BEEF 'O' BRADY'S
2481 DEL PRADO BLVD N STE 101, Cape Coral FL 33909 · 239.573.6172
Last inspected Jul 20, 2026 · 8 visits since October 2023
OCT 24
MAR 25
AUG 25
DEC 25
JUL 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw swai in walk-in cooler. The manager moved the raw swai to other side of walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken wings (55F - Cold Holding); raw chicken strips (49F - Cold Holding) in reach-in cooler beside cook line. The manager discarded the chicken wings and put the raw chicken strips on ice. Observed lasagna (46F - Cold Holding); ham 48F (46F - Cold Holding); turkey (46F - Cold Holding) in reach-in cooler across from cook line. The manager discarded the lasagna and moved the ham and turkey in reach-in cooler beside top press on make line across from cook line.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink on cook line.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 51F.
Equipment in poor repair. Observed reach-in coolers on cook line gasket torn.
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw salmon and raw shrimp in walk-in cooler. Emailed manager HR Form 5030-098. The manager also placed the raw steak under the raw salmon and raw shrimp.
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/. The manager on duty is currently in the process of obtaining her CFM.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The manager stated they do have a measuring device on order.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed walk-in cooler gasket is torn.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed stand up reach-in freezer gaskets are soiled.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw fish in walk-in cooler. The cook moved the raw steak to bottom shelf beside the raw chicken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed marinara sauce (129F - Hot Holding); brown gravy (127F - Hot Holding) in steam table. The cook placed marinara sauce and brown gravy on stove top to reheat.
No temperature measuring device provided on dishmachine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed teach-in cooler beside cook line gasket torn.
Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hands on pants. Educated cook on proper handwashing and not to touch any cloths while food preparation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steak over raw swai in walk-in cooler. The manager moved the raw swai to other side of walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed sandwich maker on cook line very soiled.
No temperature measuring device provided on dishmachine.
Records/documents for required employee training do not contain all of the required information.
Ice scoop handle in contact with ice in bar.
Light shield damaged/in disrepair.
Wall soiled with accumulated grease, food debris, and/or dust dishwashing area.
Oct 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe face then place gloves without washing hands prior to placing gloves on. Educated on proper handwashing after touching cloths or skin while engaging in food preparation.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table. The cook removed cell phone from prep table.
Equipment in poor repair. Observed walk-in cooler gasket torn.
Light shield damaged/in disrepair over dishwashing machine.
Standing water in bottom of reach-in-cooler beside deep frier.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
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. The manager changed out sanitizer bucket.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy (111F - Hot Holding); marinara sauce (113F - Hot Holding); mash potatoes (108F - Hot Holding); tomato sauce (120F - Hot Holding) in steam table. The cook is reheating all products on stove top.
Handwash sink not accessible for employee use at all times in kitchen across from dishwashing machine. The manager removed dishes from handwashing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed hand washing sink on cook line off hinges.
In-use knife/knives stored in cracks between pieces of equipment.
Standing water in bottom of reach-in-cooler.
Wall soiled with accumulated grease, food debris, and/or dust.
Jan 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (48F - Cold Holding); raw chicken (49F - Cold Holding) in reach-in cooler across from cook line. The chef had iced placed both raw products.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled. The chef had ice machine cleaned and discarded flap guard removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.
Ice scoop handle in contact with ice.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. The chef had the microwave cleaned during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of grease and slime behind deep frier. The chef stated they were in the process of cleaning and sanitizing areas behind deep frier.
Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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. Emailed manager DBPR Form HR 5030-103. The manager is assuring all personnel read, sign and maintain in files.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed rust like substance in ice bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed walk-in cooler gasket torn.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink in stand up reach-in freezer. The manager discarded open drink.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.