Brick & Mortar
Last inspected: Apr 7, 2026
78
Score
Across the available record, Brick & Mortar has 12 inspections on file, the first dated 2022. The latest inspection on file is from Apr 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around eight violations compared to roughly 12 violations earlier on.
When inspectors have written things up, “operator is doing a special process” has been the most frequent reason, cited four times.
The city-wide average is 77, putting Brick & Mortar squarely in typical territory. The record reflects steady performance over time.
12
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards of reach in deli coolers. Can opener blade soiled with dried food debris. Food dicer mounted on wall in prep area soiled. **Warning** - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-04-07: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License posted at kitchen entrance expired on 2/1/2023. **Warning** - From follow-up inspection 2026-02-20: Current license not posted. License posted expired on 2/1/2023. **Time Extended** - From follow-up inspection 2026-04-07: Observed license posted that expired on 2/1/2023. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler. **Warning** - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-04-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At bottom of reach in cooler across from fryers. **Warning** - From follow-up inspection 2026-02-20: **Time Extended** - From follow-up inspection 2026-04-07: Observed stand soiled water at bottom of reach in cooler across the fryers on the cook line during callback inspection. **Time Extended**
29-49-6
78
Feb 20, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards of reach in deli coolers. Can opener blade soiled with dried food debris. Food dicer mounted on wall in prep area soiled. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection oven soiled with burnt food debris. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. At bottom of reach in cooler across from fryers. **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License posted at kitchen entrance expired on 2/1/2023. **Warning** - From follow-up inspection 2026-02-20: Current license not posted. License posted expired on 2/1/2023. **Time Extended**
50-09-4
74
Dec 5, 2025
Routine - Food
1 critical violation. 6 major violations. 8 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuumed sealed food items in package more than 48 hours: 1-4 Lbs Cooked pulled pork dated 10/14 1-2 Lbs Cooked octopus dated 11/11 3- 08 oz Cooked cherry tomatoes dated 11/13, 11/13, 11/21 **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards of reach in deli coolers. Can opener blade soiled with dried food debris. Food dicer mounted on wall in prep area soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Green dish pad and class cup stored in hand sink in prep area next to walk in cooler. Items moved. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided manager in duty Written Procedures to fill out. **Warning**
03F-10-5
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. Establishment vacuums sealing raw and cooked meats. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of light yellow liquid substance stored in hand sink of dish machine room. Employee labeled the spray bottle as Bleach. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at kitchen entrance by reach in deep freezer. Manager turned in hot water at hand sink. **Corrected On-Site** **Warning**
27-16-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of convection oven soiled with burnt food debris. **Warning**
22-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop on top of beans in reach in deli cooler on the cook line. Item moved. **Corrected On-Site** **Warning**
10-06-5
Basic - In-use tongs stored on equipment door handle between uses. Two tongs stored on oven handle. Items moved. **Corrected On-Site** **Warning**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on reach in deli cooler. **Warning**
14-09-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Stop sale issued for vacuumed sealed food items in package more than 48 hours: 1-4 Lbs Cooked pulled pork dated 10/14 1-2 Lbs Cooked octopus dated 11/11 3- 08 oz Cooked cherry tomatoes dated 11/13, 11/13, 11/21 **Warning**
03G-54-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed unlabeled raw chicken. Manager stated it was vacuum sealed on 12/4 and will be removed from the package at the end of the night. **Warning**
03G-53-1
Basic - Current Hotel and Restaurant license not displayed. License posted at kitchen entrance expired on 2/1/2023. **Warning**
50-09-4
Basic - Standing water in bottom of reach-in-cooler. At bottom of reach in cooler across from fryers. **Warning**
29-49-6
32
Jun 10, 2025
Routine - Food
1 critical violation. 7 major violations. 7 minor violations.
View 15 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 control cannot be determined. Multiple items on prep line held on time, no time mark
03F-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. can opener blade soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Equipment in hand sink in dish room
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test kit
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. And sink in dis room, restocked **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor tiles missing and/or in disrepair. Wall and cove molding tiles in disrepair
36-17-5
Basic - Food stored on floor. Cooking oil on floor in hallway, relocated **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 90f water on cook line, moved to flat top to reheat **Corrective Action Taken**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Plumbing system in disrepair. Hand sink not completely attached to wall in dish room
29-08-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
30
Jul 31, 2024
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
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
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
14
Mar 20, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
52
Jan 17, 2024
Routine - Food
3 critical violations. 9 major violations. 19 minor violations.
View 31 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter in prep area at end of cook line at 100 F. Employee turned up heating element. **Warning**
03B-01-6
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 control cannot be determined. Butter on cook line held on time with no time stamp. Manager put time stamp on as of 5:00 pm. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep area not landing on food or food contact surfaces. **Warning**
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table at end of cook line has built up food debris. **Warning**
22-02-4
Intermediate - Fresh mussel tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by bus tubs. **Warning**
31A-09-4
Intermediate - Mussel tags not marked with last date served. **Warning**
01C-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
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 - No soap provided at handwash sink. No soap at hand wash sink on cook line. **Warning**
31B-03-4
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. Establishment is using reduced oxygen packaging on meats and holding longer than 48 hours with no approved HAACP plan. **Warning**
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. **Warning**
03G-06-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef patties thawing in sink in kitchen. Employee turned on cold running water. **Corrected On-Site** **Warning**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer shelves are pitted with rust. **Warning**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Water line for hand wash sink in ware washing area is leaking. **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in ware washing area snot stored in a manner to allow it to dry. **Warning**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle used for flour in rear prep area. **Warning**
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in rear prep area is not smooth and easily cleanable. **Warning**
36-37-5
Basic - Cloth used as a food-contact surface. Cloth used to cover rinsed scallops in walk in cooler. **Warning**
21-05-5
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. Tuna thawing in reduced oxygen packaging for less than 1 hour. Inspector advised of proper thawing and employee removed from reduced oxygen packaging environment. **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on rear prep table in kitchen. **Warning**
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 cell phone on prep table next to coffee machine in kitchen. Employee cell phone on table above reach in cooler at end of cook line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation with no hair restraint. **Warning**
13-03-4
Basic - Fresh mussels removed from original container for long-term storage on cook line with no tag. **Warning**
01C-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. In reach in cooler across from stove scoop handle touching beans. Employee stored correctly. **Corrected On-Site** **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has built up food debris. **Warning**
22-08-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in chest freezer in kitchen along with food to be served to the public. **Warning**
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in clean silverware storage container stored with food contact surfaces upright. **Warning**
24-18-4
10
Sep 19, 2023
Complaint Full
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach in cooler on cook line: whipped butter (45F - Cold Holding); kimchi (45F - Cold Holding); tuna (45F - Cold Holding) Manager put items on ice. Temperatures taken again at 6:15 pm: whipped butter 42 F, kimchi 40 F, and tuna 42 F. **Corrected On-Site** - From follow-up inspection 2023-09-19: In first reach in cooler on cook line: whipped butter 48 F, kimchi 48 F, tuna 48 F. Manager moved items to reach in freezer. Temperatures taken again: whipped butter 40 F, kimchi 42 F, tuna chunks 43 F. **Time Extended** **Corrected On-Site**
03A-02-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-09-19: Establishment is vacuum sealing and sous vide cooking meats held longer than 48 hours with no HAACP and variance. **Admin Complaint**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. **Warning** - From follow-up inspection 2023-09-19: Establishment is vacuum sealing and sous vide cooking meats held longer than 48 hours with no HAACP and variance. **Admin Complaint**
03G-46-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris. - From follow-up inspection 2023-09-19: Can opener still has built up food debris as of this calling inspection report. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill water pitcher. - From follow-up inspection 2023-09-19: Hand wash sink in rear prep area is being used to store cleaning supplies. **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep area. Manager replaced paper towels. **Corrected On-Site** - From follow-up inspection 2023-09-19: No paper towels at rear prep area hand wash sink. **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-09-19: Unable to proved proof of employee food handler at the time of this callback inspection report. **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven of double oven has built up food debris. - From follow-up inspection 2023-09-19: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-09-19: **Time Extended**
50-09-4
43
Jul 19, 2023
Complaint Full
2 critical violations. 9 major violations. 9 minor violations.
View 20 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 control cannot be determined. See stop sale. Manager put time stamps on food items being held on time. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach in cooler on cook line: whipped butter (45F - Cold Holding); kimchi (45F - Cold Holding); tuna (45F - Cold Holding) Manager put items on ice. Temperatures taken again at 6:15 pm: whipped butter 42 F, kimchi 40 F, and tuna 42 F. **Corrected On-Site**
03A-02-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. **Warning**
03G-46-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill water pitcher.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep area. Manager replaced paper towels. **Corrected On-Site**
31B-02-4
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 - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. In reach in cooler on cook line: fresh mussels without tag. Manager made copy of tag and placed in reach in cooler. **Corrected On-Site**
01C-01-4
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. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of chlorine sanitizer in ware washing area not properly labeled. Manager labeled bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like debris.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry goods storage shelf in rear prep area. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Cooking oil stored on the floor in rear of kitchen. Manager stored correctly. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach in coolers on cook line. Employee removed and washed and sanitized knives. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in clean water of 93 F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven of double oven has built up food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wipes cloth not stored in sanitizing solution.
21-12-4
19
Jun 20, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Dec 13, 2022
Routine - Food
8 critical violations. 9 major violations. 15 minor violations.
View 32 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In holding well next to hand wash sink on cook line: cooked mushrooms (50F - Cold Holding); pork (50F - Cold Holding). Items are being cooled with ice, when Inspector asked why items are left out uncovered, Manager stated that they only portion out what they need. Inspector informed Manager of using Time as a Public Health Control. Inspector emailed paperwork. **Warning**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on top of dish machine. Employee removed droppings and sanitized the area. **Corrective Action Taken** **Admin Complaint**
35A-04-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear prep area not on food or food contact surfaces. 1 live fly in kitchen, not landing on food or food contact surfaces. 3 live flies in ware washing area not landing on food or food contact surfaces. **Admin Complaint**
35A-02-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Restaurant is currently using reduced oxygen packaging on octopus, 4 lbs, and Bronzino, 11 filets, and not using 10K OTR bags. A mailbox has been created for all HACCP and variance questions and/or submittals at DHR.Specialprocess@myfloridalicense.com. **Warning**
03G-04-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee on cook line began work without first washing hands. **Warning**
12A-16-4
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. Dish machine is currently sanitizing at 0 ppm chlorine. Manager switched out empty bucket of chlorine for full one. **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Cream of coconut, 15 ounces, dented at seams. **Warning**
01B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cooktop: butter (95F - Hot Holding) Manager turned up temperature of cook top. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Mussels were separated into two different areas, tag was not with second container. Manager made copy and put with second batch. **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers across from fryers have built up food debris. Can opener in prep area has built up food debris. **Repeat Violation** **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink on cook line. No paper towels at hand wash sink in ware washing area. **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment has added a prep area at end of cook line which is designated as storage, observed employee cutting and preparing foods at prep table in area. Establishment has added a prep area near the walk in cooler which includes 2 prep tables, a slicer, a Ultravac vacuum sealer, a grinder/pasta machine. **Repeat Violation** **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line. **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling area by rear door of ware washing area has mold like debris. **Warning**
36-34-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 10 dead and trapped flies on a fly trap in rear prep area. Manager removed fly trap. **Corrective Action Taken** **Admin Complaint**
35A-06-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door of ware washing area is left open. **Warning**
35B-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in cleaning closet not stored in a manner to allow to dry. **Warning**
42-01-4
Basic - Open dumpster lid. Manager closed lid. **Corrected On-Site** **Repeat Violation** **Warning**
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line have built up food debris. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink on cook line. **Warning**
31B-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Double door ovens on cook line have built up food debris. **Warning**
22-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between reach in coolers on cook line. **Warning**
10-17-4
Basic - Food stored on floor. Cooking oil stored on floor outside of rear kitchen walkway. **Warning**
08B-38-4
Basic - Floor tiles missing and/or in disrepair. In doorway from dining room to kitchen. **Warning**
36-17-5
Basic - Equipment in poor repair. Gaskets on reach in cooler across from double ovens is torn. **Warning**
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on ware washing equipment in kitchen area. **Warning**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored above a food prep table. Manager removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
6
Jul 12, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flys in kitchen not landing on food or food contact surfaces. **Warning** - From follow-up inspection 2022-04-08: 1 live fly on cook line not landing on food contact surfaces **Time Extended** - From follow-up inspection 2022-04-13: 3 live flies in bar area next to three compartment sink. **Time Extended** - From follow-up inspection 2022-06-08: 1 live fly in dining room. 1 live fly behind bar in dining room. **Time Extended** - From follow-up inspection 2022-07-12: 1 live fly in bar area of dining room. **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Floor in kitchen has plywood making it not easily cleanable. **Warning** - From follow-up inspection 2022-04-08: **Time Extended** - From follow-up inspection 2022-04-13: **Time Extended** - From follow-up inspection 2022-06-08: Floor in kitchen still has plywood covering gaps not making it easily cleanable. **Time Extended** - From follow-up inspection 2022-07-12: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall area in kitchen across from chest freezer is in disrepair. **Warning** - From follow-up inspection 2022-04-08: **Time Extended** - From follow-up inspection 2022-04-13: **Time Extended** - From follow-up inspection 2022-06-08: Wall area in kitchen across from chest freezer is still in disrepair. **Time Extended** - From follow-up inspection 2022-07-12: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line have food build up on them. **Warning** - From follow-up inspection 2022-04-08: **Time Extended** - From follow-up inspection 2022-04-13: Food debris in ovens in kitchen. **Time Extended** - From follow-up inspection 2022-06-08: Oven on cook line is still soiled with food debris. **Time Extended** - From follow-up inspection 2022-07-12: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Areas in kitchen, dish washer area and hallway leading to rear dry storage area, have multiple broken tiles and some are cover with plywood material. **Warning** - From follow-up inspection 2022-04-08: **Time Extended** - From follow-up inspection 2022-04-13: **Time Extended** - From follow-up inspection 2022-06-08: Areas in kitchen, ware washing area, and hallway leading to rear storage area still have broken tiles and or are covered with plywood. **Time Extended** - From follow-up inspection 2022-07-12: **Time Extended**
36-02-5
70
Frequently Asked Questions
When was Brick & Mortar last inspected?
The most recent health inspection at Brick & Mortar on file is from Apr 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at Brick & Mortar?
Across the inspection record, “operator is doing a special process” has been cited four times, more than any other issue at Brick & Mortar.
How does Brick & Mortar compare to other restaurants in St. Petersburg?
Brick & Mortar most recently scored 78 out of 100, which is about the same as the St. Petersburg average of 77.
Has Brick & Mortar's inspection record improved over time?
Yes. Recent inspections at Brick & Mortar have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Brick & Mortar 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 & Mortar inspected?
Based on the inspection history on file, Brick & Mortar is inspected around three times per year on average.
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