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Licensee
Name:
BEEF O' BRADY'S
License Number:
SEA3912281
Rank:
Seating
License Expiration Date:
02/01/2020
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
18421 US 41 N LUTZ, FL 33549
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
05/28/2019
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
5
10
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks over wait station, on cook-line wait side. Employee moved **Corrected On-Site**
Basic - Fan cover in walk-in cooler/freezer has accumulation of dust or debris. Beer cooler. Walk in in kitchen has black build up around fans and on ceiling.
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoops held on top of non working ice machine in bar.
High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Onions in walk-in cooler. Cooked at 9:30am. At 1:55pm onions 90°F. Manager discarded. **Corrected On-Site**
High Priority - Food stored in ice used for drinks. See stop sale. Bar supplies stored in drink ice. Discussed with manager, manager moved product and disposed of ice. **Corrective Action Taken**
High Priority - Raw animal food stored over or with ready-to-eat food in reach-in freezer - not all products commercially packaged. Open bag of breaded chicken fingers over fries and onion rings. Manager moved. **Corrected On-Site**
Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in bar cooler. Manager dated. **Corrected On-Site**
Intermediate - No paper towels, soap or sign or mechanical hand drying device provided at handwash sink. Sink in bar. Discussed with manager moving supplies to open area next to sink. Also, move drink glasses to avoid splash.
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.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
