OSTERIA BRICCO
7839F 113 ST STE F
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/11/2025
High Priority
1
Intermediate
11
Basic
15
Total
27
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine
- 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. Raw mussels in storage cooler removed from original packaging with no tag
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Staff observed eating bread next to toaster behind bar **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen with no hair restraint
- 16-13-5: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.
- 14-11-5:Basic - Equipment in poor repair. Torn cooler gaskets **Repeat Violation**
- 08B-31-4:Basic - Food stored in undrained ice. Raw mussels in untrained ice water in cooler
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 84F water next to pizza oven **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On cook line
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to bar
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw sausage, squid and shrimp thawing in standing water
- 03A-02-5: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**
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- 01C-03-4: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**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
- 31A-11-4: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**
- 53A-02-7: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
- 16-37-1: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
- 53A-05-6: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
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to bar
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink next to bar
- 53B-13-5: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.
- 02C-02-5: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
Food safety inspection conducted on 3/11/2025 revealed 27 total violations (1 high priority, 11 intermediate, 15 basic).
Inspection on 7/30/2024
High Priority
4
Intermediate
6
Basic
10
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food on equipment storage shelves in dish room
- 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 over olive oil on dry storage shelf
- 14-11-5:Basic - Equipment in poor repair. Torn cooler gaskets son cook line
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cook line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 88F water on cook line **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Next to bread toaster
- 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes on floor next to pizza oven
- 08B-02-4: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
- 08A-05-6: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**
- 08A-20-5: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**
- 03A-02-5: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**
- 01C-05-4: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**
- 01C-03-4: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**
- 02C-03-5: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**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Can opener blade soiled **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in dish room with drain pan, used as dump sink
- 53B-13-5: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.
Food safety inspection conducted on 7/30/2024 revealed 20 total violations (4 high priority, 6 intermediate, 10 basic).