Blackbrick
Last inspected: Mar 6, 2026
32
Score
Across the available record, Blackbrick has seven inspections on file, the first dated 2022. Blackbrick was last inspected on Mar 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Blackbrick's latest score of 32 falls below the Tampa average of 79. The pattern in the record is worth a careful look.
7
Inspections
5
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at mop sink faucet with hose. Mop sink behind building , missing vacuum breaker at the hose Bibb,Discussed with owner the importance of a vacuum breaker.
29-42-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Marinara sauce prepped at 9am left on counter temped at 80f at 2:35 pm , chef discarded sauce
03D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef , chicken and pork over ready to eat cooked beef in walk in cooler , chef and manager arranged the walk in cooler to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Marinara sauce with onions and peppers ,prepped at 9am left on counter , next to make cooler in front kitchen area temped at 80f at 2:35 pm , chef discarded sauce.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Marinara sauce with onions and peppers ,prepped at 9am left on counter , next to make cooler in front kitchen area temped at 80f at 2:35 pm , chef discarded sauce.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in kitchen next to triple sink full off ice waste, manager remove ice from handwashing sink, Observed employee filling water pitcher at hand washing sink behind the bar, discussed with manager , handwashing sinks are for handwashing only.
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink at bar on drink prep area , employee moved item to appropriate location. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on make table cooler next to stove top range, employee moved phone. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed pineapple juice cans , oil, yucca , and rice stored on floor in the storage room,manager had employees move food off the floor. **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed handle touching ice in ice bin behind bar, bartender moved ice scope to the appropriate angle. **Corrected On-Site**
10-08-5
Basic - Missing drain plug at dumpster.discussed with owner the importance of a drain plug at the garbage dumpster.
33-11-4
Basic - Open dumpster lid. Operator closed the lid on the dumpster. **Corrected On-Site**
33-16-4
32
Oct 1, 2025
Food-Licensing Inspection
No violations found.
100
Jan 7, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of ground bean sauce. 1 dented can of pineapple juice.
01B-01-4
Intermediate - Spray bottle containing toxic substance not labeled. Located at Employee handwash sink at bar. Operator labeled spray bottle during time of inspection. **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located by rear kitchen exit. Operator added paper towels during time of inspection. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Light shield damaged/in disrepair. Located over dish pit.
38-01-4
Basic - Single-service articles improperly stored. Container lids stored on floor of storage shed. Operator relocated to an approved location during time of inspection. **Corrected On-Site**
25-05-4
Basic - Water leaking from pipe and/or faucet/handle. Leaking at faucet in three compartment sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Located adjacent to mop sink. Operator hung mop to dry during time of inspection. **Corrected On-Site**
42-01-4
Basic - Open dumpster lid. Operator closed lid during time of inspection. **Corrected On-Site**
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of larger ice machine has black mold-like substance.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drink inside dessert Reach in cooler on front line cook. Operator removed personal drink during time of inspection. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Located at dry storage shelf adjacent to Dish machine.
24-08-4
Basic - Food stored on floor. 5 containers of cooking oil, 1 bucket of soy sauce, 1 case of cooking wine on floor of storage shed. Operator relocated to an approved location during time of inspection. **Corrected On-Site**
08B-38-4
43
May 14, 2024
Routine - Food
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. Observed multiple employees enter kitchen from outside and began working with food equipment without proper handwashing first. Discussed proper handwashing procedures with operator.
12A-16-4
High 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. Observed cook handle cooked poultry inside back kitchen area with 1 bare hand. Discussed with cook to wash hands and wear gloves. **Corrective Action Taken**
09-01-4
High Priority - Presence of insects, rodents, or other pests. 1 live fly in dining room area. Landed on tabletop.
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu tempted at 47F in reach in cooler. Operator placed in walk in freezer. Retempted at 42F at time of inspection. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed a rice strainer in employee hand washing sink located by kitchen entrance. Operator removed strainer during time of inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bison frozen then thawed in walk in freezer but date mark had not been changed. Operator changed date mark at time of inspection. **Corrected On-Site**
02C-04-5
Basic - Bowl or other container with no handle used to dispense food. Observed scoop for brown sugar in external dry food storage shed without a handle. Operator removed scoop at time of inspection. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired on 2/1/2024. Operator printed and displayed current license during time of inspection. **Corrected On-Site**
50-09-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Observed dim sum steamer are made of bamboo material. Discussed with operator bamboo is not a hard grain wood.
14-25-5
Basic - No Heimlich maneuver/choking sign posted. An educational packet has been emailed to the operator at time of inspection with a choking poster included. **Corrective Action Taken**
51-13-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee stored drink on shelf over foods in walk in cooler. Operator removed drink during time of inspection. **Corrected On-Site**
12B-13-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed unprotected chopsticks, plates, forks, and knives setting on outside table. Operator removed tableware during time of inspection. **Corrected On-Site**
24-01-4
33
Sep 20, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Dumping of ice in hand washing sink by kitchen entrance.
31A-11-4
Basic - Food stored on floor. Raw meat in boxes on floor in walk in freezer. Oil cases stored on floor and soda boxes in dry storage shed rooms.
08B-38-4
Basic - Single-service articles improperly stored. Stored on floor in storage room containers.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw beef in sink no running water. Operator turned on water **Corrected On-Site**
06-01-5
78
Apr 4, 2023
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: duck 47 f lamb 48 f chicken 48 f duck 47 f raw walk in cooler. Discussed with operator to place items in the cooler. **Warning**
03A-02-5
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 by email **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. No plans for the entire establishment. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. No plans for the entire establishment Out side of restaurant Shed rent a box fully enclosed room. operator stated used as a office and temporary dry storage and equipment. Prep table with equipment for restaurant scale, blender coffee maker , cooking pot underneath prep table dry storage bins for sugar and flour no food In bin. Against the wall shelf with Alcohol. To the left of the prep table another granite table stored with office equipment. And single service containers. Shed Outback of restaurant next to rent a box. Four reach in shelves with dry storage goods 1st shelf has paper towels/ spices rice bag 2nd reach in shelf has spices and canned clams 10 cans mustard and ketchup bottles. Pineapple can goods pasta noodles not cooked third shelf red wine vinegar office equipment, white flour dry goods. 4th reach in storage shelf spray bottles spice jarls can liners. Side storage room on back of restaurant has a wooded flooring and ceiling wooded fully enclosed. Stored with to go containers and soda boxes for soda machine. Shed Smoker stored out of the corner of restaurant **Warning**
51-16-7
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.provided by email **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Discussed with operator to use wash rinse and sanitize method. **Warning**
16-53-4
Basic - Floor area(s) covered with standing water. Walk in cooler. **Warning**
36-22-4
50
Sep 1, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. No plans for the entire establishment Out side of restaurant Shed rent a box fully enclosed room. operator stated used as a office and temporary dry storage and equipment. Prep table with equipment for restaurant scale, blender coffee maker , cooking pot underneath prep table dry storage bins for sugar and flour no food In bin. Against the wall sheet tray racks are stored with sheet trays three speed racks. To the left of the prep table another granite table stored with office equipment. Shed Outback of restaurant next to rent a box. Four reach in shelves with dry storage goods 1st shelf has paper towels/ spices rice bag 2nd reach in shelf has spices and canned clams 10 cans mustard and ketchup bottles. Pineapple can goods pasta noodles not cooked third shelf red wine vinegar office equipment, white flour dry goods. 4th reach in storage shelf spray bottles spice jarls can liners. Smoker stored out of the corner of restaurant. **Warning**
51-16-7
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. On hand washing sink. By three compartment sink. And by kitchen entrance operator placed signs on all hand washing sinks. **Corrected On-Site** **Warning**
31B-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink slow draining out side. **Warning**
29-20-5
78
Frequently Asked Questions
When was Blackbrick last inspected?
The most recent health inspection at Blackbrick on file is from Mar 6, 2026. The public record contains seven inspections in total.
What is the most common violation at Blackbrick?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Blackbrick.
How does Blackbrick compare to other restaurants in Tampa?
Blackbrick most recently scored 32 out of 100, which is lower than the Tampa average of 79.
Has Blackbrick's inspection record improved over time?
Results have been roughly steady. Inspections at Blackbrick have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Blackbrick 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 Blackbrick inspected?
Based on the inspection history on file, Blackbrick is inspected around two times per year on average.
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