BRICK & MORTAR
539 Central Avenue
Saint Petersburg, Florida, 33701
Downtown
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 7/31/2024
High Priority
3
Intermediate
7
Basic
17
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substances. Repeat Violation
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding broken by hand wash sink in kitchen along wall.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table across from ice machine. Manager removed. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor in rear hallway. Manager stored off the floor. Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall behind dish machine.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in chest freezer in kitchen.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 88 F in kitchen. Manager put utensils on cook top. **Corrective Action Taken**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line have built up food debris. Repeat Violation
- 33-11-4:Basic - Missing drain plug at dumpster.
- 01C-06-5:Basic - Mussels removed from original container for long-term storage without tag. Manager found tag and replaced. Corrected On-Site Repeat Violation
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Rear door in ware washing area propped open.
- 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink in ware washing are hanging off the wall.
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cut melons vacuum sealed in reduced oxygen packaging and not removed from packaging in 48 hours.
- 29-11-4:Basic - Water leaking from faucet of hand wash sink in kitchen along the wall. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry outside ware washing area. Employee removed. Corrected On-Site Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in ware washing area not landing on food or food contact surfaces. Repeat Violation
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cut melons vacuum sealed in reduced oxygen packaging and not removed from packaging in 48 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from fryer: kimchi (48F - Cold Holding); tuna (48F - Cold Holding); octopus (48F - Cold Holding) at 5:15 pm Manager moved items into reach in freezer temperatures taken again at 6:00 pm: kimchi (40F - Cold Holding); tuna (42F - Cold Holding); octopus (43F - Cold Holding) Corrected On-Site
- 01C-02-4:Intermediate - Establishment not maintaining mussel tags for 90 days.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers in kitchen have built up food debris. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink along wall in kitchen blocked by napkins and carts. Employee moved items. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in ware washing used to store towels. Manager removed item. Corrected On-Site
- 01C-05-4:Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation
- 01C-03-4:Intermediate - Mussel tags not marked with last date served. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in ware washing area. Manager replaced. Corrected On-Site
Food safety inspection conducted on 7/31/2024 revealed 27 total violations (3 high priority, 7 intermediate, 17 basic).
Inspection on 3/20/2024
High Priority
0
Intermediate
4
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance. Warning - From follow-up inspection 2024-03-20: **Time Extended**
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in rear prep area is not smooth and easily cleanable. Warning - From follow-up inspection 2024-03-20: **Time Extended**
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-03-20: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has built up food debris. Warning - From follow-up inspection 2024-03-20: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer shelves are pitted with rust. Warning - From follow-up inspection 2024-03-20: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table at end of cook line has built up food debris. Warning - From follow-up inspection 2024-03-20: Can opener on prep table still has built up food debris. **Time Extended**
- 01C-05-4:Intermediate - - From initial inspection : Intermediate - Fresh mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning - From follow-up inspection 2024-03-20: Mussel tags not maintained in chronological order. **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Mussel tags not marked with last date served. Warning - From follow-up inspection 2024-03-20: Dates not marked on several mussel tags. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-03-20: Proof of training available for some employees. **Time Extended**
Food safety inspection conducted on 3/20/2024 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 1/17/2024
High Priority
3
Intermediate
9
Basic
19
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like substance. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle used for flour in rear prep area. Warning
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in rear prep area is not smooth and easily cleanable. Warning
- 21-05-5:Basic - Cloth used as a food-contact surface. Cloth used to cover rinsed scallops in walk in cooler. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawing in reduced oxygen packaging for less than 1 hour. Inspector advised of proper thawing and employee removed from reduced oxygen packaging environment. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on rear prep table in kitchen. Warning
- 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 cell phone on prep table next to coffee machine in kitchen. Employee cell phone on table above reach in cooler at end of cook line. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line engaged in food preparation with no hair restraint. Warning
- 01C-06-5:Basic - Fresh mussels removed from original container for long-term storage on cook line with no tag. Warning
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In reach in cooler across from stove scoop handle touching beans. Employee stored correctly. Corrected On-Site Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line has built up food debris. Warning
- 33-16-4:Basic - Open dumpster lid. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in chest freezer in kitchen along with food to be served to the public. Warning
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks in clean silverware storage container stored with food contact surfaces upright. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef patties thawing in sink in kitchen. Employee turned on cold running water. Corrected On-Site Warning
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and walk in freezer shelves are pitted with rust. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Water line for hand wash sink in ware washing area is leaking. Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in ware washing area snot stored in a manner to allow it to dry. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in rear prep area not landing on food or food contact surfaces. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on cook line held on time with no time stamp. Manager put time stamp on as of 5:00 pm. Corrected On-Site 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. Butter in prep area at end of cook line at 100 F. Employee turned up heating element. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table at end of cook line has built up food debris. Warning
- 01C-05-4:Intermediate - Fresh mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by bus tubs. Warning
- 01C-03-4:Intermediate - Mussel tags not marked with last date served. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 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. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink on cook line. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is using reduced oxygen packaging on meats and holding longer than 48 hours with no approved HAACP plan. Warning
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Warning
Food safety inspection conducted on 1/17/2024 revealed 31 total violations (3 high priority, 9 intermediate, 19 basic).
Inspection on 9/19/2023
High Priority
1
Intermediate
6
Basic
2
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-09-19: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven of double oven has built up food debris. - From follow-up inspection 2023-09-19: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach in cooler on cook line: whipped butter (45F - Cold Holding); kimchi (45F - Cold Holding); tuna (45F - Cold Holding) Manager put items on ice. Temperatures taken again at 6:15 pm: whipped butter 42 F, kimchi 40 F, and tuna 42 F. Corrected On-Site - From follow-up inspection 2023-09-19: In first reach in cooler on cook line: whipped butter 48 F, kimchi 48 F, tuna 48 F. Manager moved items to reach in freezer. Temperatures taken again: whipped butter 40 F, kimchi 42 F, tuna chunks 43 F. **Time Extended** Corrected On-Site
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Warning - From follow-up inspection 2023-09-19: Establishment is vacuum sealing and sous vide cooking meats held longer than 48 hours with no HAACP and variance. Admin Complaint
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris. - From follow-up inspection 2023-09-19: Can opener still has built up food debris as of this calling inspection report. **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill water pitcher. - From follow-up inspection 2023-09-19: Hand wash sink in rear prep area is being used to store cleaning supplies. **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep area. Manager replaced paper towels. Corrected On-Site - From follow-up inspection 2023-09-19: No paper towels at rear prep area hand wash sink. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-09-19: Unable to proved proof of employee food handler at the time of this callback inspection report. Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2023-09-19: Establishment is vacuum sealing and sous vide cooking meats held longer than 48 hours with no HAACP and variance. Admin Complaint
Food safety inspection conducted on 9/19/2023 revealed 9 total violations (1 high priority, 6 intermediate, 2 basic).
Inspection on 7/19/2023
High Priority
2
Intermediate
9
Basic
9
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in kitchen has mold like debris.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on dry goods storage shelf in rear prep area. Manager removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on the floor in rear of kitchen. Manager stored correctly. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between reach in coolers on cook line. Employee removed and washed and sanitized knives. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in clean water of 93 F.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven of double oven has built up food debris.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wipes cloth not stored in sanitizing solution.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In first reach in cooler on cook line: whipped butter (45F - Cold Holding); kimchi (45F - Cold Holding); tuna (45F - Cold Holding) Manager put items on ice. Temperatures taken again at 6:15 pm: whipped butter 42 F, kimchi 40 F, and tuna 42 F. Corrected On-Site
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Manager put time stamps on food items being held on time. Corrected On-Site
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table in kitchen has built up food debris.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line used to fill water pitcher.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in rear prep area. Manager replaced paper towels. Corrected On-Site
- 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. Warning
- 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. In reach in cooler on cook line: fresh mussels without tag. Manager made copy of tag and placed in reach in cooler. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of chlorine sanitizer in ware washing area not properly labeled. Manager labeled bottle. Corrected On-Site
Food safety inspection conducted on 7/19/2023 revealed 20 total violations (2 high priority, 9 intermediate, 9 basic).