bulk cooking and cooling with 1 reach in cooler, reach in cooler is unable to properly cool food products with current methods, discussed with operator. **Warning**
04-09-4Intermediate – Inadequate number/capacity of hot holding units to maintain time/temperature control for safety food at proper temperatures. Establishment conducts bulk cooking and hot holding with only 1 working 6 burner stove and 4 well steam table, establishment has 1 non working 6 burner stove and 2 non working ovens, discussed with operator to repair or replace. **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed with operator to acquire test kit. **Repeat Violation** **Admin Complaint**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire thermometer. **Warning**
22-38-5Intermediate – No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Discussed with operator who went to market next door and chlorine. **Corrected On-Site** **Warning**
Basic 7
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. At dish washing area cove molding in disrepair discussed with operator to repair or replace. **Warning**
35A-03-4Basic – Dead roaches on premises. Approximately 1 dead roach in hallway entrance to kitchen. Approximately 1 dead roach in reach in cooler used for storage with doors removed at cooked line. Discussed with operator to who cleaned and sanitized areas. **Warning**
14-11-5Basic – Equipment in poor repair. Reach in freezer door broken and unable to stay shut, discussed with operator to repair. **Warning**
36-22-4Basic – Floor area(s) covered with standing water. At dish washing area discussed with operator to clean and sanitize. **Warning**
36-24-5Basic – Hole in or other damage to wall. At dish washing area multiple holes in wall discussed with operator to repair or replace. **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen walls soiled with accumulation of food and soiled residues, discussed with operator to clean and sanitize. **Warning**
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Under three compartment sink water pipe leaking onto floor, discussed with operator to repair. **Warning**
Inspector observations synchronized from DBPR on October 22, 2026 4:27 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.