DirtyFLRestaurant Inspection Data

BRIX 33

BRIX 33 located in NEW PORT RICHEY has undergone 6 health department inspections, achieving a 3.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 8 months ago · 6 reports on file

Brix Street
Orlando, Florida, 32804
Orange County County

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

6/26/2025· 8mo ago

Visit ID: 10756795

Met Inspection Standards

1 high

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw fish in reach in cooler, raw fish moved to top shelf Corrected On-Site

1/9/2025· 1y 2mo ago

Visit ID: 8728068

Met Inspection Standards

1 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used for flour, bowl removed Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

6/20/2024· 1y 8mo ago

Visit ID: 8567884

Met Inspection Standards

1 high, 1 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler. Operator discarded. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of lift top cooler next to stove
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna (44F - Cold Holding) in salad prep cooler, manager put in walk in cooler, cooked mushroom (44F - Cold Holding) in reach in cooler next to stove,manager put ice packs on top of product
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. All cutting boards in kitchen stained.

12/20/2023· 2y 2mo ago

Visit ID: 8567746

Met Inspection Standards
  • N/A:No Violations Were Observed

12/6/2023· 2y 3mo ago

Visit ID: 8349947

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put hair net on Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0ppm, operator set up quaternary sanitizer sink to sanitize dishes, sanitizer at 200ppm **Corrective Action Taken** Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked salmon date marked 11/22 Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked salmon date marked 11/22 Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

8/9/2023· 2y 7mo ago

Visit ID: 8311987

Met Inspection Standards

1 int

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2023-08-09: **Time Extended**