BRU'S ROOM SPORTS GRILL
1333 N CONGRESS AVE, Boynton Beach FL 33426
Last inspected Apr 4, 2024 · 3 visits since July 2023
□ 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.
JUL 23
APR 24
Sewage/wastewater backing up through floor drains - At outside bar floor drains.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Apr 4, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority0 Intermediate3 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Flat top cooler - Chicago Beef Portioned sliced roast beef dated 03/25.
Sewage/wastewater backing up through floor drains - At outside bar floor drains.
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. Expo Glass door reach in - salsa (50F - Cold Holding); sour cream (50F - Cold Holding) operator operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad fry make table - portioned shredded cheese (67F - Cold Holding); cut tomatoes (54F - Cold Holding); crumbled blue (67F - Cold Holding); blue cheese dressing (64F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. flat top station make table - shredded cheese (64F - Cold Holding); sliced American cheese (59F - Cold Holding); sliced provolone (57F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. expo - ranch dressing (60F - Cold Holding); blue cheese dressing (60F - Cold Holding); saracha ranch dressing (60F - Cold Holding) operator states not portioned or prepared today held on top of ice bath under 4 hours moved to freezer for quick chill- reviewed Time procedures. Expo Glass door reach in - salsa (50F - Cold Holding); sour cream (50F - Cold Holding) operator operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale. salad fry make table - portioned shredded cheese (67F - Cold Holding); cut tomatoes (54F - Cold Holding); crumbled blue (67F - Cold Holding); blue cheese dressing (64F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale. flat top station make table - shredded cheese (64F - Cold Holding); sliced American cheese (59F - Cold Holding); sliced provolone (57F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Table top Bain Marie - marinara sauce (112F - Hot Holding); black beans (115F - Hot Holding); French onion soup (122F - Hot Holding) operator stated all were reheated 2 hour priors - operator moved to stove to reheat.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage from salad station prep table.
Old labels stuck to food containers after cleaning. Portioned sour cream in glass door reach in was dated 02/18 - operator stated old label and removed.
Standing water in floor drain/floor drain draining very slowly. Floor drains at outside bar not draining when using hand sink - water coming up from the drains.
Jul 25, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority4 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken wings 49°, chicken wings 67° in speed rack at walk in cooler. Per manager food was cooked last night. Stop sale issue. Manager discarded food.
Raw animal food stored over/not properly separated from ready-to-eat food....raw ham burger above cooked chicken in tall reach in cooler. Manager discarded food due to temperature abuse.
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..... food not prep or portion today chicken 47° bottom shelf at tall reach in cooler at kitchen being held more than 4 hours.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....chicken wings 49°, chicken wings 67° in speed rack at walk in cooler. Per manager food was cooked last night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit..... food not prep or portion today chicken 47° bottom shelf at tall reach in cooler at kitchen being held more than 4 hours. Stop sale issue. Manager discarded food. garlic in perm 62° at cook line by the sauce table being held less than 4 hours. Manager time marked.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade. Employee cleaned.
Handwash sink not accessible for employee use at all times...blocked by dough machine at prep kitchen, pizza station. Manager moved machine.
Handwash sink used for purposes other than handwashing...stored several scrubs in handwashing sink at dishwashing area. Manager moved.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....chicken was cooked Saturday not date marked. Manager discarded food.
Water leaking from pipe at handwashing at kitchen.
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.