Brick House Tavern + Tap
Last inspected: Mar 3, 2026
23
Score
Across the available record, Brick House Tavern + Tap has 11 inspections on file, the first dated 2022. On Mar 3, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
That's lower than the typical Tampa restaurant, which scores around 79. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
6
Major latest
8
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of marinated raw chicken 48 F stored in drawer cooler under grill at cook line. Operator de portioned to 2 shallower pans and put ice bags on items. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropped off soiled dishes to dish machine area, then make a drink for customer without washing hands first.
12A-02-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially ROP Mahi and salmon. **Repeat Violation**
01B-13-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer blade guard soiled with old food debris. Employee Cleaned In Place at time of inspection. Cutting board stained at back kitchen. Operator has a replacement in place. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar. **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Jerry Jeanmarie, Chef.
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By entrance door in kitchen.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Multiple unlabeled spray bottles at bar. 2 unlabeled spray bottles at kitchen.
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Dispenser needs recalibration, employee made sanitizer manually and test 200ppm. **Corrected On-Site**
21-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. On cook line and prep line.
31B-04-4
Basic - Floor area(s) covered with standing water. On floor at cook line. **Repeat Violation**
36-22-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's raw spare rib in walk-in cooler. Operator labeled as employee food and segregated. **Corrected On-Site**
08B-49-4
Basic - Condensation or other drainage not disposed of according to law. Water dripping on floor from ventilation hood at cook line, observed no cross contamination with food. **Repeat Violation**
28-02-4
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. Observed 9 packs of Mahi and 14 packs of salmon thawed with sealed packages stored in walk-in cooler.
06-09-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. 1 sani bucket stored on floor at cook line. Employee removed from floor. **Corrected On-Site**
21-38-4
23
Aug 25, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ice cubes.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the end of cook line next to dish machine - Cold Holding: cooked penne 48 F, diced ham 48 F, shredded mozzarella 49 F, Pico 48 F. Operator moved all time/temperature control for safety food to walk-in freezer to rapid cool. Re temped: cooked penne 41 F, diced ham 42 F, shredded mozzarella 43 F, Pico 39 F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar.
31A-11-4
Basic - Condensation or other drainage not disposed of according to law. Water dripping from ceiling. Operator used buckets to catch water. **Corrective Action Taken**
28-02-4
Basic - Food contaminated by unsanitized equipment or utensil. See stop sale. Ice bin lid attached with soda machine in kitchen covered with dripping water from ceiling and possibly contaminated drinking ice inside.
08B-19-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the end of cook line next to dish machine area.
29-49-6
Basic - Floor area(s) covered with standing water. Outside walk-in coolers and dish machine area.
36-22-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine. Operator inverted. **Corrected On-Site**
24-05-4
52
Apr 8, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, highest temperature 127.3F. Discussed with operator about minimum temperature for food contact surfaces is 160 F. Operator setup three-compartments sink and contacted dish machine service company at time of inspection. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-04-08: Ran dish machine multiple times, temped 151.3F - 153.7F. **Admin Complaint**
22-49-4
86
Mar 31, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler under grill on cook line - Cold Holding: raw shrimp 46 F, raw salmon 46 F, raw steak 47 F, raw pork chop 47 F. Operator placed ice bags on items. Re temped: raw shrimp 42F, raw salmon 40F, raw steak 40F, raw pork chop 39F. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, highest temperature 127.3F. Discussed with operator about minimum temperature for food contact surfaces is 160 F. Operator setup three-compartments sink and contacted dish machine service company at time of inspection. **Corrective Action Taken** **Warning**
22-49-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at dining area. Operator removed to label. **Corrective Action Taken** **Warning**
41-17-4
Basic - Floor area(s) covered with standing water. By walk-in freezer. Operator mops floor at time of inspection. **Corrective Action Taken** **Warning**
36-22-4
Basic - Food not stored at least 6 inches off of the floor. A case of bottled waters stored on floor in walk-in beer cooler. Operator moved to shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle touched sugar in sugar bin. Operator removed pitcher. **Corrected On-Site** **Warning**
10-01-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. **Warning**
16-38-5
50
Jul 23, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
55
Mar 20, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
30
Oct 3, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits to check three compartment sink at bar area . - From follow-up inspection 2023-10-03: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing over ice machine and in back prep area. - From follow-up inspection 2023-10-03: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing at end of cooks line. - From follow-up inspection 2023-10-03: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slow in employee hand wash sink at cooks line. - From follow-up inspection 2023-10-03: **Time Extended**
29-20-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** - From follow-up inspection 2023-10-03: **Time Extended**
21-12-4
74
Oct 2, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ribs 51° , cooked pork 50°, out of temperature for an undetermined amount of time .
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 51°, cooked pork chops 50°, salmon 45°
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Several bar equipment items store in employee hand wash sink at bar area, corrected, manager removed items during inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits to check three compartment sink at bar area .
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs , hard boiled eggs held over 24 hrs not date marked, correctly, manager date marked ribs at time of inspection. **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. Ceiling tiles missing over ice machine and in back prep area.
36-36-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinks stored on food prep counter, corrected, employee removed items during inspection. **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Food stored on floor. Box of limes and bulk oil stored on floor , corrected, manager removed foods from the floor at time of inspection. **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing at end of cooks line.
14-42-4
Basic - Single-service articles improperly stored. Large party to go containers not stored protected. Manager covered containers during inspection. **Corrected On-Site**
25-05-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slow in employee hand wash sink at cooks line.
29-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
39
Jan 30, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw eggs stored over butter, corrected, employee placed eggs on bottom shelf at time of inspection. **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees placing gloves on with no hand washing, corrected action taken, inspector discussed with operator proper procedures regarding glove changing and hand washing. **Corrective Action Taken** **Repeat Violation**
12A-07-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Unable to dispense paper towels at employee hand wash sink in back area , corrected, employee replaced paper towels during inspection. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pot pies not date marked. **Repeat Violation**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Employee eating and drinking on cooks line , corrected, employee removed drink and food during inspection. **Corrected On-Site** **Repeat Violation**
12B-04-4
Basic - Food stored on floor. Foods stored on floor in walk in freezer . **Repeat Violation**
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
47
Aug 2, 2022
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at employee hand wash sink in back kitchen prep area. Corrected, management fixed dispenser during inspection. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
31B-05-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs , pot pies in walk in cooler not date marked. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Coffee filters over soda dispenser area not protected. **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
21-12-4
70
Aug 1, 2022
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans reheating in steamer after two hours at 155°, corrected, inspector had manager place black beans in microwave to reheat to 165°. **Corrected On-Site** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 48°, cooked pot pie 47°, beans 45, meatballs 45°, inspector had all potentially hazardous foods iced and placed in keg cooler . **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server placing dirty dishes in dishwasher area, and returning to soda station to dispense a drink for service, inspector discussed with management proper hand washing procedures when changing duties. **Corrective Action Taken** **Warning**
12A-02-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cooks line stored in standing water. **Warning**
10-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Bucket stored in employee hand wash sink by back prep , corrected , management removed items during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Repeat Violation** **Warning**
53A-01-7
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at employee hand wash sink in back kitchen prep area. Corrected, management fixed dispenser during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31B-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs , pot pies in walk in cooler not date marked. **Repeat Violation** **Warning**
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, employee discarded drink during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation** **Warning**
16-46-4
Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation. Air curtains not operating over main bar area while garage door open. Corrected, management closed doors during inspection. **Corrected On-Site** **Warning**
35B-07-4
Basic - Single-service articles improperly stored. Coffee filters over soda dispenser area not protected. **Warning**
25-05-4
29
Frequently Asked Questions
When was Brick House Tavern + Tap last inspected?
The most recent health inspection at Brick House Tavern + Tap on file is from Mar 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at Brick House Tavern + Tap?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Brick House Tavern + Tap.
How does Brick House Tavern + Tap compare to other restaurants in Tampa?
Brick House Tavern + Tap most recently scored 23 out of 100, which is lower than the Tampa average of 79.
Has Brick House Tavern + Tap's inspection record improved over time?
Results have been roughly steady. Inspections at Brick House Tavern + Tap have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Brick House Tavern + Tap 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 House Tavern + Tap inspected?
Based on the inspection history on file, Brick House Tavern + Tap is inspected around three times per year on average.
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