BRU'S ROOM SPORTS GRILL
1000 UNIVERSITY DR, Coral Springs FL 33071
Last inspected Jan 18, 2024 · 2 visits since January 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryers on front cook line, wings (94-108F - Hot Holding). Per employee, cooked less than 1 hr. Wings refried and used for order.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018061317 | Nov 27, 2018 | Jan 11, 2019 | $800 |
| 2--2018038233 | Jun 26, 2018 | Aug 8, 2018 | $400 |
| 2--2017033200 | Jun 20, 2017 | Aug 2, 2017 | $320 |
Inspection history
2 visits, newest first
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable. Cutting board on pizza station grooved and discolored.
Exterior door has a gap at the threshold that opens to the outside. Visible gap under exterior door by ice machines.
Jan 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. 1) Employee removed glove to handle personal phone and put on new glove to continue working without washing hands first. Reviewed handwash procedures and employee washed hands. 2) Employee sr front cook line returned to cook line from cooler and put on new gloves without washing hands first. Reviewed proper handwash procedures and employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler thawed mahi still in reduced oxygen packages. Per manager, unknown how long thawed.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At cook line lowboy drawers, raw burgers 52F at 1:45pm (pulled cooling 1 hr) to 52F at 2:20pm; raw fish 49F at 1:45pm (pulled cooling 1 hr) to 48F at 2:20pm; raw chicken 46F at 1:45pm (pulled cooling 45 minutes) to 46F at 2:20pm. Per employee all items brought from walk in cooler to line between 12:00pm and 1:00pm. Bagged ice added to items to quick chill back to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At fryers on front cook line, wings (94-108F - Hot Holding). Per employee, cooked less than 1 hr. Wings refried and used for order.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards discolored with black mold like buildup.
Handwash sink does not have enough water pressure to properly wash hands. Handwash sink closest to pizza ovens and at end of cook line have very low hot water pressure.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by end of cook line.
Nonfood-grade basting brush used in food. Standard paint brush in bbq sauce at cook line. Manager discarded.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers in walk in cooler not date marked for when prepared.
Bowl or other container with no handle used to dispense food. Cardboard tray in bulk container of panko breadcrumbs in dry storage and in flour at pizza station.
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 thawed mahi still in reduced oxygen packages. Per manager, unknown how long thawed. See stop sale.
Cutting board has cut marks and is no longer cleanable. Cutting board on pizza station grooved and discolored.
Employee with no beard guard/restraint while engaging in food preparation. Employee in prep area not wearing beard guard.
Exterior door has a gap at the threshold that opens to the outside. Visible gap under exterior door by ice machines.
Single-service articles improperly stored. Case of paper towels on floor opposite dry storage room.
Water draining onto floor surface. Drain at hand sink closest to pizza ovens is leaking and draining onto floor.
Working containers of food removed from original container not identified by common name. Bulk container of flour near walk in cooler and at pizza station not 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.