BRADLEY
6200 N FEDERAL HWY, Ft. Lauderdale FL 33308 · 954-368-2525
Last inspected Dec 3, 2025 · 8 visits since September 2023
5 inspections within 17 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. Cookline drawers - raw beef burgers stored over raw fish. Operator stored all items properly.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2018024395 | Apr 10, 2018 | Jun 18, 2018 | $400 |
| 2--2017043899 | Aug 8, 2017 | Oct 5, 2017 | $200 |
Inspection history
8 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline drawers - raw beef burgers stored over raw fish. Operator stored all items properly.
Ice buildup in walk-in freezer - observed door not closing tightly.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoop in standing water 75F. Operator removed.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. -Left cook line hand washing sink used to fill container of water, operator removed container and discarded container of water.
Accumulation of debris on exterior of warewashing machine, operator cleaned at time of inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Cook-line reach in unit section across from oven; Raw breaded chicken over cooked ribs. Operator stored properly.
Food-contact surface soiled with mold-like substance. -Wait station; Soda fountain nozzles.
Old labels stuck to food containers after cleaning. -Dish washing station; Several containers with old labels on clean dish storage rack.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 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. At bar, dish machine not sanitizing properly. 0PPM chlorine. Operator set up three compartment sink
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line, no paper towels. Operator supplied
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not labeled with common name. Operator labeled
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 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 preparing salads with bare hands. Reviewed proper procedures with operator. Employee washed hands and left kitchen area.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw mechanically injected beef stored over raw fish in cookline reach in. Operator stored all items properly.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda guns. Operator cleaned during inspection.
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. Provided Food Employee Reporting Agreements for associates without food handler/CFM training.
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.
Cutting board has cut marks and is no longer cleanable. All cookline cutting boards. Per operator new boards on order.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipper well disconnected. Scoop in standing water 74F. Operator removed.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable. On cook line reach in coolers
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.