BRICK AND FIRE/CHICKEN ON FIRE
8401 INTERNATIONAL DR, ORLANDO 32819
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 2/6/2024
High Priority
0
Intermediate
4
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. - From follow-up inspection 2024-02-06: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. - From follow-up inspection 2024-02-06: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-02-06: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues./front counter pizza cooler bottom shelf with standing water. - From follow-up inspection 2024-02-06: **Time Extended**
- 25-05-4:Basic - - From initial inspection : Basic - Single-service articles improperly stored. Boxes of cups, oil cartons on kitchen floor. - From follow-up inspection 2024-02-06: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled, cook line. Can opener soiled. - From follow-up inspection 2024-02-06: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. - From follow-up inspection 2024-02-06: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken wings, walk in cooler. - From follow-up inspection 2024-02-06: **Time Extended**
- 29-28-4:Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./filters expired 2023. - From follow-up inspection 2024-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2024 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 2/5/2024
High Priority
4
Intermediate
8
Basic
9
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
- 14-69-4:Basic - Ice buildup in walk-in freezer.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses./scoop on top shelf of ice machine/ Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Sliced surface soiled, cook line. Sandwich presser.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues./front counter pizza cooler bottom shelf with standing water.
- 25-05-4:Basic - Single-service articles improperly stored. Boxes of cups, oil cartons on kitchen floor.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on kitchen prep table.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./Flour container outside walk in cooler/ Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded./No documents available for raw tuna and raw salmon. Document sent/ Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse./cooked chicken cold holding overnight at 46F, walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna 45F, raw salmon 46F, corn 64F, Krab salad 46F/all less than 4 hours per cook/front poke station. Cooked chicken 46F overnight walk in cooler. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara sauce 118F, meatballs 121F, alfredo sauce 85F/hot holding for less than 2 hours per cook, adding hot water and adjust hot holding temperature to reheat to 165F or above. Fried chicken tenders hot holding at 107F, less than 2 hours per cook. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled, cook line. Can opener soiled.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./front line hand sink blocked by blooms/ Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./two employees on duty have no proof of training. No other certificates available. Warning
- 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./two employees on duty with no training.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked chicken wings, walk in cooler.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./front counter pizza station. Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions./filters expired 2023.
Food safety inspection conducted on 2/5/2024 revealed 21 total violations (4 high priority, 8 intermediate, 9 basic).
Inspection on 8/17/2023
High Priority
5
Intermediate
4
Basic
10
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened drinks on kitchen prep table and front counter pizza making table/ Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's phone on kitchen prep table and front pizza making table/ Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./pizza station cook.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed./walk in cooler floor soiled.
- 36-73-4:Basic - Floor soiled/has accumulation of debris./under kitchen cooking equipment. Repeat Violation
- 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sandwich presser exterior soiled. Hood filters soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cornmeal at pizza station and flour in kitchen not labeled/ Corrected On-Site
- 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./cooked chicken cooling overnight at 48F, walk in cooler.
- 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./cooked chicken cooling overnight at 48F, walk in cooler.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect in kitchen.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cheese pizza 95F, out for 1 hour/provided time as public health control form.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./chemical bottle stored over olive oil at front pizza station rack/ Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Cutting board at cook line soiled. Repeat Violation
- 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./missing some employees.
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels./kitchen hand sink paper towel dispenser battery out.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained./all employees training certificates are copies only./NRFSP.
Food safety inspection conducted on 8/17/2023 revealed 19 total violations (5 high priority, 4 intermediate, 10 basic).