BRINY IRISH PUB
3440 E ATLANTIC BLVD, Pompano Beach FL 33062 · 954.942.3159
Last inspected Jul 30, 2026 · 8 visits since October 2023
JUL 24
NOV 24
JUL 25
NOV 25
JUL 26
— STEADY
5 inspections within 29 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. Emailed poster to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026006153 | Nov 14, 2025 | Feb 12, 2026 | $200 |
| 2--2021035722 | Jun 22, 2021 | Aug 20, 2021 | $200 |
| 2--2017018508 | Apr 3, 2017 | May 9, 2017 | $160 |
Inspection history
8 visits, newest first
Jul 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler on cook line, Sliced Cheese (49 F - Cold Holding); per operator, food not prepped or portioned today. Food held in cooler for approximately 20 minutes. Cheese slices sitting atop pan in flip top cooler, not directly in pan. Operator moved cheese to sit in pan to reach cold holding proper temperature.
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Gratuity notice listed on the menu, not on the bill.
Food stored on floor. Buckets of pickles stored on floor of beverage walk in cooler. Operator removed food from floor.
Nov 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook left cook line to put on cap, and returned to cook line and continued preparing food, without washing hands and changing gloves. Educated employee on proper handwashing procedures and changing gloves when soiled and changing tasks. Cook washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packs held in container of melted ice in kitchen at 67 F, butter held for approximately 1.5 hours. Butter was stored in walk in cooler, and moved to prep table. Per operator, foods not prepped or portioned today. Employee placed more ice on butter to quick chill. Suggested to manager to use Time as a Public Health Form for the butter. Provided form to manager.
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 to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. 1). Interior of ice machine soiled. Manager cleaned and sanitized ice machine. 2). Both soda gun nozzles at bar soiled. Manager cleaned and sanitized nozzles.
Employee with no hair restraint while engaging in food preparation. Cook preparing food without hair restraint on cook line. Educated cook on proper hair restraint. Cook put on hair restraint.
Food stored on floor. 1).Bucket of potatoes stored on floor in walk in cooler. Manager placed on shelf.. 2). Container of fish stored on floor in kitchen. Employee placed in sink.
Time/temperature control for safety food thawed in an improper manner. Raw fish being thawed in container of standing water. Fish at 30 F. Employee placed container of fish under cold running water to continue thawing.
Working containers of food removed from original container not identified by common name. Flour stored in bin on shelf at prep table in kitchen without label. Manager labeled flour.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, Raw chicken tenders stored over ready to eat French fries. Operator moved ready to eat French fries to different shelf wavy from raw chicken
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in cooler on cook line, Raw beef stored over raw fish. Operator moved raw beef to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line, garlic butter (50F - Cold Holding). Double stacked on top of another container in flip top cooler. Operator stated held less than one hour. Garlic butter stored in Otto cooler to quick chill.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar, single service straws stored on bar not individually wrapped. Customer has access to straws. Discussed with operator to move straws behind bar donor issues contamination occurs.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler by prep line, milk opened more than 24 hours not date marked.
Handwash sink not accessible for employee use at all times. At bar, handwashing sink blocked with buckets
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, ceiling tiles soiled with dust.
Ice bucket/shovel stored on floor between uses. In dry storage area by ice machine, ice buckets stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, flip top cooler soiled underneath flip top cover
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 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. Chlorine 0ppm. Operator primed machine. 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar has accumulation of mold like substances or slime.
Handwash sink not accessible for employee use at all times. Handwashing sink at three compartment sink blocked with cutting board. Handwashing sink blocked by rubber mats at bar.
Bowl or other container with no handle used to dispense food. In walk in cooler, cup used to dispense cocktail sauce.
Single-service articles not stored inverted or protected from contamination. On cook line, to go containers not inverted on shelf above flip top cooler.
Dec 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. On cook line, cook touched ready to eat lettuce with bare hands and put onto plate. Operator told cook they need gloves to touch ready to eat food. Cook washed hands and put gloves on,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At food expo counter in kitchen, butter pads bring held at 70°F for less than two hours. Operator stated it's supposed to be on ice. Operator added more ice.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in three compartment sink. Told employee three compartment sink is for washing and sanitizing dishes. Employee washed hands in hand sink.
Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked with metal pans and hose. Operator removed items.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes then handled clean dishes whiteout washing hands. Dishwasher washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line, raw fish stored over cooked steak egg rolls. Operator moved fish below ready to eat food.
Toxic substance/chemical improperly stored. At cook line, sanitizer bucket stored on shelf above cooler. Operator moved bucket below cook line on shelf.
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. At dry storage, spray bottle containing bleach not labeled. Operator labeled bottle.
Food stored on floor. In walk-in cooler, carrots and bucket of pickles stored on floor. Operator removed and out on shelf.
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.