DirtyFLRestaurant Inspection Data

URBAN BRICK

Food safety records indicate URBAN BRICK in DELAND has 9 inspections with a 2.3/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 6 days ago · 9 reports on file

112 North Woodland Boulevard
DeLand, Florida, 32720
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 9 health inspection reports

All Inspection Reports

3/6/2026· 6d ago

Inspection #: 3692787

Inspection Completed - No Further Action

1/15/2026· 1mo ago

Visit ID: 13479322

Met Inspection Standards

2 high, 1 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at pizza station make table unit.
  • 12A-07-5:High Priority - 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. **Corrective Action Taken**
  • 08A-05-6:High Priority - 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 . Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer soiled with pet bowls on slicer. - pizza station Cutting board soiled .

7/31/2025· 7mo ago

Visit ID: 10955727

Follow-up Inspection Required

2 high, 1 int

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2025.. Admin Complaint
  • 03A-02-5:High Priority - 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. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at make tables , soiled with food debris.

2/21/2025· 1y ago

Visit ID: 8882690

Met Inspection Standards

5 high, 2 int

  • 03D-02-5:High Priority - 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. **Corrective Action Taken**
  • 01B-36-5:High Priority - 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
  • 22-41-4:High Priority - 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. Corrected On-Site
  • 02C-01-5:High Priority - 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. **Corrective Action Taken**
  • 03A-02-5:High Priority - 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 . **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled .
  • 53B-13-5:Intermediate - 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.

9/10/2024· 1y 6mo ago

Visit ID: 8882120

Met Inspection Standards

1 int, 2 basic

  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. Warning - From follow-up inspection 2024-09-10: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Warning - From follow-up inspection 2024-09-10: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting boarded stained with food debris. Warning - From follow-up inspection 2024-09-10: **Time Extended**

9/6/2024· 1y 6mo ago

Visit ID: 8738127

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 29-18-4:Basic - Drain cover(s) missing. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting boarded stained with food debris. Warning

2/21/2024· 2y ago

Visit ID: 8612955

Met Inspection Standards

1 int

  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation Warning - From follow-up inspection 2024-02-21: **Time Extended**

2/15/2024· 2y ago

Visit ID: 8501377

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 36-34-5:Basic - Pizza station area m ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale Report. Warning
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Repeat Violation Warning
  • 53B-13-5:Intermediate - 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. Repeat Violation Warning

9/15/2023· 2y 5mo ago

Visit ID: 8359298

Met Inspection Standards

3 high, 3 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, by wash ware area,
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 01B-28-5:High Priority - 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 .
  • 02C-01-5:High Priority - 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 Corrected On-Site
  • 03A-02-5:High Priority - 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, **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board stained by food debris,
  • 11-26-1:Intermediate - 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. Corrected On-Site
  • 53B-13-5:Intermediate - 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.