Bree's Riverside Restaurant
29250 Lake Lindsey Rd, Brooksville, FL 34601 · Permanent Food Service · License 3700801
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection1 high priority (fixed on the spot), 3 intermediate, 2 basic (1 repeat)-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In slide door cooler at the end of the cook line. 1 side of the door is in disrepair and was cracked open causing food temperature to be slightly elevated. Operator moved items to freezer to rapidly chill. butter (45°F - Cold Holding); ham (46°F - Cold Holding)
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Canadian bacon frozen on 6/28. Date pulled from freezer not marked.
Code 27, Water source: Well water testing report/documentation is not available upon request.
Code 41, Chemicals and toxic substances: Squeeze bottle containing toxic substance not labeled.
Soap in bar area
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
slide door cooler at the end of the cook line. 1 side of the door is in disrepair and was cracked open causing food temperature to be slightly elevated
Code 36, Floors, walls, ceilings and ventilation: Floor in disrepair in bar area.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.