Brick & Barrel
Last inspected: Mar 10, 2026
100
Score
Public records show eight inspections at Brick & Barrel stretching back to 2022. The most recent report on file is from Mar 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The most common issue across all inspections has been “stop sale issued due to food not being in a wholesome”, showing up three times.
Brick & Barrel's latest score of 100 sits above the Jupiter average of 79. The record reflects steady performance over time.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
No violations found.
100
Mar 4, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
41
Sep 11, 2025
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
58
Jan 9, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw salmon in reduced oxygen packaging at walk in cooler, raw lobster in reduced oxygen packaging at walk in freezer. Per operator, reduced oxygen packaging occurs on premises. No HACCP Plan available at time of inspection. See stop sale. For information regarding special processes please contact: DHR.specialprocess@myfloridalicense.com **Warning**
01B-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sinks in kitchen. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed raw salmon in reduced oxygen packaging at walk in cooler, raw lobster in reduced oxygen packaging at walk in freezer. Per operator, reduced oxygen packaging occurs on premises. No HACCP Plan available at time of inspection. See stop sale. For information regarding special processes please contact: DHR.specialprocess@myfloridalicense.com **Repeat Violation** **Admin Complaint**
03G-50-1
70
Sep 18, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is packaging fully cooked lamb in reduced oxygen packaging and storing in freezer. Observed fully cooked lamb in reduced oxygen packaging in freezer, held since 8/1/24. See stop sale. Observed Cooked Collard greens made 9/10 in walk in cooler. See stop sale. **Warning**
01B-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator corrected to 100ppm chlorine sanitizer. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is packaging fully cooked lamb in reduced oxygen packaging and storing in freezer. Observed fully cooked lamb in reduced oxygen packaging in freezer, held since 8/1/24. See stop sale. **Warning**
03G-50-1
67
Mar 1, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature was 15 minutes ago stated chef. Chef timed sauce. **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon 43°F not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon 43°F vacuum packed on site not frozen in flip top cooler on cook line.See stop sale. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Mahi 41°F-43°F no longer frozen in cooler at cook line. Removed from freezer yesterday.
01B-13-4
High Priority - Salmon 43°F not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Salmon 43°F vacuum packed on site not frozen in flip top cooler on cook line.See stop sale.
03G-04-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Sanitizer container empty. Chef changed container 75ppm. **Corrected On-Site**
22-41-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Vacuum packaged pulled pork in walk in cooler. Packaged on site. Vacuum packaged on site salmon and tuna no variance.
03G-43-1
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory for blackened ahi tuna on menu. Operator added ** seared rare** to menus during inspection. **Corrected On-Site**
02B-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit 84°F on cook line. Chef discarded water. **Corrected On-Site**
10-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Mahi 41°F-43°F no longer frozen in cooler at cook line. Removed from freezer yesterday. See stop sale
06-09-1
41
Jul 12, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Establishment ROP cooked foods and raw meats; Operator removed from packaging **Corrective Action Taken**
03G-43-1
Intermediate - No soap provided at handwash sink by three compartment sink and at cook line; Operator provided **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line; operator unable to turn back on; Second sink working **Repeat Violation**
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling tile missing- above three compartment sink; cook line **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- whole kitchen
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair.- through out the kitchen
36-32-5
61
Dec 20, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator fixed chlorine solution to 50 ppm **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at cook line ; operator turned water on **Corrected On-Site**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin in the kitchen
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable all at cook line
14-09-4
Basic - Ceiling tile missing above three compartment sink in the kitchen
36-36-4
58
Frequently Asked Questions
When was Brick & Barrel last inspected?
The most recent health inspection at Brick & Barrel on file is from Mar 10, 2026. The public record contains eight inspections in total.
What is the most common violation at Brick & Barrel?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited three times, more than any other issue at Brick & Barrel.
How does Brick & Barrel compare to other restaurants in Jupiter?
Brick & Barrel most recently scored 100 out of 100, which is higher than the Jupiter average of 79.
Has Brick & Barrel's inspection record improved over time?
Results have been roughly steady. Inspections at Brick & Barrel have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Brick & Barrel means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Brick & Barrel inspected?
Based on the inspection history on file, Brick & Barrel is inspected around two times per year on average.
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