BRUNIA'S CARIBBEAN TAKE OUT RESTAURANT
3630 N SR 7
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Inspection Details:
- 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.
Food safety inspection conducted on 3/20/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 3/19/2025
High Priority
3
Intermediate
3
Basic
4
Total
10
Inspection Details:
- 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**
Food safety inspection conducted on 3/19/2025 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 7/8/2024
High Priority
2
Intermediate
4
Basic
7
Total
13
Inspection Details:
- 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.
Food safety inspection conducted on 7/8/2024 revealed 13 total violations (2 high priority, 4 intermediate, 7 basic).