THE BRICK COFFEE HOUSE

Name: THE BRICK COFFEE HOUSE
Address: 214 N HOGAN ST, JACKSONVILLE, FL, 32202, US
Rating: 80.5

214 N HOGAN ST, JACKSONVILLE, FL 32202

License #2614042

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

THE BRICK COFFEE HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 80.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 29 total violations — 6 critical, 4 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 10, 2026 included 2 critical violations, 3 major, and 11 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.

Location + actions

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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.

Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on carts at front counter
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Potato cooked on 1/20, employee discarded it
[11-26-1] 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. Employee here for 2 months, helps with food as needed
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, front counter, employee made new solution, 100 ppm
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrot and tomatoes above cooked potatoes, upright cooler
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up on tube
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in mop sink
[35A-02-7] Live, small flying insects found. One fly in back prep area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket above to go containers, employee removed it
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee here for two months, unable to get her certification from another restaurant
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave and sandwich press
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink in back prep, employee covered it
[14-11-5] Equipment in poor repair. Door for 1 door prep cooler at front counter doesnt seal well,
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Container with food debris inside, by oven, miscellaneous food things in container
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vents in upright cooler have old build up
[51-18-6] No copy of latest inspection report available. Could not find it

Inspection Completed - No Further Action
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Half and half opened on 8/6, employee discarded it
[11-26-1] 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. For one new employee
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by hand sink front counter, inside warmer too, also exterior of bulk sugar, gasket in box freezer
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in mop sink
[35A-02-7] Live, small flying insects found. One at front counter and one by oven,
[36-73-4] Floor soiled/has accumulation of debris. By prep table where slicer is
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Red line broken, in prep reach in cooler
[14-34-4] Interior of microwave with rust that has pitted the surface
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave, cleaned by employee
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Cooking veggies with margarine
[51-18-6] No copy of latest inspection report available.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut lettuce and tomatoes at 7am, its 11am they area 50f employee rearranged
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handle dirty dishes then washed hands only for 7 seconds, explained to him and he washed hands

Community reaction

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Community pulse