Bramers Brazilian Cuisine
Last inspected: Feb 25, 2026
78
Score
Going back to 2022, Bramers Brazilian Cuisine has nine inspections in the public record. The newest entry in the record is dated Feb 25, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up three times.
Compared to the broader Boynton Beach restaurant scene, this is about average. Overall, the inspection record reads well.
9
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Toilet Rooms Maintained
FL-53
78
Feb 24, 2026
Routine - Food
8 critical violations. 4 major violations. 2 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Levella cooler: potato salad (45F - Cooling) at 1:35; cooling since 8:30; cooked rice (45F - Cooling) at 1:35; cooling since 8:30; tropero (cooked bean mix) (45F - Cooling) at 1:35; cooling since 8:30; cooked vegetable medley (45F - Cooling) at 1:35; cooling since 8:30; cooked Brussels (45F - Cooling) at 1:35; cooling since 8:30 Observed in tightly wrapped portion cups. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Flip top cooler: beef patties (44F - Cold Holding); Levella cooler: milk (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, products out of temperature for approximately 2 hours. Operator voluntarily discarded beef patties. Operator lowered temperature of Levella cooler. Rechecked milk 43F **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw fish at walk in cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. motak oven: rice (127F - Hot Holding); macaroni and cheese (128F - Hot Holding); display hot case: kibbeh (125F - Hot Holding) Per operator, all products out of temperature 1.5 hours or less. Operator returned all products to oven to be reheated to 165+F **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Levella cooler: potato salad (45F - Cooling) at 1:35; cooling since 8:30; cooked rice (45F - Cooling) at 1:35; cooling since 8:30; tropero (cooked bean mix) (45F - Cooling) at 1:35; cooling since 8:30; cooked vegetable medley (45F - Cooling) at 1:35; cooling since 8:30; cooked Brussels (45F - Cooling) at 1:35; cooling since 8:30 Observed in tightly wrapped portion cups. At current rate of cooling product did not reach 41F within 4 hours. See stop sale. **Warning**
03D-06-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw chicken over soup at flip top cooler on cook line, raw beef over fully cooked kielbasa at walk in cooler. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler: Cooked rice (98-102 - cooling) at 1:43; cooling since 9:30am Observed in tightly wrapped portion cups. At current rate of cooling product did not reach 70F within 2 hours. See stop sale. **Warning**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler: Cooked rice (98-102 - cooling) at 1:43; cooling since 9:30am Observed in tightly wrapped portion cups. At current rate of cooling product did not reach 70F within 2 hours. See stop sale. **Warning**
03D-01-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Pizza station cutting board soiled with black mold like substance. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed Sanitizer bucket in hand sink by cook line, food preparation gloves stored in hand sink at dish tank area. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer. **Warning**
16-37-1
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting board at pizza flip top cooler **Repeat Violation** **Admin Complaint**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Food expeditor no hair restraint. **Corrected On-Site** **Warning**
13-03-4
18
Oct 23, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
41
Jan 29, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Glass cleaner improperly stored on prep table across orange juice machine. Operator removed. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salmon 46F, Tuna 46F, in drawer under grill. Not prepped or portioned today Drawer in disrepair very difficult to close, therefore left open. Chef stated fish was placed in drawer less than 3 hours ago. Chef placed ice bags on fish. At the end of inspection fish is below 42F. **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ on cook line. Operator set up fresh solution at 75ppm. **Corrected On-Site**
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in prep area. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Raw oranges not washed prior to juicing in card box box under juice machine. Chef went to wash oranges. **Corrected On-Site**
08B-39-4
Basic - Ice buildup around door of walk-in freezer.
14-69-4
Basic - Equipment in poor repair. Drawer under grill very difficult to close.
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses on cook line. Chef placed in sani bucket. **Corrected On-Site**
21-12-4
47
Aug 26, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Cook eating in a food preparation area, while grilling a steak. Reviewed proper procedures with manager.
12B-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed raw peppers stored over washed and cut onions in walk in cooler. Operator reversed items. **Corrected On-Site**
08B-17-4
82
Feb 7, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef risole (118F - Hot Holding); cheese risole (120F - Hot Holding) in warmer at front counter. In unit less than four hours. Reheated to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in hand sink
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Sugar and rice
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents walk in cooler
36-34-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler next to four door reach in
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Sugar
02D-01-5
39
Sep 14, 2023
Complaint Full
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
45
Feb 1, 2023
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 54°F, in walk in cooler cooked last night. Covered in deep container. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. Black beans 54°F, in walk in cooler cooked last night. Covered in deep container. **Repeat Violation** **Admin Complaint**
01B-36-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Container empty. Cook changed container 75ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef over cooked bacon at cook line. Cook reversed. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109°F-115°F - Hot Holding) inside oven oven not turned on. Cook turned oven on . **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Probe thermometer not used to ensure proper food temperatures of received time/temperature control for safety food. **Warning**
05-12-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and salmon at cook line. Chef stated removed from freezer this morning. Cook punched holes in all bags. **Corrected On-Site** **Warning**
06-09-1
Basic - Ice scoop handle in contact with ice. Cook removed. **Corrected On-Site** **Warning**
10-08-5
33
Aug 22, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six 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. Rice 57°F, Mac n Cheese 51°F, in walk in cooler. Cooked last night stored in stacked, covered containers.
01B-36-5
High Priority - 5 Shell eggs stored with cracks or broken shells, in walk in cooler. See stop sale.
01B-14-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 57°F, Mac n Cheese 51°F, in walk in cooler. Cooked last night stored in stacked, covered containers. See stop sale
03D-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to chest freezer. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired IFSEA CERTIFICATE since February 2022.
53B-05-5
Basic - Working containers of flour and panko removed from original container not identified by common name. Cook labeled. **Corrected On-Site**
02D-01-5
50
Frequently Asked Questions
When was Bramers Brazilian Cuisine last inspected?
The most recent health inspection at Bramers Brazilian Cuisine on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Bramers Brazilian Cuisine?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Bramers Brazilian Cuisine.
How does Bramers Brazilian Cuisine compare to other restaurants in Boynton Beach?
Bramers Brazilian Cuisine most recently scored 78 out of 100, which is about the same as the Boynton Beach average of 79.
Has Bramers Brazilian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Bramers Brazilian Cuisine have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bramers Brazilian Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bramers Brazilian Cuisine inspected?
Based on the inspection history on file, Bramers Brazilian Cuisine is inspected around three times per year on average.
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