URBAN BRICK
112 N WOODLAND BLVD, Deland FL 32720 · 386-337-7040
Last inspected Mar 6, 2026 · 9 visits since September 2023
SEP 24
FEB 25
JUL 25
JAN 26
MAR 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2025..
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cook line make table unit soup (47F - Cooling)/overnight. Operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Storage area low boy unit. marinara sauce (84F - Cooling); /3 hours; operator placed on ice.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station make table unit cooked chicken (46F - Cold Holding);less than 4 hours. Container not flushed at top level. Operator placed in lower level.
Show the remaining 2 findings ▾
Handwash sink used for purposes other than handwashing. Ice in front counter hand wash sink. Educated operator.
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.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker touched panes with gloved hand and other worker with gloved hands handled soiled plates and then cleaned plates without washing hands and changing gloves. Educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over milk in storage area low boy unit. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer soiled with pet bowls on slicer. - pizza station Cutting board soiled.
Current Hotel and Restaurant license not displayed. License is not on site.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at pizza station make table unit.
Jul 31, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2025..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top butter (57F - Cold Holding)/20 minutes; operator placed in cold holding unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at make tables, soiled with food debris.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate0 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Storage area low boy unit, marinara sauce (44-47F - Cooling); placed overnight.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Marinara sauce in44-46F, storage area,ATOSA reach in cooler
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. 10 PPM.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Risotto in refrigerated drawers past 7 days, Operator instructed to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station meatballs (43-48F - Cold Holding); less than 3 hours triple stacked. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled.
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.
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting boarded stained with food debris.
Drain cover(s) missing.
Ice buildup in reach-in freezer.
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline Reach in cooler Cream sauce 47F(Cold Holding); salmon (50F - Cold Holding); raw chicken (48F - Cold Holding); Gorgonzola (47F - Cold Holding). Placed overnight. -Storage area low boy unit butter (45-48F - Cold Holding); aioli made in house (48F - Cold Holding); butter (45-47F - Cold Holding); heavy cream (45F - Cold Holding). Operator instructed to discard, food that was placed overnight, and is above 45F. Food 45F was placed into another unit.
Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting boarded stained with food debris.
Drain cover(s) missing.
Ice buildup in reach-in freezer.
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Storage area reach in cooler by three compartment sink. vegetable broth (47F - Cold Holding); bolognese sauce (47F. Placed overnight, on bottom shelf. -Kitchen Make table cream sauce (47F - Cold Holding);placed under shelving fully stocked overnight. -Pizza station. Operator instructed to discard. Gap between containers on make table. Shredded chicken 49F/ overnight. Operator instructed to discard.
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.
Pizza station area m ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Garlic Aoli.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic aioli made in house date marked 7-28, in front line maketable unitl operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler salmon (44F - Cold Holding);/ 1 hour, operator placed ice. -Kitchen make table Butter 48F/1 hour. Operator placed in another unit,
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained by food debris,
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, by wash ware area,
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.