OSTERIA BRICCO AUTHENTIC ITALIAN
7839 113 ST N UNIT F
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 9/26/2023
Inspection #: Visit ID: 8356783
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bin of cooked pasta
- 51-11-4:Basic - Carbon dioxide tanks not adequately secured. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted at service counter
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On storage shelf with clean equipment, removed Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach in coolers
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door handle Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 84F water on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Hood filters soiled
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked vegetables in drawer cooler on cook line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-butter (54F - Cold Holding), cooked ribbon pasta (72F - Cold Holding), items held less than 4 hrs, moved to reach 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. Clam tags not dated Repeat Violation
- 01C-10-4:Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Original tags not kept with product
- 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. Deli meats not dated in reach in cooler after slicing Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice n hand sink in dish area
- 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. One valid food handler certificate provided during inspection. Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Near dish machine