The Brick & Barrel Kitchen + Bar
Last inspected: Apr 8, 2025
12
Score
The Brick & Barrel Kitchen + Bar has been inspected six times since 2022. The most recent report on file is from Apr 8, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around 19 violations to closer to 27 violations.
Looking across the full record, “no paper towels” is the recurring theme, flagged six times.
By comparison, the average Eustis facility scores 82, putting The Brick & Barrel Kitchen + Bar on the weaker side. The pattern in the record is worth a careful look.
6
Inspections
4
Critical latest
5
Major latest
20
Minor latest
Inspection History
Apr 8, 2025
Routine - Food
4 critical violations. 5 major violations. 20 minor violations.
View 29 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - cheese grits 137° reheated for 3 hours. - chili 127° reheated 2 hours 10 minutes. - broccoli cheese soup 127° 2 hours 10 minutes Operator discarded.
03E-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose Bibb in mop closet. **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun nozzle at front bar. - all white cutting boards on cooks line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - utensils stored in hand sink next to 3 compartment sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at front bar. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. -lower shelves on tables in kitchen area. **Repeat Violation**
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked pork ribs **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - women's restroom
32-04-4
Basic - Ceiling tile missing. - kitchen area -dish area. **Repeat Violation**
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-6
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 drink stored next to clean silverware at expo. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - rings, bracelets Server
13-07-4
Basic - Floor area(s) covered with standing water. - - kitchen area
36-22-4
Basic - Floor in disrepair in kitchen area.
36-17-5
Basic - Floor soiled/has accumulation of debris. -under cooking equipment in kitchen area **Repeat Violation**
36-73-4
Basic - Floors not maintained smooth and durable. - floor in back prep area.
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave in kitchen area. - CPG oven in kitchen area. **Repeat Violation**
22-08-4
Basic - Light not functioning. - 3 light fixtures over dry storage shelves.
36-62-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - 3 light fixtures in dry storage area.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink in service area. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment in kitchen area.
36-27-5
Basic - Waste line missing at soda gun holster. - both soda guns at front bar.
29-17-4
12
Sep 11, 2024
Routine - Food
2 critical violations. 5 major violations. 18 minor violations.
View 25 violations
High Priority - Toxic substance/chemical improperly stored. - 3 spray bottles of cleaner at front bar. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose Bibb on cooks line **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -all white cutting boards in cooks area. - soda gun nozzle at front bar. -Interior of fryers **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - hand sink at front bar used as dump sink. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - second hand sink at front bar. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. -second hand sink at front bar. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Non-pitting surface rust on food-contact equipment. - lower shelves on tables on cooks line
22-31-4
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation**
16-23-4
Basic - Ceiling tile missing. - dish machine ceiling
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. - 1 dead roach under 3 compartment sink. Operator cleaned up.
35A-03-4
Basic - Equipment in poor repair. - gaskets on glass door to walk-in cooler. - reach in door on sauté station
14-11-5
Basic - Floor soiled/has accumulation of debris. - under fryers and grills
36-73-4
Basic - Floors not maintained smooth and durable. - floor in back area. **Repeat Violation**
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line -oven in kitchen **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink in serves area. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of ice machine - exterior of fryers - drain under 3 compartment sink
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in coolers in kitchen **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - wall behind dish machine (black substance) - walls in kitchen **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. - second -hand sink at front bar.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. - mop stored in mop bucket **Repeat Violation**
42-01-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
18
Feb 27, 2024
Routine - Food
3 critical violations. 3 major violations. 22 minor violations.
View 28 violations
High Priority - Toxic substance/chemical improperly stored. - spray bottle of cleaner hanging on hand sink on front line. **Repeat Violation**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose bib located next to hand sink in cooks area. **Repeat Violation**
29-34-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -All white cutting boards on cooks line. -Interior of fryers on cooks line. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink at drink station - hand at bar. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. - hand sink at drink station **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. - baking oven in cooks area
23-24-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. - all cutting board on cooks line.
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. - cooks
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. - cook
13-03-4
Basic - Equipment in poor repair. - salad station reach in cooler door.
14-11-5
Basic - Floor soiled/has accumulation of debris. - under all cooking equipment in cooks area.
36-73-4
Basic - Floors not maintained smooth and durable. -Floor in back prep area.
36-11-4
Basic - In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on top of ice machine. **Repeat Violation**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line - baking oven on cooks line. **Repeat Violation**
22-08-4
Basic - No copy of latest inspection report available. **Corrected On-Site**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink at drink station **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of all cooking equipment in cooks area. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers on cooks line. **Repeat Violation**
22-16-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. - wall behind dish machine.
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - all the walls in cooks area.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. -Mopstored on floor in dish area.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. - bulk flour in dry storage area.
02D-01-5
16
Sep 18, 2023
Routine - Food
3 critical violations. 7 major violations. 14 minor violations.
View 24 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Butter milk in walk-in cooler
02C-01-5
High Priority - Toxic substance/chemical improperly stored. -Spray bottle of cleaner hanging on hand sink at front bar
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - hose Bibb located next to hand sink on cooks line.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -All white cutting boards in cooks area. -Interior of fryers and Fry baskets
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - hand sink blocked with speed rack in dish area - hand sink next to 3 compartment sink blocked with trash can
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. - hand sink at front bar used as dump 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
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Hand sink at service area. - Hand sink at front bar.
31B-02-4
Intermediate - No soap provided at handwash sink. -Hand sink at service area.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid at front bar.
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Drink and mints stored Next to condiments and coffee filters. - cell phone and keys stored next to clean utensils at front bar.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - In-use ice scoop stored on soiled surface between uses. - ice scoop stored directly on bag n box soda
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - oven in kitchen area. **Repeat Violation**
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. -Hand sink at service area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of fryers.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - salad station in kitchen area.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. - mop sink area
36-36-4
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. - raw salmon - raw mahi
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
16
Apr 3, 2023
Routine - Food
1 critical violation. 7 major violations. 11 minor violations.
View 19 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards at salad station, pasta station, Make line station
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Dirty towel stored in hand sink at server area. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at server area, bar area. **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at server area, bar area **Corrected On-Site**
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.
53B-13-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Unwrapped plastic forks on prep table in back area.
24-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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. Mahi-mahi at cooks line.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored next to table condiments in server area.
12B-07-4
Basic - Floors not constructed to be easily cleanable. Floors in dish area
36-12-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen area Microwave on cooks line.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make line station
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at server area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour, Bulk sugar
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. Under fryers.
36-10-4
25
Dec 14, 2022
Routine - Food
1 critical violation. 5 major violations. 8 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Rue dated 08-04. **Corrected On-Site** **Warning**
02C-01-5
Intermediate - No soap provided at handwash sink. Wait station. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. -Whisk in handsink in kitchen. **Corrected On-Site** **Warning**
31A-09-4
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. Wait station. **Corrected On-Site** **Warning**
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
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn under flat grill. **Warning**
14-10-4
Basic - Floor soiled/has accumulation of debris. -Floor drains in rear prep area. **Warning**
36-73-4
Basic - Food stored on floor. -Cooking oil in kitchen. **Warning**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Oven. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. **Warning**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. -On left side of 4 burner. **Warning**
14-20-4
35
Frequently Asked Questions
When was The Brick & Barrel Kitchen + Bar last inspected?
The most recent health inspection at The Brick & Barrel Kitchen + Bar on file is from Apr 8, 2025. The public record contains six inspections in total.
What is the most common violation at The Brick & Barrel Kitchen + Bar?
Across the inspection record, “no paper towels” has been cited six times, more than any other issue at The Brick & Barrel Kitchen + Bar.
How does The Brick & Barrel Kitchen + Bar compare to other restaurants in Eustis?
The Brick & Barrel Kitchen + Bar most recently scored 12 out of 100, which is lower than the Eustis average of 82.
Has The Brick & Barrel Kitchen + Bar's inspection record improved over time?
No. Recent inspections at The Brick & Barrel Kitchen + Bar have averaged around 27 violations per visit, up from roughly 19 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Brick & Barrel Kitchen + Bar 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 The Brick & Barrel Kitchen + Bar inspected?
Based on the inspection history on file, The Brick & Barrel Kitchen + Bar is inspected around three times per year on average.
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