BEEF O BRADY'S

High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Sink and surface, no color change, manager adjusted and remade solution, 704. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, four vacuumed sealed raw salmon (41).

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep room/triple sink, items stored inside sink, manager moved all. Corrected On-Site

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. In walk-in cooler, four vacuumed sealed raw salmon (41).

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above ice scoop and silverware, employee moved the utensils. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. In front of dish machine, Cleaned stacked containers wet. Repeat Violation

Basic - Floor soiled/has accumulation of debris. At the cook line, Floor behind equipment soiled with food residue and grease build up. Repeat Violation

Basic - Food storage container/container lid cracked or broken. At the cook line, in use container with chicken wings crack. Repeat Violation

Basic - Food stored on floor. In walk-in cooler juice containers on floor, employee moved off the floor. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food residue

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above triple sink soiled with debris.

Basic - Stored food not covered. Freezer, pizza dough on bottom of freezer.

Basic - Working containers of food removed from original container not identified by common name. At the server area, bulk container not labeled, employee labeled sugar. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw chicken and raw shrimp above pretzel bag. Also in reach-in freezer, opened bag of raw burgers stored above fries.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At the cook line, hand soap stored above cooler, manager moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coffee cups with stains, Manager discarded and purchased new ones from store. Corrected On-Site Repeat Violation

Intermediate - Records/documents for required employee training do not contain all of the required information. Four employee certificates with no date of birth. Repeat Violation Admin Complaint

Basic - Bathroom facility not clean. Men's bathroom dirty, manager cleaned toilet during inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the server area

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Multiple in use containers with cracks

Basic - Old food stuck to clean dishware/utensils. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Containers with old stickers residue.

Basic - Single-service articles improperly stored. At the cook line, Plastic containers stored above prep table not inverted.

Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the server station.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on prep tables. Repeat Violation

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At the cook line, shrimp 131F, employee placed back to grill and continue the cooking. Corrective Action Taken

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employees at the cook line.

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touch raw ground beef and then provolone cheese without removing gloves, washing hands and putting on a clean pair of gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Cooler: Provolone cheese 44F degrees. Used during this inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the cook line, corn no date marked.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have stain and heavy deep grooves. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the server station.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the cook line.

Intermediate - Records/documents for required employee training do not contain all of the required information. No date of birth for all employee training certifications.

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

Basic - Accumulation of debris inside warewashing machine. Interior of dish machine soiled.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in server station and cook line. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area.

Basic - Cutting board has cut marks and is no longer cleanable. Throughout the restaurant. Repeat Violation

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table at the cook line, also soiled speaker.

Basic - Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet at the dish machine area. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floors at the cook line soiled with grease build up on corners and underneath cooking equipment, walk-in cooler and freezer soiled. Standing dirty water on floor in front of dish machine. Also wall behind and underneath dish machine and triple sink soiled. Repeat Violation

Basic - Hole in or other damage to wall. Walls corners in disrepair, detached wall panels at the cook line and mop sink area.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fire suppression sprinkler.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In walk-in cooler, pickle scoop handle touching the food.

Basic - Light shield damaged/in disrepair. In walk-in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, filter above fryers soiled with grease. Walk-in cooler shelves heavily soiled also rusted. Handwash sinks at the cook line and ware washing soiled. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. At the bar area, cleaned cups with food debris, also cleaned stacked containers with old stickers residue.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three-compartment sink sanitizer t 100ppm

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Chicken 58F in flip-top make table cooler on cookline had been prepared more than 4 hours earlier Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 58F in flip-top make table cooler on cookline had been prepared more than 4 hours earlier

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Mold like substance behind deflector plate on top portion of ice machine Area around grill soiled with accumulation of food and grease. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Beef being thawed under running water in hand wash sink on cookline. Employee removed. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine. Repeat Violation

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. White board cleaner spray stored with shot glasses at bar Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. One acoustic tile that is not smooth and cleanable in server area in kitchen

Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in handicap stall in women's bathroom.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks stored on prep table in server area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored on prep table and above flip-top make table cooler in kitchen

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (drink cups at server statin )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen. Manager cleaned up Corrected On-Site

Basic - Floor tiles missing and/or in disrepair. Multiple tile cracked and partially missing in kitchen

Basic - Food storage container/container lid cracked or broken. Two plastic bins on clean ware rack had multiple cracks Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in time/temperature control food stored with handle touching food( chicken ) in reach in cooler drawer under grill Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food accumulated

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket on reach in freezer torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. exterior of microwave and reach in cooler handles soled with grease and food particles. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline.

Basic - Stored food not covered. Pizza dough not covered in walk-in-freezer

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Onion bag ) stored over ready-to-eat food ( pepperoni ) on dry goods storage area rack

Basic - Worn, torn and/or soiled floors/carpeting. Floor in kitchen behind cooking equipment has accumulation of grease

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken changed gloves and proceeded to handle ready to eat items on make line without washing hands. Manager had employee wash hands and change gloves. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed salmon in walk-in cooler in vacuum package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to pizza broiler: mozzarella cheese (48F - Cold Holding); shredded cheese (49F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of bleach cleaner stored on kitchen prep table above sauces. Manager moved bottle of cleaner to back area where chemicals are stored. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in wait station and cutting board on kitchen prep table across from three compartment sink. Water nozzle for wait station tea machine. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in walk-in cooler. Manager stated they were cooked the previous morning. Repeat Violation

Basic - Ceiling vent missing. Air conditioning vent missing in front of door to back chemical storage area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area.

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. Observed thawed salmon in walk-in cooler in vacuum package. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Manager removed drink from table. Corrected On-Site Repeat Violation

Basic - Food storage container/container lid cracked or broken. Containers stored on shelf across from dish machine.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching steak in cook line grill drawer. Manager placed scoop in steak properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Top of dish machine. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Dishes stored on shelf next to dish machine.

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to back door.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: queso 46F, Mac and cheese 53F, chicken wings 44F, raw burgers 44F, raw beef 46F, raw fish 46F, raw chicken 46F, foods were moved to freezer or under ice. Corrective Action Taken Warning - From follow-up inspection 2023-08-17: Reach-in cooler at the cook line, ham 53F-56F, stored in a double container since 12:00, manager moved to freezer, Mac and cheese 50F, manager moved to freezer, and chicken wings 52F, wings stored above filling line. Admin Complaint

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched nose then placed plate of food back in pass thru window without washing hands.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake in reach in cooler in server station with a date.mark of 8/22. Today is 9/1.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all reach in make tables on cookline. Interior top wall of ice bin in server station has mold like substance.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink at end of cookline across from reach in freezer has very little pressure and hot water temperature of 88F during peak period. Also, Establishment utilizes high temp dish machine causing hot water to not be available at all sinks during peak period. Sink at cookline entrance took more than five minutes to reach 100F.

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser near mop sink. Bottle of windex in server station. Manager added labels. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on prep table at front counter. One on prep table next to steam table.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over make table. Moved. Also, phone on shelf over prep table. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee on cookline wearing bracelet. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and gaskets of all make tables on cook line. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of limes on top of beer kegs in reach in cooler. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking when water off at hand sink at cookline entrance. Also, hand sink has a slow drain. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in pan of reach in make table. Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to poop sink. Device is not on hose connection side. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle in server station soiled. Manager cleaned. Interior of microwave on cookline soiled. Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee wearing bracelets and watch while working on cookline.

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf. Plastic glasses In Server station.

Basic - Floor and/or soiled/has accumulation of debris. Grease build up on floor under cooking equipment. Build up on wall behind dish machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table on cookline have build up. Exterior of reach in units on cookline have buildup. Shelf over make table with bread bins soiled with grease. Exterior of chip bin soiled on cookline. Around hood has grease build up.

Basic - Old food stuck to clean dishware/utensils. Tomato pieces in pan on clean dish shelf. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water on shelf in reach in cooler at server station.

Basic - Standing water in bottom of reach-in-cooler. In server station.

Basic - Unwashed produce and/or personal food stored with ready-to-eat food. Cases of limes, lemons, oranges on shelf over beer in walk in cooler near bar. Also, opened box of cookies stored on shelf over dressing in reach in cooler in server station. Manager moved all. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. One in server station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in server station: slaw 46°F -49°F. Reach in unit currently has an ambient temperature of 46°F and a pool of water on bottom. Line check was conducted prior to opening. Manager moved slaw to walk in cooler. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added, no device located on hose connection side. Repeat Violation Admin Complaint

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ One certificate is expired G. Lepage expired 11/15/21.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled on cookline. Interior of reach in cooler containing wings. Repeat Violation

Intermediate - No soap provided at handwash sink. Sink at bar area.

Intermediate - Records/documents for required employee training do not contain all of the required information. Four certificates missing date of birth for employees. Three certificates are photocopied pictures of safe staff cards. Repeat Violation Admin Complaint

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of employee food on shelf in reach in cooler in server station. Bag of food stored on top of oranges in walk in cooler near bar. All were moved during this inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish rack.

Basic - Floor soiled/has accumulation of debris. Grease buildup on floor under cooking equipment on cookline.

Basic - Food storage container/container lid cracked or broken. Container holding lettuce in make table on cookline. Lid for container with chips on cookline.

Basic - In-use knife/knives stored in cracks between pieces of equipment. One knife between steam table and prep table. One knife between two lids on make table at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of chip drawer on cookline. Around handles of reach in drawer unit on cookline. Exterior of dish machine. Repeat Violation

Basic - Old labels and/or food stuck to food containers after cleaning. Several pans have old labels on clean dish shelf. Shaker containers have some food debris.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee touched face mask and pants several times without washing hands.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table at cookline: meatballs 92-106°. Manager reheated then 179° Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on hose connection side

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler on cookline and interior of oven in prep area. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Whisk in sink at cookline. Strainer in sink in ware wash area. Mop bucket blocking sink in ware wash area. All were moved. Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Certificates provided missing date of birth. Also, three certificates are photocopy's of card.

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical in server station. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on top of microwave. Manager moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on shelf over single service items. Manager moved. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In reach in freezer on cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On exterior of microwave. Manager cleaned. Corrected On-Site Repeat Violation

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf over cans of tomatoes in prep area. Moved. Corrected On-Site