BRU'S ROOM

Name: BRU'S ROOM
Address: 235 S FEDERAL HWY, POMPANO BEACH, FL, 33062-5322, US
Rating: 64.5

235 S FEDERAL HWY, POMPANO BEACH, FL 33062-5322

License #1617386

64.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 9, 2026 · 13 findings · 4 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BRU'S ROOM in POMPANO BEACH currently holds an InspectFL Health Score of 64.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on March 9, 2026. Across those visits, inspectors documented 53 total violations — 11 critical, 13 major, 29 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 11, 2024

The latest inspection on March 9, 2026 shows 13 observation rows: 4 critical, 0 major, and 9 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

BRU'S ROOM has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[22-20-5] 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.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees keys stored over flip top cooler on cook line. Manager removed keys from cook line.
[13-07-4] 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.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in back room.
[36-17-5] Floor tiles missing and/or in disrepair. Broken and missing floor tiles in back room.
[08B-38-4] Food stored on floor. Box of hot sauce stored on floor in back room. Manager removed hot sauce from floor.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employeess water bottles stored in bottom of flip top coolers on cook line. Manager removed water bottles from coolers.
[29-49-6] 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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance throughout kitchen.
[08A-05-6] 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.
[01B-02-5] 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.
[03A-02-5] 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.
[41-15-5] 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.

Disposition: Warning Issued
[36-17-5] Floor tiles missing and/or in disrepair. Floors tiles broken in front cook line and in front deep fryers in back area.
[08B-38-4] Food stored on floor. Case of hot sauce stored on floor in back area next to dough floor mixer. Employee placed hot sauce on shelf.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. 2 scoops stored with handles down in containers of pasta salad and Cole slaw in flip top cooler on cook line. Employee placed handles upright.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed poster to manager.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink near to bread rack in kitchen.
[25-05-4] Single-service articles improperly stored. Box of napkins stored on floor next to floor mixer. Employee placed napkins on shelf.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler next to deep fryers at back area.
[01B-02-5] 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, cut tomatoes 50F - Cold Holding); Raw Chicken Liver (47F - Cold Holding); Cooked Pasta (47F - Cold Holding); Raw Steak (50F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit since yesterday. Employee discarded foods. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler, cut tomatoes 50F - Cold Holding); Raw Chicken Liver (47F - Cold Holding); Cooked Pasta (47F - Cold Holding); Raw Steak (50F - Cold Holding). Per operator, foods not prepped or portioned today. Foods held in unit since yesterday. Employee discarded foods. See Stop Sale.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle soiled at bar. Employee cleaned and sanitized nozzle.
[53A-05-6] 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/ No certified food manager present with 5 employees at time of inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs stored in walk in cooler, prepared at 12 noon yesterday, not dated in walk in cooler. Employee dated.