BRUNIAS CARIBBEAN TAKEOUT RESTAURANT 2 INC
7776 NW 44 ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on Prep table
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Cooked chicken in Asber Cooler
- 12A-28-4:High Priority - Employee touched soiled cell phone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 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.
- 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. Cooked rice, cooked chicken located in Asber Cooler
Food safety inspection conducted on 4/11/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 1/26/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door reach in cooler in kitchen and one black door reach in cooler in hallway. Warning - From follow-up inspection 2024-01-26: Observed same for 2 door reach in cooler and one black door reach in cooler**Time Extended** **Time Extended**
- 01B-02-5:High 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 cold held at greater than 41 degrees Fahrenheit. 1. eggs (63F - Cold Holding) one door cooler black. 2. chicken (53F - Cold holding); pickle cabbage cold holding (53F) two door cooler in kitchen. Cold holding over 4 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. Two door cooler inside kitchen - curry goat (50F - Cooling); turkey (53F - Cooling), beef (53F - Cooling); liver (53F - Cooling) See stop sale. Warning - From follow-up inspection 2024-01-26: One door black cooler stop sale issued for cooked vegetables at 60F cold holding overnight. Repeat. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. eggs (63F - Cold Holding) one door cooler black. 2. chicken (53F - Cold holding); pickle cabbage cold holding (53F) two door cooler in kitchen. Cold holding over 4 hours. See stop sale. Warning - From follow-up inspection 2024-01-26: Cooked vegetables at 60F cold holding overnight in 1 door black cooler. Repeat. see stop sale. Admin Complaint
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-01-26: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-01-26: **Time Extended**
Food safety inspection conducted on 1/26/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 1/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/25/2024
High Priority
5
Intermediate
4
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 door reach in cooler in kitchen and one black door reach in cooler in hallway. Warning
- 08B-12-5:Basic - Stored food not covered. Cooked Turkey in strainer not covered in reach in cooler. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Two door cooler inside kitchen - curry goat (50F - Cooling); turkey (53F - Cooling), beef (53F - Cooling); liver (53F - Cooling) See stop sale. Warning
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in water at 84F. 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. 1. eggs (63F - Cold Holding) one door cooler black. 2. chicken (53F - Cold holding); pickle cabbage cold holding (53F) two door cooler in kitchen. Cold holding over 4 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. Two door cooler inside kitchen - curry goat (50F - Cooling); turkey (53F - Cooling), beef (53F - Cooling); liver (53F - Cooling) See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. eggs (63F - Cold Holding) one door cooler black. 2. chicken (53F - Cold holding); pickle cabbage cold holding (53F) two door cooler in kitchen. Cold holding over 4 hours. See stop sale. Warning
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. legumes 119F at 9:30am reheating since 8:30am 153F at 10am. Operator reheated temperature. Corrected On-Site Warning
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for raw shell egg and undercooked burgers. Printed and posted sign. Corrected On-Site Warning
Food safety inspection conducted on 1/25/2024 revealed 11 total violations (5 high priority, 4 intermediate, 2 basic).