BRAMERS BRAZILIAN CUISINE
1035 GATEWAY BLVD STE 201, Boynton Beach FL 33426 · 561.272.6377
Last inspected Jul 29, 2026 · 8 visits since September 2023
AUG 24
JAN 25
OCT 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator reversed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026029083 | Feb 25, 2026 | May 14, 2026 | $720 |
| 2--2023008260 | Feb 1, 2023 | Mar 30, 2023 | $400 |
Inspection history
8 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate1 Basic
What the inspector wrote — 9 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ground beef (58F - cooling) at 2:45pm; cooling since 8pm on 7/28 Observed in deep covered container at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
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. Ground beef (58F - cooling) at 2:45pm; cooling since 8pm on 7/28 Observed in deep covered container at walk in cooler. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over cooked ground beef at walk in cooler, raw chicken over cooked plantains at flip top cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chimichurri (fresh garlic and oil) (46F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved product to another operable cooler.
Show the remaining 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. in oven: white rice (133-134F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Advise operator to reheat product to 165+F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled by food debris. Cutting board soiled with black mold like substance at pizza flip top cutting board. Operator removed to be cleaned and sanitized.
Handwash sink not accessible for employee use at all times. Blocked by garbage can near walk in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At hand wash sink by dish machine 72F
Cutting board has cut marks and is no longer cleanable. At pizza flip top cooler.
Feb 25, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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
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.
Feb 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority4 Intermediate2 Basic
Show 14 findings ▾
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.
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.
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.
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.
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
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.
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.
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
Food-contact surface soiled with food debris, mold-like substance or slime. Pizza station cutting board soiled with black mold like substance.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer.
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.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board at pizza flip top cooler
Employee with no hair restraint while engaging in food preparation. Food expeditor no hair restraint.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
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. Sanitizer bucket empty. Operator replaced bucket 75ppm.
Grill cleaner improperly stored on top of dish machine. Chef removed.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler. Operator reversed.
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. Raw Beef 50-52F, cooked meat balls 50F, in flip top cooler next to back door, time out of temperature unknown. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Beef 50-52F, cooked meat balls 50F, in flip top cooler next to back door, time out of temperature unknown. Not prepped or cooked today.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Veggies 10:15 (110F-114F - Cooling); veggies 11:00 (95F-100F - Cooling) cooling at room temperature. Cook stated veggies were cooked at 10:00am. Veggies were placed in walk in cooler for faster cooling.
Cutting board has cut marks and is no longer cleanable across pizza oven.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Glass cleaner improperly stored on prep table across orange juice machine. Operator removed.
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink in prep area. Operator provided.
Equipment in poor repair. Drawer under grill very difficult to close.
Ice buildup around door of walk-in freezer.
Raw oranges not washed prior to juicing in card box box under juice machine. Chef went to wash oranges.
Wet wiping cloth not stored in sanitizing solution between uses on cook line. Chef placed in sani bucket.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cook eating in a food preparation area, while grilling a steak. Reviewed proper procedures with manager.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler.
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.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm) remade Sanitizer Bucket (Chlorine 100ppm)
Handwash sink used for purposes other than handwashing. Knives stored in hand sink
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/
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Bowl or other container with no handle used to dispense food. Sugar and rice
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents walk in cooler
No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler next to four door reach in
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar
Sep 14, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Pastry chef entered kitchen, then drank from a bottle and put gloves on without washing his hands. Pastry chef washed hands and put gloves on.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked rice in walk in cooler. Cook removed chicken.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook wearing gloves with holes. Cook changed gloves.
Handwash sink not accessible for employee use at all times. Macaroni and cheese thawing in sink. Operator removed
No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen. Operator provided.
No probe thermometer provided to measure temperature of food products battery empty.
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. Passion fruit mousse 41°F, chocolate mousse 41°F, in self serve cooler as no label and no date, when it was packaged. Operator stated she will lock the cooler. There is a sign on the self serve cooler that states : please ask an employee to get the desserts.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.