BEEF O' BRADY'S

Basic - - From initial inspection : Basic - Ceiling tile missing. Missing ceiling tiles in dining room, observed missing ceiling tiles over bar area where drinks are prepared. Warning - From follow-up inspection 2025-05-28: At time of follow up inspection ceiling tiles missing over bar area where drinks prepared and over storage shelf in kitchen. Operator has tiles ordered but have not arrived yet. Time Extended

Basic - Ceiling tile missing. Missing ceiling tiles in dining room, observed missing ceiling tiles over bar area where drinks are prepared. Warning

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. Corrective Action Taken Warning - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. Time Extended Corrective Action Taken - From follow-up inspection 2024-11-18: In the cook line flip top reach in cooler, cut lettuce 44F, cut tomatoes 45F, cheese 45F, ham 46F, Turkey 45F, Cuban sandwiches 46F all stored in the reach in cooler overnight. Employee began removing items to discard. Discussed time as public health control, proper storage levels of time/temperature control food for safety in containers over cooling plane. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. Discussed use of time as public health control for cut lettuce and cheese for top portion of reach in cooler and discontinuing use of interior. Flip top reach in cooler opposite the fryers no time/temperature control food for safety, ambient air at 55F. Wait station flip top reach in cooler ambient air at 51F no time/temperature control food for safety. All products normally stored in the reach in coolers not holding proper temperature stored in the walk in cooler in temperature range. Operator attempting to schedule maintenance for coolers not holding proper temperatures. Time Extended Corrective Action Taken - From follow-up inspection 2024-11-18: In the cook line flip top reach in cooler, cut lettuce 44F, cut tomatoes 45F, cheese 45F, ham 46F, Turkey 45F, Cuban sandwiches 46F all stored in the reach in cooler overnight. Employee began removing items to discard. Discussed time as public health control, proper storage levels of time/temperature control food for safety in containers over cooling plane. Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. Corrective Action Taken Warning - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. 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. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. Discussed use of time as public health control for cut lettuce and cheese for top portion of reach in cooler and discontinuing use of interior. Flip top reach in cooler opposite the fryers no time/temperature control food for safety, ambient air at 55F. Wait station flip top reach in cooler ambient air at 51F no time/temperature control food for safety. All products normally stored in the reach in coolers not holding proper temperature stored in the walk in cooler in temperature range. Operator attempting to schedule maintenance for coolers not holding proper temperatures. Time Extended Corrective Action Taken

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. Corrective Action Taken

High Priority - Sewage/wastewater backing up through floor drains. At time of inspection floor drain at expo window backs up with wastewater when hand wash sink is run and hand wash sink drain on cook line closest the walk in cooler drain backs up when hand wash sink is run. Operator attempting to schedule repair. Corrective Action Taken Admin Complaint

High Priority - Spray hose at dish sink lower than flood rim of sink. In the sink next to the dish machine spray hose not mounted to the back of the sink, left laying in sink.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of unidentified cleaner stored over steam table. Operator voluntarily discarded the cleaner. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the microwave by the bulk ice bin and walk in freezer has build up of food debris. Bulk ice bin at top chute has mold like substance build up. Repeat Violation

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 the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. Corrective Action Taken Repeat Violation

Basic - Dead roaches on premises. In hallway between kitchen and hotel meeting rooms observed 6 dead roaches. Per operator hallway unused and normally locked. No food storage or kitchen equipment in hallway. Operator swept and discarded the dead roaches. Corrective Action Taken

Basic - Equipment in poor repair. Multiple torn door gaskets to reach in coolers and to walk in cooler.

Basic - Floor area(s) covered with standing water. Standing water on the floor under the three compartment sink and behind the bulk ice bin from mopping the night before. Operator mopped standing water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at bar area hand wash sinks or by drink machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets with debris build up or mold like substance observed.

Basic - Old labels stuck to food containers after cleaning. On the shelf of the back prep line, clean containers with old stickers attached.

Basic - Standing water in bottom of reach-in-cooler. Build up of standing water in cook line reach in cooler, employee cleaned and removed water from cooler. Corrected On-Site

Basic - Stored food not covered. In the walk in cooler uncovered box of cheesecake. Operator covered the product. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in the floor next to the mop sink.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At protein small fliptop chicken at 52F. At large fliptop cheese, tomato 47F. At cookline drawers beef 48F At server fliptop sour cream 57F. In walk in cooler chicken, deli meat 44-46F. Person in charge states temperature have been out for less than 4 hours, began icing items down. Person in charge states has had units open for lunch rush. Walk in cooler was open for delivery which was delivered at 11:30. Warning - From follow-up inspection 2023-08-21: In large fliptop Mac and cheese 47F. Ambient temperature of unit at 48F. Person in charge will hold items on ice until new unit can be ordered. Item has been in unit from walk in cooler less than 4 hours ago. Person in charge moved back to walk in cooler. All other units holding time/temperature control for safety items at 43F or below. Admin Complaint Corrective Action Taken - From follow-up inspection 2023-10-23: In large fliptop across from cookline onions 49F, beef 50F. Person in charge has had unit open to bring items from walk in approximately 30 minutes ago per person in charge. Temperatures in walk in 41F. Ambient temperature of unit at 36F during inspection. Admin Complaint

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for any employees during inspection. Warning - From follow-up inspection 2023-08-21: Operator needs more time to obtain. Time Extended - From follow-up inspection 2023-10-23: Person in charge needs more time to obtain. Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At protein small fliptop chicken at 52F. At large fliptop cheese, tomato 47F. At cookline drawers beef 48F At server fliptop sour cream 57F. In walk in cooler chicken, deli meat 44-46F. Person in charge states temperature have been out for less than 4 hours, began icing items down. Person in charge states has had units open for lunch rush. Walk in cooler was open for delivery which was delivered at 11:30. Warning - From follow-up inspection 2023-08-21: In large fliptop Mac and cheese 47F. Ambient temperature of unit at 48F. Person in charge will hold items on ice until new unit can be ordered. Item has been in unit from walk in cooler less than 4 hours ago. Person in charge moved back to walk in cooler. All other units holding time/temperature control for safety items at 43F or below. Admin Complaint Corrective Action Taken

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide CFM for establishment. Warning - From follow-up inspection 2023-08-21: Operator needs more time to obtain. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for any employees during inspection. Warning - From follow-up inspection 2023-08-21: Operator needs more time to obtain. Time Extended

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. Dishmachine testing at 0ppm even after priming. Person in charge set up triple sink to 100ppm. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At protein small fliptop chicken at 52F. At large fliptop cheese, tomato 47F. At cookline drawers beef 48F At server fliptop sour cream 57F. In walk in cooler chicken, deli meat 44-46F. Person in charge states temperature have been out for less than 4 hours, began icing items down. Person in charge states has had units open for lunch rush. Walk in cooler was open for delivery which was delivered at 11:30. Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan provided during inspection.

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

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide CFM for establishment. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training for any employees during inspection. Warning

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. Person in charge unable to provide proof employees informed of reporting responsibility.

Intermediate - No soap provided at handwash sink. Missing soap and paper towels at multiple hand wash sinks in kitchen.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen by dishmachine.

Basic - Ceiling tile missing. Missing ceiling tiles in liquor room, also observed hole in wall.

Basic - Drain cover(s) missing. At drain in dishmachine area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep areas. Person in charge removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at clean dish area.

Basic - Food stored on floor. Sugar bucket stored on floor. Person in charge raised. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing section of hood filters.

Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable. Triple sink left sided compartment repaired, not smooth and easily cleanable.

High Priority - Sewage/wastewater backing up through drains. Wastewater does not drain correctly at hand wash sink in server area. Person in charge called for service during inspection. Corrective Action Taken Warning

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from hose bibbs at mop sink.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank unsecured at server station.

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under side door.

Basic - Garbage can located outside has no lid or lid open/broken. No lid on left side of dumpster, also missing drain plug.

Basic - Hole in or other damage to wall. Hole in wall at hand wash sink by office. Also, ceiling tiles missing in liquor room.

Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from hand wash sink in bar.

Basic - Objectionable odors in bathroom or other areas of the establishment. Objectionable odor in kitchen during inspection. Person in charge states due to grease trap clean out. Provided invoice dated 5.5.23.