DirtyFLRestaurant Inspection Data

BROWN & BROWN

300 N BEACH ST

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10727495

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta 47f manager discarded
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Chicken 130f manager reheating, reheated to 172f Corrected On-Site

Inspection Date: 11/21/2024

Inspection #: Visit ID: 8782781

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Frittata-cheddar and feta/spinach 119f-121f less than 4 hours reheat to 165f -tomato soup 121f to 131f manager reheating 165f Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -frontline Corrected On-Site

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8572971

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on reach in cooler ,coffee area -drink on shelf under prep next to plastic wrap
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -aprons hanging on food storage shelves

Inspection Date: 2/13/2024

Inspection #: Visit ID: 8572364

  • N/A:No Violations Were Observed

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8379346

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweaters and bags stored on storage shelf Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. -Per manager mahi is frozen after sealing bag Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Warning
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. -bag of liquid eggs stored on shell eggs Warning
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. -ROP of mahi not frozen prior to sealing in bags. Does not appear to be in 10k bags Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -liquid egg whites 52f less than 4 hours Warning
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Freezing fish Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -tomato slicer in hand sink Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsed spatula Warning
  • 53B-01-5: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. -manager could find training. Manager showed daily safety training forms Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -frontline Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -ROP -fish -cooked beef Warning