DirtyFLRestaurant Inspection Data

BEEF O' BRADY'S

201 Main Street
Florida, 32177
Putnam County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 14 health inspection reports

All Inspection Reports

Inspection Date: 6/5/2025

Inspection #: Visit ID: 10848122

  • N/A:No Violations Were Observed

Inspection Date: 5/28/2025

Inspection #: Visit ID: 10826524

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. Missing ceiling tiles in dining room, observed missing ceiling tiles over bar area where drinks are prepared. Warning - From follow-up inspection 2025-05-28: At time of follow up inspection ceiling tiles missing over bar area where drinks prepared and over storage shelf in kitchen. Operator has tiles ordered but have not arrived yet. **Time Extended**

Inspection Date: 4/24/2025

Inspection #: Visit ID: 10824841

  • 36-36-4:Basic - Ceiling tile missing. Missing ceiling tiles in dining room, observed missing ceiling tiles over bar area where drinks are prepared. Warning

Inspection Date: 11/21/2024

Inspection #: Visit ID: 10722224

  • N/A:No Violations Were Observed

Inspection Date: 11/18/2024

Inspection #: Visit ID: 10720734

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. **Corrective Action Taken** Warning - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-11-18: In the cook line flip top reach in cooler, cut lettuce 44F, cut tomatoes 45F, cheese 45F, ham 46F, Turkey 45F, Cuban sandwiches 46F all stored in the reach in cooler overnight. Employee began removing items to discard. Discussed time as public health control, proper storage levels of time/temperature control food for safety in containers over cooling plane. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. Discussed use of time as public health control for cut lettuce and cheese for top portion of reach in cooler and discontinuing use of interior. Flip top reach in cooler opposite the fryers no time/temperature control food for safety, ambient air at 55F. Wait station flip top reach in cooler ambient air at 51F no time/temperature control food for safety. All products normally stored in the reach in coolers not holding proper temperature stored in the walk in cooler in temperature range. Operator attempting to schedule maintenance for coolers not holding proper temperatures. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-11-18: In the cook line flip top reach in cooler, cut lettuce 44F, cut tomatoes 45F, cheese 45F, ham 46F, Turkey 45F, Cuban sandwiches 46F all stored in the reach in cooler overnight. Employee began removing items to discard. Discussed time as public health control, proper storage levels of time/temperature control food for safety in containers over cooling plane. Admin Complaint

Inspection Date: 11/15/2024

Inspection #: Visit ID: 10719878

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. **Corrective Action Taken** Warning - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. **Time Extended** **Corrective Action Taken**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. Discussed use of time as public health control for cut lettuce and cheese for top portion of reach in cooler and discontinuing use of interior. Flip top reach in cooler opposite the fryers no time/temperature control food for safety, ambient air at 55F. Wait station flip top reach in cooler ambient air at 51F no time/temperature control food for safety. All products normally stored in the reach in coolers not holding proper temperature stored in the walk in cooler in temperature range. Operator attempting to schedule maintenance for coolers not holding proper temperatures. **Time Extended** **Corrective Action Taken**

Inspection Date: 11/14/2024

Inspection #: Visit ID: 10710973

  • 06-09-1:Basic - 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 the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. **Corrective Action Taken** Repeat Violation
  • 35A-03-4:Basic - Dead roaches on premises. In hallway between kitchen and hotel meeting rooms observed 6 dead roaches. Per operator hallway unused and normally locked. No food storage or kitchen equipment in hallway. Operator swept and discarded the dead roaches. **Corrective Action Taken**
  • 14-11-5:Basic - Equipment in poor repair. Multiple torn door gaskets to reach in coolers and to walk in cooler.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor under the three compartment sink and behind the bulk ice bin from mopping the night before. Operator mopped standing water. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at bar area hand wash sinks or by drink machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets with debris build up or mold like substance observed.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the shelf of the back prep line, clean containers with old stickers attached.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Build up of standing water in cook line reach in cooler, employee cleaned and removed water from cooler. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. In the walk in cooler uncovered box of cheesecake. Operator covered the product. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in the floor next to the mop sink.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. **Corrective Action Taken**
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. At time of inspection floor drain at expo window backs up with wastewater when hand wash sink is run and hand wash sink drain on cook line closest the walk in cooler drain backs up when hand wash sink is run. Operator attempting to schedule repair. **Corrective Action Taken** Admin Complaint
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. In the sink next to the dish machine spray hose not mounted to the back of the sink, left laying in sink.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of unidentified cleaner stored over steam table. Operator voluntarily discarded the cleaner. Corrected On-Site
  • 11-27-4:Intermediate - 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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the microwave by the bulk ice bin and walk in freezer has build up of food debris. Bulk ice bin at top chute has mold like substance build up. Repeat Violation

Inspection Date: 7/17/2024

Inspection #: Visit ID: 8827745

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the warewashing area on the trash can. Operator attempted to kill and remove the fly, fly left the kitchen area. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; cut tomatoes (45F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding). Operator had service completed on the reach in freezer and observed ice build up inside of the reach in cooler, interior ambient air temp at 39F. Operator placed ice bags on products in the top portion of the cooler to bring back to temperature range At conclusion of inspection all food in proper temperature range. Corrected On-Site

Inspection Date: 7/10/2024

Inspection #: Visit ID: 8822543

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles through kitchen show sign of damage, peeking, water damage.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by bulk ice bin not inverted or covered for protection. Operator inverted the bucket. Corrected On-Site Repeat Violation
  • 06-09-1:Basic - 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 the cook line reach in cooler, 3 packs of reduced oxygen packaged salmon fully thawed in sealed package. Operator removed from the reach in cooler to not sell to the public. **Corrective Action Taken** Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License currently displayed expired 06/01/2024.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets and beer cooler walk in cooler with mold like substance build up. Operator had employee being wiping down gaskets. **Corrective Action Taken** Repeat Violation
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Wait station prep table has ripped tin foil lining bottom shelf. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Single service napkins stored on the floor of the dry storage area. Operator had employee relocated the napkins. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the main cook line, per operator electrician working on reach in cooler just left and had not had a chance to clean the cooler before inspection. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board opposite the fryers. Wet wiping cloth on cutting boards on the main cook line. Sanitizer solution on the cook line, soap and water no sanitizer.
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at the end of the cook line opposite the walk in cooler. 2 flies observed by the dish storage shelf opposite the wait station reach in cooler. 2 flies observed on back prep line by the prep sink and storage shelf. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, commercially packaged raw chicken nuggets over open container of ready to eat corn dogs.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line reach in cooler, 3 packs of reduced oxygen packaged salmon fully thawed in sealed package. Operator removed from the reach in cooler to not sell to the public.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, turkey (50F - Cold Holding); ham (51F - Cold Holding. Per operator electrician working on reach in cooler before inspection and cooler doors left open during repair. Operator relocated the ham and turkey to the walk in cooler to bring back to temperature range. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up off food residue staining. Bar soda gun at bar entrance has build up of syrup residue. Interior of the microwave at the end of the cook line and wait station microwave have food debris build up. Employee began cleaning the microwave. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sinks behind the bar or hand wash sink on the main cook line. Operator provided hand wash soap at all hand wash sinks. Corrected On-Site Repeat Violation

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8375191

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls lined with deli paper stored on top of the shelf closest to the pass through not inverted or top bowl covered.
  • 06-09-1:Basic - 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 the walk in cooler, 15 packages of vacuum packaged previously frozen salmon fully thawed in sealed reduced oxygen packaging. Operator had employee remove and discard the thawed salmon. **Corrective Action Taken**
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over packages of crackers in the dry storage room. Operator relocated the employee belongings. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf of the prep line, clean plastic containers stacked while wet. Repeat Violation
  • 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Open grease trap lid.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris in the microwave closest to the dry storage area. Operator asked employees to clean and sanitize the microwave. **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with build up of debris and mold like substance.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line the shelf of the waitstation prep table bottom shelf.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler opposite the flat top grill.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler on the speed rack, raw chicken over raw salmon. Operator removed the salmon to be discarded. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line opposite the grill, ham (45F - Cold Holding); turkey (46F - Cold Holding) per operator stored in the cooler over night. Operator asked employee to remove and discard. In the walk in cooler, 15 packages of vacuum packaged previously frozen salmon fully thawed in sealed reduced oxygen packaging. Operator had employee remove and discard the thawed salmon. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line opposite the grill, ham (45F - Cold Holding); turkey (46F - Cold Holding) per operator stored in the cooler over night. Operator asked employee to remove and discard. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bar counter sanitizer solution over 400+ ppm quaternary does strip bright blue. Employee added hot water to solution to dilute the sanitizer to 200ppm.. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line and portable cutting board in the prep area have build up of food residue staining. Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for chlorine dish machine and quaternary test kit present in establishment not usable due to becoming wet.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap available at hand wash sink on the main cook line. Operator provided hand wash soap. Repeat Violation

Inspection Date: 12/27/2023

Inspection #: Visit ID: 8533351

  • N/A:No Violations Were Observed

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8478187

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At protein small fliptop chicken at 52F. At large fliptop cheese, tomato 47F. At cookline drawers beef 48F At server fliptop sour cream 57F. In walk in cooler chicken, deli meat 44-46F. Person in charge states temperature have been out for less than 4 hours, began icing items down. Person in charge states has had units open for lunch rush. Walk in cooler was open for delivery which was delivered at 11:30. Warning - From follow-up inspection 2023-08-21: In large fliptop Mac and cheese 47F. Ambient temperature of unit at 48F. Person in charge will hold items on ice until new unit can be ordered. Item has been in unit from walk in cooler less than 4 hours ago. Person in charge moved back to walk in cooler. All other units holding time/temperature control for safety items at 43F or below. Admin Complaint **Corrective Action Taken** - From follow-up inspection 2023-10-23: In large fliptop across from cookline onions 49F, beef 50F. Person in charge has had unit open to bring items from walk in approximately 30 minutes ago per person in charge. Temperatures in walk in 41F. Ambient temperature of unit at 36F during inspection. Admin Complaint
  • 53B-01-5:Intermediate - - From initial inspection : 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. Person in charge unable to provide proof of training for any employees during inspection. Warning - From follow-up inspection 2023-08-21: Operator needs more time to obtain. **Time Extended** - From follow-up inspection 2023-10-23: Person in charge needs more time to obtain. **Time Extended**

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8476767

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At protein small fliptop chicken at 52F. At large fliptop cheese, tomato 47F. At cookline drawers beef 48F At server fliptop sour cream 57F. In walk in cooler chicken, deli meat 44-46F. Person in charge states temperature have been out for less than 4 hours, began icing items down. Person in charge states has had units open for lunch rush. Walk in cooler was open for delivery which was delivered at 11:30. Warning - From follow-up inspection 2023-08-21: In large fliptop Mac and cheese 47F. Ambient temperature of unit at 48F. Person in charge will hold items on ice until new unit can be ordered. Item has been in unit from walk in cooler less than 4 hours ago. Person in charge moved back to walk in cooler. All other units holding time/temperature control for safety items at 43F or below. Admin Complaint **Corrective Action Taken**
  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide CFM for establishment. Warning - From follow-up inspection 2023-08-21: Operator needs more time to obtain. **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. Person in charge unable to provide proof of training for any employees during inspection. Warning - From follow-up inspection 2023-08-21: Operator needs more time to obtain. **Time Extended**

Inspection Date: 8/17/2023

Inspection #: Visit ID: 8474346

  • 36-36-4:Basic - Ceiling tile missing. Missing ceiling tiles in liquor room, also observed hole in wall.
  • 29-18-4:Basic - Drain cover(s) missing. At drain in dishmachine area.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep areas. Person in charge removed. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at clean dish area.
  • 08B-38-4:Basic - Food stored on floor. Sugar bucket stored on floor. Person in charge raised. Corrected On-Site
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing section of hood filters.
  • 29-12-4:Basic - Plumbing fixture (toilet, urinal, sink) not easily cleanable. Triple sink left sided compartment repaired, not smooth and easily cleanable.
  • 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. Dishmachine testing at 0ppm even after priming. Person in charge set up triple sink to 100ppm. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At protein small fliptop chicken at 52F. At large fliptop cheese, tomato 47F. At cookline drawers beef 48F At server fliptop sour cream 57F. In walk in cooler chicken, deli meat 44-46F. Person in charge states temperature have been out for less than 4 hours, began icing items down. Person in charge states has had units open for lunch rush. Walk in cooler was open for delivery which was delivered at 11:30. Warning
  • 11-27-4:Intermediate - 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. No written plan provided during inspection.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle with mold like substance buildup in nozzle.
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide CFM for establishment. 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. Person in charge unable to provide proof of training for any employees during inspection. Warning
  • 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. Person in charge unable to provide proof employees informed of reporting responsibility.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Missing soap and paper towels at multiple hand wash sinks in kitchen.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen by dishmachine.