BEEF O BRADY'S

High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 22 live roaches observed on breading station reach-in cooler. Warning - From follow-up inspection 2026-04-28: No live roaches observed. Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. One dead roach observed in breading station reach-in cooler. Warning - From follow-up inspection 2026-04-28: Two dead roaches observed. Manager discarded. Time Extended

High Priority - Roach activity present as evidenced by live roaches found. 22 live roaches observed on breading station reach-in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grill reach-in cooler: ; shrimp (56F - Cold Holding); fish (53F - Cold Holding); steak (53F - Cold Holding); steak (57F - Cold Holding); chicken (50F, 53F - Cold Holding); cheese (58F, 53F, 54F - Cold Holding); burger (53F, 52F, 55F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill reach-in cooler: ; shrimp (56F - Cold Holding); fish (53F - Cold Holding); steak (53F - Cold Holding); steak (57F - Cold Holding); chicken (50F, 53F - Cold Holding); cheese (58F, 53F, 54F - Cold Holding); burger (53F, 52F, 55F - Cold Holding). Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in cooler cutting board soiled with mold-like substance. Repeat Violation

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

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding tiles missing next to back door and walk-in cooler door. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Reach-in cooler cutting board grooved. Repeat Violation

Basic - Dead roaches on premises. One dead roach observed in breading station reach-in cooler. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of back exterior door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler and walk-in cooler gaskets soiled with food debris and mold-like substances. Hood filters soiled with grease accumulation. Repeat Violation

High Priority - Live, small flying insects found. One live fly over front salad cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler: coleslaw (48F - Cold Holding); turkey (46F - Cold Holding); salmon (45F - Cold Holding); shrimp (45F - Cold Holding); tomatoes (47F - Cold Holding); cheese (46F - Cold Holding). Manager stated there was a food delivery within the last hour and driver left door standing open. Manager opened freezer door and placed foods in ice bath. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Cleaner/degrease on shelf against sugar. Manager moved. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine deflector plate soiled with mold-like substances. Cutting board soiled with mold-like substance. Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at back handwash sink. Manager replaced. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 78F at hand wash sink on cook-line. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoops for in shredded cheese in cook-line reach-in cooler

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

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding tiles missing next to back door and walk-in cooler door.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board grooved. Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on front wire shelf over sugar. Manager discarded. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over prep table next to reach-in freezer. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plates wet nesting on shelf storage rack next to dish machine.

Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of back exterior door.

Basic - Hood filter missing from automatic fire suppression/exhaust system. One hood filter missing over breading station cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler and walk-in cooler gaskets soiled with food debris and mold-like substances. Kitchen fan soiled with grease accumulation. Hood filters soiled with grease accumulation. Repeat Violation

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live fly in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at grill drawer cooler: cheese (47F, 48F - Cold Holding); shrimp (47F, 48F, 51F - Cold Holding); chicken (44F - Cold Holding); beef (49F - Cold Holding). Observed at breading station: chicken (56F, 57F, 54F, 55F - Cold Holding); chicken wash (52F, 55F - Cold Holding). Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance. Microwave interior soiled with grease accumulation and food debris. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at central hand wash sink next to ice machine.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in front salad reach-in cooler: chocolate-covered raisins.

Basic - Equipment in poor repair. Ice buildup at chicken reach-in cooler. Cutting board grooved. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler and walk-in cooler gaskets soiled with food debris. Floor fan guard soiled with dust and grease accumulation. Hood filters and piping soiled with grease accumulation. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink mix in front salad reach-in cooler: 5-hour energy mix.

Basic - Utensils in poor condition. Plastic food bins on prep table melted.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cookline prep table.

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. Employee wiped face then put on clean gloves. Inspector told her to wash hands after touching face then put on new gloves.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm, operator redid sanitizer. 200ppm. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by fryers: shrimp (53F - Cold Holding); buttermilk (48F - Cold Holding); chicken wings (54-60F - Cold Holding) corner of cooks line is very hot and during busy lunch rush, employee lowered cooler temperature. Walk in cooler: bacon (47F - Cold Holding); Cuban sandwich (47F - Cold Holding); coleslaw (50F - Cold Holding); buffalo dip (48F - Cold Holding); spinach dip (48F - Cold Holding) operator stated the cooler was working so she propped open the walk in freezer door to help lower the temperature and she called technician. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at prep sink. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on the cooks line, employee discarded. 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. Purse on top of slicer.

Basic - Grease receptacle lid open, broken, or missing. Operator closed lid. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above flat top. Clean dish rack between Three compartment sink and dish machine soiled. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Salad reach in cooler on cooks line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. At Three compartment sink. Ceiling air vents soiled with dust all throughout kitchen.

Basic - Working containers of food removed from original container not identified by common name. Containers at tea making station, operator labeled as sugar. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly flying by Three compartment sink and landed on inspector.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Manager stated salmon could be served underdone if the customer asks. The label on the salmon box does not state feed a strict pellet fed diet. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of cheese and lettuce directly on top of packaged raw beef in reach in cooler on cooks line. Employee moved beef. Raw beef in walk in cooler over tomatoes. Raw chicken being battered in top of make cooler above jalepenos and pickles.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cuban sandwiches in reach in cooler on cooks line dated 7/31/2021. Employee stated this sandwiches were made this morning and label did not get changed. Employee changed label. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (44°F - Cold Holding); prime rib (45°F - Cold Holding) walk in cooler. chicken wings (47-51°F - Cold Holding) sliced tomatoes (44°F - Cold Holding); diced tomatoes (48°F - Cold Holding) employee placed some items in freezer and some on ice. retemps of sliced tomatoes 39°F diced tomatoes 40°F prime rib 43°F tomatoes 44°F Wings 42°FRepeat Violation Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle on windex on clean utensils holder by Three compartment sink. Employee moved chemical. Corrected On-Site

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/ manager present expired 6/2021. Manager showed inspector email from Servsafe stating exam is scheduled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at prep sink. Repeat Violation

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/ manager on duty has certificate but expired in 6/2021 5-6 employees present.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at end of cooks line by stand up reach in freezer. Operator placed new roll at sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue liquid on shelf by Three compartment sink. 2 bottles on shelf at wait station.

Basic - Bowl or other container with no handle used to dispense food. Small black cup in feta cheese container on cooks line. Employee removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above clean dish rack.

Basic - Duct tape used to repair nonfood-contact surface. Used to label wing sauce bottles.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on prep table on cooks line by coleslaw mix. Drink on shelf above prep table cook line. Employees moved beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on shelf outside of office. Repeat Violation

Basic - Equipment in poor repair. Cutting board on cook line and server alley. Reach in cooler drawers on cooks line gaskets. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets dirty to walk in cooler and reach in coolers on cook line. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cooks line by heat window.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Bucket on top of reach in cooler on cooks line by fryers. Operator moved. Corrected On-Site

Basic - Utensils in poor condition. Chip bin container.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in top of bucket in party room. And mop in top of bucket in front of mop sink.