BRASS RING PUB
1150 INDIANTOWN RD, Jupiter FL 33458 · 561-406-5057
Last inspected Jun 18, 2026 · 10 visits since July 2023
OCT 24
APR 25
SEP 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found: 1 flying insect at expo window, 1 dry storage, 2 by bag in box soda station. Flying insects not seen landing on food contact surfaces. Advised operator to kill and remove flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,120
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026023927 | Feb 10, 2026 | May 6, 2026 | $400 |
| 2--2025079141 | Sep 22, 2025 | Nov 20, 2025 | $520 |
| 2--2023014839 | Feb 22, 2023 | Apr 18, 2023 | $200 |
Inspection history
10 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
1 Dented cans present marinara sauce. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw prime rib in walk in cooler. Operator reversed items.
Spray bottle containing chlorine not labeled next to triple sink. Operator labeled.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in front of liquor room.
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature next to hand sink at cook line. Operator placed shrimp in walk in cooler.
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion soup 48F, lobster bisque 45F, in walk in cooler since yesterday cooked more than 6 hours ago. Stored in a deep container.
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. Onion soup 48F, lobster bisque 45F, in walk in cooler since yesterday cooked more than 6 hours ago. Stored in a deep container.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator replaced empty container200ppm.
Server handled soiled dishes or utensils and served food, or prepared a beverage without washing hands. Server washed her hands.
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. Home made buttermilk Ranch dressing 41F-53F, Butter Chips 46-47F in expo line, not prepped or portioned today, in cooler since yesterday. Stacked to high.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made buttermilk Ranch Dressing 41F-53F, Butter Chips 46-47F in expo line, not prepped or portioned today, in cooler since yesterday. Stacked to high.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control mashed potatoes in expo area no time mark. Operator stated cooked at 12pm and will be discarded at 4pm. Operator timed.
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 41 degrees Fahrenheit within 6 hours. Onion soup 48F, lobster bisque 45F, in walk in cooler since yesterday cooked more than 6 hours ago. Stored in a deep container.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided.
Spray bottle containing bleach not labeled in dish area. Operator labeled.
Wall soiled with accumulated grease, food debris, and/or dust under dish machine.
Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on a shelf.
Sep 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 10 high priority.
10 High priority4 Intermediate1 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee placing raw chicken in fryer, removed glove then picked up hamburger bun and lettuce with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands.
Live, small flying insects found: 1 flying insect at expo window, 1 dry storage, 2 by bag in box soda station. Flying insects not seen landing on food contact surfaces. Advised operator to kill and remove flying insects.
Nonfood-grade bags used in direct contact with food. Observed Cooked broccoli stored and in direct contact with to go bags at walk in freezer. Operator stored product properly.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over mozzarella sticks and fully cooked potato skins at reach in freezer on cook line, raw pork over seaweed salad at tall reach in cooler on cook line. 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 ground beef over raw bacon at walk in cooler. Operator stored products properly.
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. Expo flip top: ranch with buttermilk (50F - Cold Holding); butter (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo flip top: ranch with buttermilk (50F - Cold Holding); butter (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.; walk in cooler: chili (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed in freezer to quick chill.
Toxic substance/chemical improperly stored. Observed Pain reliever and stainless steel polish stored on cooler at bar. Operator stored items properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at dish area and at rear of building.
Whole meat roast hot held at less than 130 degrees Fahrenheit. Hot box: prime rib (120F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back in oven to reheat to 130+F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Expo flip top cooler: shredded cheese (53F - Cooling) at 11:02; cooling since 10:30 - 56F at 11:46 - At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to another fully operable cooler.; on counter at cook line: cooked peppers and onions (118F - Cooling) at 11:26; cooling since 11:16 - 110F at 12:07 - At current rate of cooling product will not reach 70F within 2 hours. Operator placed product back in oven to reheat to 165+F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer at dish machine and sanitizer buckets, and quaternary sanitizer for triple sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on flip top cooler at cook line.
Jun 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle resting in holster with green mold like substance. Ice chute at soda machine by emergency exit has an accumulation of black mold like substance.
Apr 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork sausage not in commercial packaging over bread at walk in freezer, raw chicken tenders opened from commercial packaging over French fries at reach in freezer on cook line. Operator stored all products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (130F - Hot Holding) Per operator, out of temperature in excess of four hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (130F - Hot Holding) Per operator, out of temperature in excess of four hours. See stop sale. wing sauce (with tomato paste) (68F - hot Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time mark for remaining 2 hours. Time control procedure emailed to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle resting in holster with green mold like substance. Ice chute at soda machine by emergency exit has an accumulation of black mold like substance.
Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand wash sink by liquor storage room. Operator removed sanitizer bucket.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared rare tuna appetizer has no raw animal protein identifier on menu. Educated operator on proper menu identifiers.
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.
Employee with no hair restraint while engaging in food preparation. Observed employee with no Hair restraint while prepping food.
No handwashing sign provided at a hand sink used by food employees. No Hand wash sign by triple sink and liquor room hand wash sinks.
Oct 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw calamari stored over raw vegetables not commercially packaged in reach in freezer at back kitchen. operator stored items properly.
Spray bottle containing toxic substance not labeled. Observed Sanitizer in unlabeled spray bottle at dry storage shelf. Operator libeled properly.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at back storage area.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand wash sink in back kitchen. Operator put up proper sign
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wash cloth solution at 0PPM. Operator mixed fresh solution to 50 ppm
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Cook switched from working with raw beef placing it on the grill, to ready-to-eat chicken wings, taking wings out of the fryer without washing hands. Cook went to wash his hands.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Salmon 40F not removed from packaging. Removed from freezer yesterday.
Handwash sink used for purposes other than handwashing. Filling station for sani buckets, hand sink in prep area.
Spray bottle containing windex not labeled in dish area. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Salmon 40F not removed from packaging. Removed from freezer yesterday. See stop sale
Ice scoop handle in contact with ice at bar. Operator removed.
In-use utensil stored in sanitizer between uses. Knifes on cook line. Operator removed knifes.
Standing water in bottom of reach-in-cooler at cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength 10ppm in prep area. Operator set up fresh solution at 75ppm.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wing sauce w butter 49°F, on cookline for less than 2 hours. Cook placed in an ice bath.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 120°F hotholding in wait area, for less than one hour. Stored in triple pans. Cook reheated to 170°F, for further hot holding.
Spray bottle containing windex not labeled in storage area. Operator labeled.
Ice scoop handle in contact with ice at bar. Bar tender removed.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster
Working containers of food removed from original container not identified by common name. Flour in dry storage Operator labeled
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.