BRASS TAP
950 N CONGRESS AVE STE J100, Boynton Beach FL 33426 · 561.413.3782
Last inspected Jul 15, 2026 · 11 visits since August 2023
SEP 24
FEB 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
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. Bar Dishwasher (Chlorine 0ppm) Advised operator to sanitize via high temperature dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024067344 | Nov 15, 2024 | Feb 24, 2025 | $320 |
Inspection history
11 visits, newest first
Jul 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary 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.
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
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. grill drawers: raw marinated cod (53F - Cold Holding); cooked vegetable burgers (54F - Cold Holding); raw beef patties (55F - 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. grill drawers: raw marinated cod (53F - Cold Holding); cooked vegetable burgers (54F - Cold Holding); raw beef patties (55F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Flip top cooler: sliced tomatoes (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator placed in freezer to quick chill.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings made 7/12 no date mark at tall stainless cooler. Operator dated product.
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.
Food storage container of cheese cracked.
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance observed on cutting board at cook line flip top cooler.
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.
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 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. Bar Dishwasher (Chlorine 0ppm) Advised operator to sanitize via high temperature dish machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top: diced tomatoes (46F - Cold Holding) rechecked 43F; roasted peppers (45 - cold holding) rechecked 43F Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour.; grill drawers: diced chicken (46F - Cold Holding); tall stainless cooler: raw beef patties (48F - Cold Holding); raw chicken (47F - Cold Holding); cole slaw (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to cooler and added ice to product.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance observed on cutting board at cook line flip top cooler.
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.
Aug 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink on kitchen line used to store food container. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at bar handwashing sink. Operator provided.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top exterior surface of dishwasher soiled with food debris.
Stored food not covered. Stored boneless wings not covered in reach in freezer.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded pork and brisket commercially processed placed in containers 3 days ago. Operator date marked.
Spray bottle containing sanitizer not labeled at bar. Bar tender labeled.
Nov 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Brock 7.26.16 serv safe.
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.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded.
0 High priority5 Intermediate3 Basic
Show 8 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John Brock 7.26.16 serv safe.
Handwash sink used for purposes other than handwashing. Container stored in hand sink on cook line.Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink at bar. Bar Tender provided.
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.
No soap provided at handwash sink at bar. Bar tender provided.
Employee open beverage container on a food preparation table at cook line. Cook removed.
Employee personal cell phone stored in or above a food preparation area, at cook line. Cook removed.
Stored pretzels in reach in freezer not covered.
Feb 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Reach in cooler door at end of cook line
Feb 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
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 (47F - Cold Holding); chicken (47F - Cold Holding); cheddar cheese (47F - Cold Holding); Swiss cheese (45F - Cold Holding); provolone (45F - Cold Holding); pepper jack (45F - Cold Holding) raw steak (47F - Cold Holding) in reach in cooler drawers under stove. Chef states food Not prepped or portioned today. In unit over four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (47F - Cold Holding); chicken (47F - Cold Holding); cheddar cheese (47F - Cold Holding); Swiss cheese (45F - Cold Holding); provolone (45F - Cold Holding); pepper jack (45F - Cold Holding) raw steak (47F - Cold Holding) in reach in cooler drawers under stove. Chef states food Not prepped or portioned today. In unit over four hours.
Food manager certification expired. 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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for all 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. Spray bottle at bar containing sanitizer
Equipment in poor repair. Reach in cooler door at end of cook line
Floor soiled/has accumulation of debris. Throughout kitchen
No handwashing sign provided at a hand sink used by food employees.
Aug 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ppm in triple sink. Pre mix set up too strong. Operator diluted solution with water 175ppm.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5.14.23.
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.