BEEF O BRADYS

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/Observed Romero Food manager certification expired 2/2021-2/2026

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. Observed Patrick Food handler expired 2/23-2/26

Basic - Ceiling/ceiling tiles/vents soiled with dust in kitchen in Cooked line

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. Raw salmon

Basic - Equipment in poor repair. Observed mop sink grilled station reach in cooler gaskets is tearing Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed shelving in grilled station reach flip top is starting to rust

Basic - Standing water in bottom of reach-in-cooler. Observed standing water in at the bottom in salad station and grilled station flip top Repeat Violation

Basic - Equipment in poor repair. Outside walk in freezer gaskets are starting to tear

Basic - Fryer station reach in cooler interior is soiled with old food debris Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. 2 door reach in freezer Repeat Violation

Basic - Light shield damaged/in disrepair. Above 3 compartment sink

Basic - Single-service articles not stored inverted or protected from contamination. Observed in kitchen to go trays not inverted. Owner inverted them Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Both salad station and sandwich station

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar used for storage of smoothie container. Operator removed. 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. Employees Brittany and Rebecca expired.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemical liquid not labeled. Operator labeled degreaser. Corrected On-Site Repeat Violation

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on counter near bar area wet nesting. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer top unit near fans. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler shelve below service window rust pitted surface.

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

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach per operator not labeled. Operator labeled. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic soufflé cup in cole slaw used as a scoop. Operator discarded. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked up on counter in bar area wet nesting.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer Reach in freezer in kitchen has ice build up.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves rusting. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee food items stored over client items on top shelf of walk in cooler, whole raw shell eggs (employee item) stored over ready to eat sour cream. Corrected Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the bar, filled with equipment items cleaned from previous evening, currently not abl3 to wash hands at this sink.

Basic - Building components, attachments or fixtures in poor repair. Beer line running thru walk in cooler soiled.

Basic - Ceiling tile missing. Open areas of ceiling near back door of kitchen, metal grid bar missing in order to put tile back into place. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food items stored above client items on top shelf of walk in cooler, raw eggs part of employee food items. Corrected Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at beverage station stacked while still wet. Repeat Violation

Basic - Equipment in poor repair. Walk in cooler door with gap under non self closing door. Lid to chest freezer st bar not easily closable.

Basic - Floor area(s) covered with standing water. Behind bar display cooler stand ping water. Repeat Violation

Basic - Food stored on floor. 5 gallon fryer cooking oil stored on floor near back door.

Basic - Grease on the ground and/or pad around grease receptacle. Repeat Violation

Basic - Light shield damaged/in disrepair. Light cover in back of kitchen near 3 compartment sink broken shield.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf of prep table next to the grill, rusted surface. Hood filter vents soiled. Exterior of trash cans in kitchen soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of the hot holding cabinet soiled with old food debris and cooked on food spills Repeat Violation

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

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly on kitchen, destroyed and area sanitized Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 2 probe thermometers in kitchen, digital at 32° manual at 18°,

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw prepared on site on Monday 7/3 not date marked, corrected Corrected On-Site

Basic - Ceiling tile missing. Repeat Violation

Basic - Clean utensils or equipment stored in dirty drawer or rack. Cleaned bar glasses in reach in chest cooler rim of glasses touching rusted shelving.

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked while still wet at bar Repeat Violation

Basic - Floor area(s) covered with standing water. I front of salad make table, standing water, no standing water inside unit.

Basic - Grease on the ground and/or pad around grease receptacle. Grease on pad outside with standing water Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Portion control cup without handle use in dessert topping. Removed Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Packaging cover still attached to bottom shelf of prep table still intact.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of make table on cooks line with old food debris and shipping tape that is still attached and no longer smooth and easily cleanable.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Bar chest reach in cooler unit shelving

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes and zucchini in walk in cooler stored over ready to eat items Corrected On-Site

Basic - Wet/dry wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloth stored in food storage container in reach in cooler unit, removed by operator Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook touch raw ground beef and then only change gloves without hand washing, corrected and re-educated. Corrected On-Site

High Priority - 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. Observed waitress clear off soiled plates then move onto other duties without hand washing, corrected and re-educated. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One (1) live fly in kitchen, destroyed and discarded by operator. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored over rye items on shelf in walk in cooler, corrected

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/. Ricky cook, expired manager certificate, no replacement nor hourly training in place.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry wiping cloth used as pot holder fall on floor and food worker pick up and place on make table cutting board, wiping cloth removed and area sanitized Corrected On-Site Repeat Violation

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. Needed paperwork was emailed to operator to complete with staff before the next unannounced routine inspection.

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. Ashley R. Expired 9/22 James D. Expired 12/22

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector if the ice machine into the bin, soiled with pink/ orange mold like substance.

Basic - Ceiling tile missing. Over back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on ice machine. Moved/ corrected Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups on bar stacked wet Repeat Violation

Basic - Equipment in poor repair. 3 compartment sink sink sitting bracket with old cardboard between leg and sink.

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Reach and walk -in cooler interior/shelves have accumulation of soil residues. Under lids of the reach in cooler units on cooks line.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloths in sanitizing solution stored on the prep table in front and one with clean pans.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. one( 1 )live fly in kitchen/ prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 50° cold holding thru lunch above 1/6 pans, placed in walk in cooler to rapid chill, after 15 mins at 49° cooling. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the microwave soiled .

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with liquid degreaser not labeled, corrected. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stacked wet at beverage station

Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic 1/6 pans on make table cooler with broken cracked corners. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms and tomatoes stored over sauces ready to eat in walk in cooler, Repeat Violation

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. Observed bartender cutting lemons with bare hands, re-educated and corrected. 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. April and Nicole expired 1-28-22

Basic - Ceiling tile missing. At the back door missing ceiling tile

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of the reach in freezer in kitchen, corrected.

Basic - Equipment or utensils not designed or constructed in a durable manner. Plastic Lid to food storage container in walk in cooler broken

Basic - Floor not cleaned when the least amount of food is exposed. Behind prep table at the bar . WAll behind the grill and fryer soiled. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cases of zucchini stored over prepped veggies and ready to eat food items dressing, corrected

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings from yesterday 49°-50°

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Gatorade bottle on top of lift top cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone by deli paper

Basic - Food stored on floor. Box fry oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior bottom upright freezer Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled water in bottom of small sandwich cooler Interior microwave soiled Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust on cookline, black accumulation observed near triple sink Repeat Violation