DirtyFLRestaurant Inspection Data

THE BRADLEY

THE BRADLEY maintains a 3.6/5 food safety rating based on 8 health department inspections in FT. LAUDERDALE. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 8 reports on file

6200 North Federal Highway
Fort Lauderdale, Florida, 33308
Broward County County

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 8 health inspection reports

All Inspection Reports

12/3/2025· 3mo ago

Visit ID: 13519586

Met Inspection Standards

1 high, 2 basic

  • 14-69-4:Basic - Ice buildup in walk-in freezer - observed door not closing tightly.
  • 10-03-4:Basic - 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. Corrected On-Site
  • 08A-20-5:High Priority - 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. Corrected On-Site

9/12/2025· 6mo ago

Visit ID: 10933350

Met Inspection Standards
  • N/A:No Violations Were Observed

3/28/2025· 11mo ago

1 int, 1 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine, operator cleaned at time of inspection. Corrected On-Site
  • 31A-11-4:Intermediate - 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. Corrected On-Site

11/8/2024· 1y 4mo ago

1 high, 1 int, 1 basic

  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -Dish washing station; Several containers with old labels on clean dish storage rack.
  • 08A-05-6:High Priority - 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. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with mold-like substance. -Wait station; Soda fountain nozzles.

3/15/2024· 1y 12mo ago

Visit ID: 8628501

Met Inspection Standards
  • N/A:No Violations Were Observed

3/8/2024· 2y ago

Visit ID: 8508277

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 02D-01-5:Basic - 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 Corrected On-Site Warning
  • 22-41-4:High Priority - 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 Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line, no paper towels. Operator supplied Corrected On-Site Warning

9/25/2023· 2y 5mo ago

Visit ID: 8270514

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line reach in coolers Warning - From follow-up inspection 2023-09-25: Basic - Cutting board has cut marks and is no longer cleanable. On cook line reach in coolers Warning **Time Extended**

9/25/2023· 2y 5mo ago

Visit ID: 8361598

Met Inspection Standards

2 high, 3 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cookline cutting boards. Per operator new boards on order. Repeat Violation
  • 10-03-4:Basic - 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. Corrected On-Site
  • 09-01-4:High Priority - 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. Corrected On-Site
  • 08A-20-5:High Priority - 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. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda guns. Operator cleaned during inspection. Corrected On-Site
  • 11-26-1:Intermediate - 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. Corrected On-Site
  • 53B-13-5:Intermediate - 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.