DirtyFLRestaurant Inspection Data

BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT

BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT located in FORT LAUDERDALE has undergone 8 health department inspections, achieving a 1.6/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 8 reports on file

3630 N SR 7

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 8 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13630815

Met Inspection Standards

1 int, 1 basic

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Surface of exit door has a gap. Repeat Violation Warning - From follow-up inspection 2026-02-12: Observed same. **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chemical test kit for chlorine as the main sanitizer. Repeat Violation Warning - From follow-up inspection 2026-02-12: Observed same. **Time Extended**

2/11/2026· 4w ago

Visit ID: 13526868

Facility Temporarily Closed

4 high, 6 int, 6 basic

  • 35A-03-4:Basic - Dead roaches on premises. 1. 2 dead roaches seen under steam table in kitchen. 2. 1 dead roach inside oven in kitchen. Warning
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Surface of exit door has a gap. Repeat Violation Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed in kitchen, standing water behind reach in coolers in kitchen. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Around all cooking equipment in kitchen is soiled with food debris. 2. Behind reach in coolers in kitchen is soiled with food debris. 3. Behind preparation table in kitchen is soiled with food debris. Warning
  • 08B-12-5:Basic - Stored food not covered. Observed in kitchen, bucket of frozen seasoning stored uncovered. Operator covered during the inspection. Corrected On-Site Warning
  • 01A-05-4:High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Observed in front reach in beverage cooler , establishment selling bottled juice without warning label / minimum labeling. Advised operator to not sell juice to customers until proper receipts of supplier is provided. Operator removed drinks from cooler. **Corrective Action Taken** Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1. Approximately 6 live roaches seen crawling on pieces of wood to the left side of stove in kitchen. 2. 2 live roaches seen crawling behind preparation table at cook line. 3. 2 live roaches seen on wall behind reach in coolers in kitchen. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen reach in cooler, cooked rice (58F - Cold Holding); cooked beans (60F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in kitchen reach in cooler, cooked rice (58F - Cold Holding); cooked beans (60F - Cold Holding). Per operator items were not prepared or portioned today . Items were left in cooler over night exceeding 6 hours . See stop sale. Repeat Violation Admin Complaint
  • 11-03-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment has no chemical test kit for chlorine as the main sanitizer. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to triple sink in kitchen. Operator provided during the inspection. Corrected On-Site Repeat Violation Warning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink next to triple sink in kitchen. Operator provided during the inspection. Corrected On-Site Warning

9/22/2025· 5mo ago

Visit ID: 10928829

Follow-up Inspection Required

2 high, 6 int, 3 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen prep table, employee cell phone stored on top portion of prep table. Operator removed. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At rear of kitchen exit door has gap at threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. At kitchen prep table, opened bag of rice stored on floor. Operator moved to shelf. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen upright double door reach in cooler, cooked rice (54F - Cold Holding); cooked chicken (49F - Cold Holding), not prepared or portioned today, operator stated items held in cooler over night exceeding 6 hours, See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen upright double door reach in cooler, cooked rice (54F - Cold Holding); cooked chicken (49F - Cold Holding), not prepared or portioned today, operator stated items held in cooler over night exceeding 6 hours, See stop sale. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Designated hand sink used for other purposes as evident by employee filling pot with water from hand sink.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge-Doumick Jean-Baptiste
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips for chlorine or quaternary sanitizer. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen prep area, no paper towels at designated hand sink. Operator provided paper towels. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At kitchen prep area, no soap at designated hand sink. Operator provided hand soap. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At kitchen double door reach in cooler, per operator cooked foods-chicken, goat, turkey, prepared onsite and stored over 24 hours without proper date marking. Repeat Violation

3/20/2025· 11mo ago

1 high, 2 int, 1 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-03-20: Still observed.
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed soup (73F - Cold Holding); pasta (53F - Cold Holding); shrimp (52F - Cold Holding); cooked bulga (63F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning - From follow-up inspection 2025-03-20: Observed soup (70F - Cold Holding). Admin Complaint
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit provided in establishment. Warning - From follow-up inspection 2025-03-20: Still observed.
  • 02D-02-4:Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Observed lemon drink made in establishment for customer self serve has no label. Warning - From follow-up inspection 2025-03-20: Still observed.

3/19/2025· 11mo ago

3 high, 3 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water stored on preparation table in kitchen. Employee removed and stored appropriately. Corrected On-Site Warning
  • 33-19-4:Basic - Garbage swept on ground at the back of establishment. Employee removed garbage. Corrected On-Site Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Chlorine + 200. Corrected to 100. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed soup (73F - Cold Holding); pasta (53F- Cold Holding); shrimp (52F - Cold Holding); cooked bulga (63F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed soup (73F - Cold Holding); pasta (53F - Cold Holding); shrimp (52F - Cold Holding); cooked bulga (63F - Cold Holding). Per operator, items were not prepared or portioned today. Items have been out of temperature for more than 4 hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef feet (128F - Hot Holding); spaghetti (133F - Hot Holding); boiled bananas (117F - Hot Holding); steamed fish (125F - Hot Holding). Per operator, items were has been out of temperature for approximately 1 hour. PIC told to reheat items. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit provided in establishment. Warning
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed lemon drink made in establishment for customer self serve has no label. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in reach in cooler, soup cooked March 16, not date marked. Warning

7/8/2024· 1y 8mo ago

2 high, 4 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hallway outside kitchen.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed hotel pans, stainless steel bowls,pots not stored inverted or in a protected manner on shelves opposite three compartment sink and over the three compartment sink. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License displayed expired on December 1 2020
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed rear kitchen exterior door a gap at the threshold that opens to the outside. Repeat Violation
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed bottles of lemonade in self service reach in located in front of establishment. Per operator juices prepared Saturday July 6.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed liquid from defrosted oxtail on the reach in cooler floor.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine 200+ Ppm employee diluted rechecked 100 Ppm. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken breast over raw pork in reach in cooler.
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs 71F stored in low boy cooler per operator less than 4 hours. Employee placed in cooler. Corrected On-Site
  • 13-06-4:Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee with painted nails preparing food without wearing intact gloves.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips only quaternary test strips.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment Observed . Observed surface rust on lower shelf containing pots and pans and hotel pans.

2/15/2024· 2y ago

Visit ID: 8537326

Follow-up Inspection Required

2 high, 3 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food corn meal
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pans and stainless bowls on shelf above three compartment sink and shelves opposite three compartment sink
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelves above three compartment sink soiled with grease, food debris, dirt, slime or dust.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Pots and pans stored on lower shelf opposite three compartment sink.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on floor.
  • 02D-01-5:Basic - Working containers of food flour removed from original container not identified by common name.
  • 12A-29-4:High 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 then engaged in food preparation.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023 Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers in

10/26/2023· 2y 4mo ago

Visit ID: 8348558

Met Inspection Standards

3 high, 3 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense flour and salt.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse cellphone stored on top of flip top cooler
  • 02D-01-5:Basic - Working containers of flour and salt removed from original container not identified by common name.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed carrots and unwashed onions in Kenmore refrigerator/freezer
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed turkey legs in reach in cooler date marked 10/14/2023 see stop sale
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed a container of turkey legs date marked 10/14/2023 In asber reach in cooler.
  • 11-05-4:Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Emailed operator bulletin **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers not date marked in asber reach in cooler.