BRU'S ROOM
235 S FEDERAL HWY, Pompano Beach FL 33062 · 954.785.2227
Last inspected Mar 9, 2026 · 11 visits since September 2023
NOV 24
DEC 24
JUL 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022045382 | Aug 9, 2022 | Feb 22, 2023 | $200 |
| 2--2017004940 | Jan 4, 2017 | Apr 7, 2017 | $800 |
| 2--2015008286 | Jan 28, 2015 | Apr 1, 2015 | $1,200 |
Inspection history
11 visits, newest first
Mar 9, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority0 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over barbecue sauce in bottom of flip top cooler. Manager moved salmon to bottom shelf.
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 flip top cooler, in back prep room, Raw Chicken (47 F - Cold Holding). Per operator, food not prepped or portioned today. Food prepped yesterday and held in cooler overnight. Manager discarded food. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, in back prep room, Raw Chicken (47 F - Cold Holding). Per operator, food not prepped or portioned today. Food prepped yesterday and held in cooler overnight. Manager discarded food. See Stop Sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary wiping cloth solution stored in bucket at 400 ppm. Manager corrected to 200 ppm.
Show the remaining 9 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of lid of ice machine soiled with black, mold like substance. Employee began cleaning ice machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee's keys stored over flip top cooler on cook line. Manager removed keys from cook line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing food with bracelet on. Educated employee on wearing jewelry whilst preparing food. Employee removed jewelry.
Floor area(s) covered with standing water. Standing water on floor in back room.
Floor tiles missing and/or in disrepair. Broken and missing floor tiles in back room.
Food stored on floor. Box of hot sauce stored on floor in back room. Manager removed hot sauce from floor.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employees's water bottles stored in bottom of flip top coolers on cook line. Manager removed water bottles from coolers.
Standing water in bottom of reach-in-cooler. Standing water in bottom of flip top cooler in back prep room. Employee started vacuuming water from floor.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance throughout kitchen.
Dec 6, 2025□ 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 ▾
Floor tiles missing and/or in disrepair. Floors tiles broken in front cook line and in front deep fryers in back area.
Dec 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 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. In flip top cooler, cut tomatoes 50F - Cold Holding); Raw Chicken Liver (47F - Cold Holding); Cooked Pasta (47F - Cold Holding); Raw Steak (50F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit since yesterday. Employee discarded foods. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, cut tomatoes 50F - Cold Holding); Raw Chicken Liver (47F - Cold Holding); Cooked Pasta (47F - Cold Holding); Raw Steak (50F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit since yesterday. Employee discarded foods. See Stop Sale.
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 manager.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle soiled at bar. Employee cleaned and sanitized nozzle.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 certified food manager present with 5 employees at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs stored in walk in cooler, prepared at 12 noon yesterday, not dated in walk in cooler. Employee dated.
Floor tiles missing and/or in disrepair. Floors tiles broken in front cook line and in front deep fryers in back area.
Food stored on floor. Case of hot sauce stored on floor in back area next to dough floor mixer. Employee placed hot sauce on shelf.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. 2 scoops stored with handles down in containers of pasta salad and Cole slaw in flip top cooler on cook line. Employee placed handles upright.
No Heimlich maneuver/choking sign posted. Emailed poster to manager.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink near to bread rack in kitchen.
Single-service articles improperly stored. Box of napkins stored on floor next to floor mixer. Employee placed napkins on shelf.
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler next to deep fryers at back area.
Jul 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, bruschetta date marked 6/29. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled and has deep cut marks.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Both certified food managers not on duty with four or more employees working.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing dink by cook line, o paper towels provided.
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.
Spray bottle containing toxic substance not labeled. At bar spray bottle with sanitizer not labeled
Floor tiles missing and/or in disrepair. On cook line and prep line area, floor tiles broken and missing.
In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on fire suppression system. Employee removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, shelves by fryers soiled with grease and food debris.
Dec 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024
Handwash sink used for purposes other than handwashing. Handwashing sink by cook line used to fill up bucket of water. Discussed with employee that handwashing sink to be used for handwashing only.
Nov 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area by back door, shrimp (45F - Cold Holding); chicken (46F - Cold Holding). Operator stated prepped less than one hour ago.
Handwash sink not accessible for employee use at all times. At bar, handwashing sink blocked with buckets and personal items.
Ice scoop handle in contact with ice. In waiter station, ice scoop handle laying in ice.
Oct 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. At bar, handwashing sink blocked with employee personal items. Employee removed items.
No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels supplied. Operator supplied paper towels.
Floor area(s) covered with standing water. By ice machine by back door, standing water on floor where missing tiles are located.
Floor tiles missing and/or in disrepair. By ice machine by back door, multiple floor tiles missing.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line, standing water with in use utensils 80°F. Operator turned on heat to bring up to 135°F.
Single-service articles not stored inverted or protected from contamination. On expo line, lids not stored inverted from contamination.
Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloths stored on tables in between uses. Operator moved towels to sanitizer buckets.
Jul 18, 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 ▾
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, tuna 42°F not taken out of reduced oxygen package.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In prep area, ceiling fan soiled with build up of grease and dust.
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. In walk in cooler, tuna 42°F not taken out of reduced oxygen package. See stop sale
Jan 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
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. Dish machine chlorine 0ppm. Operator set up three compartment sink so wash, rinse and sanitize.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, scoop handle laying in flour. Operator removed
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.