BRIO MAIN KITCHEN
2223 N WESTSHORE DR SPACE B209, Tampa FL 33607 · (813) 877-3939
Last inspected Aug 24, 2026 · 12 visits since August 2023
JAN 25
MAR 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections trending up, 22 points better than where it started.
Live, small flying insects found - Observed 1 small flying fly in chemical storage - Observed 1 small flying fly at bar in dining room
★ 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 |
|---|---|---|---|
| 3--2025007226 | Jan 17, 2025 | Mar 6, 2025 | $400 |
Inspection history
12 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over canned/bottled drinks. Raw salmon stored over bottled drinks in walk-in cooler. Operator moved raw salmon to proper storage location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold Holding: cooked potato 49 F, diced tomato 48 F, diced mozzarella 49 F, crumbled blue cheese 46 F. Operator moved items to reach-in freezer. Re temped cooked potato 42 F, diced tomato 37 F, diced mozzarella 40 F, crumbled blue cheese 42 F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under dish machine in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards strained at cook line.
Show the remaining 2 findings ▾
Handwash sink used for purposes other than handwashing. Food container stored in handwash sink at cook line. Operator removed.
Interior of microwave has accumulation of old food debris. At cook line.
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A large pan of raw chicken raw chicken 47-52 F stored in drawer cooler under grill at cook line. Operator moved to reach-in freezer for rapid cooling. 2nd temp: 42-48F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on reach-in cooler at the middle of the cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Minestrone in walk-in cooler.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee trained with Servesafe food handler training not associated with SafeStaff.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on prep counter top at cook line. Employee removed drink bottle.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Wash temperature gauge not working.
Oct 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gabriel Hebert, General manager.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 2 high priority.
2 High priority6 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steaks stored over salad dressing and sauces in reach-in cooler at cook line. Operator rearranged items to prevent contamination at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice well on cook line - Cold Holding: cooked ground beef 45-48 F, butter 51 F, cooked meatball 59 F, tomato sauce 46 F. Operator moved items to walk-in freezer for rapid cool. Re temped: Cold Holding: cooked ground beef 38-40F, butter 38 F, cooked meatball 30 F, tomato sauce 39 F.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Gabriel Hebert, General manager.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. At pizza station. Operator provided.
No soap provided at handwash sink. At server station across from pizza station. Operator provided.
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.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Only 1 certificate is original.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep counter at wait station. Operator removed drinks.
Equipment in poor repair. Ran dish machine multiple times, temped 154.1F to 154.3F. No ware washing at time of inspection. Operator contacted dish machine service technician for service. Ran dish machine at the end of inspection, temped 163.1F.
Floor area(s) covered with standing water. By office where the dish machine and ice machine are located.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge is not working.
Presetting of unwrapped silverware and/or tableware outdoors. Plates/dishes not protected on tales at patio area.
Time/temperature control for safety food thawed in an improper manner. Cheesecakes thawing on top of hot box at cook line. Operator moved to reach-in cooler.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Observed stained cutting boards in kitchen at time of inspection. - Observed soda gun nozzles at bar are soiled at time of inspection.
Equipment in poor repair. Plastic around gasket area on 4 door reach in cooler is broken at time of inspection
Floor soiled/has accumulation of debris. Floors and walls on cooks line are soiled at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Sides of equipment on cooks line are soiled at time of inspection. - Observed some soiled gaskets on reach in coolers on cooks line at time of inspection.
Mar 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Live, small flying insects found - Observed 1 small flying fly in chemical storage - Observed 1 small flying fly at bar in dining room
Raw animal food stored over/not properly separated from ready-to-eat food. - Observed raw beef stored over bread on cooks line. Operator moved beef at time of inspection. - Observed raw chicken over cut red peppers in walk in cooler at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta (41F to 47F- Cold Holding), herb butter (50F - Cold Holding), butter (45F - Cold Holding), raw chicken (46F - Cold holding), charred tomato (46F - Cold Holding); blue cheese (49F - Cold Holding), Milk 46F, butter 46F Discussed proper cold holding temperatures with manager, adjusting temperature of reach in cooler, and using time as a public health control
Food-contact surface soiled with food debris, mold-like substance or slime. - Observed stained cutting boards in kitchen at time of inspection. - Observed soda gun nozzles at bar are soiled at time of inspection.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed establishment consumer advisory poster. Operator printed and hung poster up.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed a mold like black substance inside ice machine bin at time of inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee book bag stored on soda bib rack at time of inspection. Operator moved book bag to designated area for employee items.
Equipment in poor repair. Plastic around gasket area on 4 door reach in cooler is broken at time of inspection
Floor soiled/has accumulation of debris. Floors and walls on cooks line are soiled at time of inspection.
Hood filter missing from automatic fire suppression/exhaust system. Observed no hood filters during inspection. Operator states they were being cleaned. Had them replaced during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water filled pan on cooks line at 112F at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed oven interior was soiled at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Sides of equipment on cooks line are soiled at time of inspection. - Observed some soiled gaskets on reach in coolers on cooks line at time of inspection.
Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler at pizza station during inspection.
Jan 21, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. 2 doors in reachin cooler in bar area in disrepair
Jan 18, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies along wall behind soda bib station 1 fly on soda bib container 5 flies along wall in mop sink 7 along wall and ceiling of back kitchen and dish area 5 flies at wait station in lobby 6 flies at wait station adjacent to pizza area 1 fly landed on bread in pizza make station. See stop sale. 1 fly in bar area landing on prep table
Equipment in poor repair. 2 doors in reachin cooler in bar area in disrepair
Jan 17, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 flies along wall behind soda bib station 1 fly on soda bib container 5 flies along wall in mop sink 7 along wall and ceiling of back kitchen and dish area 5 flies at wait station in lobby 6 flies at wait station adjacent to pizza area 1 fly landed on bread in pizza make station. See stop sale. 1 fly in bar area landing on prep table
Stop Sale issued due to food not being in a wholesome, sound condition. 1 fly landed on bread in pizza make station. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled in bar area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance inside ice machine in dish area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag store on shelf under cookline prep line
Equipment and utensils not properly air-dried - wet nesting. Metal pan wet nesting on shelf in dish pit
Equipment in poor repair. 2 doors in reachin cooler in bar area in disrepair
Food not stored at least 6 inches off of the floor.6 cases of soda bib stored on floor next to soda bib station
Old labels stuck to food containers after cleaning. Old labels on clean dishes in dish area
Standing water in bottom of reach-in-cooler. Inside reachin cooler on cookline adjacent to fryers
Wet wiping cloth not stored in sanitizing solution between uses. Stored on prep table on cookline
Working containers of food removed from original container not identified by common name. Powdered sugar label no legible
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand sink used as a dump sink on the service area hand sink next to soda machine
No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink on cookline Corrected observed employee replace
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on dish machine Observed employee discard
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with sale food in 4 door reachin cooler on cookline Corrected observed employee remove
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed door on bar area reachin cooler broken
Floor area(s) covered with standing water. Observed along floor on cookline Observed employee dry mop floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in water temped at 62F Observed employee discard
Standing water in bottom of reach-in-cooler. Observed stand water in reachin cooler in pizza make station
Wiping cloth sanitizing solution stored on the floor. Observed stored on floor under cookline prep table Corrected -observed employee place on shelf
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk not date marked in reachin cooler on service line Corrected observed employee date mark
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
Food stored in a prohibited area. Observed a box of tomatoes stored on trash can Employee remove box to proper area
In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between cookline equipment
Wood food-contact surface not properly sealed. Observed unsealed wood in chemical room and on wall adjacent to soda bib station
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employees on cooks line changing gloves with no hand washing between gloves, corrected action taken, inspector discussed with management proper hand washing when changing gloves.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm of quaternary in three compartment sink, corrected, manager replaced quaternary at 300 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan of cooked grilled chicken 48°.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked grilled chicken 48°for an undetermined amount of time. See stop sale.
Handwash sink not accessible for employee use at all times. Employee hand wash sink on cooks line blocked by pan and box of gloves, corrected, manager removed items during inspection.
No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at bar employee hand wash sink. Corrected, manager replaced paper towels t time of inspection.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on food prep, corrected, employee removed drinks at time of inspection.
In-use knife/knives stored in cracks between pieces of equipment. Serval knives stored between equipment on cooks line, corrected, Chef removed knives during inspection.
Wet wiping cloth not stored in sanitizing solution 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.