Brio
Last inspected: Mar 5, 2026
61
Score
Across the available record, Brio has 16 inspections on file, the first dated 2022. On Mar 5, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Looking across the full record, “heat strip failed to turn black” is the recurring theme, flagged four times.
The city-wide average sits at 79, which Brio's 61 doesn't quite reach. The record is unremarkable in either direction.
16
Inspections
1
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
61
Aug 29, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. No originals , only copies. **Warning** - From follow-up inspection 2025-08-29: Observed same **Time Extended**
53B-09-4
90
Aug 28, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
70
Jan 10, 2025
Routine - Food
No violations found.
100
Dec 12, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Alfredo sauce (92F - Hot Holding), per employee food hot held less than two hours, reheated to 165F. **Corrected On-Site** **Warning**
03B-01-6
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. Unable to verified approved food handle employee training. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Cook line, employee provided. **Corrected On-Site** **Warning**
31B-03-4
Basic - In-use tongs stored on equipment door handle between uses. Several pairs of tongs on oven handle, in cook line, employee removed. **Corrected On-Site** **Warning**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic cup inside container of sugar in pantry station, employee removed **Corrected On-Site** **Warning**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza station- serving utensils in water temperature (79F), employee removed. **Corrected On-Site** **Warning**
10-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line prep station, soiled wiping cloth, employee removed. **Warning**
21-09-4
58
Sep 24, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine. Not available on site- hot water temperature thermometer, or thermo labels **Warning** - From follow-up inspection 2024-09-24: Observed same **Time Extended**
16-62-1
90
Sep 18, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
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. After 3rd. Attempt.Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Establishment uses smart power sink and surface from Ecolab, not test strips available. -not chlorine test strips. **Repeat Violation** **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine. Not available on site- hot water temperature thermometer, or thermo labels **Warning**
16-62-1
70
May 20, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Grill station-; diced tomatoes (50F - Cold Holding); feta cheese (49F - Cold Holding); raw salmon (51F - Cold Holding); raw chicken (50F - Cold Holding). Per manager food held less than 4 hours, ice added for a quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary testing strips
16-37-1
Basic - In-use tongs stored on equipment door handle between uses. Several tongs on stove handle, employee removed. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container of rice, container of flour, employee removed both handles **Corrected On-Site**
10-01-5
70
Jan 25, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, curtains and door.
14-69-4
95
Dec 6, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-12-06: Observed same, after 3 er attempt. **Admin Complaint**
22-57-6
86
Nov 27, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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. **Warning**
22-57-6
Intermediate - Spray bottle containing toxic substance not labeled. Ware washing area, spray bottle containing degreaser, employee labeled **Corrected On-Site** **Warning**
41-17-4
78
Oct 16, 2023
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. Food not prep or portioned today. -Two cooling drawers; spaghetti (52F - Cold Holding); cut leaves (49F - Cold Holding); (49F); mozzarella shredded cheese (52F - Cold Holding) -Sautéed station; prep portioned cooked potatos (50F - Cold Holding Per operator food held less than 4 hours, ice added for a quick chill. -raw shell eggs (59F - Cold Holding), observed eggs left to ambient temperature. Operator stated eggs held less than two hours Employee moved to walk in cooler. **Corrective Action Taken**
03A-02-5
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.
53B-05-5
78
Jul 7, 2023
Routine - Food
No violations found.
100
Jun 28, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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. **Warning**
22-57-6
Intermediate - Handwash sink not accessible for employee use at all times. Bar area, broken pipe. **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Water leaking from pipe and/or faucet/handle. HWS -bar area. **Warning**
29-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line-Sautéed station, employee removed **Corrected On-Site** **Repeat Violation** **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Soup bowls stacked wet, storage rack in dishwasher area. Employee removed to be dry. **Corrected On-Site** **Warning**
24-08-4
61
Feb 14, 2023
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sautéed station; butter (52-39F - Cold Holding), per operator food held less than 4 hours, observed butter stored above the rim line, Employee removed food out of temperature and stored on WIC for a quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Cutting board has cut marks and is no longer cleanable. Grill station
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door some bottom parts are missing rubber protector
35B-01-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing on cook line
14-42-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle inside flour container, Employee removed **Corrected On-Site**
10-01-5
Basic - Water leaking from pipe and/or faucet/handle. Bar area-HWS
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Container of calamari flour and romano flour, Employee labeled **Corrected On-Site**
02D-01-5
58
Oct 24, 2022
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
Wiping Cloths Properly Used and Stored
FL-41
50
Frequently Asked Questions
When was Brio last inspected?
The most recent health inspection at Brio on file is from Mar 5, 2026. The public record contains 16 inspections in total.
What is the most common violation at Brio?
Across the inspection record, “heat strip failed to turn black” has been cited four times, more than any other issue at Brio.
How does Brio compare to other restaurants in Pembroke Pines?
Brio most recently scored 61 out of 100, which is lower than the Pembroke Pines average of 79.
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 medium risk rating mean?
A medium risk rating at Brio 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 inspected?
Based on the inspection history on file, Brio is inspected around five times per year on average.
Nearby Restaurants