BRICK HOUSE TAVERN + TAP
1102 N DALE MABRY HWY, Tampa FL 33607 · 813-350-9108
Last inspected Aug 11, 2026 · 9 visits since October 2023
JUL 24
MAR 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 51°, cooked pork chops 50°, salmon 45°
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dented/rusted cans present. See stop sale. 3 cans of Mandarin oranges.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees' Servesafe food handler trainings are not approved in Florida.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table at cook line. Employee removed drink at time of inspection.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar bin. Operator removed scoop from bin.
Show the remaining 2 findings ▾
Interior of microwave has accumulation of black substance/grease/food debris. At cook line.
No handwashing sign provided at a hand sink used by food employees.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate8 Basic
Show 17 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropped off soiled dishes to dish machine area, then make a drink for customer without washing hands first.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially ROP Mahi and salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of marinated raw chicken 48 F stored in drawer cooler under grill at cook line. Operator de portioned to 2 shallower pans and put ice bags on items.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer blade guard soiled with old food debris. Employee Cleaned In Place at time of inspection. Cutting board stained at back kitchen. Operator has a replacement in place.
Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar.
Manager or person in charge lacking proof of food manager certification. Jerry Jeanmarie, Chef.
No paper towels or mechanical hand drying device provided at handwash sink. By entrance door in kitchen.
Spray bottle containing toxic substance not labeled. Multiple unlabeled spray bottles at bar. 2 unlabeled spray bottles at kitchen.
Carbon dioxide/helium tanks not adequately secured.
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 9 packs of Mahi and 14 packs of salmon thawed with sealed packages stored in walk-in cooler.
Condensation or other drainage not disposed of according to law. Water dripping on floor from ventilation hood at cook line, observed no cross contamination with food.
Employee personal food not properly identified and segregated from food to be served to the public. Employee's raw spare rib in walk-in cooler. Operator labeled as employee food and segregated.
Floor area(s) covered with standing water. On floor at cook line.
No handwashing sign provided at a hand sink used by food employees. On cook line and prep line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0ppm. Dispenser needs recalibration, employee made sanitizer manually and test 200ppm.
Wiping cloth sanitizing solution stored on the floor. 1 sani bucket stored on floor at cook line. Employee removed from floor.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Ice cubes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the end of cook line next to dish machine - Cold Holding: cooked penne 48 F, diced ham 48 F, shredded mozzarella 49 F, Pico 48 F. Operator moved all time/temperature control for safety food to walk-in freezer to rapid cool. Re temped: cooked penne 41 F, diced ham 42 F, shredded mozzarella 43 F, Pico 39 F.
Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on ice machine. Operator inverted.
Condensation or other drainage not disposed of according to law. Water dripping from ceiling. Operator used buckets to catch water.
Floor area(s) covered with standing water. Outside walk-in coolers and dish machine area.
Food contaminated by unsanitized equipment or utensil. See stop sale. Ice bin lid attached with soda machine in kitchen covered with dripping water from ceiling and possibly contaminated drinking ice inside.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the end of cook line next to dish machine area.
Apr 8, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, highest temperature 127.3F. Discussed with operator about minimum temperature for food contact surfaces is 160 F. Operator setup three-compartments sink and contacted dish machine service company at time of inspection.
Mar 31, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, highest temperature 127.3F. Discussed with operator about minimum temperature for food contact surfaces is 160 F. Operator setup three-compartments sink and contacted dish machine service company at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler under grill on cook line - Cold Holding: raw shrimp 46 F, raw salmon 46 F, raw steak 47 F, raw pork chop 47 F. Operator placed ice bags on items. Re temped: raw shrimp 42F, raw salmon 40F, raw steak 40F, raw pork chop 39F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. 1 spray bottle at dining area. Operator removed to label.
Floor area(s) covered with standing water. By walk-in freezer. Operator mops floor at time of inspection.
Food not stored at least 6 inches off of the floor. A case of bottled waters stored on floor in walk-in beer cooler. Operator moved to shelf.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher handle touched sugar in sugar bin. Operator removed pitcher.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Equipment drain line draining into handwash sink. Observed ac lines draining into hand sink on cookline
Bowl or other container with no handle used to dispense food. Observed bulk flour spooned by plastic bowl in back kitchen Observed employee remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Observed employee discard.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee chocolate candy in reach in cooler at bar area Corrected observed employee remove
Food not stored at least 6 inches off of the floor. Observed a bag of panko bread crumbs stored on floor next ice machine Observed employee place on shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup along door frame and floor
In-use knife/knives stored in cracks between pieces of equipment. Observed stored between cookline reachin coolers Observed employee remove
Single-service articles improperly stored. Observed paper goods stored in unenclosed storage area
Stored food not covered. Observed garnish not covered at bar area Corrected-observed employee cover
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket at mop sink Corrected observed employee hang mop
Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on shelf above cookline prep table Observed bulk flour not labeled under back prep table Observed employee label
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 1 server rub ear, 1 server adjust pants, and 1 server touch face Inspector explained proper hand washing procedures and observed employee wash hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cole slaw (54F - Cold Holding)on reachin cooler on cookline observed employee place on ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tater tots (122F - Hot Holding)under heat lamp, reheated to 167F
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/
No paper towels or mechanical hand drying device provided at handwash sink. Missing at bar hand sink Corrected observed employee replace
Spray bottle containing toxic substance not labeled. Observed sanitizer stored on prep table throughout kitchen Corrected observed employee remove
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected observed employee discard
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed head phones stored on prep table Corrected -observed employee remove
Food not stored at least 6 inches off of the floor. Observed 6 containers of oil on floor in dry storage area Corrected observed employee place on shelf
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup along floor in walk-in freezer
No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in back prep area adjacent to ice machine Missing at hand sink in bar area Observed employee print and post
Old labels stuck to food containers after cleaning. Observed old labels on clean dish on storage shelf Corrected observed employee place in dish area
Single-service articles improperly stored. Observed dinner napkins stored on floor in back storage area near water heaters Corrected observed employee place on shelf
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer tested at 0ppm Corrected observed employee discard, refill, and test at 200ppm
Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on shelf above service line Corrected observed employee label
Oct 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits to check three compartment sink at bar area.
Ceiling tile missing. Ceiling tiles missing over ice machine and in back prep area.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing at end of cooks line.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slow in employee hand wash sink at cooks line.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ribs 51°, cooked pork 50°, out of temperature for an undetermined amount of time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 51°, cooked pork chops 50°, salmon 45°
Handwash sink used for purposes other than handwashing. Several bar equipment items store in employee hand wash sink at bar area, corrected, manager removed items during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits to check three compartment sink at bar area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs, hard boiled eggs held over 24 hrs not date marked, correctly, manager date marked ribs at time of inspection.
Ceiling tile missing. Ceiling tiles missing over ice machine and in back prep area.
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. Employee drinks stored on food prep counter, corrected, employee removed items during inspection.
Food stored on floor. Box of limes and bulk oil stored on floor, corrected, manager removed foods from the floor at time of inspection.
Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing at end of cooks line.
Single-service articles improperly stored. Large party to go containers not stored protected. Manager covered containers during inspection.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slow in employee hand wash sink at cooks line.
Wet wiping cloth not stored in sanitizing solution between uses.
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.