BRICK ALLEY TAVERN
7366 LAKE WORTH RD, Lake Worth FL 33467
Last inspected Jul 28, 2026 · 15 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
AUG 24
JAN 25
SEP 25
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches on dish machine. 3 live roaches on the floor under dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023058208 | Oct 13, 2023 | Nov 27, 2023 | $400 |
| 2--2022006320 | Jan 3, 2022 | Aug 30, 2022 | $400 |
| 2--2017029556 | May 31, 2017 | Jul 25, 2017 | $400 |
Inspection history
15 visits, newest first
Jul 28, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 28, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator primed: Dishwasher (Chlorine 100ppm)
Roach activity present as evidenced by live roaches found. 1 live roach running on shelf under prep table where clean pots and pans are stored in kitchen at back cook line in kitchen beside flip top cooler. 1 live roach coming from between wall tiles near prep table at back cook line in kitchen. 1 live roach on floor in passage between dry storage and kitchen. 1 live roach crawling on wall behind prep table where produce is stored near walk in cooler. 1 live roach crawling from soda bibs storage area to under ice machine. 1 live roach running on prep table where microwave is stored in kitchen. 1 live roach in ceiling along wall over hood compression system.
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.
Dead roaches on premises. Approximately 3 dead roaches in oven near fryer on cook line. 1 dead roaches under that is not in use along cook line 1 dead under stovetop that is not in use along cook line 1 dead roach on top of clean pots under prep table in kitchen. Approximately 3 dead roaches under prep table where clean pots and pans are stored in kitchen at back cook line in kitchen beside flip top cooler. 1 dead roach under prep table where produce is stored near walk in cooler. 1 dead roach between the structure of the wall at triple sink in kitchen. Approximately 9 dead roaches along wall from kitchen to area where ice machine is stored. 1 dead roach sitting on clean saucer at clean dish storage rack across from cook line. Approximately 5 dead roaches on shelf of condiment and single service storage along expo line.
May 27, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 9 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
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. Dishwasher (Chlorine 0ppm) Operator primed: Dishwasher (Chlorine 100ppm)
Live, small flying insects found. 3 live flies flying around in ware washing area; 1 sitting on wall.
Roach activity present as evidenced by live roaches found. 1 live roach running on shelf under prep table where clean pots and pans are stored in kitchen at back cook line in kitchen beside flip top cooler. 1 live roach coming from between wall tiles near prep table at back cook line in kitchen. 1 live roach on floor in passage between dry storage and kitchen. 1 live roach crawling on wall behind prep table where produce is stored near walk in cooler. 1 live roach crawling from soda bibs storage area to under ice machine. 1 live roach running on prep table where microwave is stored in kitchen. 1 live roach in ceiling along wall over hood compression system.
Rodent activity present as evidenced by rodent droppings found. Approximately 5 rodent droppings observed under espresso machine at expo line.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. At cooler drawers at cook line: packets of raw salmon stored overnight in unit. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler near freezer: cooked wings (48F - Cold Holding) As per operator, removed from walk in cooler 2 hours prior. Not prepped or portioned today. Stored stacked. Advised operator to quick chill over stacked portion.
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.
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. At cooler drawers at cook line: 3 packets of raw salmon stored overnight in unit. See stop sale.
Dead roaches on premises. Approximately 3 dead roaches in oven near fryer on cook line. 1 dead roaches under that is not in use along cook line 1 dead under stovetop that is not in use along cook line 1 dead roach on top of clean pots under prep table in kitchen. Approximately 3 dead roaches under prep table where clean pots and pans are stored in kitchen at back cook line in kitchen beside flip top cooler. 1 dead roach under prep table where produce is stored near walk in cooler. 1 dead roach between the structure of the wall at triple sink in kitchen. Approximately 9 dead roaches along wall from kitchen to area where ice machine is stored. 1 dead roach sitting on clean saucer at clean dish storage rack across from cook line. Approximately 5 dead roaches on shelf of condiment and single service storage along expo line.
Apr 22, 2026□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. Discussed with operator to provide proof of training.
Apr 21, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 5 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 1 live roach on floor under storage table on back side of cook line. Approximately 1 live roach on corner of wall behind flip top cooler at entrance to cook line. Approximately 25 live roaches on soiled cloth behind reach in cooler at Cook line across from gas stove/oven. Approximately 10 live roaches on plastic trash behind reach in cooler at Cook line across from gas stove/oven. Approximately 1 live roach on steam table not being used at time of inspection in between flip top coolers at cook line. Discussed with operator who discarded trash and cloth and began to clean and sanitize all areas and eliminate all roaches.
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. In walk in cooler cooked pasta (47F - Cold Holding); cooked onions (46F - Cold Holding); cooked mushrooms (47F - Cold Holding); sliced cheese (48F - Cold Holding); ground beef (47F - Cold Holding) per operator products not portioned or prepared today and held in unit for unknown amount of time, see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked pasta (47F - Cold Holding); cooked onions (46F - Cold Holding); cooked mushrooms (47F - Cold Holding); sliced cheese (48F - Cold Holding); ground beef (47F - Cold Holding) per operator products not portioned or prepared today and held in unit for unknown amount of time, see stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot water bath on flat top stove chicken noodle soup (87F - Hot Holding) per operator product is rebated on gas stove and placed in hot water bath to hot hold, product held for approximately 2 hours, discussed with operator who moved product to reheat to 165F+.
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. Discussed with operator to provide proof of training.
Sep 25, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
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 0ppm.
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Roach activity present as evidenced by live roaches found. 2 live roaches on dish machine. 3 live roaches on the floor under dish machine.
No chemical quaternary test kit provided when using sanitizer at three-compartment sink and wiping cloth container.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
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 at bar handled cash payment from customer placing it in tip jar and without washing hands proceeded to grab sauce bottles and organize clean and sanitized silverware. Discussed with operator employee washed hands and placed silverware to be cleaned and sanitized.
Operating with an expired Division of Hotels and Restaurants license. Establishments license expired 12/1/2024 discussed with operator to renew license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw shrimp stored over non commercially packaged portioned bags of French fries. Discussed with operator who moved French fries to top shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw chicken stored over whole meat steak. Discussed storage practices with operator and provided poster to operator for storage practices. Operator moved chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler at make line raw shrimp (49F - Cold Holding); raw calamari (51F - Cold Holding)per operator product out of temperature for approximately 15 minutes.Per operator product not portioned or prepared today. Advised operator to move product to freezer to chill.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink in back of store no vacuum breaker. Discussed with operator.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler gallon on milk not date marked per operator product opened Sunday. Discussed with operator who added date mark.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on prep table cooked yuca (85 F - Cooling) at 2:50 per operator since 2:15 to 83F at 3:20. At this current rate of cooling product will not reach 70F within 2 hours; advised operator to remove plastic wrap and move to walk in cooler. In walk in cooler sliced tomatoes (54F - Cooling) at 2:35 since 2:00 to 53F at 3:00; at this current rate of cooling product will not reach 40F within 4 hours; advised operator to remove plastic wrap from container to allow airflow for product to cool faster.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. On menu items like ceviche not identified with asterisk. Discussed with operator.
Bowl or other container with no handle used to dispense food. In flip top cooler bowl with no handle used to portion products. Discussed with operator who removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen on flip top cooler employee drink with no lid stored above food. Discussed with operator who removed drink.
Aug 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Oct 13, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Plumbing system in disrepair....handwashing sink broken water draining on the floor by the 3 compartment sink.
Oct 12, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found.... 12 live roaches underneath hot holding steamer, reach in cooler, fryer and burner at kitchen. 2 live roaches underneath utility table at kitchen. 1 live roaches on floor by the utility table at kitchen 4 live roaches to go line to dining at kitchen. 1 live roaches underneath cleaned utensils shelves at dishwashing area in kitchen. 3 live roaches on the floor between dishwashing area and beverage station at kitchen. 4 live roaches underneath burner fryer at back up kitchen face to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Dead roaches on premises. 3 dead roaches underneath prep table at kitchen. 3 dead roaches underneath fryer, 2 dead roaches beneath burner at kitchen. Approximately 10 dead roaches underneath dishwashing sink, dishwashing machine at kitchen. 2 dead roaches in walk in cooler.
Plumbing system in disrepair....handwashing sink broken water draining on the floor by the 3 compartment sink.
Oct 5, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....approximately over 20 live insects underneath Dishmachine.
Roach activity present as evidenced by live roaches found.... 12 live roaches underneath hot holding steamer, reach in cooler, fryer and burner at kitchen. 2 live roaches underneath utility table at kitchen. 1 live roaches on floor by the utility table at kitchen 4 live roaches to go line to dining at kitchen. 1 live roaches underneath cleaned utensils shelves at dishwashing area in kitchen. 3 live roaches on the floor between dishwashing area and beverage station at kitchen. 4 live roaches underneath burner fryer at back up kitchen face to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Dead roaches on premises. 3 dead roaches underneath prep table at kitchen. 3 dead roaches underneath fryer, 2 dead roaches beneath burner at kitchen. Approximately 10 dead roaches underneath dishwashing sink, dishwashing machine at kitchen. 2 dead roaches in walk in cooler.
Plumbing system in disrepair....handwashing sink broken water draining on the floor by the 3 compartment sink.
Oct 4, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure... cooked plantains grabbed with bare hands. Operator stated that he washed hand before handling plantains. stop sale issue. operator serve to customer.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area....approximately over 20 live insects underneath Dishmachine.
Roach activity present as evidenced by live roaches found.... 12 live roaches underneath hot holding steamer, reach in cooler, fryer and burner at kitchen. 2 live roaches underneath utility table at kitchen. 1 live roaches on floor by the utility table at kitchen 4 live roaches to go line to dining at kitchen. 1 live roaches underneath cleaned utensils shelves at dishwashing area in kitchen. 3 live roaches on the floor between dishwashing area and beverage station at kitchen. 4 live roaches underneath burner fryer at back up kitchen face to walk in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition.... Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure... cooked plantains grabbed with bare hands. Operator stated that he washed hand before handling plantains.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink by the ice tea machine, dishwashing area, kitchen.
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.
Dead roaches on premises. 3 dead roaches underneath prep table at kitchen. 3 dead roaches underneath fryer, 2 dead roaches beneath burner at kitchen. Approximately 10 dead roaches underneath dishwashing sink, dishwashing machine at kitchen. 2 dead roaches in walk in cooler.
Plumbing system in disrepair....handwashing sink broken water draining on the floor by the 3 compartment sink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.