The Brick
Last inspected: May 10, 2024
30
Score
The Brick appears in inspection records four times, starting in 2022. On May 10, 2024, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving in the right direction, with the rolling count dropping from around 16 violations to closer to 14 violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
4
Inspections
3
Critical latest
4
Major latest
7
Minor latest
Inspection History
May 10, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (54F - Cold Holding); raw hamburgers (49F- Cold Holding); at drawer in preparation area. As per the manager less than 2 hours , she removed to walk in cooler for cooling down. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed spinach dip and tomato bisque date marked 05-02-24 at walk in cooler. 8 days ago. Manager moved product to be discarded. **Corrective Action Taken** **Repeat Violation**
02C-01-5
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed spinach dip and tomato bisque date marked 05-02-24 at walk in cooler. 8 days ago. Manager moved product to be discarded. **Corrective Action Taken** **Repeat Violation**
01B-28-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residuals at handwashing located at pizza station. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. : Observed one of the employees has a manager certificate, Carmen Alvarado 4-9-21 by Safe serve. Observed employee Fernando hired for 6 years , Gavin hired for a year. No Employees training. **Repeat Violation** **Admin Complaint**
53B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at preparation area.
31B-05-4
Basic - In-use tongs stored on equipment door handle between uses. Observed 3 tongs at oven door. Operator removed it. **Corrected On-Site**
10-20-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at dry storage area.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. At preparation area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all reach in coolers soiled.
23-03-4
Basic - Observed Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink near pizza oven. **Repeat Violation**
29-20-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler shelves rusted at kitchen area. **Repeat Violation**
14-33-4
Basic - Stored food not covered. Observed ice cream not covered at reach in freezer.
08B-12-5
30
Jan 9, 2024
Routine - Food
8 critical violations. 4 major violations. 9 minor violations.
View 21 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in walk in cooler a container of pico de gallo date marked 12/29/23. Chef removed from shelf to discard. **Corrective Action Taken** **Warning**
02C-01-5
High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored over spring mix in reach in cooler under prep table. Chef removed and stored correctly. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid license renew during inspection. expiration date updated in dashboard.**Corrected On-Site** **Corrected On-Site** **Warning**
50-17-3
High Priority - Nonfood-grade bags used in direct contact with food. Observed in walk in cooler two bags of cilantro stored in supermarket bags. Chef removed and placed in container. **Corrected On-Site** **Warning**
14-31-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Toxic substance/chemical improperly stored. Observed at bar area, sanitizer bucket stored on counter next to coffee utensils. **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table bins cooked potatoes (49F - Cold Holding); cheese sauce (61F - Cold Holding); corn purée (49F - Cold Holding). As per chef were moved from walk in cooler to prep table less than 2 hours ago. Chef moved to walk in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed pico de gallo date marked 12/29/23. Chef segregated products to be discarded. **Corrective Action Taken** **Warning**
01B-24-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar area. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand wash sink near pizza oven and bar area. **Warning**
31B-03-4
Intermediate - No temperature measuring device provided on dishmachine. **Warning**
16-40-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed at handwashing sink near pizza oven. **Warning**
29-20-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed at cooler under prep table. **Warning**
14-33-4
Basic - Old labels stuck to food containers after cleaning. Observed container labeled lamb steak but had beef steak stored at reach in cooler under prep table. **Warning**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at all reach in coolers soiled. Observed hood filters soiled with grease buildup. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar area. **Warning**
31B-04-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed at dry storage area. **Warning**
38-07-4
Basic - Food stored on floor. Observed a gallon of oil stored on floor in dry stares. **Warning**
08B-38-4
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 approximately 15 packs of mahi mahi in commercially processed reduced oxygen packaging not cut open to thaw in walk in cooler. Chef removed to begin cutting packages to thaw properly. **Corrective Action Taken** **Warning**
06-09-1
13
Mar 28, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Advised cook who removed gloves and cleaned his hand **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at the kitchen reach in cooler Operator put the chicken wings into the reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade siled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the bar hand wash sink used to dump ice.
31A-11-4
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/
53A-05-6
Basic - Soiled dry wiping cloth in use. **Corrected On-Site**
21-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the bar area no hand wash sign Observed at the pizza area no hand wash sign at the hand wash sink
31B-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone on the preparation area of the hot kitchen **Repeat Violation**
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the kitchen reach in coolers of the hot kitchen
05-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Floors not constructed to be easily cleanable. Observed the grout missing between tile missing at the dishwashing area
36-12-4
41
Aug 8, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed the quaternary sanitizing solution concentration at 400 ppm. Operator diluted the quaternary sanitizing solution to 200 ppm
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler pork (51F - Cold Holding). Observed in the walk in cooler mozzarella cheese (45F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler pork (51F - Cold Holding). Per Operator it was cooked yesterday night 11 pm.
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed a spatula stored inside the hand wash sink at the dishwashing area hand wash sink .
31A-09-4
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. Observed a cellphone on top of the kitchen reach in cooler near the stove The cell phone was removed **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the can opener blade soiled
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed in the panko and AP flour containers a plastic cup without handle used as scoop.
14-01-5
45
Frequently Asked Questions
When was The Brick last inspected?
The most recent health inspection at The Brick on file is from May 10, 2024. The public record contains four inspections in total.
What is the most common violation at The Brick?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Brick.
How does The Brick compare to other restaurants in Miami?
The Brick most recently scored 30 out of 100, which is lower than the Miami average of 74.
Has The Brick's inspection record improved over time?
Yes. Recent inspections at The Brick have averaged around 14 violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Brick 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 inspected?
Based on the inspection history on file, The Brick is inspected around two times per year on average.
Nearby Restaurants