BRICK HOUSE TAVERN + TAP
1102 North Dale Mabry Highway
Tampa, Florida, 33607
Hillsborough County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/8/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, highest temperature 127.3F. Discussed with operator about minimum temperature for food contact surfaces is 160 F. Operator setup three-compartments sink and contacted dish machine service company at time of inspection. **Corrective Action Taken** Warning - From follow-up inspection 2025-04-08: Ran dish machine multiple times, temped 151.3F - 153.7F. Admin Complaint
Food safety inspection conducted on 4/8/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 3/31/2025
High Priority
2
Intermediate
2
Basic
4
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. By walk-in freezer. Operator mops floor at time of inspection. **Corrective Action Taken** Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. A case of bottled waters stored on floor in walk-in beer cooler. Operator moved to shelf. Corrected On-Site Repeat Violation 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. Pitcher handle touched sugar in sugar bin. Operator removed pitcher. Corrected On-Site Warning
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Warning
- 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. Ran dish machine multiple times, highest temperature 127.3F. Discussed with operator about minimum temperature for food contact surfaces is 160 F. Operator setup three-compartments sink and contacted dish machine service company at time of inspection. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler under grill on cook line - Cold Holding: raw shrimp 46 F, raw salmon 46 F, raw steak 47 F, raw pork chop 47 F. Operator placed ice bags on items. Re temped: raw shrimp 42F, raw salmon 40F, raw steak 40F, raw pork chop 39F. Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle at dining area. Operator removed to label. **Corrective Action Taken** Warning
Food safety inspection conducted on 3/31/2025 revealed 8 total violations (2 high priority, 2 intermediate, 4 basic).
Inspection on 7/23/2024
High Priority
0
Intermediate
1
Basic
10
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bulk flour spooned by plastic bowl in back kitchen Observed employee remove Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Observed employee discard. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee chocolate candy in reach in cooler at bar area Corrected observed employee remove Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed a bag of panko bread crumbs stored on floor next ice machine Observed employee place on shelf Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup along door frame and floor
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed stored between cookline reachin coolers Observed employee remove Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Observed paper goods stored in unenclosed storage area
- 08B-12-5:Basic - Stored food not covered. Observed garnish not covered at bar area Corrected-observed employee cover Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket at mop sink Corrected observed employee hang mop Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on shelf above cookline prep table Observed bulk flour not labeled under back prep table Observed employee label Corrected On-Site
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed ac lines draining into hand sink on cookline
Food safety inspection conducted on 7/23/2024 revealed 11 total violations (0 high priority, 1 intermediate, 10 basic).
Inspection on 3/20/2024
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table on cookline Corrected observed employee discard Corrected On-Site Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed head phones stored on prep table Corrected -observed employee remove Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed 6 containers of oil on floor in dry storage area Corrected observed employee place on shelf Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup along floor in walk-in freezer
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand sink in back prep area adjacent to ice machine Missing at hand sink in bar area Observed employee print and post Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean dish on storage shelf Corrected observed employee place in dish area Corrected On-Site
- 25-05-4:Basic - Single-service articles improperly stored. Observed dinner napkins stored on floor in back storage area near water heaters Corrected observed employee place on shelf Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer tested at 0ppm Corrected observed employee discard, refill, and test at 200ppm Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed bulk salt not labeled on shelf above service line Corrected observed employee label Corrected On-Site
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed 1 server rub ear, 1 server adjust pants, and 1 server touch face Inspector explained proper hand washing procedures and observed employee wash hands
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cole slaw (54F - Cold Holding)on reachin cooler on cookline observed employee place on ice **Corrective Action Taken** Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tater tots (122F - Hot Holding)under heat lamp, reheated to 167F Corrected On-Site
- 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at bar hand sink Corrected observed employee replace Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed sanitizer stored on prep table throughout kitchen Corrected observed employee remove Corrected On-Site
Food safety inspection conducted on 3/20/2024 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 10/3/2023
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Ceiling tiles missing over ice machine and in back prep area. - From follow-up inspection 2023-10-03: **Time Extended**
- 14-42-4:Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing at end of cooks line. - From follow-up inspection 2023-10-03: **Time Extended**
- 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slow in employee hand wash sink at cooks line. - From follow-up inspection 2023-10-03: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation - From follow-up inspection 2023-10-03: **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. No chlorine test kits to check three compartment sink at bar area . - From follow-up inspection 2023-10-03: **Time Extended**
Food safety inspection conducted on 10/3/2023 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 10/2/2023
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Ceiling tiles missing over ice machine and in back prep area.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinks stored on food prep counter, corrected, employee removed items during inspection. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Box of limes and bulk oil stored on floor , corrected, manager removed foods from the floor at time of inspection. Corrected On-Site
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filter missing at end of cooks line.
- 25-05-4:Basic - Single-service articles improperly stored. Large party to go containers not stored protected. Manager covered containers during inspection. Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Water draining slow in employee hand wash sink at cooks line.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked ribs 51° , cooked pork 50°, out of temperature for an undetermined amount of time .
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs 51°, cooked pork chops 50°, salmon 45°
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Several bar equipment items store in employee hand wash sink at bar area, corrected, manager removed items during inspection. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits to check three compartment sink at bar area .
- 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 ribs , hard boiled eggs held over 24 hrs not date marked, correctly, manager date marked ribs at time of inspection. Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/2/2023 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).