Brio
Last inspected: Apr 6, 2026
90
Score
Brio has been inspected 13 times since 2023. The most recent visit was on Apr 6, 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 four violations each time.
“No paper towels” accounts for the largest share of issues, appearing two times across the record.
That puts the facility ahead of the local pack: the average Plantation restaurant scores 77. There isn't much in the file that would give a customer pause.
13
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 6, 2026
Complaint Full
1 major violation.
View 1 violation
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 2026-04-06: Same- No proof of required State approved employee training provided for any employee. **Admin Complaint**
53B-01-5
90
Apr 3, 2026
Routine - Food
No violations found.
100
Feb 13, 2026
Complaint Full
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Feb 10, 2026
Routine - Food
1 major violation.
View 1 violation
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 2026-02-10: Same. **Time Extended**
53B-01-5
90
Feb 3, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
74
Oct 8, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
May 12, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed sausages cold held at 48F in front line cooler. Per operator, sausages transfer to unit 2.5 hours prior to the inspection. Operator placed ice packs on sausage for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of old food residue buildup on can opener blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. Operator replenished **Corrected On-Site** **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. -Observed no date mark on tomato sauce stored in walk in cooler. Per operator, sauce cooked yesterday more than 24 hours. Operator correctly dated marked. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Observed accumulation of black mold like substance buildup on AC vents throughout kitchen.
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employees food stored in true refrigerator not segregated or identified from restaurant foods. Operator discarded at will. **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. At wait station
36-22-4
Basic - Ice bucket stored on floor between uses. Operator removed and stored properly. **Corrected On-Site** **Repeat Violation**
10-14-5
Basic - Single-service articles improperly stored. -Observed cases with takeout containers lids stored on dry storage floor. Operator removed
25-05-4
Basic - Stored food not covered. -Observed an uncovered container with tomato sauce stored in walk in cooler. Operator covered **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed cases with unwashed vegetables stored over containers with cut fruits and vegetables in walk in cooler.
08B-17-4
43
Feb 18, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
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
Approved Thawing Methods Used
FL-31
55
Mar 13, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook pick up garnish with bare hand and place on top of soup to be served to guest. Reviewed bare hand contact procedures with operator.
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at cook line and wash sink. Operator provided. **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice chute in ice machine located in kitchen. Operator had employee clean and sanitize during inspection. **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on cutting board at cookline. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on flip top cooler cutting board at cookline. Employee properly stored. **Corrected On-Site**
40-06-5
Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor in front of ice machine in kitchen. Operator properly stored. **Corrected On-Site**
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in flip top cooler crevices throughout cook line. Reviewed proper knife storage with operator. Operator removed knives. **Corrected On-Site** **Repeat Violation**
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. Observed scoop stored inside rice bin in kitchen, handle in contact with rice. Operator removed. **Corrected On-Site**
10-01-5
58
Nov 14, 2023
Complaint Full
No violations found.
100
Sep 15, 2023
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
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. Operator has purchased FRLA books for staff and will conduct training. **Corrective Action Taken**
53B-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in crevices inside flip top coolers at cook line. Operator removed. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink on cook line. Operator posted sign. **Corrected On-Site**
31B-04-4
82
Jun 23, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
58
Feb 13, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm) Advised operator to run dishes through dish machine or use chlorine for sanitizer.
22-43-4
Intermediate - Spray bottle containing sanitizer not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooling rack stored in front of hand-wash sink near oven. Operator moved cooling rack. **Corrected On-Site**
31A-09-4
Basic - #1: Working containers of sugar removed from original container not identified by common name at prep area next to walk-in cooler. Operator labeled. #2: Flour unlabeled near dish machine. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. #1: On clean dish rack next to dish machine. #2: On clean dish rack next to cook-line.
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on clean dish rack. Operator removed and educated employee on where to store employee beverages. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove top temping at 113°F. Operator turned temperature up on stove. **Corrective Action Taken**
10-07-4
58
Frequently Asked Questions
When was Brio last inspected?
The most recent health inspection at Brio on file is from Apr 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Brio?
Across the inspection record, “no paper towels” has been cited two times, more than any other issue at Brio.
How does Brio compare to other restaurants in Plantation?
Brio most recently scored 90 out of 100, which is higher than the Plantation average of 77.
Has Brio's inspection record improved over time?
Results have been roughly steady. Inspections at Brio have averaged around four 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 four times per year on average.
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