BRICK HOUSE TAVERN + TAP

Name: BRICK HOUSE TAVERN + TAP
Address: 1102 N DALE MABRY HWY, TAMPA, FL, 33607, US
Rating: 68

1102 N DALE MABRY HWY, TAMPA, FL 33607

License #3916766

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

68 Grade F / 100

Failing Health Score

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Quick take

BRICK HOUSE TAVERN + TAP in TAMPA currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 23 total violations — 5 critical, 6 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially ROP Mahi and salmon.
[06-09-1] 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. Observed 9 packs of Mahi and 14 packs of salmon thawed with sealed packages stored in walk-in cooler.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
[28-02-4] Condensation or other drainage not disposed of according to law. Water dripping on floor from ventilation hood at cook line, observed no cross contamination with food.
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple unlabeled spray bottles at bar. 2 unlabeled spray bottles at kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. On cook line and prep line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer blade guard soiled with old food debris. Employee Cleaned In Place at time of inspection. Cutting board stained at back kitchen. Operator has a replacement in place.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A pan of marinated raw chicken 48 F stored in drawer cooler under grill at cook line. Operator de portioned to 2 shallower pans and put ice bags on items.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Jerry Jeanmarie, Chef.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropped off soiled dishes to dish machine area, then make a drink for customer without washing hands first.
[36-22-4] Floor area(s) covered with standing water. On floor at cook line.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employees raw spare rib in walk-in cooler. Operator labeled as employee food and segregated.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink used as dump sink at bar.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. 1 sani bucket stored on floor at cook line. Employee removed from floor.

Community reaction

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