Brisas del Mar Bar & Grill INC

6643 Darter Court, Fort Pierce, FL 34945 · Permanent Food Service · License 6603131

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 17, 2026

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority, repeat · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 9 basic (2 repeats)
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug172026

Routine inspection

16 violations found

First visitAug 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
- 4 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Beef out of date dated 7-10-26
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Beef dated 7-10-26
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Multiple items in sandwich unit, manager states employee was cleaning unit, manager placed food on ice bath. 2nd temp everything chilled except shrimp manager left in walk in cooler
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Repeat violation
Intermediate3
- Code 27, Water source: Hws no water at all manger turned on valves
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  In woman's restroom
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ one manager certificate expired Martin
Basic9
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Removed
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Dink on sandwich unit employee moved
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Wood food-contact surface not properly sealed.
  Top shelf reach in freezer
  Repeat violation
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In reach in freezer
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Bulk machine
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on reach in freezer
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Spoons at server station
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In woman's restroom
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Apron on sealed tortillas manager moved
  Fixed on the spot
Official report, on the Florida DBPR website

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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.