OSTERIA BRICCO
7839F 113 ST STE F, Seminole FL 33772 · 727-623-0281
Last inspected Jan 23, 2026 · 8 visits since September 2023
FEB 24
JUL 24
MAR 25
AUG 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 2 live flies on cook line, not landing on food contact surfaces
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 4 high priority.
4 High priority7 Intermediate14 Basic
What the inspector wrote — 25 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. 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
Live, small flying insects found 2 live flies next to triple sink, not landing on food contact surfaces
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
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.
Show the remaining 21 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. Opened package of salami and prosciutto I reach in cooler not dated
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
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
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind pizza oven and next to ice machine
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
No soap provided at handwash sink. Hand sink behind pizza oven and next to ice machine
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Cocktail shaker left in ice bin at bar
Carbon dioxide/helium tanks not adequately secured. Next to soda syrup dispenser in kitchen
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
Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
Equipment and utensils not properly air-dried - wet nesting. Glasses on cart next to ice machine
Floor soiled/has accumulation of debris. Accumulation of grease under fryers
Ice scoop handle in contact with ice. Ice well at soda machine, removed
In-use tongs stored on equipment door handle between uses. Oven door handle on cook line
In-use wet wiping cloth/towel used under cutting board. Next to bread toaster
No handwashing sign provided at a hand sink used by food employees. Hand sink behind pizza oven and next to ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
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
Sep 2, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Cove molding at floor/wall juncture broken/missing. Walls next to entrance to kitchen
Equipment in poor repair. Torn cooler gaskets
In-use tongs stored on equipment door handle between uses. Oven door handle
Aug 21, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
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
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)
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
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
Carbon dioxide/helium tanks not adequately secured.
Cove molding at floor/wall juncture broken/missing. Walls next to entrance to kitchen
Equipment in poor repair. Torn cooler gaskets
In-use tongs stored on equipment door handle between uses. Oven door handle
Old labels stuck to food containers after cleaning. Plastic bins on storage racks with old date labels
Aug 12, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 29 recorded, 2 high priority.
2 High priority7 Intermediate20 Basic
Show 30 findings ▾
Live, small flying insects found 2 live flies on cook line, not landing on food contact surfaces
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
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)
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
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
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at entrance to bar
No soap provided at handwash sink. Hand sink at entrance to bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Cove molding at floor/wall juncture broken/missing. Walls next to entrance to kitchen
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Cook line
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
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
Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
Equipment in poor repair. Torn cooler gaskets
Food stored on floor. Multiple boxes of food on floor in prep area
Ice buildup in reach-in freezer and/or walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line across from
In-use tongs stored on equipment door handle between uses. Oven door handle
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
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 79F water on cook line
In-use wet wiping cloth/towel used under cutting board. Cook line
No handwashing sign provided at a hand sink used by food employees. Hand sink at entrance to bar
Old labels stuck to food containers after cleaning. Plastic bins on storage racks with old date labels
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 15lb propane tanks on floor under pizza oven in kitchen
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 27 violations recorded, none serious enough to require a return visit.
1 High priority11 Intermediate15 Basic
Show 27 findings ▾
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
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
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
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
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
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
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to bar
No soap provided at handwash sink. Hand sink next to bar
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.
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. Next to ice machine
Clams/mussels/oysters removed from original container for long-term storage. Raw mussels in storage cooler removed from original packaging with no tag
Employee eating in a food preparation or other restricted area. Staff observed eating bread next to toaster behind bar
Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen with no hair restraint
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Equipment in poor repair. Torn cooler gaskets
Food stored in undrained ice. Raw mussels in untrained ice water in cooler
In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line
In-use tongs stored on equipment door handle between uses. Oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 84F water next to pizza oven
In-use wet wiping cloth/towel used under cutting board. On cook line
No handwashing sign provided at a hand sink used by food employees. Hand sink next to bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
Time/temperature control for safety food thawed in an improper manner. Raw sausage, squid and shrimp thawing in standing water
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate10 Basic
Show 20 findings ▾
Displayed food not properly protected from contamination. Uncovered bowl of grated Parmesan cheese on table next to restrooms and accessible to customers walking by
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread in reach in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over calamari in reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pasta (72F - Cold Holding) on cook line, staff placed in ice bin
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Clam mussel tags not in chronological order
Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags not dated. Shell stock handout emailed to manager
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 packages of deli meats not dated
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Can opener blade soiled
Handwash sink used for purposes other than handwashing. Hand sink in dish room with drain pan, used as dump sink
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Employee food on equipment storage shelves in dish room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack over olive oil on dry storage shelf
Equipment in poor repair. Torn cooler gaskets son cook line
In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cook line
In-use tongs stored on equipment door handle between uses. Oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 88F water on cook line
In-use wet wiping cloth/towel used under cutting board. Next to bread toaster
Single-service articles improperly stored. Pizza boxes on floor next to pizza oven
Feb 29, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
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
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over soup in reach-in cooler, order corrected
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
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
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
Clam/mussel/oyster tags not marked with last date served. Clam and mussel not dated
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
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
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
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
Equipment and utensils not properly air-dried - wet nesting. Glass cups at soda machine
Ice scoop handle in contact with ice. At soda machine
In-use tongs stored on equipment door handle between uses. On oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 77F water
Open dumpster lid.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
Recorded at 7839 113 ST N UNIT F, Seminole — this licence has since moved.
2 High priority8 Intermediate11 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked vegetables in drawer cooler on cook line
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
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served. Clam tags not dated
Clams/mussels/oysters tag removed from original container prior to container being emptied. Original tags not kept with product
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
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
Handwash sink used for purposes other than handwashing. Ice n hand sink in dish area
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.
Spray bottle containing toxic substance not labeled. Near dish machine
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Metal bowl in bin of cooked pasta
Carbon dioxide tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted at service counter
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On storage shelf with clean equipment, removed
Equipment in poor repair. Torn gaskets on reach in coolers
In-use tongs stored on equipment door handle between uses. On oven door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 84F water on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Hood filters soiled
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.