The Brick Restaurant
Last inspected: Jan 15, 2026
52
Score
The Brick Restaurant has been inspected eight times since 2022. Inspectors last stopped by on Jan 15, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around nine violations compared to roughly 13 violations earlier on.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
By comparison, the average Jacksonville facility scores 74, putting The Brick Restaurant on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef and vegetables soup (46-47F - Cooling); onion soup (50F - Cooling) food items been cooling in walk in cooler from previous.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef and vegetables soup (46-47F - Cooling); onion soup (50F - Cooling) food items been cooling in walk in cooler from previous.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. One Soda nozzle in bar area. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slight build up on interior of ice machine. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on cutting board at salad station. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean food storage containers stacked on shelf in kitchen.
24-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light cover missing in storage room.
38-07-4
Basic - Working containers of food removed from original container not identified by common name. Clear container with a white powdery substance stored inside. Manager labeled container sugar. **Corrected On-Site**
02D-01-5
52
Sep 18, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink before Red hose connection.
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground pork stored over raw salmon. Employee properly stored food items. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on cutting board at salad make station.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Small black bowl used to scoop shaved ginger. Manager discarded cup. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table, employee discarded beverage. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Several cracked containers and lids.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled with dust in the walk in cooler.
23-03-4
50
Apr 10, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects found. One flying insect on cooks line
35A-02-7
High Priority - Toxic substance/chemical improperly stored. Chemical sanitizer sink and surface spray bottle stored on prep table, manager properly stored spray bottle **Corrected On-Site**
41-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at employee hand sink, plumber is on site during inspection. Hot water provided at end of inspection **Corrected On-Site**
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained beige cutting board **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Small clear soufflé cups used To scoop dressings
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans stored not inverted in storage room
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial hair preparing food items without a beard guard
13-04-4
Basic - Food storage container/container lid cracked or broken. A few cracked lids and containers
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled **Repeat Violation**
23-03-4
45
Sep 9, 2024
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (59F - Cold Holding) butter was placed in the flip top cooler over filled. Employee removed top portion and put both containers into the cooler to cool **Corrective Action Taken**
03A-02-5
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. Oveserved open container of milk in the walk in cooler. Employee dated milk 9/7/24 as the open date **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stain marks on long white cutting board and small white cutting on cooks line **Repeat Violation**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles near vents and vents are dusty in the kitchen area and dry storage area **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stored on shelf across from dish machine **Repeat Violation**
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior Top of microwave
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at salad station, manager printed and posted a hand wash sign during inspection **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top coolers on cooks line Hood filters are soiled above cooking equipment **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Top of flip top coolers
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled Behind grill area
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container stored under prep table, employee labeled container Flour **Corrected On-Site**
02D-01-5
47
Mar 6, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
55
Jul 28, 2023
Routine - Food
3 critical violations. 1 major violation. 14 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (50F - Cold Holding) food item was in double pans above the chill line of cooler from previous day per employee **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect at entrance to kitchen
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. mozzarella cheese (50F - Cold Holding) food item was in double pans above the chill line of cooler from previous day per employee
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in salad prep area **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Small clear bowl used to scoop salt and pepper mixture in Server area, manager removed cup **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling with food and dust Food debris and dust on kitchen and storage ceiling and vents
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut marks on several cutting boards in the kitchen area
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items purse, cups etc.. stored With clean dishes on bottom shelves in prep areas. Employee moved items **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stack on shelf across from ware washing area
24-08-4
Basic - Hole in or other damage to wall. Hole at top of wall in Dry storage area
36-24-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on hood exhaust system sprinklers, employee moved tongs **Corrected On-Site**
10-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of top microwave, manager cleaned **Corrected On-Site**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on exterior of Fryers and oven **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old day dot stickers stuck on clean dishes stored on shelf at entrance of kitchen
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from Water heater on wall in kitchen area. Water is leaking into a pan
29-11-4
Basic - Water softener salt (food) stored in a location that is not clean and dry. Bag of water softener stored on floor by employee restroom, employee properly stored water softener salt during inspection **Corrected On-Site**
08B-74-1
Basic - Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance, employee labeled container Flour **Corrected On-Site**
02D-01-5
29
Jan 10, 2023
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
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
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
14
Jul 25, 2022
Routine - Food
7 critical violations. 1 major violation. 11 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. By ice machine **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw hamburger party on shelf above cut tomatoes, server/prep area cooler, employee rearranged
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f pasta in double pan, prep unit, salad area, 55f sauce with sour cream at server station, ice pack on sides, explained proper ice bath, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 88f shrimp in warmer, cook voluntarily discarded it **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Sanitizer on shelf above pitchers in drin server area, mgr rearranged **Corrected On-Site**
41-10-4
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. 124f roast in oven holding, mgr turned temperature up, got to 130f **Corrected On-Site**
03B-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1130 ppm ddbsa in bucket, employee diluted it to 700 ppm ddbsa **Corrected On-Site**
41-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Teressa Fudge took test on 7/19/17
53A-03-7
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above food equipment, employee moved 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. Employee food on shelf above cut lemons in drink cooler, mgr moved it **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gasket in salad cooler
14-11-5
Basic - Food storage container/container lid cracked or broken. Lid is cracked for flour, bulk container, server area **Repeat Violation**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit by fryer and shelves in upright cooler, drink station
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet in handsink at cook line by salad station
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed it in sanitizer **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee placed it on tray **Corrected On-Site**
21-38-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cutting fish
13-04-4
18
Frequently Asked Questions
When was The Brick Restaurant last inspected?
The most recent health inspection at The Brick Restaurant on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at The Brick Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at The Brick Restaurant.
How does The Brick Restaurant compare to other restaurants in Jacksonville?
The Brick Restaurant most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has The Brick Restaurant's inspection record improved over time?
Yes. Recent inspections at The Brick Restaurant have averaged around nine violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Brick Restaurant 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 Restaurant inspected?
Based on the inspection history on file, The Brick Restaurant is inspected around two times per year on average.
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