BEEF O BRADY'S

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 prep table. Employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint.

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation Warning - From follow-up inspection 2025-11-20: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Warning - From follow-up inspection 2025-02-21: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation Warning - From follow-up inspection 2025-02-21: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair near ice machine. Warning - From follow-up inspection 2025-02-21: Time Extended

Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-02-21: Time Extended

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee cut tomatoes prior to washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef patties over corn dogs in reach in freezer. Operator corrected at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Lactic acid.

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

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of soda boxes. Operator removed at time of inspection. Corrected On-Site

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 next to 3 compartment sink. Repeat Violation

Basic - Equipment in poor repair. Reach in freezer door handle broke. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cart, operator removed at time of inspection. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut tomatoes prior to washing.

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at host stand. Operator inverted at time of inspection. Corrected On-Site

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cookies in reach in freezer. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef with raw chicken in reach in cooler under grill, operator removed 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. fries 116 F

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

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 board in kitchen.

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 - Equipment and utensils not properly air-dried - wet nesting. Cup wet nesting at bar. Repeat Violation

Basic - Equipment in poor repair. Reach in cooler door handle broken.

Basic - Ice scoop handle in contact with ice. Operator removed at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over precooked chicken in reach in freezer. Operator removed at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 44 F in reach in cooler, operator placed on ice at time of inspection. Corrective Action Taken Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested 500+ppm Quaternary ammonia, operator remade tested 200 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar. Repeat Violation

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 - 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.employees signed at time of inspection. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone above croutons, employee removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee cooking food with no beard guard. Employee placed on beard guard at time of inspection. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. Employee cleaned at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Containers next to 3 Compartment Sink.

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

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

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce 45 F- retemp 43 F, cut cabbage 53F- retemp 50F, ham 53 F- retemp 42 F in reach in cooler operator placed items on ice at time of inspection. 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. mashed potatoes 83 F- reheat 170 F on steam table, operator reheated. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Repeat Violation

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/ Gene Floyd

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

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

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers wet nesting next to 3 Compartment Sink. 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. Scoop handle on cut lettuce.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on prep table. Employee removed at time of inspection. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table, operator removed at time of inspection. Corrected On-Site

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Warning - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cup wet nesting near server stand. Repeat Violation Warning - From follow-up inspection 2022-12-19: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gasket torn next to fryer. Reach in cooler door handle broken at bar. Warning - From follow-up inspection 2022-12-19: Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2022-05-24: Time Extended - From follow-up inspection 2022-07-25: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped ham (53°F - Cold Holding); cut leafy greens (48°F - Cold Holding); cut tomatos (52°F - Cold Holding); chicken wings (47°F - Cold Holding). Operator place items on ice. Re-temped ham (43°F - Cold Holding); cut leafy greens (42°F - Cold Holding); cut tomatos (40°F - Cold Holding); chicken wings (43°F - Cold Holding) at 12:29pm. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Temped meatballs (130°F - Hot Holding) at 11:30am. Operator reheated item in microwave at time of inspection. Re-temped meatballs (188°F - Reheating ) at 11:50am. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open employee beverage container stored on metal preparation table on cookline. Operator relocated item at time of inspection. Corrected On-Site

Basic - Employee personal items stored on or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on metal preparation table. Located on cookline. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Digital ambient thermometer non-operational on walk in cooler/no ambient thermometer inside walk in cooler located in dry storage area.

Basic - No handwashing sign provided at a hand sink used by food employees. Did not observed hand washing signage in men's restroom.

Basic - Stored food not covered. Observed salt and pepper mix stored on cookline shelf not covered to prevent contamination.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths on preparation tables not stored inside sanitizer solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed salt and pepper mix stored in plastic container without label. Repeat Violation