Osteria Bricco
Last inspected: Jan 23, 2026
14
Score
Going back to 2023, Osteria Bricco has nine inspections in the public record. On Jan 23, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Things have been moving in the right direction, with the rolling count dropping from around 23 violations to closer to 13 violations per visit.
“In-use tongs stored on equipment door handle between uses” comes up most often, recorded eight times in the inspection record.
By comparison, the average Seminole facility scores 71, putting Osteria Bricco on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
7
Major latest
14
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
4 critical violations. 7 major violations. 14 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - butter (61F - Cold Holding); cooked pasta (57F - Cold Holding), items in shallow ice bath. Discussed with kitchen staff to use a shallower pan, increase level of ice or place on time as a public health control.**Repeat Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawed raw salmon and raw grouper in produce cooler not removed from commercially sealed vacuum packaging
01B-13-4
High Priority - Live, small flying insects found 2 live flies next to triple sink, not landing on food contact surfaces **Admin Complaint**
35A-02-7
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 on cook line was observed cleaning and scrubbing fryer, then proceeded to handle in use utensils without properly washing hands. Discussed proper hand washing with staff
12A-13-4
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. Opened package of salami and prosciutto I reach in cooler not dated **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
22-02-4
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Hand sink in between stove and pizza oven blocked by prep table
31A-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind pizza oven and next to ice machine **Repeat Violation**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Proof of reporting responsibility not available for all employees
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink behind pizza oven and next to ice machine **Repeat Violation**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No manager present during inspection, staff unable to provide proof of training for all eligible employees.
53B-13-5
Basic - In-use wet wiping cloth/towel used under cutting board. Next to bread toaster **Repeat Violation**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink behind pizza oven and next to ice machine **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ground beef thawing at room temp on prep table in rear of kitchen, discussed proper thawing procedures with staff
06-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Cocktail shaker left in ice bin at bar
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda syrup dispenser in kitchen **Repeat Violation**
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed raw salmon and raw grouper in produce cooler not removed from commercially sealed vacuum packaging
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint **Repeat Violation**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses on cart next to ice machine
24-08-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under fryers
36-73-4
Basic - Ice scoop handle in contact with ice. Ice well at soda machine, removed **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cook line **Repeat Violation**
10-20-4
14
Sep 2, 2025
Complaint Full
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-21: **Time Extended** - From follow-up inspection 2025-09-02: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Walls next to entrance to kitchen **Warning** - From follow-up inspection 2025-08-21: **Time Extended** - From follow-up inspection 2025-09-02: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn cooler gaskets **Repeat Violation** **Warning** - From follow-up inspection 2025-08-21: **Time Extended** - From follow-up inspection 2025-09-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation** **Warning** - From follow-up inspection 2025-08-21: **Time Extended** - From follow-up inspection 2025-09-02: **Time Extended**
10-20-4
82
Aug 21, 2025
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - butter (59F - Cold Holding), held less than 4 hours, staff added ice **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-08-21: Cook line: Butter 46F Cooked pasta 52F Items held in ice bath with insufficient amount of ice on side of food containers. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two kitchen staff, one server and one manager present during inspection **Repeat Violation** **Warning** - From follow-up inspection 2025-08-21: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from prep area next to soda machine (per approved plans from 1/18/22) **Warning** - From follow-up inspection 2025-08-21: Hand sink is onsite but plumbers are waiting on parts to finish the water connections **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Gus Laffitte employed over 30 days with no CFM, advised he is still waiting to take the test **Warning** - From follow-up inspection 2025-08-21: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-21: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Walls next to entrance to kitchen **Warning** - From follow-up inspection 2025-08-21: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn cooler gaskets **Repeat Violation** **Warning** - From follow-up inspection 2025-08-21: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation** **Warning** - From follow-up inspection 2025-08-21: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic bins on storage racks with old date labels **Warning** - From follow-up inspection 2025-08-21: **Time Extended**
16-46-4
50
Aug 12, 2025
Complaint Full
2 critical violations. 7 major violations. 20 minor violations.
View 29 violations
High Priority - Live, small flying insects found 2 live flies on cook line, not landing on food contact surfaces **Warning**
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - butter (59F - Cold Holding), held less than 4 hours, staff added ice **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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. Milk in glass cooler opened 8/10 **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Warning**
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from prep area next to soda machine (per approved plans from 1/18/22) **Warning**
31A-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Manager Gus Laffitte employed over 30 days with no CFM, advised he is still waiting to take the test **Warning**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two kitchen staff, one server and one manager present during inspection **Repeat Violation** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at entrance to bar **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at entrance to bar **Repeat Violation** **Warning**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging on dry storage shelf with **Warning**
40-06-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cove molding at floor/wall juncture broken/missing. Walls next to entrance to kitchen **Warning**
36-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **Warning**
51-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Old labels stuck to food containers after cleaning. Plastic bins on storage racks with old date labels **Warning**
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at entrance to bar **Repeat Violation** **Warning**
31B-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to hand sink and clean plates at entrance to bar **Warning**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Warning**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Cook line **Warning**
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 79F water on cook line **Repeat Violation** **Warning**
10-07-4
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 in flour bin **Warning**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation** **Warning**
10-20-4
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line across from **Repeat Violation** **Warning**
10-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - Food stored on floor. Multiple boxes of food on floor in prep area **Warning**
08B-38-4
Basic - Equipment in poor repair. Torn cooler gaskets **Repeat Violation** **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint **Repeat Violation** **Warning**
13-03-4
14
Mar 11, 2025
Routine - Food
1 critical violation. 11 major violations. 15 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to toaster - olive tempenade with fresh garlic (64F - Cold Holding), held less than 4 hours, placed in ice bath. Front line - cubed butter in ice bath (61F - Cold Holding), staff reduced volume and placed in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Multiple clam tags stored on top of clams bin in cooler on cook line with no date marks **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal strainer in hand sink next to dish machine Food debris in hand sink next to cook line, used as dump sink **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Owner has an expired CFM
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Staff unaware of sanitizer test kits during inspection
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 employees present during. Inspection
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to bar
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink next to bar
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lasagna in cooler prepared on 3/09
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine
51-11-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Raw mussels in storage cooler removed from original packaging with no tag
01C-06-5
Basic - Employee eating in a food preparation or other restricted area. Staff observed eating bread next to toaster behind bar **Repeat Violation**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen with no hair restraint
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Equipment in poor repair. Torn cooler gaskets **Repeat Violation**
14-11-5
Basic - Food stored in undrained ice. Raw mussels in untrained ice water in cooler
08B-31-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 84F water next to pizza oven **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cook line
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink next to bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw sausage, squid and shrimp thawing in standing water
06-01-5
14
Jul 30, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
18
Feb 29, 2024
Food-Licensing Inspection
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella (52F - Cold Holding) at pizza cooler, closed lid, retemp 43F butter (55F - Cold Holding); cooked pasta (53F - Cold Holding) in ice bath on cook line, operator added ice. Discussed adding items to time as a public health control **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw veal in reach in cooler, order corrected **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over soup in reach-in cooler, order corrected **Corrected On-Site**
08A-05-6
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 in dish room handled dirty dishes, then proceeded to put away clean dishes with no glove change or hand wash
12A-13-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam and mussels tags kept loose in cabinet drawer
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam and mussel not dated
01C-03-4
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. Multiple opened packages of deli meats in reach in cooler not dated
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon on cook line not removed from vacuum packaging prior to thaw
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine chemical not dispensing, operator set up triple sink **Corrective Action Taken**
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glass cups at soda machine
24-08-4
Basic - Ice scoop handle in contact with ice. At soda machine
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 77F water
10-07-4
Basic - Open dumpster lid.
33-16-4
26
Sep 26, 2023
Routine - Food
2 critical violations. 8 major violations. 11 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line-butter (54F - Cold Holding), cooked ribbon pasta (72F - Cold Holding), items held less than 4 hrs, moved to reach in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked vegetables in drawer cooler on cook line
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clam tags not dated **Repeat Violation**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Original tags not kept with product
01C-10-4
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. Deli meats not dated in reach in cooler after slicing **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice n hand sink in dish area
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One valid food handler certificate provided during inspection. **Repeat Violation**
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Near dish machine
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Metal bowl in bin of cooked pasta
14-01-5
Basic - Carbon dioxide tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted at service counter
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On storage shelf with clean equipment, removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Torn gaskets on reach in coolers
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 84F water on cook line
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Hood filters soiled
23-03-4
19
May 9, 2023
Routine - Food
2 critical violations. 8 major violations. 6 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-05-09: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line - butter (71F - Cold Holding); diced tomatoes (67F - Cold Holding); cooked pasta (75F - Cold Holding); cooked potatoes (75F - Cold Holding), items held less than 4hrs. Potatoes moved to grill for reheat. Additional items moved to reach in coolers. Retemp: butter 42F, tomatoes 43F, pasta 42F, potatoes 169F. Pizza cooler - cooked sausage (54F - Cold Holding); deli ham (47F - Cold Holding); whole mozzarella (49F - Cold Holding). Retemp: sausage 43F, ham 42F, mozzarella 47F **Corrective Action Taken** **Warning** - From follow-up inspection 2023-05-09: Butter 58F, diced tomatoes 43F, cooked pasta 42F. Cooked sausage 51F, ham 42F, mozzarella 42F. Butter and sausage moved to separate cooler **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clams and oysters tags commingled in same folder **Warning** - From follow-up inspection 2023-05-09: **Admin Complaint**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams and oysters tags with no date mark **Warning** - From follow-up inspection 2023-05-09: **Admin Complaint**
01C-03-4
Intermediate - - From initial inspection : 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. Multiple cooked meats in reach in cooler not date marked **Warning** - From follow-up inspection 2023-05-09: Multiple cooked meats in reach in cooler not date marked **Admin Complaint**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade soiled **Warning** - From follow-up inspection 2023-05-09: **Admin Complaint**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by prep table. **Warning** - From follow-up inspection 2023-05-09: Hand sink near dish machine with sanitizer bucket in sink, removed during inspection **Admin Complaint** **Corrected On-Site**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2023-05-09: No staff with valid food managers certification, new general manager hired two weeks prior. Business open with more than 4 employees present. Discussed CFM requirements with operator. **Admin Complaint**
53A-01-7
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink, operator replaced during inspection. Blocked hand sink on cook line no paper towels **Corrective Action Taken** **Warning** - From follow-up inspection 2023-05-09: No paper towels at hand sink near cook line, replaced **Time Extended** **Corrected On-Site**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee provided proof of food handler training **Warning** - From follow-up inspection 2023-05-09: No employee training certificates provided at time of inspection. Discussed state training requirements with operator **Admin Complaint**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-05-09: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. Next to espresso machine **Warning** - From follow-up inspection 2023-05-09: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation.two male employees on cook line with no hair restraint **Warning** - From follow-up inspection 2023-05-09: Multiple male employees on cook line with no hair restraints **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Cooking oil on floor next to dry storage shelf, operator corrected **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-09: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven door handle **Warning** - From follow-up inspection 2023-05-09: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. On cook line **Warning** - From follow-up inspection 2023-05-09: **Time Extended**
21-04-4
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Frequently Asked Questions
When was Osteria Bricco last inspected?
The most recent health inspection at Osteria Bricco on file is from Jan 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Osteria Bricco?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited eight times, more than any other issue at Osteria Bricco.
How does Osteria Bricco compare to other restaurants in Seminole?
Osteria Bricco most recently scored 14 out of 100, which is lower than the Seminole average of 71.
Has Osteria Bricco's inspection record improved over time?
Yes. Recent inspections at Osteria Bricco have averaged around 13 violations per visit, down from roughly 23 earlier in the record.
What does a high risk rating mean?
A high risk rating at Osteria Bricco 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 Osteria Bricco inspected?
Based on the inspection history on file, Osteria Bricco is inspected around three times per year on average.
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