BRIO
4200 CONROY RD STE 154, Orlando FL 32839
Last inspected Jul 30, 2025 · 9 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
JUN 24
DEC 24
JAN 25
JUL 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In prep area, did not land on food
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025011319 | Jan 29, 2025 | Mar 13, 2025 | $200 |
| 4--2025006535 | Dec 17, 2024 | Feb 19, 2025 | $200 |
Inspection history
9 visits, newest first
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
What the inspector wrote — 13 findingsThe state's own report →
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. Cook moved trash cans and proceeded to prep food. Manager educated staff and he removed droves and washed his hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.; potatoes (67F - Cold Holding) Placed in another unit to cool. Less than 4 hours on the line.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs. Manager added notation.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. Turned pans on the side.
Show the remaining 9 findings ▾
Faucet/handle missing at plumbing fixture. Sink across from grill on the cook line.
Hood filter missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses. On handle of stove, manager removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in risotto. Manager stood up scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
Old labels stuck to food containers after cleaning. Added the pans to wash. Removed labels.
Standing water in bottom of reach-in-cooler. Staff cleaned it out.
Water leaking from pipe and/or faucet/handle. Near pizza oven.
Wet wiping cloth not stored in sanitizing solution between uses. Manager remove towels.
Jan 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70F, at bar at garnish 75F
Jan 29, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); fresh mozzarella (47F - Cold Holding); peppers in buttermilk (47F - Cold Holding) top of make table on cookline
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70F, at bar at garnish 75F
Jan 28, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority8 Intermediate13 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); fresh mozzarella (47F - Cold Holding); peppers in buttermilk (47F - Cold Holding) top of make table on cookline
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in
Handwash sink not accessible for employee use at all times. Brush on top of sink at dish, items in sink at bar
Handwash sink used for purposes other than handwashing. At server station in dining room as evidenced by ice in sink
No soap provided at handwash sink. At server station in dining room
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In kitchen
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. At ice machine filter cartridges labeled to be charged 8/24
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on cook-line, bag on top of ice machine
Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen
Floor tiles missing and/or in disrepair. On cookline at sauté station
In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70°F, at bar at garnish 75°F
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer on cookline
No handwashing sign provided at a hand sink used by food employees. At server station in kitchen
Water leaking from pipe and/or faucet/handle. At mop sink
Wet wiping cloth not stored in sanitizing solution between uses. On cookline
Dec 17, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher sanitizer exceeded 200 ppm chlorine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag next to clean plates.
Food storage container/container lid cracked or broken. Lids on clean storage rack.
Light shield damaged/in disrepair. Upstairs dry storage area and no shield in walk in freezer.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher sanitizer exceeded 200 ppm chlorine.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sink at 0 ppm retested at 200ppm
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Bartender took dirty glasses and took clean glass to make
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards and slicer blade.
Handwash sink not accessible for employee use at all times.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator water is not flowing properly through machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag next to clean plates.
Floor area(s) covered with standing water. Ware wash area.
Food storage container/container lid cracked or broken. Lids on clean storage rack.
Light shield damaged/in disrepair. Upstairs dry storage area and no shield in walk in freezer.
Single-service articles not stored inverted or protected from contamination. Coffee filters.
Unwashed fruits/vegetables stored with ready-to-eat food. Leeks above cooked chicken.
Jun 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer missing at bar dishwasher. Sanitizer added, retested at 100ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In prep area, did not land on food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50-53F - Cold Holding) on cookline, overfilled container.in unit less then 1 hour, exchange will cold product
Handwash sink used for purposes other than handwashing. Sink on cookline had ice in it. Observed cook rinsing equipment in hand sink on cookline. Operator educated employee
Spray bottle containing toxic substance not labeled. Blue liquid at bar
Duct tape used to repair nonfood-contact surface. On door on low boy cooler on cookline
In-use utensil in temperature control for safety food not stored with handle above top of food within a closed container. Pasta on cookline
Old labels stuck to food containers after cleaning. At bar, at dish area
Single-service articles improperly stored. Case of cups on floor in dry storage area
Waste line missing at soda gun holster. At bar
Water leaking from faucet at hand sink at dish
Wet wiping cloth not stored in sanitizing solution between uses. In kitchen on prep table
Jun 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer missing at bar dishwasher. Sanitizer added, retested at 100ppm
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 155.1°F
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In prep area, did not land on food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (50-53F - Cold Holding) on cookline, overfilled container.in unit less then 1 hour, exchange will cold product
Handwash sink used for purposes other than handwashing. Sink on cookline had ice in it. Observed cook rinsing equipment in hand sink on cookline. Operator educated employee
Spray bottle containing toxic substance not labeled. Blue liquid at bar
Duct tape used to repair nonfood-contact surface. On door on low boy cooler on cookline
In-use utensil in temperature control for safety food not stored with handle above top of food within a closed container. Pasta on cookline
Old labels stuck to food containers after cleaning. At bar, at dish area
Single-service articles improperly stored. Case of cups on floor in dry storage area
Waste line missing at soda gun holster. At bar
Water leaking from faucet at hand sink at dish
Wet wiping cloth not stored in sanitizing solution between uses. In kitchen on prep table
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk and cream in reach in cooler server cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk and cream 57F manager discarded product
Light shield damaged/in disrepair. Light lens(2) in dish pit area cracked
No handwashing sign provided at a hand sink used by food employees. No Handwash sign at sink in coffee area.
Single-service articles not stored inverted or protected from contamination. Coffee filters not being protected between uses.
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.