Bricktop's
765 Grand Blvd, Miramar Beach, FL 32550 · Permanent Food Service · License 7602332
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 Aug 18 routine inspection2 high priority (fixed on the spot), 1 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 visitRoutine inspection
- First visitAug 18, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold hold- drawers- ambient 60°F- salmon 58°F, trout 55°F, grouper 57°F, raw ground beef patty 52°F, pork rib 54F11:00-1:45).Equipment had come unplugged. Employee plugged unit back in and Employee placed all food from drawers in walk in freezer to reduce temperatures. Recheck- salmon 43°F, trout 41°F, grouper 43°F, ground beef 39°F, pork rib 41°F.
Fixed on the spot
Whole meat roast hot held at less than 130°F.
Whole roast- Prime rib 109°F (12:00-1:30) ( reheat 136°F).
Fixed on the spot
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water 59°F.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.