BRICK CITY SOUTHERN KITCHEN

Name: BRICK CITY SOUTHERN KITCHEN
Address: 10 SOUTH MAGNOLIA AVE, OCALA, FL, 34471, US
Rating: 67.5

10 SOUTH MAGNOLIA AVE, OCALA, FL 34471

License #5202354

🍽️ American ℹ️

67.5 Grade F / 100

Failing Health Score

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Latest inspection

March 30, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BRICK CITY SOUTHERN KITCHEN in OCALA currently holds an InspectFL Health Score of 67.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 58 total violations — 10 critical, 13 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 20, 2025

The latest inspection on March 30, 2026 shows 11 observation rows: 1 critical, 4 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

BRICK CITY SOUTHERN KITCHEN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents throughout the kitchen greasy and dusty.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line prep table. Manager removed drink during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen on shelf above cook line prep table. Manager removed vape pen during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from cook line grill handle. Manager removed tongs during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves of walk-in cooler rolling rack soiled with old food debris.
[16-46-4] Old labels stuck to food containers after cleaning. Container stored on dish area shelf.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of bleach stored next to clean container on dish area shelf. Manager placed container on a different shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate for kitchen ice machine stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Knife stored in cook line hand washing sink closest to back door. Manager removed knife during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit available.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Two training records missing manager signature. Manager signed certificates during inspection.

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Ceiling tiles above wait missing above dry storage shelf in front of walk-in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles above wait station next to cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine. Employee removed drink during inspection.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelves in dish area.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line grill handle. Manager placed tongs on grill.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixture in dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill greasy. Fan covers in walk-in cooler dusty.
[33-16-4] Open garbage can lid. Garbage can behind building. Manager closed lid during inspection.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes in dish area without washing hands. Manager had employee wash hands and rewash dishes.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer across from cook line: chicken (118F - Hot Holding). Manager stated chicken was placed in warmer two hours prior to temperature being taken. Manager reheated chicken,167F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bin of kitchen ice machine on left stained. Top shelf of wait station reach-in cooler soiled with food debris. Interior of bar area reach-in cooler soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Knives stored in cook line hand washing sink across from walk-in cooler. Manager removed knives during inspection.

Disposition: Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name. At the prep area, bulk white bin no labeled.
[14-01-5] Bowl or other container with no handle used to dispense food. At the prep area, black bowl no handle inside seasoning container, employee moved.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink no lid above prep table, Manager moved.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee at the prep area, also male at the cook line no beard guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the dish machine area, also cleaned stacked cups at the server area.
[14-38-4] Food storage container/container lid cracked or broken. Multiple in use containers and lids cracked (fries container and lids in walk-in cooler).
[08B-38-4] Food stored on floor. In walk-in cooler cases of food on floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at the prep area.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the end of the cook line, brisket 130F, pork 118F and 125F, also chicken 127F, 126F and 131F, food was moved to a non in use heating box or tempers was adjusted.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy, manager printed and posted.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the prep area used to stored dirty utensils, also at the cook line knives and knife sharpeners inside sink, Manager moved.