BREWFISH BAR AND GRILL
200 E MCNAB RD, Pompano Beach FL 33060 · 954.258.4662
Last inspected Feb 26, 2026 · 7 visits since August 2023
MAY 24
MAY 25
JUN 25
OCT 25
FEB 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
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. Provided poster to manager and displayed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Clean ice cream scoop stored in water at 80 F on flip top. Manager discarded water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter stored at 61 F on prep table. Per operator, food not prepped or portioned today, food held in cooler, and moved to counter and held for approximately 2 hours. Employee placed butter in cooler to quick chill.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwashing sinks in kitchen. Employee provided paper towels.
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. No proof of food handler certification for 1 employee.
Show the remaining 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder prepared 2 days ago, not dated in flip top cooler. Employee dated.
Bowl or other container with no handle used to dispense food. Plastic bowl without handle stored in container of croutons on flip top cooler. Employee removed bowl from croutons.
Buildup of food debris/soil residue on equipment door handles. Door handles of reach in cooler soiled with food debris. Employee started cleaning door handles.
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. Packages of Mahi Mahi fish thawing in flip top cooler with packages stating to remove packaging before thawing. Educated employee on proper thawing methods for fish. Fish was removed from packaging. Fish held at 42 F.
In-use wet wiping cloth/towel used under cutting board Wet wiping cloth stored under cutting board on table. Employee removed cloth from under cutting board..
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler, opposite fryers, soiled with food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting board in kitchen. Employee removed wiping cloths from cutting board.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Container of medicine improperly stored. Bottle of Aleve stored on shelf with dry food items. Employee removed medicine from shelf.
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. Provided poster to manager and displayed.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda spray nozzles at inside bar, left side and at outside bar left side soiled. Manager cleaned and sanitized.
Handwash sink not accessible for employee use at all times. Large plastic bucket stored in handwashing sink near to dish machine. Employee removed bucket.
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. No proof of training for two employees; two cooks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in cup on cutting board on prep table in kitchen.Employee removed cup from prep area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet in kitchen. Educated employee about jewelry in prep areas. Employee removed jewelry.
No handwashing sign provided at a hand sink used by food employees. No handwashing signs at handwashing sink at inside bar and at handwashing sink at coffee station.
Working containers of food removed from original container not identified by common name. No labels on container containing powdered sugar on dry storage shelf and white flour in bin under dry storage shelf in dishwashing area. Employee labeled flour and sugar.
Jun 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In waiter station at soda machine, ice well soiled with mold like substance. Operator melted ice and cleaned.
Clean utensils or equipment stored in dirty drawer or rack. At bar, glass cups stored on dirty shelf. Discussed with operator to clean more frequently undear clan cups.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, reach in cooler interior solid with food debris
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler, shelves rusted.
Stored food not covered. On cook line in reach in freezer, stored food held over night not stored covered.
May 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. I'm reach in cooler in kitchen, potato salad date marked 4/20. Operator discarded product.
Handwash sink not accessible for employee use at all times. In dish area, handwashing sink blocked with fryer basket. Employee removed item.
Spray bottle containing toxic substance not labeled. In kitchen and bar, spray bottles not labeled with common name. Employee labeled bottles.
Floor area(s) covered with standing water. In dish machine area, standing water on floor.
In-use tongs stored on equipment door handle between uses. In kitchen, tongs stored on over door handles. Employee removed tongs and put them to be washed.
Wiping cloth sanitizing solution stored on the floor. In kitchen, three busiest of sanitizer stored directly on floor. Employee moved buckets to shelf.
May 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw shell eggs stored over cooked chicken. Operator reversed.
Handwash sink not accessible for employee use at all times. Han wash sink by three compartment sink blocked by steel scrub and hand soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter on cook line held for 4 hours, no time mark and no plan. Operator put time on butter.
Spray bottle containing toxic substance not labeled. At front bar, spray bottle containing sanitizer not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back bar area, ice machine had black/green mold like substance on inside of lid. Operator cleaned.
No handwashing sign provided at a hand sink used by food employees. In front of cook line, handwashing sink has no handwashing sink only sign.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cook line, sanitizer bucket stored on cutting board on flip to cooler. Operator moved to lower shelf
Aug 30, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 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. At cook line; employee entered restaurant through back door and began preparing food without washing hands. Employee washed hands.
Employee dried hands on clothes/apron/soiled towel after washing. At bar; employee washed hands and then dried hands on clothing. Employee rewashed hands and dried with paper towels.
Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed celery. Operator moved eggs.
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen double door upright stainless reach in; raw shell eggs stored above ready to eat coleslaw. Operation moved eggs to bottom shelf.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Double door low boy; cut tomatoes (48°F - Cooling 3:45pm/48°F - Cooling 4:15pm). Operator stated tomatoes cut 3 hours prior. At this rate cut tomatoes will not reach 41°F within 4 hours. Operator moved to double door upright stainless reach in cooler.
No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap.
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. At cook line; commercially processed reduced oxygen packaged tuna and mahi labeled to remain frozen until time of use no longer frozen. Operator removed from package.
Dead roaches on premises. 1 dead roach on servers line in front of soda fountain. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen; employee cell phone on prep table. Operator removed.
Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom. Operator removed water.
Time/temperature control for safety food not maintained frozen solid in a freezer. At walk-in freezer; cooked shrimp (30°F - Cold Holding); raw salmon (38°F - Cold Holding); raw tuna (38°F - Cold Holding). Food not frozen solid.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line; soiled wet wiping cloth in use on cutting board. Operator removed.
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.