BRIO

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-04-06: Same- No proof of required State approved employee training provided for any employee. Admin Complaint

High Priority - Dented/rusted cans present. Observed 1 can of diced tomatoes with a large dent in the side. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground pork stored over raw salmon in walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink a splitter on the faucet without a vacuum breaker attached.

Intermediate - No soap provided at handwash sink. No soap available at bar handwashing sink. Operator added soap. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing a toxic substance without a label. As per operator, toxic substance is sanitizer. Operator properly labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed container of sugar with a bowl without a handle used to dispense the food. Operator removed bowl. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed container of salt removed from its original container without being labeled with common name. Operator labeled properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausages cold held at 48F in front line cooler. Per operator, sausages transfer to unit 2.5 hours prior to the inspection. Operator placed ice packs on sausage for quick chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. Operator replenished Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on tomato sauce stored in walk in cooler. Per operator, sauce cooked yesterday more than 24 hours. Operator correctly dated marked. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents throughout kitchen.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees food stored in true refrigerator not segregated or identified from restaurant foods. Operator discarded at will. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor area(s) covered with standing water. At wait station

Basic - Ice bucket stored on floor between uses. Operator removed and stored properly. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. -Observed cases with takeout containers lids stored on dry storage floor. Operator removed

Basic - Stored food not covered. -Observed an uncovered container with tomato sauce stored in walk in cooler. Operator covered Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over containers with cut fruits and vegetables in walk in cooler.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink inn prep area. Wait station. Operator provided. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. at handwash sink inn prep area. Operator provided. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soufflé cup with no handle used to dispense sugar. Operator removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed 1/3 pans not properly air-dried - wet nesting on shelf next to dish machine.

Basic - Ice bucket/shovel stored on floor between uses. Next to ice machine in kitchen.Operator elevated. Corrected On-Site Repeat Violation

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. On cook line . Operator increased water velocity. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Operator removed Corrected On-Site

Basic - Working containers of food sugar removed from original container not identified by common name. Operator labeled Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook pick up garnish with bare hand and place on top of soup to be served to guest. Reviewed bare hand contact procedures with operator.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line and wash sink. Operator provided. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice chute in ice machine located in kitchen. Operator had employee clean and sanitize during inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cutting board at cookline. Employee removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on flip top cooler cutting board at cookline. Employee properly stored. Corrected On-Site

Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor in front of ice machine in kitchen. Operator properly stored. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in flip top cooler crevices throughout cook line. Reviewed proper knife storage with operator. Operator removed knives. Corrected On-Site Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside rice bin in kitchen, handle in contact with rice. Operator removed. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed speed rack blocking hand washing sink by three compartment sink. Operator removed Corrected On-Site Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Spray bottle containing degreaser toxic substance not labeled. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stainless steel bowls on rack in prep area. Operator inverted. Corrected On-Site Repeat Violation

Basic - Exterior door located next to dish has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's on stove top temperature 107F. Operator turn up stove top temperature. Corrective Action Taken Repeat Violation

Basic - Open dumpster lid. Operator closed. Corrected On-Site

Basic - Working containers of sugar, flour removed from original container not identified by common name. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Advised operator to run dishes through dish machine or use chlorine for sanitizer.

Intermediate - Handwash sink not accessible for employee use at all times. Cooling rack stored in front of hand-wash sink near oven. Operator moved cooling rack. Corrected On-Site

Intermediate - Spray bottle containing sanitizer not labeled. Operator labeled. Corrected On-Site

Basic - #1: Working containers of sugar removed from original container not identified by common name at prep area next to walk-in cooler. Operator labeled. #2: Flour unlabeled near dish machine. Corrected On-Site Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. #1: On clean dish rack next to dish machine. #2: On clean dish rack next to cook-line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on clean dish rack. Operator removed and educated employee on where to store employee beverages. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove top temping at 113°F. Operator turned temperature up on stove. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed- Drawers under grill- variety of pasta- 58-60. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed- Drawers under grill- variety of pasta held in unit from 10:00 am until 2:00 pm- 58-60. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade and holster soiled with food debris. Employee put can opener in water to soak at three compartment sink. Corrective Action Taken

Basic - Floors not maintained smooth and durable at cook line and three compartment sink area. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with accumulation of grease. Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed quaternary buckets stored on prep tables and shelf with packaged coffee beans and flat bread container. Operator stored sanitizer buckets properly. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar container without label. Employee placed label on container. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Under grill drawers- Angel Hair pasta, gluten free pasta, rigatoni pasta- 60-65.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Under grill drawers- Angel Hair pasta, gluten free pasta, rigatoni pasta- 60-65.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with sanitizer without a label. Operator placed label on spray bottle. Corrected On-Site

Basic - Equipment in poor repair. Observed the following reach in coolers in disrepair- pizza cooler, pasta cooler under grill and pantry freezer. Operator is using ice bath at pizza cooler.

Basic - Floors not maintained smooth and durable. Ware washing area and area near floor drain by three compartment sink.

Basic - Interior of oven has accumulation of black substance/grease/food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceiling tiles and vents soiled with accumulation of dust. Observed hood filters soiled with accumulation of grease.