BRIO
Conservatory Lane
Orlando, Florida, 32811
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70F, at bar at garnish 75F **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
Food safety inspection conducted on 1/30/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 1/29/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen - From follow-up inspection 2025-01-29: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
- 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
- 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70F, at bar at garnish 75F **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container - From follow-up inspection 2025-01-29: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); fresh mozzarella (47F - Cold Holding); peppers in buttermilk (47F - Cold Holding) top of make table on cookline **Warning** - From follow-up inspection 2025-01-29: Peppers in buttermilk 45°F roasted mushrooms 52°F lemon aioli containing sour cream 56°F **Admin Complaint**
- 03C-89-4:Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked - From follow-up inspection 2025-01-29: **Time Extended**
- 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in - From follow-up inspection 2025-01-29: **Time Extended**
Food safety inspection conducted on 1/29/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 1/28/2025
High Priority
4
Intermediate
8
Basic
13
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on cook-line, bag on top of ice machine **Corrected On-Site** **Repeat Violation**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. On cookline at sauté station
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink **Corrected On-Site**
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar **Corrected On-Site**
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70°F, at bar at garnish 75°F **Corrected On-Site**
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer on cookline
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At server station in kitchen **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At mop sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline **Corrected On-Site**
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); fresh mozzarella (47F - Cold Holding); peppers in buttermilk (47F - Cold Holding) top of make table on cookline **Warning**
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Brush on top of sink at dish, items in sink at bar **Corrected On-Site** **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At server station in dining room as evidenced by ice in sink
- 31B-03-4:Intermediate - No soap provided at handwash sink. At server station in dining room
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In kitchen **Corrected On-Site**
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. At ice machine filter cartridges labeled to be charged 8/24
Food safety inspection conducted on 1/28/2025 revealed 25 total violations (4 high priority, 8 intermediate, 13 basic).
Inspection on 12/17/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag next to clean plates. - From follow-up inspection 2024-12-17: **Time Extended**
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lids on clean storage rack. - From follow-up inspection 2024-12-17: **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Upstairs dry storage area and no shield in walk in freezer. - From follow-up inspection 2024-12-17: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher sanitizer exceeded 200 ppm chlorine. **Warning** - From follow-up inspection 2024-12-17: Sanitizer is 0ppm. Tried temperature strip, did not turn black. Establishment is actively using dish machine. **Admin Complaint**
Food safety inspection conducted on 12/17/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 12/9/2024
High Priority
3
Intermediate
2
Basic
7
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-55-4: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. Per operator water is not flowing properly through machine.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag next to clean plates.
- 36-22-4:Basic - Floor area(s) covered with standing water. Ware wash area.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Lids on clean storage rack.
- 38-01-4:Basic - Light shield damaged/in disrepair. Upstairs dry storage area and no shield in walk in freezer.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Leeks above cooked chicken. **Corrected On-Site**
- 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. Dishwasher sanitizer exceeded 200 ppm chlorine. **Warning**
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink at 0 ppm retested at 200ppm **Corrected On-Site**
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Bartender took dirty glasses and took clean glass to make
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and slicer blade.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
Food safety inspection conducted on 12/9/2024 revealed 12 total violations (3 high priority, 2 intermediate, 7 basic).