DIRTY IN DEERFIELD-BRU’S ROOM SPORTS GRILL FLIES AND ROACHES-DEERFIELD BEACH FOOD INSPECTION REPORTS

Deerfield-News.com-Deerfield Beach, Fl-The most recent inspections performed by the DBPR on the following Deerfield eateries.

First up this week is Bru’s Room with a couple of not so good inspections and a follow-up inspection that required a follow up again and still another pending.

Next up is Blazin Wings with a perfect inspection, no violations found, a nice job.

Next up is Blue Ocean Poke, they did not do as well and require a follow-up inspection. Also worthy to note their license is currently expired, as are several others around South Florida. Seems they all renew on December first we have noticed many with currently expired licenses. We will have more on expired licenses and the procedures/rules on restaurant inspections and closures this week. We are still waiting for more information from the DBPR in relation to what it takes or if it is even possible to close down a restaurant permanently.

Licensee
Name: BRUS ROOM SPORTS GRILL License Number: SEA1621357
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 123 NE 20 AVE #21
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/09/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 2 2
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
24-08-4 Basic – Equipment and utensils not properly air-dried – wet nesting. Metal pans in dishwashing area. **Warning**
14-67-4 Basic – Reach-in cooler gasket torn/in disrepair. 2 drawer unit under grill. **Warning**
03A-02-4 High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ice bath at fry station – raw chicken (47°F – Cold Holding). Food out less than four hours. Operator put a bag of ice on food. 2 drawer cooler under grill – raw fish (46°F – Cold Holding); bagged cheese (47°F – Cold Holding). Food out less than four hours. Operator put a bag of ice on food. Pizza station cooler – bruschetta (46°F – Cold Holding); blue cheese (46°F – Cold Holding). Foods out less than four hours. Operator put a bag of ice on food. **Corrective Action Taken** **Warning**
35A-07-4 High Priority – Small flying insects in bar area. Approximately 10 at bar outside. Approximately 3 at bar inside. **Warning**
03D-15-4 Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Glassdoor reach-in cooler at end of cookline – chicken wings (62°F – Cooling 4 hours , recheck at 58°F 30 mins later). Wings cooling in a cooler that is located across from the grill and frequently opened. Foods moved to walk-in cooler to quick chill. **Corrective Action Taken** **Warning**
31A-02-4 Intermediate – Handwash sink not accessible for employee use due to being blocked by garbage can. At end of cookline. Operator moved. **Corrected On-Site** **Warning**
FOLLOW UP INSPECTION-1
Licensee
Name: BRUS ROOM SPORTS GRILL License Number: SEA1621357
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 123 NE 20 AVE #21
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/10/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 0 1
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
14-67-4 Basic – – From initial inspection : Basic – Reach-in cooler gasket torn/in disrepair. 2 drawer unit under grill. **Warning** – From follow-up inspection 2019-12-10: **Time Extended**
03A-02-4 High Priority – – From initial inspection : High Priority – Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ice bath at fry station – raw chicken (47°F – Cold Holding). Food out less than four hours. Operator put a bag of ice on food. 2 drawer cooler under grill – raw fish (46°F – Cold Holding); bagged cheese (47°F – Cold Holding). Food out less than four hours. Operator put a bag of ice on food. Pizza station cooler – bruschetta (46°F – Cold Holding); blue cheese (46°F – Cold Holding). Foods out less than four hours. Operator put a bag of ice on food. **Corrective Action Taken** **Warning** – From follow-up inspection 2019-12-10: Ice bath at fry station- no TCS foods inside. 2 drawer cooler under grill – bagged cheddar cheese 46°F, raw fish 47°F. Pizza station – blue cheese 49°F Foods in cooler overnight. **Admin Complaint**
35A-07-4 High Priority – – From initial inspection : High Priority – Small flying insects in bar area. Approximately 10 at bar outside. Approximately 3 at bar inside. **Warning** – From follow-up inspection 2019-12-10: Approximately 7 small flying insects at bar outside landing on cooler door under beer taps. **Admin Complaint**
Follow Up Inspection -2
Licensee
Name: BRUS ROOM SPORTS GRILL License Number: SEA1621357
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 123 NE 20 AVE #21
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/10/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
2 0 1
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
23-07-4 Basic – Gaskets with slimy/mold-like build-up. Drawers under grill at cookline 2 door lowboy cooler at fry station Fliptop coolers at cookline **Warning**
35A-05-4 High Priority – Roach activity present as evidenced by live roaches found. 1 live roach inside 2 drawer unit at cookline 1 live roach inside lowboy cooler at fry station. Operator eliminated roaches, clean and sanitized areas. **Warning**
35A-07-4 High Priority – Small flying insects in bar area. Approximately 7 small flying insects at bar outside landing on cooler door under beer taps. **Admin Complaint**
Licensee
Name: BLAZIN WINGS INC License Number: SEA1624075
Rank: Seating License Expiration Date: 12/01/2020
Primary Status: Current Secondary Status: Active
Location Address: 1219 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/04/2019 Met Inspection Standards
During This Visit
More information about inspections.
0 0 0
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
N/A No Violations Were Observed
Licensee
Name: BLUE OCEAN POKE License Number: SEA1624747
Rank: Seating License Expiration Date: 12/01/2019
Primary Status: Delinquent Secondary Status: Active
Location Address: 250 S FEDERAL HWY
DEERFIELD BEACH, FL 33441
 
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine – Food 12/10/2019 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
3 2 0
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
01B-07-4 High Priority – Food with mold-like growth. See stop sale. Shredded cheddar cheese at front counter in cooler. **Warning**
50-17-2 High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired December 1, 2019. **Warning**
03B-01-5 High Priority – Potentially hazardous (time/temperature control for safety) food hot held at less than 135 degrees Fahrenheit or above. At front counter – quinoa (119°F – Hot Holding); brown rice (130°F – Hot Holding). Food out less than four hours stored in rice cooker – unit is off. Operator turned on unit and reheated food. **Corrective Action Taken** **Warning**
31A-03-4 Intermediate – Handwash sink not accessible for employee use due to items stored in the sink. Containers and sponge inside sink. Items removed and sink cleaned. **Corrected On-Site** **Warning**
41-17-4 Intermediate – Spray bottle containing toxic substance not labeled. Cleaner at front counter. Operator labeled. **Corrected On-Site** **Warning**

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