Brasserie Brickell Key
Last inspected: Feb 24, 2026
32
Score
Brasserie Brickell Key, located at 605 Brickell Key Dr, Miami, FL, underwent a high-risk inspection on February 24, 2026, with a score of 32. This inspection identified one critical violation, six major violations, and eight minor violations. Historically, Brasserie Brickell Key has maintained mostly medium-risk inspection scores across its seven recorded inspections.
7
Inspections
1
Critical latest
6
Major latest
8
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
32
Oct 14, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
45
Mar 6, 2025
Routine - Food
2 major violations. 5 minor violations.
55
Aug 8, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
47
Nov 6, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
58
Jul 7, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
64
Oct 31, 2022
Routine - Food
1 critical violation. 3 minor violations.
74
Violations — Feb 24, 2026 Inspection
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Ceiling tile missing. No drop ceiling throughout the kitchen area.
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of water on kitchen floor.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed heavy dust on top of kitchen shelves.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
36-27-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen employees.
12A-09-4
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.
11-27-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
05-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed kitchen can opener soiled throughout.
22-02-4
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.
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
05-13-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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