BRICK ALLEY TAVERN

Name: BRICK ALLEY TAVERN
Address: 7366 LAKE WORTH RD, LAKE WORTH, FL, 33467, US
Rating: 85.7

7366 LAKE WORTH RD, LAKE WORTH, FL 33467

License #6013620

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

85.7 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BRICK ALLEY TAVERN in LAKE WORTH currently holds an InspectFL Health Score of 85.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 10 total violations — 7 critical, 3 major.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on April 21, 2026

The restaurant was allowed to reopen on April 22, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Emergency Order Callback Complied
[53B-01-5] 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. Discussed with operator to provide proof of training.

Emergency order recommended
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot water bath on flat top stove chicken noodle soup (87F - Hot Holding) per operator product is rebated on gas stove and placed in hot water bath to hot hold, product held for approximately 2 hours, discussed with operator who moved product to reheat to 165F+.
[53B-01-5] 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. Discussed with operator to provide proof of training.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked pasta (47F - Cold Holding); cooked onions (46F - Cold Holding); cooked mushrooms (47F - Cold Holding); sliced cheese (48F - Cold Holding); ground beef (47F - Cold Holding) per operator products not portioned or prepared today and held in unit for unknown amount of time, see stop sale.
[35A-05-4] Roach activity present as evidenced by live roaches found. Approximately 1 live roach on floor under storage table on back side of cook line. Approximately 1 live roach on corner of wall behind flip top cooler at entrance to cook line. Approximately 25 live roaches on soiled cloth behind reach in cooler at Cook line across from gas stove/oven. Approximately 10 live roaches on plastic trash behind reach in cooler at Cook line across from gas stove/oven. Approximately 1 live roach on steam table not being used at time of inspection in between flip top coolers at cook line. Discussed with operator who discarded trash and cloth and began to clean and sanitize all areas and eliminate all roaches.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cooked pasta (47F - Cold Holding); cooked onions (46F - Cold Holding); cooked mushrooms (47F - Cold Holding); sliced cheese (48F - Cold Holding); ground beef (47F - Cold Holding) per operator products not portioned or prepared today and held in unit for unknown amount of time, see stop sale.

Community reaction

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