BREWFISH BAR AND GRILL
200 E MCNAB RD, POMPANO BEACH 33060
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 5/2/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. In dish machine area, standing water on floor.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In kitchen, tongs stored on over door handles. Employee removed tongs and put them to be washed. **Corrective Action Taken**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In kitchen, three busiest of sanitizer stored directly on floor. Employee moved buckets to shelf. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. I'm reach in cooler in kitchen, potato salad date marked 4/20. Operator discarded product. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In dish area, handwashing sink blocked with fryer basket. Employee removed item. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In kitchen and bar, spray bottles not labeled with common name. Employee labeled bottles. Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/2/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 5/1/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back bar area, ice machine had black/green mold like substance on inside of lid. Operator cleaned. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In front of cook line, handwashing sink has no handwashing sink only sign.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cook line, sanitizer bucket stored on cutting board on flip to cooler. Operator moved to lower shelf Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line, raw shell eggs stored over cooked chicken. Operator reversed. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Han wash sink by three compartment sink blocked by steel scrub and hand soap.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter on cook line held for 4 hours, no time mark and no plan. Operator put time on butter. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At front bar, spray bottle containing sanitizer not labeled.
Food safety inspection conducted on 5/1/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 8/30/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/30/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/29/2023
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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. At cook line; commercially processed reduced oxygen packaged tuna and mahi labeled to remain frozen until time of use no longer frozen. Operator removed from package. Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. 1 dead roach on servers line in front of soda fountain. Operator removed. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At kitchen; employee cell phone on prep table. Operator removed. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. At cook line lift top cooler; standing water in bottom. Operator removed water. Corrected On-Site
- 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. At walk-in freezer; cooked shrimp (30°F - Cold Holding); raw salmon (38°F - Cold Holding); raw tuna (38°F - Cold Holding). Food not frozen solid.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. At cook line; soiled wet wiping cloth in use on cutting board. Operator removed. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. At cook line; employee entered restaurant through back door and began preparing food without washing hands. Employee washed hands. Corrected On-Site
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. At bar; employee washed hands and then dried hands on clothing. Employee rewashed hands and dried with paper towels. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. At walk-in cooler; raw shell eggs stored over unwashed celery. Operator moved eggs. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen double door upright stainless reach in; raw shell eggs stored above ready to eat coleslaw. Operation moved eggs to bottom shelf. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Double door low boy; cut tomatoes (48°F - Cooling 3:45pm/48°F - Cooling 4:15pm). Operator stated tomatoes cut 3 hours prior. At this rate cut tomatoes will not reach 41°F within 4 hours. Operator moved to double door upright stainless reach in cooler. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. Corrected On-Site
Food safety inspection conducted on 8/29/2023 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).