Brio Main Kitchen
2223 N Westshore Dr Space B209, Tampa, FL 33607 · Permanent Food Service · License 3912678
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 Aug 24 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 1 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
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.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: 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.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Under dish machine in kitchen.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards strained at cook line.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Food container stored in handwash sink at cook line. Operator removed.
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of old food debris.
At cook line.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.