BRICK TOPS
5555 TAMIAMI TRL STE G18
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/7/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/7/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/29/2025
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-01-4:Basic - Employee with soiled apron. Employee changed apron.. Corrected On-Site Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site Warning
- 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. Observed chlorine concentration at 0 ppm at bar. Operator primed sanitizer and called technician. **Corrective Action Taken** Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator educated employee. Employee washed hands and then put on gloves. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw hamburger stored behind container of ready to eat cheese. Operator switched containers. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp 50F cold hold, chopped tomatoes 55F cold hold less than 4 hours. Operator placed bags of ice around food products. Observed Cream 48F cold hold less than 4 hours. Operator double panned cream with ice. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator placed paper towels at hand wash sink. Corrected On-Site Warning
Food safety inspection conducted on 4/29/2025 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).
Inspection on 3/27/2025
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed two bowls left in seasoning containers at the server area. Operator removed them. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed cases of food stored on the floor of the walk in cooler/Freezer. Operator placed them off the ground. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw pork in the walk in cooler. Operator moved the pork. Corrected On-Site
- 31A-07-4:Intermediate - Handwash sink missing in warewashing or food preparation area. Observed them missing a hand wash sink in their walk in cooler where they grind beef.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the wait staff sink used to dump ice. Operator cleared the ice. **Corrective Action Taken**
Food safety inspection conducted on 3/27/2025 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 10/23/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees handling food and ready to eat food wearing watches and bracelets. Operator advised and employees removed articles. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans on rack of dish washing area. Operator advised need for proper drying before stacking and storage.
- 10-20-4:Basic - In-use tongs stored on side of soiled sink. Operator advised for proper storage of in use utensils between cooking processes. Operator removed and replaced tongs with clean, sanitized tongs. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No signage of designated hand washing sink behind bar area. Operator advised of need to have sign displayed.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Found on floor of bar area. Operator moved bucket with sanitizer to appropriate location. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground/comminuted beef stored over whole muscle beef on cook line. Operator adjusted order to correct placement. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Located by sushi prep station. Operator stocked soap after being advised. Corrected On-Site
Food safety inspection conducted on 10/23/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 1/23/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans in dish area. Operator rewashing dishes and placing for proper drying. **Corrective Action Taken**
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed large dish machine in back only reaching 127F. Operator reset booster and now reaching 161F. Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter at mop sink.
Food safety inspection conducted on 1/23/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 8/31/2023
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed utensils stored in water of dipper will with water not running. Operator turned water up for proper storage. Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting lemons with bare hands. Operator educated employee and discarded cut lemons. Employee washed hands and donned gloves before continuing to cut lemons. Corrected On-Site
- 03G-31-5:High Priority - Establishment is packaging soft cheese using a reduced oxygen packaging method and holding it for more than 48 hours. Observed vacuum sealed cheese. Operator stated sealed less than 48 hours. Educated operator on proper labeling for vacuum sealed products with no HACCP plan. Educated operator on proper labeling.
Food safety inspection conducted on 8/31/2023 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).