BRIO
14576 SW 5 ST
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/10/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/12/2024
High Priority
1
Intermediate
2
Basic
4
Total
7
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs on oven handle, in cook line, employee removed. Corrected On-Site Warning
- 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. Plastic cup inside container of sugar in pantry station, employee removed Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza station- serving utensils in water temperature (79F), employee removed. Corrected On-Site Warning
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line prep station, soiled wiping cloth, employee removed. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo sauce (92F - Hot Holding), per employee food hot held less than two hours, reheated to 165F. Corrected On-Site Warning
- 53B-01-5: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. Unable to verified approved food handle employee training. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Cook line, employee provided. Corrected On-Site Warning
Food safety inspection conducted on 12/12/2024 revealed 7 total violations (1 high priority, 2 intermediate, 4 basic).
Inspection on 9/24/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine. Not available on site- hot water temperature thermometer, or thermo labels Warning - From follow-up inspection 2024-09-24: Observed same **Time Extended**
Food safety inspection conducted on 9/24/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/18/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Inspection Details:
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. After 3rd. Attempt.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Establishment uses smart power sink and surface from Ecolab, not test strips available. -not chlorine test strips. Repeat Violation Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine. Not available on site- hot water temperature thermometer, or thermo labels Warning
Food safety inspection conducted on 9/18/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 5/20/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Several tongs on stove handle, employee removed. 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. Container of rice, container of flour, employee removed both handles Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Grill station-; diced tomatoes (50F - Cold Holding); feta cheese (49F - Cold Holding); raw salmon (51F - Cold Holding); raw chicken (50F - Cold Holding). Per manager food held less than 4 hours, ice added for a quick chill. **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary testing strips
Food safety inspection conducted on 5/20/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 1/25/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, curtains and door.
Food safety inspection conducted on 1/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/6/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2023-12-06: Observed same, after 3 er attempt. Admin Complaint
Food safety inspection conducted on 12/6/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 11/27/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Ware washing area, spray bottle containing degreaser, employee labeled Corrected On-Site Warning
Food safety inspection conducted on 11/27/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 10/16/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. -Two cooling drawers; spaghetti (52F - Cold Holding); cut leaves (49F - Cold Holding); (49F); mozzarella shredded cheese (52F - Cold Holding) -Sautéed station; prep portioned cooked potatos (50F - Cold Holding Per operator food held less than 4 hours, ice added for a quick chill. -raw shell eggs (59F - Cold Holding), observed eggs left to ambient temperature. Operator stated eggs held less than two hours Employee moved to walk in cooler. **Corrective Action Taken**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 10/16/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 7/7/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/7/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).