OSTERIA BRICCO

High Priority - 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 on cook line was observed cleaning and scrubbing fryer, then proceeded to handle in use utensils without properly washing hands. Discussed proper hand washing with staff

High Priority - Live, small flying insects found 2 live flies next to triple sink, not landing on food contact surfaces Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed raw salmon and raw grouper in produce cooler not removed from commercially sealed vacuum packaging

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - butter (61F - Cold Holding); cooked pasta (57F - Cold Holding), items in shallow ice bath. Discussed with kitchen staff to use a shallower pan, increase level of ice or place on time as a public health control.Repeat Violation Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened package of salami and prosciutto I reach in cooler not dated Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Hand sink in between stove and pizza oven blocked by prep table

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind pizza oven and next to ice machine Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Proof of reporting responsibility not available for all employees

Intermediate - No soap provided at handwash sink. Hand sink behind pizza oven and next to ice machine Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No manager present during inspection, staff unable to provide proof of training for all eligible employees.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Cocktail shaker left in ice bin at bar

Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda syrup dispenser in kitchen Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed raw salmon and raw grouper in produce cooler not removed from commercially sealed vacuum packaging

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses on cart next to ice machine

Basic - Floor soiled/has accumulation of debris. Accumulation of grease under fryers

Basic - Ice scoop handle in contact with ice. Ice well at soda machine, removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Next to bread toaster Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink behind pizza oven and next to ice machine Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing at room temp on prep table in rear of kitchen, discussed proper thawing procedures with staff

Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation Warning - From follow-up inspection 2025-08-21: Time Extended - From follow-up inspection 2025-09-02: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Walls next to entrance to kitchen Warning - From follow-up inspection 2025-08-21: Time Extended - From follow-up inspection 2025-09-02: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation Warning - From follow-up inspection 2025-08-21: Time Extended - From follow-up inspection 2025-09-02: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation Warning - From follow-up inspection 2025-08-21: Time Extended - From follow-up inspection 2025-09-02: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to toaster - olive tempenade with fresh garlic (64F - Cold Holding), held less than 4 hours, placed in ice bath. Front line - cubed butter in ice bath (61F - Cold Holding), staff reduced volume and placed in cooler Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple clam tags stored on top of clams bin in cooler on cook line with no date marks Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Metal strainer in hand sink next to dish machine Food debris in hand sink next to cook line, used as dump sink Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Owner has an expired CFM

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unaware of sanitizer test kits during inspection

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees present during. Inspection

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to bar

Intermediate - No soap provided at handwash sink. Hand sink next to bar

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in cooler prepared on 3/09

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine

Basic - Clams/mussels/oysters removed from original container for long-term storage. Raw mussels in storage cooler removed from original packaging with no tag

Basic - Employee eating in a food preparation or other restricted area. Staff observed eating bread next to toaster behind bar Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen with no hair restraint

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Equipment in poor repair. Torn cooler gaskets Repeat Violation

Basic - Food stored in undrained ice. Raw mussels in untrained ice water in cooler

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 84F water next to pizza oven Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. On cook line

Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled

Basic - Time/temperature control for safety food thawed in an improper manner. Raw sausage, squid and shrimp thawing in standing water

High Priority - Displayed food not properly protected from contamination. Uncovered bowl of grated Parmesan cheese on table next to restrooms and accessible to customers walking by

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread in reach in cooler Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over calamari in reach in cooler Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (72F - Cold Holding) on cook line, staff placed in ice bin Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam mussel tags not in chronological order Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags not dated. Shell stock handout emailed to manager Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened packages of deli meats not dated Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Can opener blade soiled Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in dish room with drain pan, used as dump sink

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Employee food on equipment storage shelves in dish room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over olive oil on dry storage shelf

Basic - Equipment in poor repair. Torn cooler gaskets son cook line

Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cook line

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 88F water on cook line Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Next to bread toaster

Basic - Single-service articles improperly stored. Pizza boxes on floor next to pizza oven

High Priority - 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 in dish room handled dirty dishes, then proceeded to put away clean dishes with no glove change or hand wash

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over soup in reach-in cooler, order corrected Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw veal in reach in cooler, order corrected Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (52F - Cold Holding) at pizza cooler, closed lid, retemp 43F butter (55F - Cold Holding); cooked pasta (53F - Cold Holding) in ice bath on cook line, operator added ice. Discussed adding items to time as a public health control Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussels tags kept loose in cabinet drawer

Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel not dated

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Multiple opened packages of deli meats in reach in cooler not dated

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon on cook line not removed from vacuum packaging prior to thaw

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine chemical not dispensing, operator set up triple sink Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Glass cups at soda machine

Basic - Ice scoop handle in contact with ice. At soda machine

Basic - In-use tongs stored on equipment door handle between uses. On oven door handle

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 77F water

Basic - Open dumpster lid.