BRULE BISTRO
200 NE 2 AVE STE 108-109 · DELRAY BEACH · Palm Beach County · FL 33444
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours….caramelize onion 44-45F with covered stacked pan on another at walk in cooler , food was cooked yesterday . Stop sale issue . Manager discarded food. **Corrective Action Taken**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure….employee grabbed nuts for garnish to serve customer. Employee stated that she washed hands right before to grabbed . Reviewed AOP with manager.
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container in cheese at several container . Manager removed. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food…raw shrimp above crab cake , slice tomatoes at reach in cooler at kitchen. Manager properly stored **Corrected On-Site**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation….caramelize onions date marked 9/27/24 , manager stated that it was old labeled. Manager properly date marked. **Corrective Action Taken**
01B-02-5High 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….caramelize onion 44-45F with covered stacked pan on another at walk in cooler , food was cooked yesterday .
03F-02-5High 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….salasa , fried chicken at cook line at room temperature being held less than 4 hours , manager time marked. **Corrective Action Taken**
Intermediate 1
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime…can opener blade . Employee cleaned **Corrected On-Site**
Basic 4
24-14-4Basic – Clean utensils stored between prep table at expo line . Employee removed **Corrected On-Site**
08B-38-4Basic – Food stored on floor….several ice cream , manager properly stored **Corrected On-Site**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit…scoop at 69F water at salad station . Employee replace hot water at 200F **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name…several kinds of nuts, fried onion, sugar, seeds at expo and cook line . Employee labeled **Corrected On-Site**
Inspector observations synchronized from DBPR on September 23, 2026 12:42 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.