What is Brother Brunos's health inspection score?

Brother Brunos has a SafeDine safety score of 93 out of 100 (Grade A). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Brother Brunos last inspected?

Brother Brunos was last inspected on May 22, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Brother Brunos have?

Brother Brunos has 22 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Brother Brunos safe to eat at?

Yes, Brother Brunos has an excellent safety record with a score of 93/100. This indicates strong compliance with health and safety standards.

What type of cuisine does Brother Brunos serve?

Brother Brunos serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Brother Brunos

Name: Brother Brunos
Address: 78 BROOKSIDE AVENUE, Chester, 10918
Rating: 93

78 BROOKSIDE AVENUE, Chester

Last Inspected: 5/22/2026

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0Excellent

American

Better than 22% of american restaurants

Improving

10 inspections

Last: May 22, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

2.2

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-7

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+6 pts

100

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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78 BROOKSIDE AVENUE, Chester, FL 10918

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Violation Timeline

Jun 2024

1 inspections

Jun

Sep 2024

1 inspections

5 high priority

4 basic

Oct 2024

1 inspections

2 basic

Oct

Jul 2025

1 inspections

2 high priority

3 basic

Aug 2025

1 inspections

Aug

Dec 2025

1 inspections

2 high priority

1 basic

Jan 2026

1 inspections

1 high priority

Jan

Feb 2026

1 inspections

1 basic

Apr 2026

1 inspections

1 high priority

Apr

May 2026

1 inspections

Inspection History

10 records on file

6 Re-Inspection4 Inspection

May 26

Re-Inspection InspectionLatestClean

No violations

100/100inspection score

Apr 26

Inspection Inspection

1 High

1 total1 risk factor

85/100inspection score

−10 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.Risk Factor−10

Base deductions−10 pts

Risk factor bonus (1× +5)−5 pts

Feb 26

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−2 pts

Jan 26

Re-Inspection Inspection

1 High

1 total

90/100inspection score

−10 pts

High Priority (1)

−10 pts

5APotentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.−10

Base deductions−10 pts

Dec 25

Inspection Inspection

2 High1 Basic

3 total

78/100inspection score

−22 pts

High Priority (2)

−20 pts

1HFood from unapproved source, spoiled, adulterated on premises.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (1)

−2 pts

8BIn use food dispensing utensils improperly stored−2

Base deductions−22 pts

Aug 25

Re-Inspection InspectionClean

No violations

100/100inspection score

Jul 25

Inspection Inspection

2 High3 Basic

5 total

74/100inspection score

−26 pts

High Priority (2)

−20 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (3)

−6 pts

15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2

Base deductions−26 pts

Oct 24

Re-Inspection Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2

Base deductions−4 pts

Sep 24

Inspection Inspection

5 High4 Basic

9 total

42/100inspection score

−58 pts

High Priority (5)

−50 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
3BFood workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.−10
3CFood workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.−10
1BWater/ice: unsafe, unapproved sources, cross connections−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (4)

−8 pts

15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−58 pts

Jun 24

Re-Inspection InspectionClean

No violations

100/100inspection score

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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