OSTERIA BRICCO

Name: OSTERIA BRICCO
Address: 7839F 113 ST STE F, SEMINOLE, FL, 33772, US
Rating: 23.5

7839F 113 ST STE F, SEMINOLE, FL 33772

License #6217843

🍕 Pizza/Italian ℹ️

23.5 Grade F / 100

Failing Health Score

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Latest inspection

January 23, 2026 · 25 findings · 4 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

OSTERIA BRICCO in SEMINOLE currently holds an InspectFL Health Score of 23.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 130 total violations — 16 critical, 38 major, 76 minor.

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Inspections on file

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The latest inspection on January 23, 2026 shows 25 observation rows: 4 critical, 7 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

130

Coverage note

Inspector notes linked where available

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OSTERIA BRICCO 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: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. Cocktail shaker left in ice bin at bar
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to soda syrup dispenser in kitchen
[06-09-1] 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses on cart next to ice machine
[36-73-4] Floor soiled/has accumulation of debris. Accumulation of grease under fryers
[10-08-5] Ice scoop handle in contact with ice. Ice well at soda machine, removed
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle on cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Next to bread toaster
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink behind pizza oven and next to ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[06-01-5] 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
[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. 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
[35A-02-7] Live, small flying insects found 2 live flies next to triple sink, not landing on food contact surfaces
[01B-13-4] 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
[03A-02-5] 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.
[02C-03-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[31A-01-4] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind pizza oven and next to ice machine
[11-26-1] 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
[31B-03-4] No soap provided at handwash sink. Hand sink behind pizza oven and next to ice machine
[53B-13-5] 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.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Walls next to entrance to kitchen
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] 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
[40-06-5] 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee on cook line with no hair restraint
[14-11-5] Equipment in poor repair. Torn cooler gaskets
[08B-38-4] Food stored on floor. Multiple boxes of food on floor in prep area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line across from
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[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 handle in flour bin
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 79F water on cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cook line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink at entrance to bar
[16-46-4] Old labels stuck to food containers after cleaning. Plastic bins on storage racks with old date labels
[35A-02-7] Live, small flying insects found 2 live flies on cook line, not landing on food contact surfaces
[03A-02-5] 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
[02C-03-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[31A-04-4] 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)
[53A-01-7] 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
[53A-05-6] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at entrance to bar
[31B-03-4] No soap provided at handwash sink. Hand sink at entrance to bar
[48-04-4] 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

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to ice machine
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage. Raw mussels in storage cooler removed from original packaging with no tag
[12B-02-4] Employee eating in a food preparation or other restricted area. Staff observed eating bread next to toaster behind bar
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen with no hair restraint
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
[14-11-5] Equipment in poor repair. Torn cooler gaskets
[08B-31-4] Food stored in undrained ice. Raw mussels in untrained ice water in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between cooler and prep table on cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in 84F water next to pizza oven
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On cook line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand sink next to bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled Hood filters soiled
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw sausage, squid and shrimp thawing in standing water
[03A-02-5] 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
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[31A-11-4] 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
[53A-02-7] 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
[16-37-1] 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
[53A-05-6] 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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to bar
[31B-03-4] No soap provided at handwash sink. Hand sink next to bar
[53B-13-5] 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.
[02C-02-5] 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

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food on equipment storage shelves in dish room
[40-06-5] 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
[14-11-5] Equipment in poor repair. Torn cooler gaskets son cook line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between prep tables on cook line
[10-20-4] In-use tongs stored on equipment door handle between uses. Oven door handle
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 88F water on cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Next to bread toaster
[25-05-4] Single-service articles improperly stored. Pizza boxes on floor next to pizza oven
[08B-02-4] Displayed food not properly protected from contamination. Uncovered bowl of grated Parmesan cheese on table next to restrooms and accessible to customers walking by
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over bread in reach in cooler
[08A-20-5] 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
[03A-02-5] 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
[01C-05-4] 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
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam and mussel tags not dated. Shell stock handout emailed to manager
[02C-03-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained Can opener blade soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink in dish room with drain pan, used as dump sink
[53B-13-5] 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.

Disposition: Met Inspection Standards
[06-09-1] 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
[16-55-4] 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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glass cups at soda machine
[10-08-5] Ice scoop handle in contact with ice. At soda machine
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door handle
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in 77F water
[33-16-4] Open dumpster lid.
[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. Employee in dish room handled dirty dishes, then proceeded to put away clean dishes with no glove change or hand wash
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over soup in reach-in cooler, order corrected
[08A-20-5] 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
[03A-02-5] 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
[01C-05-4] 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
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Clam and mussel not dated
[02C-03-5] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled