Brass Ring Pub
Last inspected: Feb 10, 2026
23
Score
Going back to 2022, Brass Ring Pub has 11 inspections in the public record. Inspectors last stopped by on Feb 10, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to five violations before.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up four times.
Brass Ring Pub's latest score of 23 falls below the Jupiter average of 79. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
7
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion soup 48F, lobster bisque 45F, in walk in cooler since yesterday cooked more than 6 hours ago. Stored in a deep container.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion soup 48F, lobster bisque 45F, in walk in cooler since yesterday cooked more than 6 hours ago. Stored in a deep container.
01B-36-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator replaced empty container200ppm. **Corrected On-Site**
22-43-4
High Priority - Server handled soiled dishes or utensils and served food, or prepared a beverage without washing hands. Server washed her hands. **Corrected On-Site**
12A-02-4
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. Home made buttermilk Ranch dressing 41F-53F, Butter Chips 46-47F in expo line, not prepped or portioned today, in cooler since yesterday. Stacked to high.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Home made buttermilk Ranch Dressing 41F-53F, Butter Chips 46-47F in expo line, not prepped or portioned today, in cooler since yesterday. Stacked to high. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control mashed potatoes in expo area no time mark. Operator stated cooked at 12pm and will be discarded at 4pm. Operator timed . **Corrected On-Site**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Onion soup 48F, lobster bisque 45F, in walk in cooler since yesterday cooked more than 6 hours ago. Stored in a deep container.
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator provided. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing bleach not labeled in dish area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Wiping cloth sanitizing solution stored on the floor at cook line. Operator placed on a shelf. **Corrected On-Site**
21-38-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust under dish machine.
36-27-5
23
Sep 23, 2025
Routine - Food
No violations found.
100
Sep 22, 2025
Routine - Food
10 critical violations. 4 major violations. 1 minor violation.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Observed Pain reliever and stainless steel polish stored on cooler at bar. Operator stored items properly. **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connection at dish area and at rear of building. **Warning**
29-34-4
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Hot box: prime rib (120F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator placed back in oven to reheat to 130+F.
03B-04-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee placing raw chicken in fryer, removed glove then picked up hamburger bun and lettuce with no hand wash. Educated operator on proper hand washing procedures. Employee washed hands. **Corrective Action Taken** **Warning**
12A-12-4
High Priority - Live, small flying insects found: 1 flying insect at expo window, 1 dry storage, 2 by bag in box soda station. Flying insects not seen landing on food contact surfaces. Advised operator to kill and remove flying insects. **Warning**
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. Observed Cooked broccoli stored and in direct contact with to go bags at walk in freezer. Operator stored product properly. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw chicken tenders over mozzarella sticks and fully cooked potato skins at reach in freezer on cook line, raw pork over seaweed salad at tall reach in cooler on cook line. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef over raw bacon at walk in cooler. Operator stored products properly. **Corrected On-Site** **Warning**
08A-20-5
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. Expo flip top: ranch with buttermilk (50F - Cold Holding); butter (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo flip top: ranch with buttermilk (50F - Cold Holding); butter (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. ; walk in cooler: chili (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 15 minutes. Operator placed in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Expo flip top cooler: shredded cheese (53F - Cooling) at 11:02; cooling since 10:30 - 56F at 11:46 - At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to another fully operable cooler. ; on counter at cook line: cooked peppers and onions (118F - Cooling) at 11:26; cooling since 11:16 - 110F at 12:07 - At current rate of cooling product will not reach 70F within 2 hours. Operator placed product back in oven to reheat to 165+F **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator removed, cleaned and sanitized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Chlorine sanitizer at dish machine and sanitizer buckets, and quaternary sanitizer for triple sink. **Warning**
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in hand sink at bar. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on flip top cooler at cook line. **Corrected On-Site** **Warning**
12B-07-4
14
Jun 30, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle resting in holster with green mold like substance. Ice chute at soda machine by emergency exit has an accumulation of black mold like substance. **Corrected On-Site** **Warning** - From follow-up inspection 2025-06-30: Soda gun holster at bar has an accumulation of mold like substance. **Time Extended**
22-02-4
90
Apr 29, 2025
Complaint Full
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (130F - Hot Holding) Per operator, out of temperature in excess of four hours. See stop sale. wing sauce (with tomato paste) (68F - hot Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Operator decided to use time control. Operator placed time mark for remaining 2 hours. Time control procedure emailed to operator. **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alto sham: mashed potatoes (130F - Hot Holding) Per operator, out of temperature in excess of four hours. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw pork sausage not in commercial packaging over bread at walk in freezer, raw chicken tenders opened from commercial packaging over French fries at reach in freezer on cook line. Operator stored all products properly. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle resting in holster with green mold like substance. Ice chute at soda machine by emergency exit has an accumulation of black mold like substance. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in hand wash sink by liquor storage room. Operator removed sanitizer bucket. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared rare tuna appetizer has no raw animal protein identifier on menu. Educated operator on proper menu identifiers. **Warning**
02B-01-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no Hair restraint while prepping food. **Corrected On-Site** **Warning**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No Hand wash sign by triple sink and liquor room hand wash sinks. **Corrected On-Site** **Repeat Violation** **Warning**
31B-04-4
39
Oct 31, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
67
Jul 29, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Dec 19, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jul 26, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - 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 **Corrective Action Taken**
11-27-4
Basic - Working containers of food removed from original container not identified by common name. Flour in dry storage Operator labeled **Corrected On-Site**
02D-01-5
86
Feb 22, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. prime rib (102F - Hot Holding) in hot box in the kitchen As per operator food out of temperature for less than 30 minutes; operator placed food to be reheated and set up hot box to a higher temperature **Corrective Action Taken**
03B-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over pickles in cooler at cook line ; Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Non-service animals permitted in the premises of the establishment- dog inside the restaurant at the hostess stand ; educated operator;
35A-22-5
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. Tuna still in ROP bag in cooler at cook line; Operator cut bags; **Corrected On-Site**
06-09-1
Basic - Dishware not cleared of gross food and waste prior to being placed in dishmachine- cheese still left on plates after washed in the dishmachine Operator educated employee; plates returned to be rehashed **Corrective Action Taken**
16-45-4
61
Jul 22, 2022
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pickles in reach in cooler at cook line; Raw tuna packages stored above wasabi and seaweed in Stan up cooler at cook line; Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked sweet potatoes (50-54F - Cooling);in stand up cooler at cook line; as per operator food cooked last night; food wrapped in foil and stored in the cooler overnight; food never reached 41° F within 6 hours. See Stop Sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. baked sweet potatoes (50-54F - Cooling);in stand up cooler at cook line; as per operator food cooked last night; food wrapped in foil and stored in the cooler overnight; food never reached 41° F within 6 hours. See Stop Sale.
01B-02-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Bowl or other container with no handle used to dispense stock in reach in cooler at cook line; Operator removed and replaced it with laddel **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation area/ expo line. Operator educated.
12B-02-4
47
Frequently Asked Questions
When was Brass Ring Pub last inspected?
The most recent health inspection at Brass Ring Pub on file is from Feb 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Brass Ring Pub?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Brass Ring Pub.
How does Brass Ring Pub compare to other restaurants in Jupiter?
Brass Ring Pub most recently scored 23 out of 100, which is lower than the Jupiter average of 79.
Has Brass Ring Pub's inspection record improved over time?
No. Recent inspections at Brass Ring Pub have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Brass Ring Pub means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Brass Ring Pub inspected?
Based on the inspection history on file, Brass Ring Pub is inspected around three times per year on average.
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