BEEF O BRADYS

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0ppm lactic acid. Manager remade tested 704 ppm. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP salmon thawed in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near 3 compartment sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - 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. ROP salmon thawed in reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Cracked containers on drying rack.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Repeat Violation

Basic - Open dumpster lid.

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm lactic acid, manager remade tested 1875 lactic acid. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48 F, turkey lunch meat 48 F in prep cooler across from grill. Manager placed on ice. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Air freshener on soda boxes. Manager removed at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bike next to 3 compartment sink. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Container cracked across from dish machine, manager discarded at time of inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cut lettuce. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with box of chips.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Repeat Violation Warning - From follow-up inspection 2025-04-02: Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-04-02: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flies flying around in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings 46 F- retemp 43F, shrimp 49- retemp 45 F, Chicken 45 F- retemp 41 F in reach in cooler on cook line. Employee placed on ice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line.

Intermediate - 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/ Observed 4 employees working with no certified food manager on site.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp fish machine. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided 3 valid food handler certifications. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled next to dish machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep table. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone over prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 compartment sink. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Repeat Violation

Basic - Food stored on floor. Sauces and other food items on floor in walk in cooler and walk in freezer.

Basic - 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 powder sugar.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line. Shelves above reach in cooler on cook line soiled.

Basic - Working containers of food removed from original container not identified by common name. Container of powder sugar not labeled across from soda machine.

Marked exit/path to marked exit blocked. For reporting purposes only. Back door blocked with cart.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided two valid employee training.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair near fryers and grill.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.

Exit door locked. For reporting purposes only. Back door blocked with cart, operator removed at time of inspection. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone and began to grab containers of lettuce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings 50 F sitting up too high in cooler, employee placed in cooler. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.

Intermediate - Handwash sink not accessible for employee use at all times. Utensil in handwash sink next to pizza oven.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need high temp thermometer or test strips for dish machine.

Intermediate - 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. Employee signed at time of inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers across from dish machine not inverted.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine.

Basic - Insect control device installed over food preparation area. Bug zapper over tea.

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at bar area, operator inverted at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut leafy greans 47 F- retemp 43 F, turkey 51 F- retemp 43 F in reach in cooler. Operator placed items on ice. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting boards on cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink near pizza oven, operator replaced at time of inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled in chemical storage area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of reach in cooler. Repeat Violation

Basic - Equipment in poor repair. Microwave door handle broken on cook line. Reach in cooler door handle broken on cook line. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. Repeat Violation

Basic - Food stored on floor. Soda boxes stored on floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese, operator removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Bottom of reach in cooler next to fryers. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over cut vegetables in walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested 0 ppm, operator remade tested 150 ppm. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over fries in reach in freezer. Manager moved beef below fries at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 107 F- manager reheated retemp 173 F Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Behind building.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash their hands in 3 Compartment Sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed a piece of fish in handwash sink on cook line.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink in women restroom temped 85 F, ran approximately 2 minutes.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Carbon dioxide tanks not adequately secured.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vents soiled throughout kitchen.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Class plates above sauces.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Manager removed drink at time of inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag next to bread, manager removed at time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting across from 3 Compartment Sink.

Basic - Equipment in poor repair. Microwave and reach in cooler handle broken off on cook line.

Basic - Exterior door has a gap at the threshold that opens to the outside.At back door.

Basic - Food storage container/container lid cracked or broken. Cracked lids on mashed potatoes and gravy.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in rice.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled.

Basic - Open dumpster lid. Operator closed at time of inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Plastic lids not inverted near office.

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager hung mop to dry at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board, manager removed at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large whisk stored in sink at tea station

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed tongs stored in standing water temped at 113 °F. Operator placed items in container without water at time of inspection. Corrected On-Site

Basic - Cove molding at floor/wall juncture broken/missing. Located ext to exterior kitchen door.

Basic - Cutting board has cut marks and is no longer cleanable. Observed deep cut marks in cutting board and is no longer cleanable. Located at first reach in cooler entering the kitchen.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen door exit. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Did not observed hand washing signage located in men's or women's restrooms. Operator printed signage at placed in restroom. Corrected On-Site

Basic - Open dumpster lid.