BRULE BISTRO
200 NE 2 AVE STE 108-109, Delray Beach FL 33444 · 561.719.5520
Last inspected Aug 6, 2026 · 9 visits since December 2023
OCT 24
APR 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... approximately 8 small flying insects in linen basket at bus station, employee removed basket and spray killed small flying insects.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
What the inspector wrote — 9 findingsThe state's own report →
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....employee grabbed salad mix with bare hand, prep shrimp taco with bare hand. Stop sale issue. Manager discarded food. Employee washed hands after discussion.
Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp next to ready to eat lobster meat, rice next to raw mussels contacting each other in reach in cooler. Employee separated
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....bacon aioli date marked 7/16, Coco sauce mixed with chicken base date marked 7/25 at walk in cooler.See stop sale. Manager discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....bacon aioli date marked 7/16, Coco sauce mixed with chicken base date marked 7/25 at walk in cooler...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....employee grabbed salad mix with bare hand, prep shrimp taco with bare hand.
Show the remaining 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....blanched french fries 52F by the fryer, cheese 54F, chorizo 51F, ham 49F, turkey 49F in flip top reach in cooler, cheese 54F, foie gras 47F, raw salmon 45F, cooked potatoes 49F in reach in cooler across from burner at kitchen, food not prepped or portioned today, food being held less than 4 hours. Manager time marked food for flip top and removed cooler food to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime....soiled build up in can opener blade. Employee cleaned
Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink bass area. Employee cleaned.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...slice cheese date marked 7/24 in reach in cooler at kitchen, manager stated that food was pulled from freezer without thawing date. Employee corrected it.
Carbon dioxide/helium tanks not adequately secured.between kitchen and back prep area.
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 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...employee grabbed hard cheese with bare hands. Stop sale issue. Employee washed hands,putting gloves after discussion.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....boiled eggs date marked 2/12/26, boiled eggs date marked 2/9/26 in walk in cooler. Kimchi was opened 11/4 / 25 in walk in cooler. See stop sale issue, employee discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition..... boiled eggs date marked 2/12/26, boiled eggs date marked 2/9/26 in walk in cooler. Kimchi was opened 11/4 / 25 in walk in cooler 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...employee grabbed hard cheese with bare hands
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
8 High priority0 Intermediate2 Basic
Show 10 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands...Cook touched nose and then handle cleaned utensils spatula, touched food. Discussed with manager, employee washed hands.
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....Cook touched bread while putting on the plate to serve customer. Stop sale issue. Manager stated that he discarded food.
Non-food grade paper/paper towel used as liner for food container in cheese. Manager removed paper towel.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature....raw hamburger above raw salmon in reach in cooler at kitchen. Employee properly stored.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.... shredded cheese prepped 8/24 in walk in cooler. See stop sale. Manager discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... 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....Cook touched bread while putting on the plate to serve customer..... shredded cheese prepped 8/24 in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....cheese 45F, shredded mozzarella cheese 59F, turkey 48F in flip top reach in cooler across from burner at kitchen. Food not prepped or portion today, food being held less than 4 hours. Employee time marked.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking...butter 55F at kitchen being held less than four hours, employee time marked.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items...employee bag, drink cup stored by coffee station.
Food stored on floor....boxes on the floor at walk in freezer. Employee properly stored.
Apr 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Handwash sink next to Hot waste heater used to fill water jug Employee removed jug.
Employee with no beard guard/restraint while engaging in food preparation.
Oct 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....caramelize onion 44-45F with covered stacked pan on another at walk in cooler, food was cooked yesterday. Stop sale issue. Manager discarded food.
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....employee grabbed nuts for garnish to serve customer. Employee stated that she washed hands right before to grabbed. Reviewed AOP with manager.
Non-food grade paper/paper towel used as liner for food container in cheese at several container. Manager removed.
Raw animal food stored over/not properly separated from ready-to-eat food...raw shrimp above crab cake, slice tomatoes at reach in cooler at kitchen. Manager properly stored
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation....caramelize onions date marked 9/27/24, manager stated that it was old labeled. Manager properly date marked.
Stop Sale issued on time/temperature control for safety food due to temperature abuse......Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....caramelize onion 44-45F with covered stacked pan on another at walk in cooler, food was cooked yesterday.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking....salasa, fried chicken at cook line at room temperature 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
Clean utensils stored between prep table at expo line. Employee removed
Food stored on floor....several ice cream, manager properly stored
In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop at 69F water at salad station. Employee replace hot water at 200F
Working containers of food removed from original container not identified by common name...several kinds of nuts, fried onion, sugar, seeds at expo and cook line. Employee labeled
May 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Dish washer handled soiled dishes and utensils and then handled clean equipment without washing hands. Dish washer went to wash her hands.
Bowl or other container with no handle used to dispense corn starch in dry storage area. Operator removed bowl.
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. Tuna 48°F thawed under running water today not removed from packaging after thawing. Operator discarded.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw salmon, raw hamburger above uncovered sauce, mushroom in reach in cooler at kitchen. Chef properly stored food
Single-use gloves not changed as needed after changing tasks or when damaged or soiled....employee grabbed tuna to make poke and with same gloves prepped another ready to eat food without changed gloves. Employee changed gloves,washed hands after discussion.
Clam/mussel/oyster tags not marked with last date served.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.... Observed lobster bisque 47F at 1:50 in five gallons dipper container in walk in cooler, per chef food was cooked today morning at 9 am. Took another temperature at 2:28 it was same temperature at 47 F. Chef replace food in shallow container and removed to walk in freezer to chill fast.
Handwash sink not accessible for employee use at all times....blocked by dust pan broom by the walk in cooler handwashing sink. Manager removed those things.
Food stored on floor...feta cheese. Manager properly stored.
Stored food not covered...lobster bisque, ceviche at walk in cooler... mushroom, sauce in reach in cooler.. Employee covered
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 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.... approximately 8 small flying insects in linen basket at bus station, employee removed basket and spray killed small flying insects.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands...manager educated server and washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....ground pork belly 47°, slice cheese 51° over storing food in container at flip top reach in cooler at kitchen being held less than4 hours, manager removed food.
Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade. Employee cleaned.
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.....tuna with Commercially processed reduced oxygen packaged thawing in walk in cooler ( packaging instructed how to thaw). Employee removed tuna from the packaging.
Employee with no hair restraint while engaging in food preparation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...ice cream scoop in 75°F water by the ice cream cooler. Employee moved
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.