BEEF O' BRADY'S RESTAURANT
3114 LEE BLVD UNIT #5, Lehigh Acres FL 33971 · 239-369-0390
Last inspected Aug 24, 2026 · 15 visits since July 2023
APR 25
NOV 25
MAR 26
JUL 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024032045 | Apr 25, 2024 | Jul 1, 2024 | $360 |
Inspection history
15 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
Recorded at 4529 BAYSHORE RD, N Ft Myers — this licence has since moved.
0 High priority0 Intermediate0 Basic
Jul 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On front line by pass through window.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in dry storage near mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust on cook line vents, surrounding tiles and walls.
Floor soiled/has accumulation of debris. Under cook line equipment. Under front line equipment. Slime and black accumulation under bar equipment.
Front line dry storage shelves have accumulation of soil residues.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent fan covers in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface. Shelves are clean of debris and foods, pitting surface rust present.
Jul 22, 2026Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Sugar bin (blue) on front line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler deli turkey (46F - Cold Holding); deli corned beef (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw fish (47F - Cold Holding); provolone cheese (46F - Cold Holding); Swiss cheese (47F - Cold Holding); sour cream (48F - Cold Holding); raw chicken (52F - Cold Holding), per operator large order received one hour prior with door left open during receiving. Operator opened door to attached walk-in freezer and iced down foods.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On front line by pass through window.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in dry storage near mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust on cook line vents, surrounding tiles and walls.
Floor soiled/has accumulation of debris. Under cook line equipment. Under front line equipment. Slime and black accumulation under bar equipment.
Front line dry storage shelves have accumulation of soil residues.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent fan covers in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface. Shelves are clean of debris and foods, pitting surface rust present.
Jul 21, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Sugar bin (blue) on front line.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm), operator drained and refilled 150ppm quaternary, resanitized dishware.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler deli turkey (46F - Cold Holding); deli corned beef (47F - Cold Holding); raw shrimp (47F - Cold Holding); raw fish (47F - Cold Holding); provolone cheese (46F - Cold Holding); Swiss cheese (47F - Cold Holding); sour cream (48F - Cold Holding); raw chicken (52F - Cold Holding), per operator large order received one hour prior with door left open during receiving. Operator opened door to attached walk-in freezer and iced down foods.
Handwash sink not accessible for employee use at all times. Container in dishwashing area handwash sink blocking proper use. Trash bin in front of cook line handwash sink partially blocking use. Operator cleared both sinks for proper access.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On front line by pass through window.
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in dry storage near mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust on cook line vents, surrounding tiles and walls.
Floor soiled/has accumulation of debris. Under cook line equipment. Under front line equipment. Slime and black accumulation under bar equipment.
Front line dry storage shelves have accumulation of soil residues.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent fan covers in walk-in cooler.
Walk-in cooler shelves with rust that has pitted the surface. Shelves are clean of debris and foods, pitting surface rust present.
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
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 employee pick up Lemon with their bare hands for a fish fry plate, educated employee regarding bare hand contact, discarded lemon placed tongs in the lemons.
Nonfood-grade containers used for food storage - direct contact with food. Observed no food grade tub at the wait station used for sugar.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink across from the stand up reach in freezer on the cook line.
Bowl or other container with no handle used to dispense food. Observed stifle cups in the butter sauce in the reach in cooler. operator removed cup.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing. Observed cove moulding broken by walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage next to the microwave. Operator moved beverage.
Equipment in poor repair. Observed door gaskets on glass door cooler at the bar.
Floor soiled/has accumulation of debris. Observed grease under equipment and behind equipment on the cook line. Observed floor with build up of food debris by the walk in cooler, mop sink, bar area, and back corner area near chemicals.
Interior of ice machine/bin with rust that has pitted the surface observed rust on the interior ice bin lid.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in the ladies room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled throughout.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 2 cans salsa, 1 can pizza sauce under prep table by walk-in cooler heavily dented at seams.
Nonfood-grade containers used for food storage - direct contact with food. Blue bin for sugar on front service line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well housemade tomato sauce (121F - Hot Holding); cheese sauce with cheddar and tomatoes (117F - Hot Holding); cooked beef gravy (128F - Hot Holding) for 90 minutes per operator. Operator returned to stove for rapid reheating.
Food being cooled by nonapproved method. Observed cooked chicken wings cooling for 4 hours 45 minutes per operator in walk-in cooler, in large, densely packed covered plastic container. Operator spread thin on sheet tray uncovered to encourage rapid cooling.
Handwash sink used for purposes other than handwashing. Observed sanitation bucket in bar handwash sink. Operator removed.
Bowl or other container with no handle used to dispense food. In beer walk-in cooler, olives and cherries with portion cups as scoops, no handles. On cook line also found in fryer station batter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding tiles with dust on cook line, prep line.
Cutting board has cut marks and is no longer cleanable. 2 on back prep station, also heavily soiled. Operator disposed of boards at time of inspection.
Floor soiled/has accumulation of debris. By mop sink around large pile containers, under walk-in cooler shelving, under cook line equipment, front line equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill scraper stored in standing water 88F on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and back of cook line equipment and fryers.
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line, both ends.
May 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Blue bin for sugar on front service line.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar.
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/ 4 employees handling food - 2 cooks, one bartender one server, no certified food managerA\00A0 present.
Records/documents for required employee training do not contain all of the required information. Older training certifications missing name of food manager who conducted training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin on front service line.
Equipment in poor repair. Ripped door gasket, front cook line reach-in cooler left side.
Floor soiled/has accumulation of debris under shelving in walk-in cooler, in back part of kitchen around oil tanks, behind cook line equipment.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles on top of soiled pizza oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer with accumulated grease. Shelves over cook line reach-in cooler with accumulated dust. Top of beer reach-in cooler door with heavy debris.
Wall soiled with accumulated grease, food debris, and/or dust. On cook line front wall with food debris, accumulated dust.
Apr 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Blue bin for sugar on front service line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler cooked rice (47F - Cold Holding); assorted sliced cheeses (46F - Cold Holding); raw chicken (46F - Cold Holding); raw bacon (50F - Cold Holding); shredded mozzarella and cheddar (48F - Cold Holding); ham (50F - Cold Holding); cooked pork sausage (50F - Cold Holding); cooked chicken wings (49F - Cold Holding); raw beef (47F - Cold Holding); raw ground beef (47F - Cold Holding); sour cream (49F - Cold Holding); deli corned beef (49F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler cooked rice (47F - Cold Holding); assorted sliced cheeses (46F - Cold Holding); raw chicken (46F - Cold Holding); raw bacon (50F - Cold Holding); shredded mozzarella and cheddar (48F - Cold Holding); ham (50F - Cold Holding); cooked pork sausage (50F - Cold Holding); cooked chicken wings (49F - Cold Holding); raw beef (47F - Cold Holding); raw ground beef (47F - Cold Holding); sour cream (49F - Cold Holding); deli corned beef (49F - Cold Holding) stored overnight per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar.
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/ 4 employees handling food - 2 cooks, one bartender one server, no certified food managerA present.
Records/documents for required employee training do not contain all of the required information. Older training certifications missing name of food manager who conducted training.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin on front service line.
Bowl or other container with no handle used to dispense food. 4 in main three door reach-in cooler cook line, in foods.
Equipment in poor repair. Ripped door gasket, front cook line reach-in cooler left side.
Floor soiled/has accumulation of debris under shelving in walk-in cooler, in back part of kitchen around oil tanks, behind cook line equipment.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles on top of soiled pizza oven.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill scraper stored in standing water 86F on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer with accumulated grease. Shelves over cook line reach-in cooler with accumulated dust. Top of beer reach-in cooler door with heavy debris.
Wall soiled with accumulated grease, food debris, and/or dust. On cook line front wall with food debris, accumulated dust.
Feb 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Blue bin on front line to stored sugar is not food grade.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2024.
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/ Rebecca Ellis 11/21/2019 - expired on 11/21/2024.
Floor soiled/has accumulation of debris under shelving in walk-in cooler, in back part of kitchen around oil tanks, behind cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler. Sides of fryers on cook line.
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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 cook touch bun for burger on plate with bare hands, no further cooking step. Spoke with employee regarding glove and utensil use.
Nonfood-grade containers used for food storage - direct contact with food. Blue bin on front line to stored sugar is not food grade.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2024.
Toxic substance/chemical improperly stored. Bottle cleaning chemical stored with batter mix, hot sauce under cook line shelf. Operator removed.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) in back part of kitchen. Operator diluted sink, 300ppm quaternary.
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/ Rebecca Ellis 11/21/2019 - expired on 11/21/2024.
Records/documents for required employee training do not contain all of the required information. Training certification missing name of food manager who conducted training.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed in with drinks in beer walk-in cooler.
Floor soiled/has accumulation of debris under shelving in walk-in cooler, in back part of kitchen around oil tanks, behind cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler. Sides of fryers on cook line.
Jun 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
Current Hotel and Restaurant license not displayed.
Apr 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority6 Intermediate7 Basic
Show 13 findings ▾
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened packages of cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 7-12-23
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned and prepared meats and sliced cold cuts prepared onsite more then 24 hours prior as per employee statement not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat 7-12-23
Spray bottle containing toxic substance not labeled at bar. Employee labeled bottle.
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 at frying st has ambient temperature 61F.
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 reach-in cooler at cooks line.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris behind and under equipment at cooks line and prep line.
Food storage container/container lid cracked or broken through out kitchen and wait station.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees in women's restroom. Repeat 7-12-23
Apr 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 3 high priority.
3 High priority10 Intermediate12 Basic
Show 25 findings ▾
Raw animal food stored over canned/bottled drinks. Observed raw eggs in beer cooler over cans and bottles.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp and fish in reach-in cooler at cooks line. Employee arranged items for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 49F, cooked chicken wings 52F, and shrimp 50F in reach-in cooler at fry station. Employee stated items had been stored in Walk-in cooler at 41F or below and removed and placed in reach-in cooler 3 hours prior. Employee returned items to Walk-in cooler.
Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed opened packages of cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 7-12-23
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzle on soda gun at bar with mold-like substance. Knife holder at prep line soiled.
Handwash sink not accessible for employee use at all times. Observed pitcher in hand wash sink at end of cooks line.
No paper towels or mechanical hand drying device provided at handwash sink at hand wash sink by fry station. Employee replaced towels.
No soap provided at handwash sinks at cooks line. Employee replaced soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned and prepared meats and sliced cold cuts prepared onsite more then 24 hours prior as per employee statement not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat 7-12-23
Spray bottle containing toxic substance not labeled at bar. Employee labeled bottle.
Bowl or other container with no handle used to dispense food. Observed souffle of cups used as scoops in make table at cooks line.
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 at frying st has ambient temperature 61F.
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 reach-in cooler at cooks line.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food in beer cooler over cans and bottles. Repeat 7-12-23
Employee with no beard guard/restraint while engaging in food preparation.
Floor soiled/has accumulation of debris behind and under equipment at cooks line and prep line.
Food storage container/container lid cracked or broken through out kitchen and wait station.
No conspicuously located ambient air temperature thermometer in holding units
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees in women's restroom. Repeat 7-12-23
Single-service articles not stored inverted or protected from contamination at cooks line.
Jul 17, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sauces in walk in cooler are opened but not marked with the date opened.
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. Operator unable to provide proof, provided operator with Employee Health Reporting Agreement DBPR Form HR 5030-103
Non-pitting surface rust on food-contact equipment. Surface rust present on ice shield inside ice machine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ALl food training certificates on site are expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen has a build up of grease.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing rings, bracelets and watches.
Jul 12, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (62 F - Cold Holding); raw ground beef (60 F - Cold Holding); cooked chicken (64 F - Cold Holding) per operator all food it,es were removed from walk in cooler at 11:00 AM and were 41 F or below when placed into small reach in cooler next to flat top. Food had been in the small reach in cooler for three hours per the operator. All food were returned to walk in cooler and ice bags placed on top to rapidly cool.
Toxic substance/chemical improperly stored. Spray bottle of cleaner stored in food prep shelf next to microwave. Operator removed spray bottle
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sauces in walk in cooler are opened but not marked with the date opened.
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. Operator unable to provide proof, provided operator with Employee Health Reporting Agreement DBPR Form HR 5030-103
Non-pitting surface rust on food-contact equipment. Surface rust present on ice shield inside ice machine.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ALl food training certificates on site are expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen has a build up of grease.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses, purse, cigarettes and cell phone stored on food prep table on cooks line and on food storage shelf next to beer walk in cooler. Operator removed all personal items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing rings, bracelets and watches.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in food container with dirty water on cooks line. Operator removed knives, washed, rinsed and sanitized
No handwashing sign provided at a hand sink used by food employees. No hand washing sign in mens restroom
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two soiled wet wiping cloths in use in cooks line.
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.