BRIO
14576 SW 5 ST, Pembroke Pines FL 33027 · 954-431-1341
Last inspected May 7, 2026 · 14 visits since July 2023
MAY 24
SEP 24
DEC 24
AUG 25
MAR 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2015010378 | Mar 2, 2015 | Apr 1, 2015 | $400 |
Inspection history
14 visits, newest first
May 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cold make table 1// breaded chicken (49F-56F - Cold Holding) at cook line. Per operator, food not prepped or portioned today. Food out of temperature for approximately 10 minutes. Operator put food on ice to quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed both soda gun nozzles at bar soiled with black, mold-like substance. Bartender cleaned and sanitized during inspection.
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.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on soiled oven door handle, at cook line. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored inside 90F standing water. Operator removed water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed glass cooler, at bar, soiled with broken glass. Bartender removed during inspection.
Aug 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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.
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware-expo station-forks and spoons not inverted. Employee inverted.
In-use tongs stored on equipment door handle between uses. Oven handle- 3 pair of tongs, employee removed.
Jan 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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.
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.
No soap provided at handwash sink. Cook line, employee provided.
In-use tongs stored on equipment door handle between uses. Several pairs of tongs on oven handle, in cook line, employee removed.
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza station- serving utensils in water temperature (79F), employee removed.
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.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
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.
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.
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
May 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary testing strips
In-use tongs stored on equipment door handle between uses. Several tongs on stove handle, employee removed.
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
Jan 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer, curtains and door.
Dec 6, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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.
Nov 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
Spray bottle containing toxic substance not labeled. Ware washing area, spray bottle containing degreaser, employee labeled
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
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.
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.
Jul 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.