Brewfish Bar and Grill
Last inspected: Feb 26, 2026
41
Score
Inspectors have visited Brewfish Bar and Grill nine times, with records going back to 2023. The most recent visit was on Feb 26, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly four violations before.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up three times.
That's lower than the typical Pompano Beach restaurant, which scores around 78. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Clean ice cream scoop stored in water at 80 F on flip top. Manager discarded water. **Corrected On-Site**
10-05-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter stored at 61 F on prep table. Per operator, food not prepped or portioned today, food held in cooler, and moved to counter and held for approximately 2 hours. Employee placed butter in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both handwashing sinks in kitchen. Employee provided paper towels. **Corrected On-Site**
31B-02-4
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. No proof of food handler certification for 1 employee. **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder prepared 2 days ago, not dated in flip top cooler. Employee dated. **Corrected On-Site**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on cutting board in kitchen. Employee removed wiping cloths from cutting board. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl without handle stored in container of croutons on flip top cooler. Employee removed bowl from croutons. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles of reach in cooler soiled with food debris. Employee started cleaning door handles. **Corrective Action Taken**
23-24-4
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. Packages of Mahi Mahi fish thawing in flip top cooler with packages stating to remove packaging before thawing. Educated employee on proper thawing methods for fish. Fish was removed from packaging. Fish held at 42 F. **Corrected On-Site**
06-09-1
Basic - In-use wet wiping cloth/towel used under cutting board Wet wiping cloth stored under cutting board on table. Employee removed cloth from under cutting board.. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top cooler , opposite fryers, soiled with food debris.
22-16-4
41
Oct 23, 2025
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Bottle of Aleve stored on shelf with dry food items. Employee removed medicine from shelf. **Corrected On-Site**
41-07-4
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. Provided poster to manager and displayed. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda spray nozzles at inside bar, left side and at outside bar left side soiled. Manager cleaned and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Large plastic bucket stored in handwashing sink near to dish machine. Employee removed bucket. **Corrected On-Site**
31A-09-4
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. No proof of training for two employees; two cooks.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored in cup on cutting board on prep table in kitchen.Employee removed cup from prep area. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet in kitchen. Educated employee about jewelry in prep areas. Employee removed jewelry. **Corrected On-Site**
13-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing signs at handwashing sink at inside bar and at handwashing sink at coffee station.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. No labels on container containing powdered sugar on dry storage shelf and white flour in bin under dry storage shelf in dishwashing area. Employee labeled flour and sugar. **Corrected On-Site**
02D-01-5
47
Jun 2, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In waiter station at soda machine, ice well soiled with mold like substance. Operator melted ice and cleaned. **Corrected On-Site**
22-20-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. At bar, glass cups stored on dirty shelf. Discussed with operator to clean more frequently undear clan cups.
24-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, reach in cooler interior solid with food debris
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler, shelves rusted.
14-33-4
Basic - Stored food not covered. On cook line in reach in freezer, stored food held over night not stored covered.
08B-12-5
78
May 2, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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**
02C-01-5
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**
41-17-4
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**
31A-09-4
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**
10-20-4
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**
21-38-4
Basic - Floor area(s) covered with standing water. In dish machine area, standing water on floor.
36-22-4
61
May 1, 2024
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
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**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. At front bar, spray bottle containing sanitizer not labeled.
41-17-4
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.
31A-09-4
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**
03F-10-5
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**
21-44-1
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**
22-20-5
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.
31B-04-4
55
Aug 30, 2023
Complaint Full
No violations found.
100
Aug 29, 2023
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
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-16-4
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**
12A-18-4
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-04-5
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**
08A-05-6
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**
03D-15-4
Intermediate - No soap provided at handwash sink. At bar hand wash sink; no soap. Operator provided soap. **Corrected On-Site**
31B-03-4
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**
06-09-1
Basic - Dead roaches on premises. 1 dead roach on servers line in front of soda fountain. Operator removed. **Corrected On-Site**
35A-03-4
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**
40-06-5
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**
29-49-6
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.
03A-05-5
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**
21-09-4
33
Jun 22, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
52
Jan 24, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Frequently Asked Questions
When was Brewfish Bar and Grill last inspected?
The most recent health inspection at Brewfish Bar and Grill on file is from Feb 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Brewfish Bar and Grill?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Brewfish Bar and Grill.
How does Brewfish Bar and Grill compare to other restaurants in Pompano Beach?
Brewfish Bar and Grill most recently scored 41 out of 100, which is lower than the Pompano Beach average of 78.
Has Brewfish Bar and Grill's inspection record improved over time?
No. Recent inspections at Brewfish Bar and Grill have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Brewfish Bar and Grill 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 Brewfish Bar and Grill inspected?
Based on the inspection history on file, Brewfish Bar and Grill is inspected around three times per year on average.
Nearby Restaurants