BRIXX & BARLEY

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Inspection history

1. Apr 20, 2026

   ✓
   9 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)
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Insects, rodents present
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Non food contact surfaces of equipment not clean
   • Pesticide application not supervised by a certified applicator

2. Sep 19, 2025

   ✓
   1 violation

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

3. Jul 24, 2025

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

4. Jul 18, 2025

   ✕
   10 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)
   • Hot, cold running water not provided, pressure inadequate
   • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Insects, rodents present
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Wiping cloths dirty, not stored properly in sanitizing solutions

5. Jan 8, 2025

   ✓
   3 violations

   • Non food contact surfaces of equipment not clean
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Insects, rodents present

6. Dec 23, 2024

   ✓
   6 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • 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)
   • Insects, rodents present
   • Non food contact surfaces of equipment not clean
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

7. Nov 8, 2023

   ✓
   3 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)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

8. Nov 5, 2021

   ✓
   2 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

9. Mar 5, 2020

   ✕
   6 violations

   • Dressing rooms dirty, not provided, improperly located
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • 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)

10. Oct 18, 2019

    ✓

11. Oct 7, 2019

    ✕
    10 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Improper thawing procedures used
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Insects, rodents present

12. Aug 8, 2019

    ✓
    4 violations

    • Insects, rodents present
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

13. Aug 5, 2019

    ✕
    11 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • 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)
    • Hair is improperly restrained
    • Improper use and storage of clean, sanitized equipment and utensils
    • Insects, rodents present
    • Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
    • Non food contact surfaces of equipment not clean
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

14. Aug 4, 2019

    ✕
    10 violations

    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • 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.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Insects, rodents present
    • Non food contact surfaces of equipment not clean
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

15. Aug 2, 2019

    ✕
    7 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Non food contact surfaces of equipment not clean
    • Insects, rodents present
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • 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:Food from unapproved source, spoiled, adulterated on premises.

16. Aug 1, 2019

    ✕
    11 violations

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • 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.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean
    • Insects, rodents present
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • 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.
    • Critical:Food from unapproved source, spoiled, adulterated on premises.

17. Jul 30, 2019

    ✕
    20 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.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Garbage storage areas not properly constructed or maintained, creating a nuisance
    • 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.
    • 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.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • 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.
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Insects, rodents present
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Dressing rooms dirty, not provided, improperly located
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin

18. Jul 22, 2019

    ✕
    6 violations

    • 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.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • 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.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.

19. Mar 19, 2019

    ✓
    3 violations

    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • 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)

20. Mar 13, 2019

    ✕
    8 violations

    • Critical:Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • 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)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Non food contact surfaces of equipment not clean

21. Dec 8, 2017

    ✓

22. Nov 15, 2017

    ✕
    8 violations

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Non food contact surfaces of equipment not clean
    • 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)
    • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
    • 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.
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

23. Apr 11, 2016

    ✓

24. Mar 29, 2016

    ✕
    2 violations

    • Critical:Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
    • Critical:Food from unapproved source, spoiled, adulterated on premises.

25. Mar 11, 2016

    ✕
    2 violations

    • Critical:Food from unapproved source, spoiled, adulterated on premises.
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin