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
13 full violation description(s) documented by the inspector during this visit.
High Priority 3
03D-02-5High Priority – – From initial inspection : High 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** – From follow-up inspection 2026-10-22: In reach in coolers bulk amounts of cooked vegetable (52F – Cooling) at 11:45 per operator product prepared previous day before 6pm; cooked rice (52F – Cooling) at 11:45 per operator product prepared previous day before 6pm. See stop sale **Admin Complaint**
01B-02-5High Priority – – From initial inspection : High 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** – From follow-up inspection 2026-10-22: High 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. In steam table double pan of cooked yuca (81F – Hot Holding) per operator product prepared on stove top at 7:00, discussed with operator see stop sale. On top of microwave cooked plantains (61F – Hot Holding) per operator product prepared this morning at 6:00 and hot held at room temperature until reheated and served to order, discussed with operator proper hot holding, see stop sale. In reach in coolers bulk amounts of cooked vegetable (52F – Cooling) at 11:45 per operator product prepared previous day before 6pm; cooked rice (52F – Cooling) at 11:45 per operator product prepared previous day before 6pm. See stop sale **Admin Complaint**
03B-01-6High Priority – – From initial inspection : High 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** – From follow-up inspection 2026-10-22: In steam table double pan of cooked yuca (81F – Hot Holding) per operator product prepared on stove top at 7:00, discussed with operator see stop sale. On top of microwave cooked plantains (61F – Hot Holding) per operator product prepared this morning at 6:00 and hot held at room temperature until reheated and served to order, discussed with operator proper hot holding, see stop sale. **Admin Complaint**
Intermediate 4
03D-15-4Intermediate – – From initial inspection : Intermediate – 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** – From follow-up inspection 2026-10-22: In reach in coolers bulk amounts of cooked vegetable (52F – Cooling) at 11:45 per operator product prepared previous day before 6pm; cooked rice (52F – Cooling) at 11:45 per operator product prepared previous day before 6pm. See stop sale **Admin Complaint**
04-02-4Intermediate – – From initial inspection : Intermediate – 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** – From follow-up inspection 2026-10-22: **Admin Complaint**
04-09-4Intermediate – – From initial inspection : Intermediate – 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** – From follow-up inspection 2026-10-22: **Admin Complaint**
05-08-4Intermediate – – From initial inspection : Intermediate – No probe thermometer provided to measure temperature of food products. Discussed with operator to acquire thermometer. **Warning** – From follow-up inspection 2026-10-22: Operator provided cooking only thermometer that starts at 120F, discussed with operator to acquire full range thermometer. **Admin Complaint**
Basic 6
36-03-4Basic – – From initial inspection : Basic – Cove molding at floor/wall juncture broken/missing. At dish washing area cove molding in disrepair discussed with operator to repair or replace. **Warning** – From follow-up inspection 2026-10-22: **Time Extended**
14-11-5Basic – – From initial inspection : Basic – Equipment in poor repair. Reach in freezer door broken and unable to stay shut, discussed with operator to repair. **Warning** – From follow-up inspection 2026-10-22: **Time Extended**
36-22-4Basic – – From initial inspection : Basic – Floor area(s) covered with standing water. At dish washing area discussed with operator to clean and sanitize. **Warning** – From follow-up inspection 2026-10-22: **Time Extended**
36-24-5Basic – – From initial inspection : Basic – Hole in or other damage to wall. At dish washing area multiple holes in wall discussed with operator to repair or replace. **Warning** – From follow-up inspection 2026-10-22: **Time Extended**
36-27-5Basic – – From initial inspection : Basic – 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** – From follow-up inspection 2026-10-22: **Time Extended**
29-11-4Basic – – From initial inspection : Basic – Water leaking from pipe and/or faucet/handle. Under three compartment sink water pipe leaking onto floor, discussed with operator to repair. **Warning** – From follow-up inspection 2026-10-22: **Time Extended**
Inspector observations synchronized from DBPR on October 23, 2026 2:55 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 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.