Red Brick Deli

740 Central Florida Pkwy #1000, Longwood, FL 32750 · Permanent Food Service · License 6903821

A
Grade A
Safety score 93 of 100
Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Nov 6 routine inspection
    1 high priority (fixed on the spot), 4 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

5 violations found
  1. First visitNov 6, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    5 violations found:

    • 1 High priority
    • 4 Basic
    What the inspector cited

    High priority1

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      - cut lettuce (46°F - Cold Holding); - cut tomato (46°F - Cold Holding); - sliced cheese (46°F - Cold Holding); - tuna salad (46°F - Cold Holding) Observed double panned. Operator added ice and water to lower pan.

      Fixed on the spot

    Basic4

    • Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.

    • Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.

      - back door

    • Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

      - acoustical ceiling tiles in kitchen

    • Code 51, Other sanitary and safe operation: Carbon dioxide tanks not adequately secured.

    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.

Most cited

Food out of temperature1
Clean clothes, hair restraints, jewelry1
Insects, rodents, pests and animals1
Floors, walls, ceilings and ventilation1
Other sanitary and safe operation1