OSTERIA BRICCO

Name: OSTERIA BRICCO
Address: 7839F 113 ST STE F, SEMINOLE, FL, 33772, US
Rating: 66.2

7839F 113 ST STE F, SEMINOLE, FL 33772

License #6217843

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.2 Grade F / 100

Failing Health Score

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Quick take

OSTERIA BRICCO in SEMINOLE currently holds an InspectFL Health Score of 66.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 58 total violations — 7 critical, 13 major, 38 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

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

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

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