BRIO

Name: BRIO
Address: 4200 CONROY RD STE 154, ORLANDO, FL, 32839, US
Rating: 30.3

4200 CONROY RD STE 154, ORLANDO, FL 32839

License #5810729

🍕 Pizza/Italian ℹ️

30.3 Grade F / 100

Failing Health Score

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Latest inspection

July 30, 2025 · 13 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BRIO in ORLANDO currently holds an InspectFL Health Score of 30.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on July 30, 2025. Across those visits, inspectors documented 103 total violations — 24 critical, 19 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on July 30, 2025 shows 13 observation rows: 2 critical, 1 major, and 10 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

103

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

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BRIO has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers in storage. Turned pans on the side.
[29-09-4] Faucet/handle missing at plumbing fixture. Sink across from grill on the cook line.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system.
[10-20-4] In-use tongs stored on equipment door handle between uses. On handle of stove , manager removed.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in risotto. Manager stood up scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
[16-46-4] Old labels stuck to food containers after cleaning. Added the pans to wash. Removed labels.
[29-49-6] Standing water in bottom of reach-in-cooler. Staff cleaned it out.
[29-11-4] Water leaking from pipe and/or faucet/handle. Near pizza oven.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Manager remove towels.
[12A-13-4] 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. Cook moved trash cans and proceeded to prep food. Manager educated staff and he removed droves and washed his hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ; potatoes (67F - Cold Holding) Placed in another unit to cool. Less than 4 hours on the line.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs. Manager added notation.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at ice machine
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on cook-line, bag on top of ice machine
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook in kitchen
[36-17-5] Floor tiles missing and/or in disrepair. On cookline at sauté station
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cookline next to hand sink
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In brown sugar bin. In ice bins at bar
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in pasta drawer under sauté stove
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At salad station. 70°F, at bar at garnish 75°F
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in freezer on cookline
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At server station in kitchen
[29-11-4] Water leaking from pipe and/or faucet/handle. At mop sink
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cookline
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over fresh mozzarella, raw ground beef over cooked potatoes in lowboy on cook-line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47-50F - Cooling) cooling overnight in covered deep plastic container
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg (50F - Cold Holding); fresh mozzarella (47F - Cold Holding); peppers in buttermilk (47F - Cold Holding) top of make table on cookline
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Lamb appetizer and entree. Provided operator with form and instructions to be in compliance at next inspection. Note- Lamb cooked using a non-continuous cooking process may NOT be served undercooked
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pasta in a deep plastic container covered in the walk-in
[31A-09-4] Handwash sink not accessible for employee use at all times. Brush on top of sink at dish, items in sink at bar
[31A-11-4] Handwash sink used for purposes other than handwashing. At server station in dining room as evidenced by ice in sink
[31B-03-4] No soap provided at handwash sink. At server station in dining room
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In kitchen
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. At ice machine filter cartridges labeled to be charged 8/24