THE BRICK COFFEE HOUSE

Name: THE BRICK COFFEE HOUSE
Address: 214 N HOGAN ST, JACKSONVILLE, FL, 32202, US
Rating: 66.1

214 N HOGAN ST, JACKSONVILLE, FL 32202

License #2614042

☕ Café/Breakfast ℹ️

66.1 Grade F / 100

Failing Health Score

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Latest inspection

February 10, 2026 · 17 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE BRICK COFFEE HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 66.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on February 10, 2026. Across those visits, inspectors documented 75 total violations — 13 critical, 15 major, 47 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 12, 2024

The latest inspection on February 10, 2026 shows 17 observation rows: 2 critical, 3 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

THE BRICK COFFEE HOUSE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black build up on tube
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By dinner area
[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
[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
[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
[14-11-5] Equipment in poor repair. Door for 1 door prep cooler at front counter doesnt seal well,
[51-18-6] No copy of latest inspection report available. Could not find it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on carts at front counter
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vents in upright cooler have old build up
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrot and tomatoes above cooked potatoes, upright cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in mop sink
[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
[35A-02-7] Live, small flying insects found. One fly in back prep area
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave and sandwich press
[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
[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

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By tables in dining
[14-11-5] Equipment in poor repair. One door comes off when opens in prep cooler
[36-73-4] Floor soiled/has accumulation of debris. By prep table where slicer is
[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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Red line broken, in prep reach in cooler
[51-18-6] No copy of latest inspection report available.
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler, also vent
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in mop sink
[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
[35A-02-7] Live, small flying insects found. One at front counter and one by oven,
[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
[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
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cut lettuce and tomatoes above the fill line in prep cooler, employee rearranged
[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
[05-14-5] Probe thermometer not used to ensure proper food temperatures of cooling time/temperature control for safety food. For cut tomatoes and lettuce
[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

Disposition: Met Inspection Standards
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, employee added more chl and its 100 ppm
[16-07-4] Accumulation of debris in three-compartment sink. Some corners with building up,
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dining area
[14-11-5] Equipment in poor repair. Door on one door cooler not sealing well
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart under warmer, gaskets in box freezer, employee cleaned gaskets
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Vent in upright cooler
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm, employee added more chl, 100 ppm
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked something from floor then grabbed milk, explained to her and she washed hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 48f shredded cheese siting on ice, explained to her and she added more ice
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday early morning
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in hand sink at front counter

Disposition: Warning Issued
[12B-12-5] 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. Open drink by coffee machine, employee discarded it
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Ladies restroom
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cart by ice machine
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum trays on storage shelf, employee inverted them
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep counter, employee placed it in sanitizer bucket
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm chl in bucket, employee added more, 100 ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar, mgr wrote name
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by ice machine
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. One removed by employee
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cold cut above fill line in prep unit, she rearranged
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reading 100f in cooler at 40f, placed another one
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer used yesterday
[41-17-4] Spray bottle containing toxic substance not labeled. Chlorine, mgr write name on
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Partial date, could not tell and employees did know when it was changed