BEEF O BRADYS

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl Employee changed sanitizer and 50 ppm was reached after priming Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat walk in cooler

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese out and returned to cooler 54F, cookline - sour cream portions 44F in expo cooler.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked containers of ground beef 96F and 106F at noon. At 12:45, 81F and 96F. Uncovered and unstacked to speed cooling Corrective Action Taken

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Greg

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior microwave - blackened cutting boards -All reach in cooler and freezer gaskets - Interior lid and surrounding area, chicken cooler - soda dispensing nozzle left side waitstation

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/

Intermediate - No soap provided at handwash sink. Bar near walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Bar and next to mop sink Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Whisk for iced tea stored on handsink in the waitstation

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

Basic - Equipment in poor repair. - cookline drawer replaced with cardboard and duck tape - plastic salad pitcher chipped and broken

Basic - Floor soiled/has accumulation of debris. Grease under cookline equipment along wall Repeat Violation

Basic - Hole in or other damage to wall. Next to chicken cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under grill - heavy soil walk in cooler fan covers - wire shelving in back prep area - return vents over iced tea and chips waitstation - interior beer cooler in the bar heavily rusted with visible debris on the bottom

Basic - Old labels stuck to food containers after cleaning.

Basic - Reuse of single-service or single-use articles. Cardboard box reused to store batter, dry storage

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back prep area throughout

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 42-44F chicken cooler Operator iced and 36F was reached. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Brown cutting board stained/blackened - pizza cooler gaskets - chicken cooler drawer gaskets - visible black discoloration on plastic lids above prep area hand sink - expo cooler gaskets - pizza peel soiled with food residue from previous day

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. New employees with no food handlers training

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn in the walk in cooler

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents/wall soiled with accumulated food debris, grease, dust, or mold-like substance. - Above iced tea station, server area - wall behind expo area cooler

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of red bull, cookline Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of microwave

Basic - Floor soiled/has accumulation of debris. Fryer area

Basic - Food stored on floor. Cases in the walk in freezer Corrected On-Site

Basic - Gaskets in poor repair. continental

Basic - Hole in or other damage to wall. a¿¿ Next to chicken cooler on cookline - under dish machine

Basic - Ice scoop handle in contact with ice. In ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan above cookline freezer heavily soiled - interior bottom cookline freezer - walk in cooler shelving - interior rim of chicken cooler around lid - fan covers walk in cooler - hood filters - residue exterior blue ice bucket on ice machine

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Back prep hand sink

Basic - Stored food not covered. Ice cream in the walk in freezer Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings overfilled 41-50F. Wing cooler in plastic container. Operator removed excess and moved to a different cooler - cooked peppers from yesterday stored on top of peppers in the cooling process - causing yesterdays peppers to reach 48F. Discussed with operator - squeeze bottle of house made ranch 51F in salad cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior lid and top back chicken cooler soiled with residue - interior bottom pizza cooler - can opener blade - removed to soak

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 - Equipment in poor repair. - Plastic container for mixing salads cracked and chipped - several cracked cambros

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters heavily soiled - walk in cooler fan covers - fan above cookline freezer

Basic - Uncovered food stored near sink exposed to splash. Handsink in the bar next to drink ice with no splash guard

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ground beef cooling approximately 3 hours in covered and stacked third pans 69-96F. Operator unstacked and uncovered Warning - From follow-up inspection 2023-07-19: Cooling 1.5 hours onions and peppers 98-115F left at room temp to cool. Operator moved to walk in freezer 60-101F at 2 hours Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top right cookline cooler cut lettuce, shredded cheese, Cole slaw 44-45F Warning - From follow-up inspection 2023-07-19: Cut lettuce 43F, Cole slaw 48F, shredded cheese 46F, diced tomatoes 44F, sliced tomatoes 45F, top right cookline cooler. Lid left open for lunch per operator. Operator adjusted thermostat. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion soup heated on the stove and then moved to steam table approximately 4 hours prior 124-126F. See stop sale Warning - From follow-up inspection 2023-07-19: Gravy 113-126F. 3 hours per operatorTime Extended reheated on flattop and microwave to 162F. Still in reheating process. Time Extended Corrective Action Taken

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Exterior west side - mop sink Warning - From follow-up inspection 2023-07-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cooler gaskets to the right of flat top grill - can opener blade Warning - From follow-up inspection 2023-07-19: Gaskets Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups, cambros, metal pans Repeat Violation Warning - From follow-up inspection 2023-07-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cookline wire shelving - hood filters Warning - From follow-up inspection 2023-07-19: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose in back area, and hose in mop sink area Repeat Violation Warning - From follow-up inspection 2023-02-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -no hot water at employee hand sink in back room Repeat Violation Warning - From follow-up inspection 2023-02-24: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. -food pans on drying racks -plastic cups in wait station Warning - From follow-up inspection 2023-02-24: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under cook line and fryer area Repeat Violation Warning - From follow-up inspection 2023-02-24: Time Extended

Basic - - From initial inspection : Basic - Hole in or other damage to wall. -under dish washing line Warning - From follow-up inspection 2023-02-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust buildup on shelves in cook area, fan, and AC vents -racks in dish area Repeat Violation Warning - From follow-up inspection 2023-02-24: Time Extended

Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Greg Repeat Violation Warning - From follow-up inspection 2022-08-08: Time Extended - From follow-up inspection 2022-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2022-08-08: Time Extended - From follow-up inspection 2022-08-09: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Outside walk in cooler 88F after running for several minutes Warning - From follow-up inspection 2022-08-08: 87F Time Extended - From follow-up inspection 2022-08-09: 81F after a few minutes Time Extended

Basic - - From initial inspection : Basic - Reach in cooler gaskets torn/ hanging. Left cookline drawer Repeat Violation Warning - From follow-up inspection 2022-08-08: Time Extended - From follow-up inspection 2022-08-09: on order Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server placing lemons on beverage. Discussed with owner

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon available medium - cooked to about 130F per owner.. Operator contacted Sysco and was given required proof. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom right continental holding raw steak 45F. - Top back Continental triple cooler feta 45F. Moved to metal pan Corrective Action Taken Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef 123F. Operator moved to flattop. 171F was reached Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemicals over bag in the box soda

Intermediate - Chlorine chemical test kit does not work/change color when testing dish machine chlorine sanitizer @ 50 ppm cl.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Repeat Violation

Intermediate - Hot water supply to back handsink not maintained when dish machine is run. Handsink in prep area dropped to 78F

Intermediate - Manager or person in charge lacking proof of food manager certification. Greg

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. Todd and Clay

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

Basic - Food stored on floor. Containers of oil and cans

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan cover cookline - wire shelving cookline Repeat Violation

Basic - Reach in cooler gaskets torn/in disrepair. Left drawer Repeat Violation

Basic - Residue stuck to clean dishware/utensils. Large plastic food containers, residue and wet nesting

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - plastic cups - 1/3 pans Repeat Violation Warning - From follow-up inspection 2021-10-28: Time Extended - From follow-up inspection 2021-12-28: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - Grease under cookline equipment - floor behind ice machine Warning - From follow-up inspection 2021-10-28: grease, fryer area Time Extended - From follow-up inspection 2021-12-28: Time Extended

Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Multiple cambros Warning - From follow-up inspection 2021-10-28: Time Extended - From follow-up inspection 2021-12-28: Time Extended

Basic - - From initial inspection : Basic - Gaskets torn, cookline drawers Warning - From follow-up inspection 2021-10-28: Time Extended - From follow-up inspection 2021-12-28: On order Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire shelving and fan covers on cookline soiled with dust - bottoms shelf of pizza cooler, food residue - walk in cooler shelving and fan covers - air intake covers over chip station Warning - From follow-up inspection 2021-10-28: Time Extended - From follow-up inspection 2021-12-28: Time Extended