Brick City Southern Kitchen
Last inspected: Mar 30, 2026
43
Score
Brick City Southern Kitchen appears in inspection records 10 times, starting in 2022. On Mar 30, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited four times.
That's lower than the typical Ocala restaurant, which scores around 78. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
4
Major latest
6
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored next to clean container on dish area shelf. Manager placed container on a different shelf. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
16-37-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Two training records missing manager signature. Manager signed certificates during inspection. **Corrected On-Site**
53B-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate for kitchen ice machine stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knife stored in cook line hand washing sink closest to back door. Manager removed knife during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen greasy and dusty. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line prep table. Manager removed drink during inspection. **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 vape pen on shelf above cook line prep table. Manager removed vape pen during inspection. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line grill handle. Manager removed tongs during inspection. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves of walk-in cooler rolling rack soiled with old food debris. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Container stored on dish area shelf.
16-46-4
43
Oct 20, 2025
Complaint Partial
No violations found.
100
Oct 13, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from cook line: chicken (118F - Hot Holding). Manager stated chicken was placed in warmer two hours prior to temperature being taken. Manager reheated chicken,167F. **Corrected On-Site**
03B-01-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bin of kitchen ice machine on left stained. Top shelf of wait station reach-in cooler soiled with food debris. Interior of bar area reach-in cooler soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Knives stored in cook line hand washing sink across from walk-in cooler. Manager removed knives during inspection. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above wait station next to cook line. **Repeat Violation**
36-34-5
Basic - Ceiling tile missing. Ceiling tiles above wait missing above dry storage shelf in front of walk-in cooler. **Repeat Violation**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area. **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill handle. Manager placed tongs on grill. **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy. Fan covers in walk-in cooler dusty. **Repeat Violation**
23-03-4
Basic - Open garbage can lid. Garbage can behind building. Manager closed lid during inspection. **Corrected On-Site**
33-16-4
41
May 21, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Inside top of refrigerated make-table at cookline: sliced tomatoes (48F - Cooling 4 hours). Manager stated the tomatoes were sliced this morning and placed inside the cooler to cool. Manager stated the tomatoes were already inside the cooler when he arrived at 11am.
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Inside top of refrigerated make-table at cookline: sliced tomatoes (48F - Cooling 4 hours). Manager stated the tomatoes were sliced this morning and placed inside the cooler to cool. Manager stated the tomatoes were already inside the cooler when he arrived at 11am. Stop sale issued.
03D-06-5
Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped into handwash sink at left-end of cookline.
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Manager only has quaternary test strips for chlorine dish machine.
16-32-5
Basic - Ceiling tile missing. Ceiling tiles missing in kitchen near walk-in cooler.
36-36-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested clear plastic pans on dish rack in warewash area. **Repeat Violation**
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on several cooler doors in bar area soiled with mold-like substance.
23-03-4
Basic - Unclean building components, attachments or fixtures. 1. Several ceiling tiles in back of kitchen and in warewash area of kitchen soiled with dust. 2. Floor below equipment in bar area soiled with debris. 3. Rusted metal pole in warewash area.
36-50-4
50
Sep 16, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two hose Bibb by dishmachine. Manager placed vacuum breakers on both hose bibs **Corrected On-Site** **Repeat Violation** **Admin Complaint**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Manager had employee clean **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ). Manager labelled both bottles **Corrected On-Site**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on door of food warmer. Manager removed **Corrected On-Site** **Repeat Violation**
14-71-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Equipment (cups at server station) not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. **Repeat Violation**
24-08-4
61
Apr 1, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
55
Dec 13, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the end of the cook line, brisket 130F, pork 118F and 125F, also chicken 127F, 126F and 131F, food was moved to a non in use heating box or tempers was adjusted. **Warning** - From follow-up inspection 2023-12-13: At the end of the cook line, Hot holding: grits 121F, Mac and cheese 132F, stew 118F, Manager moved all items to stove and reheated to: stew 187F, grits 168F, Mach and cheese 169F. All items were in Hot holding box for no more than 2 hrs. **Admin Complaint** **Corrected On-Site**
03B-01-6
86
Dec 11, 2023
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the end of the cook line, brisket 130F, pork 118F and 125F, also chicken 127F, 126F and 131F, food was moved to a non in use heating box or tempers was adjusted. **Warning**
03B-01-6
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. Inspector provided a digital copy, manager printed and posted. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the prep area used to stored dirty utensils, also at the cook line knives and knife sharpeners inside sink, Manager moved. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. At the prep area, black bowl no handle inside seasoning container, employee moved.
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink no lid above prep table, Manager moved. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the prep area, also male at the cook line no beard guard.
13-03-4
Basic - Food storage container/container lid cracked or broken. Multiple in use containers and lids cracked (fries container and lids in walk-in cooler).
14-38-4
Basic - Food stored on floor. In walk-in cooler cases of food on floor.
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep area.
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
29-49-6
Basic - Working containers of food removed from original container not identified by common name. At the prep area, bulk white bin no labeled.
02D-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area, also cleaned stacked cups at the server area.
24-08-4
43
Apr 27, 2023
Routine - Food
No violations found.
100
Dec 22, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled. Potato cutter blades soiled. Employee cleaned during inspection. White plate on ice machine next to wall soiled with black mold-like substance. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop for pecans **Repeat Violation**
14-01-5
Basic - Ceiling tile missing. Tile missing over storage rack next to walk-in cooler.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table.. Employee wristwatch hanging on shelf next to clean dishes. Employees removed both items.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching fish breading and flour.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Upper plate of tea machine soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old label on food container in walk-in cooler. Employee removed. **Corrected On-Site** **Repeat Violation**
16-46-4
67
Frequently Asked Questions
When was Brick City Southern Kitchen last inspected?
The most recent health inspection at Brick City Southern Kitchen on file is from Mar 30, 2026. The public record contains 10 inspections in total.
What is the most common violation at Brick City Southern Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Brick City Southern Kitchen.
How does Brick City Southern Kitchen compare to other restaurants in Ocala?
Brick City Southern Kitchen most recently scored 43 out of 100, which is lower than the Ocala average of 78.
Has Brick City Southern Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Brick City Southern Kitchen have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Brick City Southern Kitchen 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 Brick City Southern Kitchen inspected?
Based on the inspection history on file, Brick City Southern Kitchen is inspected around three times per year on average.
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