BRIO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line, observed clam sauce (50F - Cold Holding); cream sauce (50F - Cold Holding); meat sauce (50F - Cold Holding) on ice. Per operator, products have been cold holding for two hours. Operator added more ice to ice bath. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. At outside bar, observed chemical spray being stored with clean glasses. Operator moved chemical to proper storage. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. At outside bar, observed Hand washing sink being used as a dump sink. At dishwasher Hand washing sink observed knife being stored inside. Operator removed knife. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed form to operator. Operator printed handout and handed them to the staff to read sign and date during inspection. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Near pizza station observed unlabeled chemical spray bottle.

Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2025-10-22: No proof of required state approved employee training provided for any employees this visit. Admin Complaint

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink sanitizer basin registered at 0ppm when tested. Operator replaced chemical concentrate and flushed existing sanitizer. Refilled sanitizing solution registered at 200ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator advised need to attach vacuum breaker.

Intermediate - Handwash sink used for purposes other than handwashing. In bar area, hand washing sink used to store product for bar and inaccessible. Operator cleared and cleaned basin of sink. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator states new menu mistakenly did not include consumer advisory. Discussed with operator to print placard at time of inspection and to take steps to correct menus with proper denotation. Operator placed placard in conspicuous area. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. X4 spray bottles not bearing name of substance. Operator placed proper name on bottles. Corrected On-Site

Basic - Ceiling tile missing. Found in area outside of kitchen in dining room, directly above table used by patron. Advised operator need for repair.

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating in food prep area. Operator notified.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Found in walk in freezer. Operator states a work order has been placed. Corrective Action Taken Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In pizza prep station, utensils found in dipper well with no circulating/running water. Operator advised to clean and sanitize all utensils held in well and clean and sanitize basin. Operator complied and acknowledged need to keep water circulating/running. Corrective Action Taken

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at end of cook line. Operator advised.

High Priority - Sewage/wastewater backing up through floor drains. Observed gray water back up from floor drain at edge of cook line. Area able to be blocked off so water can not spread and plumber was call for emergency service. Corrective Action Taken

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/. Observed no certified food manager present with five cooks and five servers/bartenders working.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in bar area. Operator provided soap. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.

Basic - Plumbing system improperly installed or repaired. Observed vacuum breaker at mops sink improperly installed. Instructed operator on proper installation.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (54F - Cold Holding); raw chicken (60F - Cold Holding) in cook line drawer. Operator voluntarily discarded. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in men's handicap stall. Operator provided soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed deli cup with no handle in sugar. Operator removed cup. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic containers near dish area. Operator separated for proper drying. Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop touching cut olives, chopped herbs, pasta and ice. Operator moved for cleaning and proper storage. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker on splitter at mop sink. Warning - From follow-up inspection 2023-06-27: Observed no vacuum breaker on splitter yet. Operator going to store to get one. Time Extended

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in bar areas. Operator provided paper towels.. Repeat 11/1/2022. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic containers and hotel pans. Operator separated for drying. Repeat 8/19/2022, 11/1/2022. Corrective Action Taken Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer dripping on to boxes.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching pasta. Operator removed scoop. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand ash sink in center of cook line. Operator provided paper towel. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for items on salad area that are held on time. Provided and instructed operator with plan for time as public health control. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of grease cleaner with no label. Operator provided label. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee drink on cook line. Operator removed drink. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of plastic pans on shelving next to dish machine. Repeat 8/19/2022. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed ready to eat capriccio under unwashed vegetables. Educated operator on proper storage and operator moved. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed butane stored shelf with food. Operator removed for proper storage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans on rack next to dishwasher. Operator separated for proper drying. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs and scoops touching cut lettuce. Operator removed for cleaning and replaced.. Repeat 6/14/2022 Corrected On-Site Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils food contact surface up. Operator removed for cleaning and proper storage. . Repeat 6/14/2022 Corrective Action Taken

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. Observed dish machine only reaching 148F. Operator set up manual sanitation using chlorine.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test kit for either chlorine or the ecolab sink and surface sanitizer solution used.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop touching lettuce and pasta. Operator moved for proper storage. Corrected On-Site

Basic - Old food stuck to clean dishware/utensils. Observed dried food on knives stored on cook line. Operator removed for proper cleaning.. Repeat 2/22/22. Corrective Action Taken Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored food contact side up. Operator covered with towel to prevent contamination. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in the bottom of two coolers in behind the cook line.

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. Observed a server drop off dirty dishes and then picked up a clean water pitcher without washing hands first.

High Priority - Spray hose at dish sink lower than flood rim of sink. Observed the spray arm is lower then the flood rim at the dish machine.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand wash sink at the bar. Operator supplied the paper towels. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water at 78°F after being ran for five minutes at the hand wash sink by the three compartment sink. This is a repeat violation from 09/16/21. Discussed with operator about making sure the hot water at all hand wash sinks are at least 100°F. plumber on site was able to repair hot water, now 110° F . Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting pans at the dish area.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in the employees men's bathroom. Chef provided the hand wash sign. Corrected On-Site

Basic - Standing water in floor drain/floor drain draining very slowly. Observed slowing move drains on the main line.

Basic - Stored food not covered. Observed cooked sausage in the walk in cooler not covered.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen calamari in a sink, operator turned on the cold water. This is a repeat violation from 09/16/21. Discussed with operator ensuring the all potentially hazardous products are thawed correctly. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sinks on cooks line or restrooms Warning - From follow-up inspection 2021-09-16: Time Extended

Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler in salad station. Warning - From follow-up inspection 2021-09-16: Time Extended