Brickerys Grill
5100 N 9 Ave Ste J920, Pensacola, FL 32504 · Permanent Food Service · License 2706057
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed on the spot), 3 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach-in cooler on cook line for 30 minutes: house made ranch at 73f, and cut cabbage at 71f. Operator put cabbage in ice bath, and ranch in walk-in cooler. Cabbage at 64f after 20 minutes.
Fixed on the spot
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Sauce buckets and in use frying oil canisters stored on floor in kitchen. Operators moved items off floor during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler on cook line is not cooling. Per operators, cooler is down and in need of a part and should be repaired by end of day. Operators began implementing an ice bath for items in reach-in cooler.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Tools stored over cooling food on speed rack in kitchen. Operator corrected storage during inspection.
Fixed on the spot
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.