BRU'S ROOM

High Priority - 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. Corrected On-Site

High Priority - 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.

High Priority - 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. Repeat Violation Admin Complaint

High Priority - 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. Corrected On-Site

Basic - 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. Corrective Action Taken

Basic - 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. Corrected On-Site

Basic - 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. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor in back room. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Broken and missing floor tiles in back room. Repeat Violation

Basic - Food stored on floor. Box of hot sauce stored on floor in back room. Manager removed hot sauce from floor. Corrected On-Site Repeat Violation

Basic - 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. Corrected On-Site

Basic - 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. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance throughout kitchen.

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Floors tiles broken in front cook line and in front deep fryers in back area. Warning - From follow-up inspection 2025-12-06: Observed same at callback inspection. Time Extended

High Priority - 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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled and has deep cut marks.

Intermediate - 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.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing dink by cook line, o paper towels provided.

Intermediate - 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.

Intermediate - Spray bottle containing toxic substance not labeled. At bar spray bottle with sanitizer not labeled

Basic - Floor tiles missing and/or in disrepair. On cook line and prep line area, floor tiles broken and missing.

Basic - In-use tongs stored on equipment door handle between uses. On cook line, tongs stored on fire suppression system. Employee removed tongs Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, shelves by fryers soiled with grease and food debris.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2024

Intermediate - 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.

High Priority - 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.

Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwashing sink blocked with buckets and personal items. Repeat Violation

Basic - Ice scoop handle in contact with ice. In waiter station, ice scoop handle laying in ice.

Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwashing sink blocked with employee personal items. Employee removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no paper towels supplied. Operator supplied paper towels. Corrected On-Site

Basic - Floor area(s) covered with standing water. By ice machine by back door, standing water on floor where missing tiles are located.

Basic - Floor tiles missing and/or in disrepair. By ice machine by back door, multiple floor tiles missing.

Basic - 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. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. On expo line, lids not stored inverted from contamination .

Basic - 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. Corrected On-Site

High Priority - 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.

Basic - 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.

Basic - 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

Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In floor tiles near ice machines and back door in kitchen Warning - From follow-up inspection 2023-06-20: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Throughout kitchen Warning - From follow-up inspection 2023-06-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In ice cream freezer chest Warning - From follow-up inspection 2023-06-20: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. In back kitchen door Warning - From follow-up inspection 2023-06-20: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottle on shelf in prep area Warning - From follow-up inspection 2023-06-20: Time Extended

High Priority - 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. At dish machine; chlorine sanitizer 0ppm. Operator changed bucket and primed machine. Retested, chlorine 100ppm. Corrected On-Site

Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Operator stated chicken wings are prepared using a non-continuous cooking procedure. Provided operator with form for non-continuous cooking. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At inside and outside bar hand wash sink; no paper towels. Operator provided paper towels. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. At dish area; spray bottle containing degreaser not labeled. Operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs behind blue cheese in top of make table at cook line. Moved to properly store. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deep overfilled container of house made blue cheese dressing in ice bath at waiters station 49/51°. Manager removed to walk-in cooler to chill to 41°. Replaced with a new 1/2 container of blue cheese at 42/43°. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Grease on the ground and/or pad around grease receptacle. Heavy grease build up behind dumpster.

Basic - Ice scoop handle in contact with ice. At wait station ice bin. Handle removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon with handle submerged in garlic purée. Removed and replaced with clean spoon. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3 compartment sink at bar soiled. Cleaned and sanitized. Corrected On-Site

High Priority - 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 tested at 0ppm. Operator primed sanitizer, retested at 100ppm Corrected On-Site Repeat Violation

High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef stored in same container of cooked onions in fry station cooler Operator discarded onions Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing blue substance at bars not labeled

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Dead roaches on premises. 1 dead roach observed at expo line hand wash sink. Operator removed, cleaned and sanitized Corrected On-Site

Basic - In-use tongs stored on ansul system pipe between uses. Operator removed Corrected On-Site