Brio Main Kitchen
Last inspected: Feb 19, 2026
58
Score
Going back to 2022, Brio Main Kitchen has 13 inspections in the public record. The latest inspection on file is from Feb 19, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged seven times.
The city-wide average sits at 79, which Brio Main Kitchen's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
13
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large pan of raw chicken raw chicken 47-52 F stored in drawer cooler under grill at cook line. Operator moved to reach-in freezer for rapid cooling. 2nd temp: 42-48F. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at the middle of the cook line.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Minestrone in walk-in cooler.
02C-02-5
Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee trained with Servesafe food handler training not associated with SafeStaff.
53B-03-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep counter top at cook line. Employee removed drink bottle. **Corrected On-Site**
12B-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash temperature gauge not working. **Repeat Violation**
16-38-5
58
Oct 27, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gabriel Hebert, General manager. **Warning** - From follow-up inspection 2025-10-27: No proof of training for Gabriel Hebert. **Admin Complaint**
53A-04-6
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-10-27: **Admin Complaint**
16-62-1
82
Aug 26, 2025
Routine - Food
2 critical violations. 6 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks stored over salad dressing and sauces in reach-in cooler at cook line. Operator rearranged items to prevent contamination at time of inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well on cook line - Cold Holding: cooked ground beef 45-48 F, butter 51 F, cooked meatball 59 F, tomato sauce 46 F. Operator moved items to walk-in freezer for rapid cool. Re temped: Cold Holding: cooked ground beef 38-40F, butter 38 F, cooked meatball 30 F, tomato sauce 39 F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gabriel Hebert, General manager. **Warning**
53A-04-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At pizza station. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. At server station across from pizza station. Operator provided. **Corrected On-Site** **Warning**
31B-03-4
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. **Warning**
53B-05-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only 1 certificate is original. **Warning**
53B-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep counter at wait station. Operator removed drinks. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Ran dish machine multiple times, temped 154.1F to 154.3F. No ware washing at time of inspection. Operator contacted dish machine service technician for service. Ran dish machine at the end of inspection, temped 163.1F. **Corrected On-Site** **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. By office where the dish machine and ice machine are located. **Warning**
36-22-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge is not working. **Warning**
16-38-5
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Plates/dishes not protected on tales at patio area. **Warning**
24-01-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cheesecakes thawing on top of hot box at cook line. Operator moved to reach-in cooler. **Corrected On-Site** **Warning**
06-01-5
30
Mar 27, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Observed stained cutting boards in kitchen at time of inspection. - Observed soda gun nozzles at bar are soiled at time of inspection. **Warning** - From follow-up inspection 2025-03-27: Soda guns cleaned at time of callback, some cutting boards stained at time of callback **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Plastic around gasket area on 4 door reach in cooler is broken at time of inspection **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floors and walls on cooks line are soiled at time of inspection. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Sides of equipment on cooks line are soiled at time of inspection. - Observed some soiled gaskets on reach in coolers on cooks line at time of inspection. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
23-03-4
78
Mar 26, 2025
Routine - Food
3 critical violations. 2 major violations. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (41F to 47F- Cold Holding), herb butter (50F - Cold Holding), butter (45F - Cold Holding), raw chicken (46F - Cold holding), charred tomato (46F - Cold Holding); blue cheese (49F - Cold Holding), Milk 46F, butter 46F Discussed proper cold holding temperatures with manager, adjusting temperature of reach in cooler, and using time as a public health control **Warning**
03A-02-5
High Priority - Live, small flying insects found - Observed 1 small flying fly in chemical storage - Observed 1 small flying fly at bar in dining room **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Observed raw beef stored over bread on cooks line. Operator moved beef at time of inspection. - Observed raw chicken over cut red peppers in walk in cooler at time of inspection. **Corrective Action Taken** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Observed stained cutting boards in kitchen at time of inspection. - Observed soda gun nozzles at bar are soiled at time of inspection. **Warning**
22-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed establishment consumer advisory poster. Operator printed and hung poster up. **Corrected On-Site** **Warning**
02B-02-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at pizza station during inspection. **Warning**
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like black substance inside ice machine bin at time of inspection **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag stored on soda bib rack at time of inspection. Operator moved book bag to designated area for employee items. **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment in poor repair. Plastic around gasket area on 4 door reach in cooler is broken at time of inspection **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floors and walls on cooks line are soiled at time of inspection. **Warning**
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed no hood filters during inspection. Operator states they were being cleaned. Had them replaced during inspection. **Corrected On-Site** **Warning**
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water filled pan on cooks line at 112F at time of inspection. **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior was soiled at time of inspection. **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Sides of equipment on cooks line are soiled at time of inspection. - Observed some soiled gaskets on reach in coolers on cooks line at time of inspection. **Warning**
23-03-4
33
Jan 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. 2 doors in reachin cooler in bar area in disrepair **Warning** - From follow-up inspection 2025-01-18: **Time Extended** - From follow-up inspection 2025-01-21: **Time Extended**
14-11-5
95
Jan 18, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies along wall behind soda bib station 1 fly on soda bib container 5 flies along wall in mop sink 7 along wall and ceiling of back kitchen and dish area 5 flies at wait station in lobby 6 flies at wait station adjacent to pizza area 1 fly landed on bread in pizza make station. See stop sale. 1 fly in bar area landing on prep table **Warning** - From follow-up inspection 2025-01-18: 5 flies on wall on service line in lobby 1 fly on wall in dish area 1 fly landing on prep table on cookline 1 fly landing on metal bread cart on cookline **Admin Complaint**
35A-02-6
Basic - - From initial inspection : Basic - Equipment in poor repair. 2 doors in reachin cooler in bar area in disrepair **Warning** - From follow-up inspection 2025-01-18: **Time Extended**
14-11-5
82
Jan 17, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies along wall behind soda bib station 1 fly on soda bib container 5 flies along wall in mop sink 7 along wall and ceiling of back kitchen and dish area 5 flies at wait station in lobby 6 flies at wait station adjacent to pizza area 1 fly landed on bread in pizza make station. See stop sale. 1 fly in bar area landing on prep table **Warning**
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 fly landed on bread in pizza make station. See stop sale. **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled in bar area **Warning**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag store on shelf under cookline prep line **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pan wet nesting on shelf in dish pit **Warning**
24-08-4
Basic - Equipment in poor repair. 2 doors in reachin cooler in bar area in disrepair **Warning**
14-11-5
Basic - Food not stored at least 6 inches off of the floor.6 cases of soda bib stored on floor next to soda bib station **Warning**
08B-47-4
Basic - Old labels stuck to food containers after cleaning. Old labels on clean dishes in dish area **Warning**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Inside reachin cooler on cookline adjacent to fryers **Warning**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar label no legible **Warning**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside ice machine in dish area **Warning**
22-20-5
43
Aug 15, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink on the service area hand sink next to soda machine
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected observed employee replace **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on dish machine Observed employee discard **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with sale food in 4 door reachin cooler on cookline Corrected observed employee remove **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Observed door on bar area reachin cooler broken
14-11-5
Basic - Floor area(s) covered with standing water. Observed along floor on cookline Observed employee dry mop floor **Corrected On-Site**
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in water temped at 62F Observed employee discard **Corrected On-Site**
10-07-4
Basic - Standing water in bottom of reach-in-cooler. Observed stand water in reachin cooler in pizza make station
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Observed stored on floor under cookline prep table Corrected -observed employee place on shelf **Corrected On-Site**
21-38-4
55
Jan 25, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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. Observed milk not date marked in reachin cooler on service line Corrected observed employee date mark **Corrected On-Site**
02C-03-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table **Repeat Violation**
12B-07-4
Basic - Food stored in a prohibited area. Observed a box of tomatoes stored on trash can Employee remove box to proper area
08B-37-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cookline equipment **Repeat Violation**
10-17-4
Basic - Wood food-contact surface not properly sealed. Observed unsealed wood in chemical room and on wall adjacent to soda bib station
14-06-4
70
Aug 28, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
37
Feb 2, 2023
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee placed gloves on with no hand washing on cooks line, corrective action taken , inspector discussed with Chef proper procedures regarding glove changing and hand washing . **Corrective Action Taken** **Repeat Violation**
12A-07-5
High Priority - Hot water sanitizing rinse at three-compartment sink less than 171 degrees Fahrenheit. Only use single-service items to serve food to customers until sanitizing rinse at 171 degrees Fahrenheit is available for warewashing. High temperature dish washer at 120°, inspector had chef set up three compartment sink, quaternary at 400 ppm **Repeat Violation**
22-58-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands . Observed employee washing hands with dish washer sprayer, corrected action taken, inspector discussed with Chef proper sinks to be utilized when washing hands . **Corrective Action Taken**
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Front cooks line employee hand wash sink blocked by boxes, corrected, employee removed boxes at time of inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar employee hand wash sink. **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce on cooks line reach in cooler not date marked . **Repeat Violation**
02C-02-5
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee eating in dish room . Corrected on site, management had employee eat in dinning room . **Corrected On-Site** **Repeat Violation**
12B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
39
Sep 20, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
45
Frequently Asked Questions
When was Brio Main Kitchen last inspected?
The most recent health inspection at Brio Main Kitchen on file is from Feb 19, 2026. The public record contains 13 inspections in total.
What is the most common violation at Brio Main Kitchen?
Across the inspection record, “equipment in poor repair” has been cited seven times, more than any other issue at Brio Main Kitchen.
How does Brio Main Kitchen compare to other restaurants in Tampa?
Brio Main Kitchen most recently scored 58 out of 100, which is lower than the Tampa average of 79.
Has Brio Main Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Brio Main Kitchen have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Brio Main Kitchen means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Brio Main Kitchen inspected?
Based on the inspection history on file, Brio Main Kitchen is inspected around four times per year on average.
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