Brio
Last inspected: Mar 4, 2026
90
Score
The health department has logged 12 inspections at Brio, the earliest from 2022. The most recent report on file is from Mar 4, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Brio's latest score of 90 sits above the Palm Beach Gardens average of 81. Taken together, the history is a positive one.
12
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Wild birds or squirrels present on ground/table/chairs/railings in outside dining room/bar. Outdoor patio dining area approximately 6 live birds landing on chairs and tables pre set with clean plates and silverware next to tables with patrons eating. Discussed with operator who is unable to get birds to leave. **Warning** - From follow-up inspection 2026-03-04: Approximately 2 live birds on tables, discussed with operator to get rid of birds. **Admin Complaint**
35A-24-5
90
Mar 3, 2026
Routine - Food
5 critical violations. 1 major violation.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler house made marinara (54F - Cooling) at 12:15 since previous night 6+ hours ago, at this rate of cooling product never reached 41F within 6 hours, see stop sale. **Warning**
03D-02-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee prepared raw beef carpaccio and without washing hands employee handled shredded cheese to prepare pizza, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef carpaccio stored above potatoes, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler house made marinara (54F - Cooling) at 12:15 since previous night 6+ hours ago, at this rate of cooling product never reached 41F within 6 hours, see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at cook line cooked rice (55F - Cold Holding); sliced cooked potatoes (57F - Cold Holding) per operator products not portioned or prepared today and held in unit for approximately 1 hour, discussed with operator who removed products to chill in walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Wild birds or squirrels present on ground/table/chairs/railings in outside dining room/bar. Outdoor patio dining area approximately 6 live birds landing on chairs and tables pre set with clean plates and silverware next to tables with patrons eating. Discussed with operator who is unable to get birds to leave. **Warning**
35A-24-5
43
Aug 13, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 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. Employee stoped chopping herbs, grabbed garbage can with gloved hands reaching inside the can, touched cutting board, wiped hands on apron, went to three compartment sink placed hands in sanitizer compartment and wiped on apron and started to work with foods again. Manager educated and employee washed hands; **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance- cutting board at pizza station
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable- at pizza station
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- utensils in water at 103 on the flat top; removed **Corrected On-Site**
10-07-4
70
Feb 7, 2025
Complaint Full
No violations found.
100
Feb 6, 2025
Complaint Full
4 critical violations. 1 major violation.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed handling raw shrimp with gloves. Changed gloves without washing hands to handle another food item and cooking equipment. **Warning**
12A-07-5
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. Dishwasher observed handling dirty dishes with gloves and putting away clean dishes with the same gloves. Gloves not changed and hands not washed in between. **Warning**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over broccoli walk in cooler removed **Corrected On-Site** **Warning**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server observed touching dirty dishes and grabbed clean stainless steel bowls at hand sink at dish machine. Hands not washed in between. **Warning**
12A-02-4
Intermediate - Wild bird present inside establishment. One live bird in dining room by bar of restaurant. Manager Unable to remove bird from establishment. **Admin Complaint**
35A-15-4
50
Jan 28, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use knife stored in cracks between pieces of equipment- reach in coolers at cook line Removed **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spatulas in water at 87 F on the flat top; operator removed utensils **Corrected On-Site**
10-07-4
90
Aug 28, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes ( 43-49F - Cold Holding);in top cooler at cook line; as per operator food not prepared or portioned today; food overstocked; smaller portions made; butter (78F - Cold Holding) at cook line; as per operator food kept on TPHC; no form and no time tracked; as per operator outside since 11:00; emailed and printed form and time tracked; 11:00-3:00 **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the prep area in the kitchen Provided **Corrected On-Site**
31B-02-4
78
Mar 7, 2024
Routine - Food
1 minor violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
90
Aug 31, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Aug 30, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cooked potatoes (41F-47 - Cold Holding) Drawers - portioned cooked sausage (45F - Cold Holding); raw shrimp (47F - Cold Holding) all the TCS foods were not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned cooked potatoes (41F-47 - Cold Holding) Drawers - portioned cooked sausage (45F - Cold Holding); raw shrimp (47F - Cold Holding) all the TCS foods were not portioned or prepared today held overnight and more than 4 hours - see stop sale. **Warning**
03A-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer. **Warning**
14-69-4
Basic - Open dumpster lid. **Warning**
33-16-4
67
Feb 14, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked lobster- operator inverted. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish area hand sink - operator provided. **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone next to to go containers operator removed. **Corrected On-Site**
40-06-5
74
Aug 30, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - cubed butter (52F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - cubed butter (52F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.
01B-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing fruit - removed bracelet and watch.
13-07-4
Basic - Stored food not covered. Cut lemons and limes not covered - operator covered. **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from prep surface. **Corrected On-Site**
12B-07-4
64
Frequently Asked Questions
When was Brio last inspected?
The most recent health inspection at Brio on file is from Mar 4, 2026. The public record contains 12 inspections in total.
What is the most common violation at Brio?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Brio.
How does Brio compare to other restaurants in Palm Beach Gardens?
Brio most recently scored 90 out of 100, which is higher than the Palm Beach Gardens average of 81.
Has Brio's inspection record improved over time?
Results have been roughly steady. Inspections at Brio have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Brio means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Brio inspected?
Based on the inspection history on file, Brio is inspected around three times per year on average.
Nearby Restaurants