Brio
Last inspected: Jul 30, 2025
41
Score
Across the available record, Brio has 11 inspections on file, the first dated 2023. The most recent visit was on Jul 30, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have found fewer violations than earlier ones, averaging around 11 violations lately and about 13 violations before that.
Across the inspection history, “in-use utensil in non-time/temperature control” is the issue that surfaces most often, recorded six times.
Brio's latest score of 41 falls below the Orlando average of 79. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
1
Major latest
10
Minor latest
Inspection History
Jul 30, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
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. Cook moved trash cans and proceeded to prep food. Manager educated staff and he removed droves and washed his hands. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; potatoes (67F - Cold Holding) Placed in another unit to cool. Less than 4 hours on the line. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs. Manager added notation. **Corrected On-Site** **Repeat Violation**
02B-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in risotto. Manager stood up scoop. **Corrected On-Site**
10-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. Turned pans on the side. **Corrective Action Taken**
24-08-4
Basic - Faucet/handle missing at plumbing fixture. Sink across from grill on the cook line. **Repeat Violation**
29-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. On handle of stove , manager removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Added the pans to wash. Removed labels. **Corrective Action Taken**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Staff cleaned it out. **Corrected On-Site**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Near pizza oven.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager remove towels. **Corrected On-Site**
21-12-4
41
Jan 30, 2025
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70F, at bar at garnish 75F **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended** - From follow-up inspection 2025-01-30: **Time Extended**
10-07-4
47
Jan 29, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container - From follow-up inspection 2025-01-29: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); fresh mozzarella (47F - Cold Holding); peppers in buttermilk (47F - Cold Holding) top of make table on cookline **Warning** - From follow-up inspection 2025-01-29: Peppers in buttermilk 45°F roasted mushrooms 52°F lemon aioli containing sour cream 56°F **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in - From follow-up inspection 2025-01-29: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked - From follow-up inspection 2025-01-29: **Time Extended**
03C-89-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen - From follow-up inspection 2025-01-29: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70F, at bar at garnish 75F **Corrected On-Site** - From follow-up inspection 2025-01-29: **Time Extended**
10-07-4
41
Jan 28, 2025
Complaint Full
4 critical violations. 8 major violations. 13 minor violations.
View 25 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); fresh mozzarella (47F - Cold Holding); peppers in buttermilk (47F - Cold Holding) top of make table on cookline **Warning**
03A-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In kitchen **Corrected On-Site**
31B-05-4
Intermediate - No soap provided at handwash sink. At server station in dining room
31B-03-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked
03C-89-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Brush on top of sink at dish, items in sink at bar **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. At server station in dining room as evidenced by ice in sink
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
02B-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. At ice machine filter cartridges labeled to be charged 8/24
29-28-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on cook-line, bag on top of ice machine **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen
13-04-4
Basic - Floor tiles missing and/or in disrepair. On cookline at sauté station
36-17-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar **Corrected On-Site**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70°F, at bar at garnish 75°F **Corrected On-Site**
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer on cookline
14-36-5
Basic - No handwashing sign provided at a hand sink used by food employees. At server station in kitchen **Corrected On-Site**
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. At mop sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline **Corrected On-Site**
21-12-4
13
Dec 17, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher sanitizer exceeded 200 ppm chlorine. **Warning** - From follow-up inspection 2024-12-17: Sanitizer is 0ppm. Tried temperature strip, did not turn black. Establishment is actively using dish machine. **Admin Complaint**
22-49-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Upstairs dry storage area and no shield in walk in freezer. - From follow-up inspection 2024-12-17: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag next to clean plates. - From follow-up inspection 2024-12-17: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lids on clean storage rack. - From follow-up inspection 2024-12-17: **Time Extended**
14-38-4
74
Dec 9, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
37
Jun 20, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer missing at bar dishwasher. Sanitizer added, retested at 100ppm **Corrected On-Site** - From follow-up inspection 2024-06-20: **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In prep area, did not land on food - From follow-up inspection 2024-06-20: **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50-53F - Cold Holding) on cookline, overfilled container.in unit less then 1 hour, exchange will cold product **Corrective Action Taken** - From follow-up inspection 2024-06-20: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid at bar - From follow-up inspection 2024-06-20: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Sink on cookline had ice in it. Observed cook rinsing equipment in hand sink on cookline. Operator educated employee **Corrective Action Taken** - From follow-up inspection 2024-06-20: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. On door on low boy cooler on cookline - From follow-up inspection 2024-06-20: **Time Extended**
14-71-4
Basic - - From initial inspection : Basic - In-use utensil in temperature control for safety food not stored with handle above top of food within a closed container. Pasta on cookline **Corrected On-Site** - From follow-up inspection 2024-06-20: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. At bar, at dish area - From follow-up inspection 2024-06-20: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Case of cups on floor in dry storage area **Corrected On-Site** - From follow-up inspection 2024-06-20: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar - From follow-up inspection 2024-06-20: **Time Extended**
29-17-4
Basic - - From initial inspection : Basic - Water leaking from faucet at hand sink at dish - From follow-up inspection 2024-06-20: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen on prep table **Corrected On-Site** - From follow-up inspection 2024-06-20: **Time Extended**
21-12-4
37
Jun 12, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer missing at bar dishwasher. Sanitizer added, retested at 100ppm **Corrected On-Site**
22-41-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 155.1°F **Warning**
22-49-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In prep area, did not land on food
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50-53F - Cold Holding) on cookline, overfilled container.in unit less then 1 hour, exchange will cold product **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid at bar
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink on cookline had ice in it. Observed cook rinsing equipment in hand sink on cookline. Operator educated employee **Corrective Action Taken**
31A-11-4
Basic - In-use utensil in temperature control for safety food not stored with handle above top of food within a closed container. Pasta on cookline **Corrected On-Site**
10-01-5
Basic - Old labels stuck to food containers after cleaning. At bar, at dish area
16-46-4
Basic - Single-service articles improperly stored. Case of cups on floor in dry storage area **Corrected On-Site**
25-05-4
Basic - Waste line missing at soda gun holster. At bar
29-17-4
Basic - Water leaking from faucet at hand sink at dish
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen on prep table **Corrected On-Site**
21-12-4
Basic - Duct tape used to repair nonfood-contact surface. On door on low boy cooler on cookline
14-71-4
32
Dec 19, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Insects, Rodents, and Animals Not Present
FL-38
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
64
May 23, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
30
Jan 25, 2023
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
61
Frequently Asked Questions
When was Brio last inspected?
The most recent health inspection at Brio on file is from Jul 30, 2025. The public record contains 11 inspections in total.
What is the most common violation at Brio?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited six times, more than any other issue at Brio.
How does Brio compare to other restaurants in Orlando?
Brio most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Brio's inspection record improved over time?
Yes. Recent inspections at Brio have averaged around 11 violations per visit, down from roughly 13 earlier in the record.
What does a high risk rating mean?
A high risk rating at Brio means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Brio inspected?
Based on the inspection history on file, Brio is inspected around four times per year on average.
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