Brick & Copper @ 1906

25405 W Newberry Rd, Newberry, FL 32669 · Permanent Food Service · License 1102653

Official report

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out of 100

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Not rated yet

Latest visit: Aug 26, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug262026

Licensing inspection

12 violations found

First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
12 violations found:
- 2 High priority
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked eggs and ham at 48°F at salad bar. Manager advised that items had been put out 2 hours earlier. Items were placed in walk-in-cooler
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  "Y" connector at mop sink is missing vacuum breaker on the non-chemical side of the "Y" connector.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Container of food removed ( sugar ) from original container not labeled with name of contents. Manager labels container
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice bucket not stored inverted or in a protected manner between uses.
  Ice bucket not inverted or protected manner by ice machine. Ice bucket inverted
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink with condiments and over prep table. Manager discarded drink
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Food dispensed (sugar )with a bowl without a handle. Manager removed bowl
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Inside of microwave in kitchen soiled with spilled food. Manager cleaned microwave.
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clean stacked ( cups at server station )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting. Manager placed cups at dishwash area
  Fixed on the spot
  Silverware/utensils stored upright with the food-contact surface up.
  Cooking utensils with food contact surface up.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Single service trays not inverted in kitchen. Trays were inverted
  Fixed on the spot
- Code 33, Garbage and refuse: Open dumpster lid.
  Dumpster with lid open. Manager closed dumpster.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Aprons hanging on dry good storage rack.mgr removed aprons
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.