Brick Walk Cafe

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Inspection history

1. Jul 7, 2026

   ✕
   1 violation

   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

2. Jun 30, 2026

   ✕
   4 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

3. Jun 24, 2025

   ✕
   2 violations

   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

4. Jun 26, 2024

   ✓
   1 violation

   • Improper thawing procedures used

5. Aug 10, 2023

   ✓

6. Jul 25, 2022

   ✕
   4 violations

   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Insects, rodents present
   • Critical: Water/ice: unsafe, unapproved sources, cross connections
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

7. Jul 14, 2021

   ✓
   1 violation

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

8. Aug 28, 2020

   ✓
   1 violation

   • Insects, rodents present

9. Jul 1, 2019

   ✕
   2 violations

   • Critical: Water/ice: unsafe, unapproved sources, cross connections
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

10. Jul 3, 2018

    ✓
    6 violations

    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Miscellaneous, Economic Violation, Choking Poster, Training.

11. Jun 26, 2017

    ✕
    3 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

12. Jul 20, 2016

    ✕
    2 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

13. Jul 21, 2015

    ✓

14. Jul 13, 2015

    ✕
    8 violations

    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical: Food from unapproved source, spoiled, adulterated on premises.

15. Jun 30, 2014

    ✕
    5 violations

    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Hair is improperly restrained
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas

16. Jul 23, 2013

    ✓
    4 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Improper storage of cleaning equipment, linens, laundry unacceptable

17. Aug 13, 2012

    ✓
    4 violations

    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

18. Jul 27, 2011

    ✕
    4 violations

    • Single service items reused, improperly stored, dispensed, not used when required
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165�F or above within two hours.
    • Wiping cloths dirty, not stored properly in sanitizing solutions

19. Jul 7, 2010

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

20. Jul 31, 2009

    ✕
    2 violations

    • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

21. Jul 9, 2008

    ✓
    4 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Hot, cold running water not provided, pressure inadequate
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

22. Jul 18, 2007

    ✓

23. Jul 18, 2006

    ✓

24. Sep 13, 2005

    ✕
    1 violation

    • Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

25. Jul 7, 2005

    ✕