THE BRICK COFFEE HOUSE
214 N HOGAN ST, Jacksonville FL 32202
Last inspected Feb 10, 2026 · 7 visits since September 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.
FEB 24
SEP 24
FEB 25
AUG 25
FEB 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. One at front counter and one by oven,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
What the inspector wrote — 17 findingsThe state's own report →
Live, small flying insects found. One fly in back prep area
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Potato cooked on 1/20, employee discarded it
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave and sandwich press
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee here for 2 months, helps with food as needed
Show the remaining 13 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee here for two months, unable to get her certification from another restaurant
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up on tube
Carbon dioxide/helium tanks not adequately secured. By dinner area
Clean utensils or equipment stored in dirty drawer or rack. Container with food debris inside, by oven, miscellaneous food things in container
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink in back prep, employee covered it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above to go containers, employee removed it
Equipment in poor repair. Door for 1 door prep cooler at front counter doesn't seal well,
No copy of latest inspection report available. Could not find it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on carts at front counter
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vents in upright cooler have old build up
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrot and tomatoes above cooked potatoes, upright cooler
Water leaking from pipe and/or faucet/handle. Faucet in mop sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, front counter, employee made new solution, 100 ppm
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate10 Basic
Show 18 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handle dirty dishes then washed hands only for 7 seconds, explained to him and he washed hands
Live, small flying insects found. One at front counter and one by oven,
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half and half opened on 8/6, employee discarded it
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut lettuce and tomatoes at 7am, it's 11am they area 50f employee rearranged
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut lettuce and tomatoes above the fill line in prep cooler, employee rearranged
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee
Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cut tomatoes and lettuce
Carbon dioxide/helium tanks not adequately secured. By tables in dining
Equipment in poor repair. One door comes off when opens in prep cooler
Floor soiled/has accumulation of debris. By prep table where slicer is
Interior of microwave with rust that has pitted the surface
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, cleaned by employee
No conspicuously located ambient air temperature thermometer in holding unit. Red line broken, in prep reach in cooler
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by hand sink front counter, inside warmer too, also exterior of bulk sugar, gasket in box freezer
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler, also vent
Water leaking from pipe and/or faucet/handle. Faucet in mop sink
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking veggies with margarine
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm, employee added more chl, 100 ppm
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 picked something from floor then grabbed milk, explained to her and she washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f shredded cheese siting on ice, explained to her and she added more ice
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday early morning
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter
Accumulation of debris in three-compartment sink. Some corners with building up,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dining area
Equipment in poor repair. Door on one door cooler not sealing well
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart under warmer, gaskets in box freezer, employee cleaned gaskets
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler
Single-service articles not stored inverted or protected from contamination. Coffee filters
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, employee added more chl and it's 100 ppm
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in back prep area
Handwash sink used for purposes other than handwashing. Filling pitcher with water, explained to her and she stopped
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Anvi Dave too test on 4-10-19
Carbon dioxide/helium tanks not adequately secured. By sitting area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above lids, front counter, employee moved it
In-use ice scoop stored on soiled surface between uses. Bag, employee discarded it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart under warmer, exterior of egg cooking pan, front counter
Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes on shelf above cold cuts, upright cooler,
Wet wiping cloth not stored in sanitizing solution between uses. On table, employee placed it in bucket
Feb 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by ice machine
Shell eggs in use or stored with cracks or broken shells. One removed by employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cold cut above fill line in prep unit, she rearranged
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 100f in cooler at 40f, placed another one
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used yesterday
Spray bottle containing toxic substance not labeled. Chlorine, mgr write name on
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Partial date, could not tell and employees did know when it was changed
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. Open drink by coffee machine, employee discarded it
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Ladies restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by ice machine
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
Single-service articles not stored inverted or protected from contamination. Aluminum trays on storage shelf, employee inverted them
Wet wiping cloth not stored in sanitizing solution between uses. On prep counter, employee placed it in sanitizer bucket
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm chl in bucket, employee added more, 100 ppm
Working containers of food removed from original container not identified by common name. Bulk sugar, mgr wrote name
Sep 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at front counter
Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/23
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f sausage, grits in warmer, employee reheated them to 165f
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm, test strip very dark and then turning white, employee diluted it to 100ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened on Friday
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed one
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Undercooks eggs, gave one to post
Food storage container/container lid cracked or broken. Container for soup is cracked, employee changed it
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. One door unit where milk is at
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of sugar big container
Raw fruits/vegetables not washed prior to preparation. Cutting onion without washing, explained to her
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
Single-service articles not stored inverted or protected from contamination. To go trays on store shelf, top one
Working containers of food removed from original container not identified by common name. Bulk container with white powder
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.