Brule Bistro
200 NE 2 Ave Ste 108-109, Delray Beach, FL 33444 · Permanent Food Service · License 6020008
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition....
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection5 high priority (3 fixed on the spot, 3 repeats), 3 intermediate (fixed on the spot), 1 basic-34
- Administrative complaint on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score46
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition....
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...bacon aioli date marked 7/16 , Coco sauce mixed with chicken base date marked 7/25 at walk in cooler ...Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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 salad mix with bare hand , prep shrimp taco with bare hand .
Repeat violation
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. ...bacon aioli date marked 7/16 , Coco sauce mixed with chicken base date marked 7/25 at walk in cooler .See stop sale.
Manager discarded food.
Fixed on the spotRepeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....blanched french fries 52°F by the fryer , cheese 54°F, chorizo 51°F, ham 49°F, turkey 49°F in flip top reach in cooler, cheese 54°F, foie gras 47°F, raw salmon 45°F, cooked potatoes 49°F in reach in cooler across from burner at kitchen, food not prepped or portioned today , food being held less than 4 hours .
Manager time marked food for flip top and removed cooler food to walk in cooler .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food....raw shrimp next to ready to eat lobster meat, rice next to raw mussels contacting each other in reach in cooler .
Employee separated
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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 salad mix with bare hand , prep shrimp taco with bare hand . Stop sale issue . Manager discarded food. Employee washed hands after discussion.
Repeat violationAdministrative complaint
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked...slice cheese date marked 7/24 in reach in cooler at kitchen, manager stated that food was pulled from freezer without thawing date .
Employee corrected it .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....soiled build up in can opener blade .
Employee cleaned
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing....dumped ice in handwashing sink bass area .
Employee cleaned.
Fixed on the spot
Basic1
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.between kitchen and back prep area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.