JACKIES BRICK HOUSE EATERY LLC
190 N JEFFERSON ST, Monticello FL 32344
Last inspected Aug 19, 2026 · 7 visits since September 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 48°, re-Iced during inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Handwash sink used for purposes other than handwashing. Storing spatula.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 51°F, potato salad 49°F, Less than 4 hours per operator. Iced during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No paper towels or mechanical hand drying device provided at handwash sink. Towels provided.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on line. Cup removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone online. Properly stored during inspection.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham at 66°F Less than 4 hours per operator, transfered to cooler.
Handwash sink used for purposes other than handwashing. Storing ice bucket. Bucket removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Fryer added not under hood system.
Time/temperature control for safety food thawed in an improper manner. Beef and chicken thawing at room temperature.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Hole in or other damage to wall.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ham at 66°, less than 4 hours per operator, put on ice.
Handwash sink used for purposes other than handwashing. Pot stored in sink. Properly stored during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Towels provided during inspection.
No soap provided at handwash sink. Soap provided during inspection.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes at 48°, re-Iced during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Open can of gravy on counter at 85°. Put in crock pot to reheat.
Food stored on floor. Bag of sugar. Properly stored during inspection.
Hole in or other damage to wall. In kitchen behind prep table with eggs.
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.