The Brick Coffee House
Last inspected: Feb 10, 2026
30
Score
The health department has logged nine inspections at The Brick Coffee House, the earliest from 2022. The most recent report on file is from Feb 10, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around 16 violations per visit lately, up from roughly nine violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited five times.
The city-wide average sits at 74, which The Brick Coffee House's 30 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
3
Major latest
12
Minor latest
Inspection History
Feb 10, 2026
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Potato cooked on 1/20, employee discarded it **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Live, small flying insects found. One fly in back prep area **Repeat Violation** **Admin Complaint**
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave and sandwich press **Repeat Violation**
22-02-4
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. Employee here for 2 months, helps with food as needed **Repeat Violation**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee here for two months, unable to get her certification from another restaurant
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up on tube
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. By dinner area **Repeat Violation**
51-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Container with food debris inside, by oven, miscellaneous food things in container
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink in back prep, employee covered it **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. Jacket above to go containers, employee removed it **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Door for 1 door prep cooler at front counter doesn't seal well, **Repeat Violation**
14-11-5
Basic - No copy of latest inspection report available. Could not find it **Repeat Violation**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on carts at front counter **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vents in upright cooler have old build up **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrot and tomatoes above cooked potatoes, upright cooler
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in mop sink **Repeat Violation**
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, front counter, employee made new solution, 100 ppm **Corrected On-Site**
21-07-4
30
Aug 14, 2025
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Live, small flying insects found. One at front counter and one by oven,
35A-02-7
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handle dirty dishes then washed hands only for 7 seconds, explained to him and he washed hands **Corrected On-Site**
12A-17-4
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. Cut lettuce and tomatoes at 7am, it's 11am they area 50f employee rearranged **Corrective Action Taken**
03D-06-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half and half opened on 8/6, employee discarded it **Corrected On-Site**
01B-24-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut lettuce and tomatoes above the fill line in prep cooler, employee rearranged **Corrected On-Site**
03D-15-4
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. For one new employee
11-26-1
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cut tomatoes and lettuce
05-14-5
Basic - No copy of latest inspection report available. **Repeat Violation**
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by hand sink front counter, inside warmer too, also exterior of bulk sugar, gasket in box freezer **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler, also vent **Repeat Violation**
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in mop sink
29-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. By tables in dining
51-11-4
Basic - Equipment in poor repair. One door comes off when opens in prep cooler **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. By prep table where slicer is
36-73-4
Basic - Interior of microwave with rust that has pitted the surface
14-34-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, cleaned by employee **Corrected On-Site**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Red line broken, in prep reach in cooler
05-09-4
25
Feb 4, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f shredded cheese siting on ice, explained to her and she added more ice **Corrective Action Taken**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked something from floor then grabbed milk, explained to her and she washed hands **Corrected On-Site**
12A-29-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm, employee added more chl, 100 ppm
22-42-4
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. Milk opened yesterday early morning
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter
31A-11-4
Basic - Equipment in poor repair. Door on one door cooler not sealing well
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dining area
36-34-5
Basic - Accumulation of debris in three-compartment sink. Some corners with building up,
16-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters
25-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, employee added more chl and it's 100 ppm **Corrected On-Site**
21-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart under warmer, gaskets in box freezer, employee cleaned gaskets **Corrected On-Site**
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
32
Nov 12, 2024
Routine - Food
No violations found.
100
Sep 9, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in back prep area **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Anvi Dave too test on 4-10-19 **Warning**
53A-07-6
Intermediate - Handwash sink used for purposes other than handwashing. Filling pitcher with water, explained to her and she stopped **Corrected On-Site**
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured. By sitting area
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above lids, front counter, employee moved it **Corrected On-Site**
12B-07-4
Basic - In-use ice scoop stored on soiled surface between uses. Bag, employee discarded it **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart under warmer, exterior of egg cooking pan, front counter **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler **Repeat Violation**
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above cold cuts, upright cooler,
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On table, employee placed it in bucket **Corrected On-Site** **Repeat Violation**
21-12-4
50
Feb 14, 2024
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by ice machine **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Shell eggs in use or stored with cracks or broken shells. One removed by employee **Corrected On-Site**
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cold cut above fill line in prep unit, she rearranged **Corrected On-Site**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 100f in cooler at 40f, placed another one **Corrected On-Site**
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used yesterday
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Chlorine, mgr write name on **Corrected On-Site**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Partial date, could not tell and employees did know when it was changed
29-28-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar, mgr wrote name **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm chl in bucket, employee added more, 100 ppm **Corrected On-Site**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep counter, employee placed it in sanitizer bucket **Corrected On-Site**
21-12-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays on storage shelf, employee inverted them **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by ice machine **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom
31B-04-4
Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation**
51-13-4
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. Open drink by coffee machine, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler **Repeat Violation**
22-16-4
27
Sep 6, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
23
Mar 28, 2023
Routine - Food
2 critical violations.
View 2 violations
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. Sausage (83F - Hot Holding, re-heated 170F); gravy (91F - Hot Holding, re-heated 179F), stored in steam table on top of cooked bacon not directly above heat source, place there around 7am as per employee after reheating. Employee reheated. **Corrected On-Site** **Warning** - From follow-up inspection 2023-03-28: Meatballs In marinara sauce (109-122F - Hot Holding), stored in steam table, place there after first time reheating from oven S per employee. Steam table temperature was turn down low. Employee turn up dial and reheating item. **Admin Complaint** **Corrective Action Taken**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Slice deli meat (47F - Cold Holding); slice cheese (55F - Cold Holding), stored in flip top reach in cooler on front line, place there around 7am from main upright reach in cooler as per employee. Employee has ice under pans but ice was melting. Employee added more ice. Ambient temperature of unit at 51F. Cream cheese packets (49F - Cold Holding), stored in front line make table reach in cooler , place there from main upright reach in cooler around 7am as per employee. Employee moved item to main reach in cooler. Ambient temperature at 51F) **Corrective Action Taken** **Warning** - From follow-up inspection 2023-03-28: slice cheese (50-52F - Cold Holding), stored in flip top reach in cooler on front line, place there 2 hours ago from main upright reach in cooler as per employee. Employee has ice under pans but ice was melting. Employee added more ice. Ambient temperature of unit at 51F. **Admin Complaint** **Corrective Action Taken**
03A-02-5
74
Oct 3, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Frequently Asked Questions
When was The Brick Coffee House last inspected?
The most recent health inspection at The Brick Coffee House on file is from Feb 10, 2026. The public record contains nine inspections in total.
What is the most common violation at The Brick Coffee House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at The Brick Coffee House.
How does The Brick Coffee House compare to other restaurants in Jacksonville?
The Brick Coffee House most recently scored 30 out of 100, which is lower than the Jacksonville average of 74.
Has The Brick Coffee House's inspection record improved over time?
No. Recent inspections at The Brick Coffee House have averaged around 16 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at The Brick Coffee House 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 Coffee House inspected?
Based on the inspection history on file, The Brick Coffee House is inspected around three times per year on average.
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