DirtyFLRestaurant Inspection Data

OSTERIA BRICCO

7839F 113 ST STE F

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 3/11/2025

Inspection #: Visit ID: 8844767

  • 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

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8763045

  • 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.

Inspection Date: 2/29/2024

Inspection #: Visit ID: 8613306

  • 06-09-1: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
  • 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. Chlorine chemical not dispensing, operator set up triple sink **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glass cups at soda machine
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At soda machine
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 77F water
  • 33-16-4:Basic - Open dumpster lid.
  • 12A-13-4: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
  • 08A-05-6: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
  • 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 raw veal in reach in cooler, order corrected Corrected On-Site
  • 03A-02-5: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**
  • 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 and mussels tags kept loose in cabinet drawer
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel not dated
  • 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. Multiple opened packages of deli meats in reach in cooler not dated
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled