THE BRASS TAP

Name: THE BRASS TAP
Address: 950 N CONGRESS AVE STE J100, BOYNTON BEACH, FL, 33426, US

950 N CONGRESS AVE STE J100, BOYNTON BEACH, FL 33426

License #6021267

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

C 82/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Call Back - Complied
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance observed on cutting board at cook line flip top cooler. **Warning**
[53B-14-5] 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. **Warning**
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance observed on cutting board at cook line flip top cooler. **Warning**
[53B-14-5] 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. **Warning**

Warning Issued
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning**
[53B-14-5] 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. **Warning**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top: diced tomatoes (46F - Cold Holding) rechecked 43F ; roasted peppers (45 - cold holding) rechecked 43F Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. ; grill drawers: diced chicken (46F - Cold Holding); tall stainless cooler: raw beef patties (48F - Cold Holding); raw chicken (47F - Cold Holding); cole slaw (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to cooler and added ice to product. **Corrective Action Taken** **Warning**
[22-41-4] 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. Bar Dishwasher (Chlorine 0ppm) Advised operator to sanitize via high temperature dish machine. **Warning**
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer. **Warning**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top: diced tomatoes (46F - Cold Holding) rechecked 43F ; roasted peppers (45 - cold holding) rechecked 43F Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. ; grill drawers: diced chicken (46F - Cold Holding); tall stainless cooler: raw beef patties (48F - Cold Holding); raw chicken (47F - Cold Holding); cole slaw (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator moved products to cooler and added ice to product. **Corrective Action Taken** **Warning**
[22-41-4] 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. Bar Dishwasher (Chlorine 0ppm) Advised operator to sanitize via high temperature dish machine. **Warning**
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance observed on cutting board at cook line flip top cooler. **Warning**
[53B-14-5] 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. **Warning**

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top exterior surface of dishwasher soiled with food debris.
[08B-12-5] Stored food not covered. Stored boneless wings not covered in reach in freezer.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink on kitchen line used to store food container. Operator removed. **Corrected On-Site**
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar handwashing sink. Operator provided. **Corrected On-Site**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top exterior surface of dishwasher soiled with food debris.
[08B-12-5] Stored food not covered. Stored boneless wings not covered in reach in freezer.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar handwashing sink. Operator provided. **Corrected On-Site**
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top exterior surface of dishwasher soiled with food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar handwashing sink. Operator provided. **Corrected On-Site**
[08B-12-5] Stored food not covered. Stored boneless wings not covered in reach in freezer.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink on kitchen line used to store food container. Operator removed. **Corrected On-Site**
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.