Brunia's Caribbean Take Out Restaurant
Last inspected: Apr 14, 2026
23
Score
Public records show 11 inspections at Brunia's Caribbean Take Out Restaurant stretching back to 2022. The latest inspection on file is from Apr 14, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
When inspectors have written things up, “no chlorine test kit provided” has been the most frequent reason, cited four times.
Restaurants in Fort Lauderdale average 80, so Brunia's Caribbean Take Out Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
4
Critical latest
5
Major latest
7
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cooked turkey stored in non food grade bag in freezer. Operator placed food in food grade bag. **Corrected On-Site**
14-31-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In SIR LAWRENCE COOLER // Cooked Chicken (49F - Heated Cooling); ; Cooked Vegetables (50F - Heated Cooling). Per operator, foods not prepped or portioned today. Food prepared yesterday and held in reach in cooler overnight. Operator discarded foods. See Stop Sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In SIR LAWRENCE COOLER // Cooked Chicken (49F - Heated Cooling); ; Cooked Vegetables (50F - Heated Cooling). Per operator, foods not prepped or portioned today. Food prepared yesterday and held in reach in cooler overnight. Operator discarded foods. See Stop Sale.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on shelf over whole tomatoes, lettuce, raw pumpkin in reach in cooler. Educated employee on proper food storage. Eggs were placed on bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - No chlorine test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen. Operator provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen Operator provided soap. **Corrective Action Taken** **Repeat Violation**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer not calibrating, staying on 60 F.
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler, all cooked foods not dated , all foods prepared yesterday at 9 am, more than 24 hours ago. Educated operator on dating foods. Operator dated foods. **Corrected On-Site**
02C-02-5
Basic - Equipment in poor repair. Bottom of reach in freezer broken.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of door leading to outside of the kitchen. **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Floors throughout kitchen soiled with grease and food debris.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in kitchen and in bathroom.
31B-04-4
Basic - Stored food not covered. Pan of herbs and minced onions and garlic stored uncovered in reach in freezer. Operator covered pan. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with food debris.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler doors soiled with grease and food debris.
23-24-4
23
Feb 12, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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**
16-37-1
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**
35B-01-4
86
Feb 11, 2026
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
22
Sep 22, 2025
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
35
Mar 20, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
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**
03A-02-5
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.
16-37-1
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.
02D-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-03-20: Still observed.
50-09-4
67
Mar 19, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
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**
03B-01-6
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**
03A-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**
01B-02-5
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**
16-37-1
Intermediate - Packaged food not labeled as specified by law. Observed lemon drink made in establishment for customer self serve has no label. **Warning**
02D-02-4
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**
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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**
12B-07-4
Basic - Garbage swept on ground at the back of establishment. Employee removed garbage. **Corrected On-Site** **Warning**
33-19-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Chlorine + 200. Corrected to 100. **Corrected On-Site** **Warning**
21-07-4
39
Jul 8, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
35
Feb 15, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1 2023 **Admin Complaint**
50-17-3
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.
12A-29-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in restroom.
31B-02-4
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
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
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
24-05-4
Basic - Bowl or other container with no handle used to dispense food corn meal
14-01-5
Basic - Working containers of food flour removed from original container not identified by common name.
02D-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting on floor.
42-01-4
Basic - Ripped/worn tin foil used as shelf cover. Pots and pans stored on lower shelf opposite three compartment sink.
14-20-4
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.
23-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
35B-01-4
37
Oct 26, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
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.
01B-24-5
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
02C-01-5
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
08A-04-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. Emailed operator bulletin **Corrective Action Taken**
11-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
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.
02C-02-5
Basic - Bowl or other container with no handle used to dispense flour and salt.
14-01-5
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
40-06-5
Basic - Working containers of flour and salt removed from original container not identified by common name.
02D-01-5
41
Jun 27, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Dec 14, 2022
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee set up sanitation bucket, then went to the kitchen to begin frying turkey. Reviewed proper hand washing with employee and employee washed hands. **Corrected On-Site**
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Confirmation number in comments. **Corrected On-Site**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (48°-50°F) thawing at room temperature. Foods were on countertop for less than 4 hours. Operator moved meat into reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (83°-89°F - Hot Holding), per operator foods were cooked less than 4 hours ago. Operator began to refry chicken. **Corrective Action Taken**
03B-01-6
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Observed employee with red artificial nails frying turkey in kitchen.
13-06-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (1) Observed in bathroom. (2) Observed at hand wash sink by 3 compartment sink. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Basic - shelves above 3 compartment sink have accumulation of soil residues.
22-16-4
Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl in bag of rice. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bowl of meat being thawed at room temperature on prep table across from bathroom. Operator moved meat into reach in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
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 lime lemonade at beverage reach in cooler by front counter with no labels. Operator began to remove bottles. **Corrective Action Taken**
02D-03-4
Basic - Food stored on floor. Observed a bag of rice in a crate on floor by entry door to kitchen.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on prep table next to steam table in kitchen. Operator removed cell phone. **Corrected On-Site**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed red cutting board on prep table across from bathroom in kitchen.
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls above 3 compartment sink in kitchen not inverted.
24-05-4
29
Frequently Asked Questions
When was Brunia's Caribbean Take Out Restaurant last inspected?
The most recent health inspection at Brunia's Caribbean Take Out Restaurant on file is from Apr 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Brunia's Caribbean Take Out Restaurant?
Across the inspection record, “no chlorine test kit provided” has been cited four times, more than any other issue at Brunia's Caribbean Take Out Restaurant.
How does Brunia's Caribbean Take Out Restaurant compare to other restaurants in Fort Lauderdale?
Brunia's Caribbean Take Out Restaurant most recently scored 23 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Brunia's Caribbean Take Out Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Brunia's Caribbean Take Out Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Brunia's Caribbean Take Out Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Brunia's Caribbean Take Out Restaurant inspected?
Based on the inspection history on file, Brunia's Caribbean Take Out Restaurant is inspected around three times per year on average.
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