Brio
5505 Tamiami Trail N, Naples
Mar 13, 2026
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- High Priority·Receiving and holding PH/TCS foods cold
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line, observed clam sauce (50F - Cold Holding); cream sauce (50F - Cold Holding); meat sauce (50F - Cold Holding) on ice. Per operator, products have been cold holding for two hours. Operator added more ice to ice bath. **Corrective Action Taken**
03A-02-5 - High Priority·Chemicals/toxic substancesCorrected on-site
Toxic substance/chemical improperly stored. At outside bar, observed chemical spray being stored with clean glasses. Operator moved chemical to proper storage.
41-10-4 - Intermediate·Food-contact surfaces clean and sanitized
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized. **Corrective Action Taken**
22-02-4 - Intermediate·Handwash sink(s) installed, accessibleCorrected on-site
Handwash sink used for purposes other than handwashing. At outside bar, observed Hand washing sink being used as a dump sink. At dishwasher Hand washing sink observed knife being stored inside. Operator removed knife.
31A-11-4 - Intermediate·Employee health knowledge; ill/symptomatic employee
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. Emailed form to operator. Operator printed handout and handed them to the staff to read sign and date during inspection. **Corrective Action Taken**
11-26-1 - Intermediate·Chemicals/toxic substances
Spray bottle containing toxic substance not labeled. Near pizza station observed unlabeled chemical spray bottle.
41-17-4
Violation codes
5 categories| Count | Violation |
|---|---|
| 1 | Temperature control for safety foods (receiving, holding, cooking, cooling, reheating) |
| 1 | Employee health knowledge; ill/symptomatic employee |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 2 | Chemicals/toxic substances |