Brio
3101 PGA Blvd Ste C101, Palm Beach Gardens, FL 33410 · Permanent Food Service · License 6019155
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection2 high priority (1 fixed by the Aug 25 follow-up, 1 fixed on the spot, 1 repeat), 2 basic-10
- Administrative complaint on Aug 24, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at end of cook line Fresh mozzarella (52°F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, operator moved product to bottom of cooler to chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At server expo station approximately 3 small live flying insects flying around soda machine. In pantry room approximately 12 small live flying insects landing on sealed bottles of sauce and boxes, discussed with operator to kill flying insects and clean and sanitize areas.
Administrative complaint
Basic2
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary 100ppm) discussed with operator to correct to 200ppm.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler at cook line interior soiled with accumulation of residues, discussed with operator to clean interior.
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.