Brick and Fire/Chicken on Fire
Last inspected: Jul 24, 2025
64
Score
Across the available record, Brick and Fire/Chicken on Fire has eight inspections on file, the first dated 2022. The most recent visit was on Jul 24, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around 14 violations to closer to 11 violations per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
That's lower than the typical Orlando restaurant, which scores around 79. On the whole, the file is mixed but not concerning.
8
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jul 24, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : 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./two new employees with no proof of employee agreement. - From follow-up inspection 2025-07-24: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filter dated 2022. - From follow-up inspection 2025-07-24: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-07-24: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front cook wearing a watch while preparing food. - From follow-up inspection 2025-07-24: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Light not functioning./ one light bulb out, cook line. - From follow-up inspection 2025-07-24: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2025-07-24: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line. - From follow-up inspection 2025-07-24: **Time Extended**
36-27-5
64
Jul 22, 2025
Routine - Food
3 critical violations. 6 major violations. 9 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tomato salad 60F, chick pea salad 58F, cucumber tomato salad 61F, hummus 59F, Greek yogurt 57F, sliced tomatoes 60F, grape leaves 58F, shredded lettuce 60F/all cold holding for more than 4 hours per cook.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 95F, lentils with rice 89F/front line hot holding for more than 4 hours per cook. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato salad 60F, chick pea salad 58F, cucumber tomato salad 61F, hummus 59F, Greek yogurt 57F, sliced tomatoes 60F, grape leaves 58F, shredded lettuce 60F/all cold holding at front line for more than 4 hours per cook. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green and brown cutting boards/kitchen under prep table. Can opener soiled.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./quat strips not available.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./both hand sinks.
31B-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./two new employees with no proof of employee agreement.
11-26-1
Intermediate - No soap provided at handwash sink./front cook Lind hand sink.
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./water filter dated 2022.
29-28-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./front cook wearing a watch while preparing food.
13-07-4
Basic - Food stored on floor./a container of syrup, kitchen/ **Corrected On-Site**
08B-38-4
Basic - Light not functioning./ one light bulb out, cook line.
36-62-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination./to go boxes at cook line.
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind cook line.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
22
Jan 22, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roasted garlic 55F, tzatziki sauce 55F, hummus 52F/all cold holing for less than 4 hours per manager/moved to walk in cooler, rechecked roasted garlic 41F, tzatziki sauce 40F and hummus 41F/ **Corrected On-Site**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink.
31B-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./total of two new employees/form printed out and signed/ **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked rice in walk in cooler.
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled.
23-03-4
Basic - Food stored on floor./sugar syrup containers/front counter/ **Corrected On-Site**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
55
Jul 30, 2024
Food-Licensing Inspection
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
67
Feb 5, 2024
Complaint Full
4 critical violations. 8 major violations. 9 minor violations.
View 21 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./No documents available for raw tuna and raw salmon. Document sent/ **Corrected On-Site**
01D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked chicken cold holding overnight at 46F, walk in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna 45F, raw salmon 46F, corn 64F, Krab salad 46F/all less than 4 hours per cook/front poke station. Cooked chicken 46F overnight walk in cooler. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 118F, meatballs 121F, alfredo sauce 85F/hot holding for less than 2 hours per cook, adding hot water and adjust hot holding temperature to reheat to 165F or above. Fried chicken tenders hot holding at 107F, less than 2 hours per cook. **Warning**
03B-01-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./filters expired 2023.
29-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled, cook line. Can opener soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times./front line hand sink blocked by blooms/ **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
16-37-1
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./two employees on duty have no proof of training. No other certificates available. **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./two employees on duty with no training.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken wings, walk in cooler.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled./front counter pizza station. **Corrected On-Site**
41-17-4
Basic - Single-service articles improperly stored. Boxes of cups, oil cartons on kitchen floor.
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues./front counter pizza cooler bottom shelf with standing water.
22-16-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Sliced surface soiled, cook line. Sandwich presser.
23-03-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses./scoop on top shelf of ice machine/ **Corrected On-Site**
10-12-5
Basic - Working containers of food removed from original container not identified by common name./Flour container outside walk in cooler/ **Corrected On-Site**
02D-01-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on kitchen prep table.
21-09-4
16
Aug 17, 2023
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
19
Jan 12, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
41
Jul 21, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind deep fryers.
36-27-5
86
Frequently Asked Questions
When was Brick and Fire/Chicken on Fire last inspected?
The most recent health inspection at Brick and Fire/Chicken on Fire on file is from Jul 24, 2025. The public record contains eight inspections in total.
What is the most common violation at Brick and Fire/Chicken on Fire?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Brick and Fire/Chicken on Fire.
How does Brick and Fire/Chicken on Fire compare to other restaurants in Orlando?
Brick and Fire/Chicken on Fire most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Brick and Fire/Chicken on Fire's inspection record improved over time?
Yes. Recent inspections at Brick and Fire/Chicken on Fire have averaged around 11 violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Brick and Fire/Chicken on Fire means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Brick and Fire/Chicken on Fire inspected?
Based on the inspection history on file, Brick and Fire/Chicken on Fire is inspected around three times per year on average.
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