Brick House
Last inspected: Feb 23, 2026
67
Score
Brick House appears in inspection records nine times, starting in 2022. Brick House was last inspected on Feb 23, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things are looking better lately, with recent visits averaging around four violations compared to roughly seven violations earlier on.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged five times.
By comparison, the average Tallahassee facility scores 87, putting Brick House on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes cold holding inside reach in cooler: 47F. Operator properly placed tomatoes inside walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dish rags inside handwashing sink next to three compartment sink. Operator removed rags during time of inspection.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease.
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed handwashing sink near three compartment sink draining slowly.
29-20-5
67
Feb 7, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 2 pans of Pork with a temperature of 48F cold holding for more than 4 hours. *see stop sale
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed iced dumped inside handwashing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling vents in kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards in kitchen area.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at hand sink in bar area.
31B-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water slowly draining inside handwashing sink in kitchen area.
29-20-5
55
Jan 30, 2025
Complaint Full
No violations found.
100
Dec 5, 2024
Complaint Full
No violations found.
100
Dec 4, 2024
Complaint Full
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Observed: Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Observed no hot water at two different hand sinks: prep area 64F and dry storage area 61F. Priority: High Priority
12A-08-4
High Priority - Observed: Rodent activity present as evidenced by rodent droppings found. Observed rodent activity present as evidenced by approximately 123 rodent droppings found in the following locations: five in prep area floor, eight under dishwasher on floor, approximately 25 on floor next to drink station, approximately 40 under refrigerator in drain pan, and approximately 45 in bottom of pizza oven. **Warning** Priority: High Priority
35A-04-4
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef burgers 44F and 45F in walk in cooler. Priority: High Priority
01B-02-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef burger 44F and beef burger 45F in walk in unit over 24 hours. Priority: High Priority
03A-02-5
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Observed green leaves and ice at bar sink. Priority: Intermediate
31A-11-4
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Observed no hand towels at hand sink by service station. Priority: Intermediate
31B-02-4
Intermediate - Observed: 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. Priority: Intermediate
11-27-4
Intermediate - Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener and dish racks with building up of debris. Priority: Intermediate
22-02-4
Basic - Observed: Floor soiled/has accumulation of debris. Observed building up of food and grease on floors under equipment in kitchen. Priority: Basic
36-73-4
Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust on ceiling above kitchen expo line. Priority: Basic
36-34-5
Basic - Observed: In-use tongs stored on equipment door handle between uses. Observed three tongs stored on oven handle. Priority: Basic
10-20-4
Basic - Observed: Old labels stuck to food containers after cleaning. Observed old labels on clean cambros in dish area. Priority: Basic
16-46-4
30
Nov 8, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Observed: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed spinach dip in expo across from stove with a 10/24/23 label. Owner disposed of dip. **Corrected On-Site** Priority: High Priority
02C-01-5
High Priority - Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed 2 containers of penne pasta 46F in back upright cooler near storage area, stored over night. Priority: High Priority
01B-02-5
Intermediate - Observed: Spray bottle containing toxic substance not labeled. Observed spray bottle with unknown chemical no label prep table across from 3 compartment sink. Priority: Intermediate
41-17-4
Basic - Observed: Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine one with mold like substance. Priority: Basic
22-20-5
Basic - Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents soiled with grease. Priority: Basic
36-34-5
Basic - Observed: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates stored inverted front line. Priority: Basic
24-05-4
Basic - Observed: Stored food not covered. Observed raw chicken in walk in cooler not covered. Owner placed lid on chicken. **Corrected On- Site** Priority: Basic
08B-12-5
Basic - Observed: Stored food not covered. Observed raw chicken in walk in cooler not covered. Owner placed lid on chicken. **Corrected On- Site** Priority: Basic
08B-12-5
Basic - Observed: Working containers of food removed from original container not identified by common name. Observed flour in container no label, across from 3 compartment sink. Priority: Basic
02D-01-5
50
Nov 1, 2023
Routine - Food
No violations found.
100
Apr 12, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitizer bucket in hand sink by Pizza oven. Also dishes in hand sink in dish room area.
31A-11-4
Basic - Food stored on floor. Observed several boxes of product on floor in walk in freezer and fryer oil stored on floor in kitchen area.
08B-38-4
86
Oct 28, 2022
Routine - Food
2 critical violations. 6 major violations. 2 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grilled chicken to read at 76 F at 3:55 pm. Per employee grilled chicken has been in reach in cooler since 10/27. Observed raw chicken to read at 47 F at 4:05 pm. Per employee, chicken has been in reach in pass 24 hours. Manager discarded grilled chicken and raw chicken Corrected On-Site** **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed grilled chicken to read at 76 F at 3:55 pm. Per employee grilled chicken has been in reach in cooler since 10/27. Observed raw chicken to read at 47 F at 4:05 pm. Per employee, chicken has been in reach in pass 24 hours. Manager discarded grilled chicken and raw chicken Corrected On-Site**
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk without a date. Employee states milk was opened on 10/27 at 3pm. Manager placed a date on milk. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand washing sink left of exit sign.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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 - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing chemicals stored above hand washing sink left of exit sign.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink left of exit reading at 74 F.
27-16-4
Basic - Stored food not covered. Observed noodles uncovered in reach in cooler across from fryers. Manager covered noodles. **Corrected On-Site**
08B-12-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water to be slow draining inside hand washing sink left of three compartment sink.
29-20-5
37
Frequently Asked Questions
When was Brick House last inspected?
The most recent health inspection at Brick House on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Brick House?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Brick House.
How does Brick House compare to other restaurants in Tallahassee?
Brick House most recently scored 67 out of 100, which is lower than the Tallahassee average of 87.
Has Brick House's inspection record improved over time?
Yes. Recent inspections at Brick House have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Brick House 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 House inspected?
Based on the inspection history on file, Brick House is inspected around three times per year on average.
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