BRASS MONKEY SPORTS BAR AND GRILL
7781 LAKE WORTH RD, Lake Worth FL 33467 · 561-968-9559
Last inspected Jul 29, 2026 · 15 visits since July 2023
OCT 25
MAR 26
APR 26
MAY 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed three live roaches on floor, in kitchen, come out from underneath flip top cooler at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026036960 | May 26, 2026 | Jun 18, 2026 | $800 |
| 2--2026028039 | Apr 20, 2026 | May 19, 2026 | $400 |
| 2--2026020861 | Mar 25, 2026 | Apr 23, 2026 | $400 |
Inspection history
15 visits, newest first
Jul 29, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of oven on tray: cooked potatoes (118F at 3:15pm - Cooling) As per operator, cooling since 1pm. Product did not cool from 135F to 70F within 2 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. At flip top cooler unit: diced tomatoes (61F at 2:45pm- Ambient Cooling) As per operator, cooling since 10:45am. Product did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler units across from stove top and oven: sliced tomatoes (46F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked chicken (48F - Cold Holding); heavy cream (48F - Cold Holding) As per operator, all products stored since 3 hours in unit. Not prepped or portioned today. Operator moved to quick chill in walk in cooler.
Ceiling/ceiling tile throughout kitchen shows damage and is in disrepair.
Jul 28, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority2 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of oven on tray: cooked potatoes (118F at 3:15pm - Cooling) As per operator, cooling since 1pm. Product did not cool from 135F to 70F within 2 hours. See stop sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: clam chowder date 07/19/26; Gravy 07/20/26 See stop sale.
Rodent activity present as evidenced by rodent droppings found. Observed 2 rodent droppings under dishwasher across from soda bibs. Observed approximately 5 rodent droppings under shelf where clean dishes and pans are stored in kitchen.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler: clam chowder date 07/19/26; Gravy 07/20/26 See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of oven on tray: cooked potatoes (118F at 3:15pm - Cooling) As per operator, cooling since 1pm. Product did not cool from 135F to 70F within 2 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. At flip top cooler unit: diced tomatoes (61F at 2:45pm- Ambient Cooling) As per operator, cooling since 10:45am. Product did not cool to 41F within 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler units across from stove top and oven: sliced tomatoes (46F - Cold Holding); diced tomatoes (47F - Cold Holding); cooked chicken (48F - Cold Holding); heavy cream (48F - Cold Holding) As per operator, all products stored since 3 hours in unit. Not prepped or portioned today. Operator moved to quick chill in walk in cooler.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At flip top cooler unit: diced tomatoes (61F at 2:45pm- Ambient Cooling) As per operator, cooling since 10:45am. Product did not cool to 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. At stovetop: Au Jus (119F - Hot Holding); chili (128F - Hot Holding); House made French onions soup (129F - Hot Holding) As per operator, stored 45 mins. Operator placed items to reheat to 165+F. House made French onions soup was reheated to 169F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On top of oven on tray: cooked potatoes (118F at 3:15pm - Cooling) As per operator, cooling since 1pm. Product did not cool from 135F to 70F within 2 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. At flip top cooler unit: diced tomatoes (61F at 2:45pm- Ambient Cooling) As per operator, cooling since 10:45am. Product did not cool to 41F within 4 hours. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Roasted prime rib made 2 days not date marked. Advised operator to date mark.
Ceiling/ceiling tile throughout kitchen shows damage and is in disrepair.
Dead roaches on premises. Observed 1 dead roach beside dry storage rack where clean plates and pans are stored in kitchen. Approximately 10 dead roaches observed in the back of flip top cooler unit on cook line. 2 dead roaches observed behind water heater in chemical storage closet.
May 27, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 26, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entering kitchen from outside not washing hands before, discussed with person in charge who washed hands.
Rodent activity present as evidenced by rodent droppings found. Approximately 2 rodent dropping in kitchen under clean dish storage rack. Approximately 1 rodent dropping under dish washer machine. Approximately 1 rodent dropping on floor in kitchen next to hot water heater. Approximately 2 rodent droppings in kitchen dry storage area in plastic bin next to hot water heater. Approximately 1 rodent dropping under dry storage storage rack in between reach in freezers. Discussed with person in charge to clean and sanitize areas.
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. In reach in cooler at cook line cooked onions (54F - Cold Holding); cooked chicken (62F - Cold Holding); cheese (53F - Cold Holding); cooked mushrooms (55F - Cold Holding); raw hamburger patties (61F - Cold Holding); coleslaw (52F - Cold Holding); shredded lettuce (56F - Cold Holding); cut tomatoes (57F - Cold Holding); sour cream (48F - Cold Holding) per chef products not portioned or prepared today and held in u it for more than 12+ hours, discussed with chef, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line cooked onions (54F - Cold Holding); cooked chicken (62F - Cold Holding); cheese (53F - Cold Holding); cooked mushrooms (55F - Cold Holding); raw hamburger patties (61F - Cold Holding); coleslaw (52F - Cold Holding); shredded lettuce (56F - Cold Holding); cut tomatoes (57F - Cold Holding); sour cream (48F - Cold Holding) per chef products not portioned or prepared today and held in u it for more than 12+ hours, discussed with chef, see stop sale.
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. Person in charge unable to provide proof of employee food handler training.
Cove molding at floor/wall juncture broken/missing. In between dishwasher and three compartment sink cove molding with hole in wall, discussed with Person in charge to repair.
Dead roaches on premises. Approximately 1 dead roach inside clear plastic cover for hand washing sign at handwashing sink. Approximately 1 dead roach on floor in kitchen next to hot water heater. Approximately 1 dead roach in bottom of reach in cooler in front of back door. Approximately 3 dead roaches under flip top cooler at entrance to cook line. Approximately 1 dead roach under 2 door tall boy cooler at end of cook line. Approximately 1 dead roach on floor at entrance to walk In cooler. Discussed with operator to clean and sanitize areas.
Apr 21, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. In dry storage room hole in ceiling, discussed with person in charge to repair.
Floor soiled/has accumulation of debris. Floors at cook line under cooking equipment soiled, discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line non food contact parts of cooking equipment soiled with grease and food build up, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Walls along cook line soiled with build up of grease and food residues, discussed with person in charge to clean and sanitize.
Apr 21, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches crawling out of wall joint and door to walk in cooler, discussed with operator to eliminate live roaches and clean and sanitize areas.
Ceiling/ceiling tile shows damage or is in disrepair. In dry storage room hole in ceiling, discussed with person in charge to repair.
Floor soiled/has accumulation of debris. Floors at cook line under cooking equipment soiled, discussed with operator to clean and sanitize.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line non food contact parts of cooking equipment soiled with grease and food build up, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Walls along cook line soiled with build up of grease and food residues, discussed with person in charge to clean and sanitize.
Apr 20, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 12 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and without washing hands employee handled various food products in reach in cooler, discussed with person in charge who educated employee and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored above cooked chicken wings, discussed with person in charge who corrected storage of products.
Roach activity present as evidenced by live roaches found. Approximately 5 live roaches crawling out of wall joint and door to walk in cooler, discussed with operator to eliminate live roaches and clean and sanitize areas.
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. In reach in cooler at cook line sliced cheese (62F - Cold Holding); raw hamburger meat (57F - Cold Holding); cooked mushrooms (53F - Cold Holding); cooked onions (55F - Cold Holding); diced tomatoes (56F - Cold Holding); cooked chicken (56F - Cold Holding) person in charge unable to determine time out of temperature products not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line sliced cheese (62F - Cold Holding); raw hamburger meat (57F - Cold Holding); cooked mushrooms (53F - Cold Holding); cooked onions (55F - Cold Holding); diced tomatoes (56F - Cold Holding); cooked chicken (56F - Cold Holding) person in charge unable to determine time out of temperature products not portioned or prepared today. See stop sale.
Spray bottle containing toxic substance not labeled. Above three compartment sink unlabeled spray bottle containing degreaser, discussed with person ok charge to label bottle.
Ceiling/ceiling tile shows damage or is in disrepair. In dry storage room hole in ceiling, discussed with person in charge to repair.
Dead roaches on premises. Approximately 1 dead roach on floor inside walk in cooler. Approximately 8 dead roaches under flip top cooler at Cook line. Approximately 1 dead roach in between reach in freezer and wall at end of cook line. Discussed with operator to clean and sanitize all areas.
Floor soiled/has accumulation of debris. Floors at cook line under cooking equipment soiled, discussed with operator to clean and sanitize.
Hole in or other damage to wall. Multiple areas in kitchen with holes in wall, discussed with person in charge to repair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line non food contact parts of cooking equipment soiled with grease and food build up, discussed with operator to clean and sanitize.
Wall soiled with accumulated grease, food debris, and/or dust. Walls along cook line soiled with build up of grease and food residues, discussed with person in charge to clean and sanitize.
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Observed gasket around walk in cooler door in disrepair.
Mar 25, 2026Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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. Observed Dishwasher (Chlorine 0ppm) in kitchen. Operator will set up triple sink to wash, rinse, and sanitize dishware.
Equipment in poor repair. Observed gasket around walk in cooler door in disrepair.
Mar 24, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate6 Basic
Show 9 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. Observed Dishwasher (Chlorine 0ppm) in kitchen. Operator will set up triple sink to wash, rinse, and sanitize dishware.
Roach activity present as evidenced by live roaches found. Observed three live roaches on floor, in kitchen, come out from underneath flip top cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (48F - Cold Holding) inside flip top cooler 2, at cook line. Per operator, food not prepped or portioned today; food stored out of temperature for approximately 3 hours. Operator put food inside walk in cooler to quick chill.
Dead roaches on premises. 1) Observed 1 dead roach on floor under dry storage shelf, in kitchen. 2) Observed 1 dead roach on floor next to back kitchen exit door.
Equipment in poor repair. Observed gasket around walk in cooler door in disrepair.
Floor soiled/has accumulation of debris. Observed accumulation of food debris on floor throughout kitchen.
Hole in or other damage to wall. Observed hole around breaker box on kitchen wall.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign on hand wash sink behind cook line.
Wall soiled with accumulated grease, food debris, and/or dust. Observed grease residue on wall at cook line, next to deep fryers.
Oct 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook handled personal drink and wiped face with hand after without washing hands cook handled container of food at flip top cooler, discussed with operator, cook washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Bartender loaded dirty dishes into dish machine and without washing hands, handled ice scoop and bottles of mayo, discussed with operator, bartender washed hands.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen acoustic ceiling tiles have accumulated grease,food, dust debris, discussed with operator.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At dish washing area stored dishes not inverted or protected, discussed with operator to invert or cover stored dishes.
Cove molding at floor/wall juncture broken/missing. At dish washing area cove molding missing, discussed with operator to replace.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen employee beverage and cell phone stored on flip top cooler, discussed with operator who removed products.
Wall soiled with accumulated grease, food debris, and/or dust. Walls at dish washing area soiled with accumulated grease, food debris, discussed with operator to clean and sanitize.
Mar 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Chef returned from dining room to cook line without washing hands before handling equipment
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drinking beverage and began handling equipment without washing hands
Operating with an expired Division of Hotels and Restaurants license.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee returned to kitchen from outside and began handling food equipment without changing gloves or washing hands Educated operator on site on handwashing
Spray bottle containing toxic substance not labeled. Above triple sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler vent covers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table
Floor tiles missing and/or in disrepair. Kitchen
Time/temperature control for safety food thawed in an improper manner. Raw beef at room temperature
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler touched garbage bin with gloves and then handled bread, touched walk in cooler door handle, and knives on cutting board. Gloves not changed in between.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent covers in walk in coller
Wall soiled with accumulated grease, food debris, and/or dust. Behind dishwasher
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food with and above meatballs at walk in cooler. Manager properly stored food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...meat ball 44°, prime rib 44° in walk in cool being held less than 4 hours, manager closed door tightly.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled...windex spray bottles at dishwashing area.. manager labeled.
Bowl or other small to go container with no handle used to dispense food in sauce at reach in cooler. Employee discarded container.
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...mahi mahi thawing with vacuum package, employee removed.
Jul 24, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Sanitizer supply empty. Operator started a new container and primed the machine. Now testing at 100 ppm.
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.