Brass Ring Pub
200 US Hwy 1, North Palm Beach, FL 33403 · Permanent Food Service · License 6006948
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection4 high priority (3 fixed by the Sep 10 follow-up, 1 fixed on the spot), 2 intermediate, 9 basic (1 repeat)-28
- Administrative complaint on Sep 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score60
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: 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°F to 41°F within 6 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in beer cooler buffalo sauce with butter (56°F - Cooling) at 10:50 since previous day and unable to determine time, at this rate of cooling product never reach 41°F within 6 hours, see stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in beer cooler buffalo sauce with butter (56°F - Cooling) at 10:50 since previous day and unable to determine time, at this rate of cooling product never reach 41°F within 6 hours, see stop sale.
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee used visibly soiled cloth to wipe hands and after without washing hands employee began to assemble sandwich. Discussed with operator employee washed hands.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At bar approximately 4 small live flying insects landing on floor and wall next to trash can, discussed with operator to kill flying insects, clean and sanitize areas
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
In walk in beer cooler buffalo sauce with butter (56°F - Cooling) at 10:50 since previous day and unable to determine time, at this rate of cooling product never reach 41°F within 6 hours, see stop sale.
Code 11, Employee health: 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 to operator.
Basic9
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Sides of deep fryers and cooking equipment heavily soiled with food and grease build up, discussed with operator to clean and sanitize areas.
Buildup of food debris/soil residue on equipment door handles.
Multiple reach in cooler door handles and gaskets soiled with accumulation of residues, discussed with operator to clean and sanitize areas.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
At dish washing area hand washing sink with no hand washing sign, emailed copy of sign to operator to print and post.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Approximately 6 dead roaches on floor next to Reach in cooler, discussed with operator to clean and sanitize area.
Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
Floors at cook line at bar are not smooth and easily cleanable, discussed with operator to repair or replace.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall at cook line behind equipment soiled with accumulation of grease and food build up, discussed with operator to clean and sanitize.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tiles at cook line soiled with accumulation of heavy grease build up, discussed with operator to repair or replace.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
At cook line heavy accumulation of grease on walls and ceiling, discussed with operator to repair or replace hood system.
Floor soiled/has accumulation of debris.
Floors at cook line and bar soiled with accumulation of grease and food residues, discussed with operator to clean and sanitize.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.