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Beef 'O' Brady's #015

Beef 'O' Brady's #015
1316 S Babcock St
Melbourne, FL 32901
(321)951-2333

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Emergency Closure Orders Since October 2008

Notice According to Florida Statute 509.035; an emergency closure is not a disciplinary action, but rather an action taken to mitigate conditions that pose an elevated risk to the health, safety or welfare of the public or the establishment's employees. The licensee is closed until the conditions are corrected. Examples of conditions warranting immediate closure include: lack of approved utilities or hot water, sewage backups or overflows, fire damage, pest infestation or inadequate refrigeration.

A 24-hour callback inspection will be performed after an emergency closure or emergency suspension of license. The establishment may reopen only when a division inspection shows that all critical violations that caused the suspension are corrected.


Beef 'O' Brady's #015, Melbourne was ordered Closed on April 27, 2011 due to Roach Activity and was allowed to Reopen on April 29, 2011

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3 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Beef 'O' Brady's #015 either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Beef 'O' Brady's #015 or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2011002601 - On March 30, 2011 Beef 'O' Brady's #015, Melbourne was ordered to pay $950 for violations observed during its December 23, 2010 inspection.

Case Number: 4--2011023043 - On October 25, 2011 Beef 'O' Brady's #015, Melbourne was ordered to pay $500 for violations observed during its April 28, 2011 inspection.

Case Number: 4--2011049304 - On January 17, 2012 Beef 'O' Brady's #015, Melbourne was ordered to pay $6000 for violations observed during its September 13, 2011 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2011
Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 4378874
Inspection Date: Wednesday, December 21, 2011
Inspection Number: 2121589
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 9
Total Number of Violations: 15
Details
ViolationObservations of Inspector [as written on inspection]
08A-28-1 Critical. Observed bag of sugar stored on floor
08A-28-1 Critical. Observed food stored on floor in walkin cooler
08A-29-1 Critical. Observed uncovered rice in dry storage area.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
14-33-1 Observed rust on slicer blade. Owner states not in use Corrected On Site. Removed
14-33-1 Observed Door on wing cooler broken. Corrected On Site. Fixed
15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf in walkin cooler. Repeat Violation.
22-20-1 Critical. Observed moderate buildup of slime in the interior of ice machine.
22-22-1 Critical. Observed moderate encrusted material on can opener. Repeat Violation. Corrected On Site.
23-03-1 Observed build-up of grease on hood filters
29-11-1 Observed leaking pipe at plumbing fixture. Under ice bin
29-18-1 Drain cover(s) missing. Behind beer cooler at server area
37-11-1 Observed fan covers soiled with accumulated dust. Walkin cooler
38-10-1 Light not functioning. Storage room
38-10-1 Light not functioning. Walkin cooler

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 4424311
Inspection Date: Tuesday, September 13, 2011
Inspection Number: 2121590
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Number of Critical/Risk Violations: 7
Number of Noncritical Violations: 4
Total Number of Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid egg 60F recommend rapid chill. Corrected On Site. Raw chicken found at 47F,47F egg wash batter,cooked chicken tenders 47F in chicken cooler
05-09-1 Critical. Violation: 05-09-1No conspicuously located thermometer in holding unit. Chicken RIC. No ambient thermometer
12B-07-1 Critical. Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table
15-35-1 Violation: 15-35-1Wooden shelf exposed to not constructed of materials that are non-absorbent, smooth and easily cleanable. Not sealed
18-04-1 Violation: 18-04-1Observed old labels stuck to food containers after cleaning. Old lables stuck on clean containers
22-22-1 Critical. Violation: 22-22-1Observed heavy encrusted material on can opener. Repeat Violation. Heavly soiled
22-28-1 Critical. Violation: 22-28-1Observed interior of raw chicken reach-in cooler heavly soiled with accumulation of food residue. Repeat Violation. Corrected On Site. Not clean
30-11-1 Critical. Violation: 30-11-1Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site. Repeat Violation. Spray nozzel below rim of hand sink
32-16-1 Critical. Violation: 32-16-1Hand wash sink lacking proper hand drying provisions. Dish area/no paper towels at hand sink
36-13-1 Violation: 36-13-1Observed grease/food accumulated under cooking equipment. Repeat Violation. Heavy grease on floor under cooking equipment
36-13-1 Violation: 36-13-1Observed heavy grease accumulated under cooking equipment. Fryers

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 4378875
Inspection Date: Wednesday, July 13, 2011
Inspection Number: 2121590
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 10
Total Number of Violations: 23
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Liquid egg 60F recommend rapid chill. Corrected On Site.
03C-05-1 Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site. Placed back on grill to finish cooking to 165F.
03C-05-1 Critical. Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Rechecked and only 145F. Placed back on grill to finish cook to 165F.
03C-09-1 Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. Mashed potatoes 66F,chili 88F,vegetable soup 66F reheating for 45 minutes. Recommend to rapidly reheat to 165F. Corrected On Site.
05-09-1 Critical. No conspicuously located thermometer in holding unit. Chicken RIC
06-04-1 Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site. Placed under running water
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
15-35-1 Wooden shelf exposed to not constructed of materials that are non-absorbent, smooth and easily cleanable.
18-04-1 Observed old labels stuck to food containers after cleaning.
22-22-1 Critical. Observed heavy encrusted material on can opener. Repeat Violation.
22-28-1 Critical. Observed interior of raw chicken reach-in cooler heavly soiled with accumulation of food residue. Repeat Violation. Corrected On Site.
23-08-1 Observed soda gun holster with light accumulated slime/debris.
24-06-1 Observed clean glasses stod in RIC not clean
24-08-1 Equipment and utensils not properly air-dried. Ice buckets.
29-18-1 Drain cover(s) missing. By RIC
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink. Corrected On Site. Repeat Violation.
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dish area
36-13-1 Observed grease/food accumulated under cooking equipment. Repeat Violation.
36-13-1 Observed heavy grease accumulated under cooking equipment. Fryers
37-18-1 Observed heavy dust air conditioning vent covers. Lobby
40-04-1 Observed personal care item stored with food. Cook line

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8 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 4235148
Inspection Date: Friday, April 29, 2011
Inspection Number: 2043890
Visit Number: 5
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Complied - Return visit resulting from a previous facility closure found violations to be corrected.
Number of Critical/Risk Violations: 35
Number of Noncritical Violations: 8
Total Number of Violations: 43
Details
ViolationObservations of Inspector [as written on inspection]
02-11-1 Critical. (A) If required by law, CONSUMER warnings shall be provided.
06-04-1 Critical. Thawing. Except as specified in Paragraph (D) of this section, potentially hazardous food shall be thawed: (A) Under refrigeration that maintains the food temperature at 41 degrees Fahrenheit or less, or (B) Completely submerged under running water: (1) At a water temperature of 70 degrees Fahrenheit or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41 degrees Fahrenheit or (4) For a period of time that does not allow thawed portions of a raw animal food requiring cooking as specified under Paragraph 3-401. 11(A) or (B) to be above 41degrees Fahrenheit for more than 4 hours including: (a) The time the food is exposed to the running water and the time needed for preparation for cooking, or (b) The time it takes under refrigeration to lower the food temperature to 41 degrees Fahrenheit; (C) As part of a cooking process if the food that is frozen is: (1) Cooked as specified under Paragraph 3-401. 11(A) or (B) or Section 3-401. 12, or (2) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or (D) Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.
08a-26-1 Critical. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
10-05-1 During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135 degrees Fahrenheit and the container is cleaned at a frequency specified under Subparagraph 4-602. 11(D)(7).
12a-16-1 Critical. When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301. 12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403. 11(B); (D) Except as specified in Paragraph 2-401. 11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
12b-07-1 Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386. 204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386. 2045 FS.
12b-07-1 Critical. Eating, Drinking, or Using Tobacco. (A) Except as specified in Paragraph (B) of this section, an EMPLOYEE shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; unwrapped SINGLE-SERVICE and SINGLE- USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; and 386. 204 FS: A person may not smoke in an enclosed indoor workplace, except as otherwise provided in section 386. 2045 FS.
22-19-1 Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602. 11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
22-19-1 Critical. Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602. 11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
22-22-1 Critical. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
22-28 Critical. Please see inspection report for more details.
22-28 Critical. Please see inspection report for more details.
23-03 Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
23-03-1 Violation: 23-03-1Observed heavy build-up of grease on hood filters
25-04 (A) Except as specified in Paragraph (B) of this section, SINGLE-SERVICE and SINGLE-USE ARTICLES may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination. (B) SINGLE-SERVICE and SINGLE-USE ARTICLES that are PACKAGED or in a facility such as a cabinet may be stored in a locker room.
30-02 Critical. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than. . (1 inch).
30-02-1 Critical. Violation: 30-02-1Vacuum breaker mising at hose bibb. By walkin freezer.
30-11 Critical. Please see inspection report for more details.
30-11-1 Critical. Violation: 30-11-1Observed spray hose at dish sink lower than flood rim of sink.
31-09 Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204. 11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
35-a05 Critical. Please see inspection report for more details.
35a-05 Critical. Please see inspection report for more details.
35a-05 Critical. Please see inspection report for more details.
35a-05 Critical. Please see inspection report for more details.
35a-05 Critical. Please see inspection report for more details.
35a-05 Critical. Please see inspection report for more details.
35a-05 Critical. Please see inspection report for more details.
35a-05 Critical. Please see inspection report for more details.
35a-05 Critical. Please see inspection report for more details.
35a-08 Critical. Please see inspection report for more details.
36-13-1 (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
36-15-1 (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
36-15-1 (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
41A-02-1 Critical. Violation: 41A-02-1Observed spray bottle of degreaser stored next to batter mix on cook line shelf
41a-02-1 Critical. Separation. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and sanitizers that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES.
42-03-1 Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, EQUIPMENT, or supplies.
45-07-2 Critical. Automatic fire-extinguishing systems shall be installed in accordance with the terms of their listing, the manufacturer?s instructions, and the following standards where applicable. (1) NFPA 12, Standard on Carbon Dioxide Extinguishing Systems (2) NFPA 13, Standard for the Installation of Sprinkler Systems (3) NFPA 17, Standard for Dry Chemical Extinguishing Systems (4) NFPA 17A, Standard for Wet Chemical Extinguishing Systems. FOR REPORTING PURPOSES ONLY.
45-07-2 Critical. Violation: 45-07-2Observed gas stove nit unde hood suppression nozzles. For reporting purposes only.
45-07-2 Critical. Violation: 45-07-2Observed gas stove not undehood suppression nozzles. For reporting purposes only.
45-07-2 Critical. Violation: 45-07-2Observed gas stove nt under hood suppression nozzles. For reporting purposes only.
49-06-2 Critical. (8) Flammable materials inside an establishment shall be stored in approved-type containers (maximum size 5 gallons) and in such a manner as to prevent a fire hazard. FOR REPORTING PURPOSES ONLY.
50-08-1 Critical. (2) APPLICATION FOR LICENSE. Each person who plans to open a public food service establishment shall apply for and receive a license from the division prior to the commencement of operation.
50-08-1 Critical. Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 4234172
Inspection Date: Thursday, April 28, 2011
Inspection Number: 2043890
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Not Complied - Corrections to violations that resulted in an emergency order were not completed at the time of inspection. Violations may not be noted again on these inspection reports.
Number of Critical/Risk Violations: 24
Number of Noncritical Violations: 8
Total Number of Violations: 32
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked wings,cooked ribs in the walkin cooler
06-04-1 Critical. Violation: 06-04-1Observed soup thawed at room temperature.
08A-26-1 Critical. Violation: 08A-26-1Observed opened container of raw boneless wings over opened tortillia chips in RIF
10-05-1 Violation: 10-05-1Observed in-use utensils stored in unclean water at or above 135 degrees Fahrenheit.
12A-16-1 Critical. Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before appling new gloves
12B-07-1 Critical. Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
22-19-1 Critical. Violation: 22-19-1Observed interior of microwave heavily soiled.
22-22-1 Critical. Violation: 22-22-1Observed heavy encrusted material on can opener.
22-28-1 Critical. Violation: 22-28-1Observed interior wing reach-in cooler soiled with heavily accumulation of food residue.
22-28-1 Critical. Violation: 22-28-1Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
23-03-1 Violation: 23-03-1Observed heavy build-up of grease on hood filters
25-04-1 Violation: 25-04-1Observed single-service items stored on floor. Storage room
25-04-1 Violation: 25-04-1Observed single-service items stored on floor.
30-02-1 Critical. Violation: 30-02-1Vacuum breaker mising at hose bibb. By walkin freezer
30-11-1 Critical. Violation: 30-11-1Observed spray hose at dish sink lower than flood rim of sink.
31-09-1 Critical. Violation: 31-09-1Handwash sink not accessible for employee use at all times. Bucket in hand sink at bar
35A-04-1 Critical. Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found at server counter pass through.
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table. OBSERVED 4 LIVE CRAWLING ON WALL AND COUNTER AROUND PASS THROUGH
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board. 4 LIVE AROUND DRESSING SPICE RACK
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 30 live roaches found under pass through window in kitchen. 1 LIVE ROACH CRAWLING UP WALL UNDER MICROWAVE
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 4 live roaches found crawling on table behind toaster oven on cook line
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 1 live crawling on cutting board by steam table
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 2 live roaches found crawling by hand sink in prep area
35A-08-1 Critical. Violation: 35A-08-1Observed several live flies in kitchen.
36-13-1 Violation: 36-13-1Observed heavy grease accumulated under cooking equipment. Fryers
36-15-1 Violation: 36-15-1Observed food debris accumulated on storage room floor.
36-15-1 Violation: 36-15-1Observed food debris accumulated on kitchen floor.
41A-02-1 Critical. Violation: 41A-02-1Observed spray bottle of degreaser stored next to batter mix on cook line shelf
42-03-1 Violation: 42-03-1Wet mop not hung to dry.
45-07-2 Critical. Violation: 45-07-2Observed gas stove nit unde hood suppression nozzles. For reporting purposes only.
49-06-2 Critical. Violation: 49-06-2Observed mop head stored around vent of gas hot water tank. For reporting purposes only
50-08-1 Critical. Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 4234847
Inspection Date: Thursday, April 28, 2011
Inspection Number: 2043890
Visit Number: 4
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Not Complied - Corrections to violations that resulted in an emergency order were not completed at the time of inspection. Violations may not be noted again on these inspection reports.
Number of Critical/Risk Violations: 27
Number of Noncritical Violations: 7
Total Number of Violations: 34
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked wings,cooked ribs in the walkin cooler
06-04-1 Critical. Violation: 06-04-1Observed soup thawed at room temperature.
08A-26-1 Critical. Violation: 08A-26-1Observed opened container of raw boneless wings over opened tortillia chips in RIF
10-05-1 Violation: 10-05-1Observed in-use utensils stored in unclean water at or above 135 degrees Fahrenheit.
12A-16-1 Critical. Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before appling new gloves
12B-07-1 Critical. Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
22-19-1 Critical. Violation: 22-19-1Observed interior of microwave heavily soiled.
22-22-1 Critical. Violation: 22-22-1Observed heavy encrusted material on can opener.
22-28-1 Critical. Violation: 22-28-1Observed interior wing reach-in cooler soiled with heavily accumulation of food residue.
22-28-1 Critical. Violation: 22-28-1Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
23-03-1 Violation: 23-03-1Observed heavy build-up of grease on hood filters
25-04-1 Violation: 25-04-1Observed single-service items stored on floor.
30-02-1 Critical. Violation: 30-02-1Vacuum breaker mising at hose bibb. By walkin freezer
30-11-1 Critical. Violation: 30-11-1Observed spray hose at dish sink lower than flood rim of sink.
31-09-1 Critical. Violation: 31-09-1Handwash sink not accessible for employee use at all times. Bucket in hand sink at bar
35A-04-1 Critical. Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found at server counter pass through.
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board. 4 LIVE AROUND DRESSING SPICE RACK
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 1 live crawling on cutting board by steam table
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 1 live crawling on cutting board by steam table. At 4pm inspection 1 live crawling under window in kitchen
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 30 live roaches found under pass through window in kitchen. 1 LIVE ROACH CRAWLING UP WALL UNDER MICROWAVE
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table. OBSERVED 4 LIVE CRAWLING ON WALL AND COUNTER AROUND PASS THROUGH/at 4 pm inspection 1 live crawling at hand sink in kitchen
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board. 4 LIVE AROUND DRESSING SPICE RACK/ at 4 pm inspection 30 babie live on shelf at bar
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table. OBSERVED 4 LIVE CRAWLING ON WALL AND COUNTER AROUND PASS THROUGH/ OBSERVED 3 SMALL ROACHES AT PASS THROUGH/at 4 pm inspection 1 small baby roach crawling on wall in kitchen,one large live roach on counter at pass through 3 live babies crawling on floor by cove molding.
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 2 live roaches found crawling by hand sink in prep area. /OBSERVED 1 LIVE ROACH CRAWLING UP THE WALL ABOVE CLEAN DISHES. At 4 pm inspection 1 LIVE ROACH CRAWLING UP WALL BY HAND SINK IN KITCHEN
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 4 live roaches found crawling on table behind toaster oven on cook line/2 SMALL ROACHES CRAWLING UP KITCHEN WALL IN KITCHEN/at 4 pm inspection observed 3 live roaches on prep table in kitchen
35A-08-1 Critical. Violation: 35A-08-1Observed several live flies in kitchen.
36-13-1 Violation: 36-13-1Observed heavy grease accumulated under cooking equipment. Fryers
36-15-1 Violation: 36-15-1Observed food debris accumulated on kitchen floor.
36-15-1 Violation: 36-15-1Observed food debris accumulated on storage room floor.
41A-02-1 Critical. Violation: 41A-02-1Observed spray bottle of degreaser stored next to batter mix on cook line shelf
42-03-1 Violation: 42-03-1Wet mop not hung to dry.
45-07-2 Critical. Violation: 45-07-2Observed gas stove nit under hood suppression nozzles. For reporting purposes only.
49-06-2 Critical. Violation: 49-06-2Observed mop head stored around vent of gas hot water tank. For reporting purposes only
50-08-1 Critical. Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 4234739
Inspection Date: Thursday, April 28, 2011
Inspection Number: 2043890
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Not Complied - Corrections to violations that resulted in an emergency order were not completed at the time of inspection. Violations may not be noted again on these inspection reports.
Number of Critical/Risk Violations: 24
Number of Noncritical Violations: 8
Total Number of Violations: 32
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked wings,cooked ribs in the walkin cooler
06-04-1 Critical. Violation: 06-04-1Observed soup thawed at room temperature.
08A-26-1 Critical. Violation: 08A-26-1Observed opened container of raw boneless wings over opened tortillia chips in RIF
10-05-1 Violation: 10-05-1Observed in-use utensils stored in unclean water at or above 135 degrees Fahrenheit.
12A-16-1 Critical. Violation: 12A-16-1Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before appling new gloves
12B-07-1 Critical. Violation: 12B-07-1Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
22-19-1 Critical. Violation: 22-19-1Observed interior of microwave heavily soiled.
22-22-1 Critical. Violation: 22-22-1Observed heavy encrusted material on can opener.
22-28-1 Critical. Violation: 22-28-1Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
22-28-1 Critical. Violation: 22-28-1Observed interior wing reach-in cooler soiled with heavily accumulation of food residue.
23-03-1 Violation: 23-03-1Observed heavy build-up of grease on hood filters
25-04-1 Violation: 25-04-1Observed single-service items stored on floor.
25-04-1 Violation: 25-04-1Observed single-service items stored on floor. Storage room
30-02-1 Critical. Violation: 30-02-1Vacuum breaker mising at hose bibb. By walkin freezer
30-11-1 Critical. Violation: 30-11-1Observed spray hose at dish sink lower than flood rim of sink.
31-09-1 Critical. Violation: 31-09-1Handwash sink not accessible for employee use at all times. Bucket in hand sink at bar
35A-04-1 Critical. Violation: 35A-04-1Observed rodent activity as evidenced by rodent droppings found at server counter pass through.
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table. OBSERVED 4 LIVE CRAWLING ON WALL AND COUNTER AROUND PASS THROUGH/OBSERVED 3 SMALL ROACHES AT PASS THROUGH
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 4 live roaches found crawling on table behind toaster oven on cook line/2 SMALL ROACHES CRAWLING UP KITCHEN WALL IN KITCHEN
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 2 live roaches found crawling by hand sink in prep area. /OBSERVED 1 LIVE ROACH CRAWLING UP THE WALL ABOVE CLEAN DISHES.
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 1 live crawling on cutting board by steam table
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 30 live roaches found under pass through window in kitchen. 1 LIVE ROACH CRAWLING UP WALL UNDER MICROWAVE
35A-05-1 Critical. Violation: 35A-05-1Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board. 4 LIVE AROUND DRESSING SPICE RACK
35A-08-1 Critical. Violation: 35A-08-1Observed several live flies in kitchen.
36-13-1 Violation: 36-13-1Observed heavy grease accumulated under cooking equipment. Fryers
36-15-1 Violation: 36-15-1Observed food debris accumulated on storage room floor.
36-15-1 Violation: 36-15-1Observed food debris accumulated on kitchen floor.
41A-02-1 Critical. Violation: 41A-02-1Observed spray bottle of degreaser stored next to batter mix on cook line shelf
42-03-1 Violation: 42-03-1Wet mop not hung to dry.
45-07-2 Critical. Violation: 45-07-2Observed gas stove nit unde hood suppression nozzles. For reporting purposes only.
49-06-2 Critical. Violation: 49-06-2Observed mop head stored around vent of gas hot water tank. For reporting purposes only
50-08-1 Critical. Violation: 50-08-1Establishment operating without a current Hotel and Restaurant license.

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 4234171
Inspection Date: Wednesday, April 27, 2011
Inspection Number: 2043890
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency order recommended - Conditions have been found that endanger the health and safety of the public requiring immediate closure of the establishment.
Number of Critical/Risk Violations: 24
Number of Noncritical Violations: 8
Total Number of Violations: 32
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked wings,cooked ribs in the walkin cooler
06-04-1 Critical. Observed soup thawed at room temperature.
08A-26-1 Critical. Observed opened container of raw boneless wings over opened tortillia chips in RIF
10-05-1 Observed in-use utensils stored in unclean water at or above 135 degrees Fahrenheit.
12A-16-1 Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Before appling new gloves
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
22-19-1 Critical. Observed interior of microwave heavily soiled.
22-22-1 Critical. Observed heavy encrusted material on can opener.
22-28-1 Critical. Observed interior of reach-in freezer heavily soiled with accumulation of food residue.
22-28-1 Critical. Observed interior wing reach-in cooler soiled with heavily accumulation of food residue.
23-03-1 Observed heavy build-up of grease on hood filters
25-04-1 Observed single-service items stored on floor.
25-04-1 Observed single-service items stored on floor. Storage room
30-02-1 Critical. Vacuum breaker mising at hose bibb. By walkin freezer
30-11-1 Critical. Observed spray hose at dish sink lower than flood rim of sink.
31-09-1 Critical. Handwash sink not accessible for employee use at all times. Bucket in hand sink at bar
35A-04-1 Critical. Observed rodent activity as evidenced by rodent droppings found at server counter pass through.
35A-05-1 Critical. Observed roach activity as evidenced by 10 live roaches found crawling inside of saran wrap box on cook line cutting board.
35A-05-1 Critical. Observed roach activity as evidenced by 5 live roaches found crawling on wall behind steam table
35A-05-1 Critical. Observed roach activity as evidenced by 30 live roaches found under pass through window in kitchen
35A-05-1 Critical. Observed roach activity as evidenced by 4 live roaches found crawling on table behind toaster oven on cook line
35A-05-1 Critical. Observed roach activity as evidenced by 1 live crawling on cutting board by steam table
35A-05-1 Critical. Observed roach activity as evidenced by 2 live roaches found crawling by hand sink in prep area
35A-08-1 Critical. Observed several live flies in kitchen.
36-13-1 Observed heavy grease accumulated under cooking equipment. Fryers
36-15-1 Observed food debris accumulated on kitchen floor.
36-15-1 Observed food debris accumulated on storage room floor.
41A-02-1 Critical. Observed spray bottle of degreaser stored next to batter mix on cook line shelf
42-03-1 Wet mop not hung to dry.
45-07-2 Critical. Observed gas stove nit unde hood suppression nozzles. For reporting purposes only.
49-06-2 Critical. Observed mop head stored around vent of gas hot water tank. For reporting purposes only
50-08-1 Critical. Establishment operating without a current Hotel and Restaurant license.

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 3987104
Inspection Date: Thursday, December 23, 2010
Inspection Number: 1979178
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Administrative complaint recommended - Existence of critical violations found in an initial inspection require administrative action to ensure compliance.
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 8
Total Number of Violations: 18
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Mash potatoes 107F and chili 102 hot holding on steam table. Recommend to rapid reheat to 165F.
05-06-1 Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. One thermometer was reading 140F before calibration,digital does not work,tne other -32F. Corrected On Site.
08A-29-1 Critical. Observed uncovered mozzerella sticks in the walkin freezer.
11-05-1 Critical. Observed employee experiencing persistent coughing, working with food, equipment and/or utensils.
14-37-1 Observedcook line cutting boards grooved/pitted and no longer cleanable. RECOMMEND RESURFACE. Repeat Violation. Repeat Violation.
16-07-1 Critical. Observed accumulation of debris in three-compartment sink.
22-22-1 Critical. Observed HEAVY encrusted material on can opener.
23-03-1 Observed heavy build-up of grease on hood filters
24-08-1 Equipment and utensils not properly air-dried. Cups at Bar wet nesting. Repeat Violation.
30-02-1 Critical. Vacuum breaker mising at hose bibb. Y CONNECTION AT MOP SINK. Repeat Violation.
34-10-1 Observed garbage on the ground and/or pad around dumpster and back door
35A-08-1 Critical. Observed 2 live flies in kitchen.
36-13-1 Observed heavy grease and food accumulated under cooking equipment. Repeat Violation.
36-13-1 Observed heavy grease accumulated under fryers. Repeat Violation.
37-05-1 Observed walls moderatly soiled with accumulated food debris. Kitchen
42-03-1 Wet mops not hung to dry. RECOMMEND ORGNIZING MOP AREA
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. For Bill Mercado.
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. 7/20/10

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 4080781
Inspection Date: Tuesday, September 21, 2010
Inspection Number: 1979179
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Number of Critical/Risk Violations: 1
Number of Noncritical Violations: 1
Total Number of Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
15-12-1 Violation: 15-12-1Vent covers missing on cook line. Not in place took down to clean
30-02-1 Critical. Violation: 30-02-1Vacuum breaker mising at hose bibb. On y connection at mop sink. Got a on/off valve no back flow

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 3987105
Inspection Date: Tuesday, July 20, 2010
Inspection Number: 1979179
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Number of Critical/Risk Violations: 12
Number of Noncritical Violations: 10
Total Number of Violations: 22
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings in RIC 46F.
08A-28-1 Critical. Observed case of oinon rings on floor of walkin freezer.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoop
10-08-1 Observed ice scoop with handle in contact with ice. Bar
12A-03-1 Critical. Observed food employee (cook, dishwasher, wait staff, etc. ) washing hands in a sink other than an approved hand wash sink. 3 bay sink and didn't use soap. Corrected On Site.
12B-07-1 Critical. Observed beverages container on a food preparation table or over/next to clean equipment/utensils.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
14-37-1 Observed cook line cutting boards BADLY grooved/pitted and no longer cleanable. Repeat Violation.
14-37-1 Observed individual cutting boards badly grooved/pitted and no longer cleanable. Bar
15-12-1 Vent covers missing on cook line.
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
22-28-1 Critical. Observed interior of cook line reach-in coolers heavilY soiled with accumulation of food residue.
23-06-1 Observed heavy build-up of food debris exterior surface of microwaves
24-08-1 Equipment and utensils not properly air-dried. Cups at server staion in lobby are sracked together wet.
28-02-1 Critical. Condensation or other drainage not disposed of according to law. Lot of water at the bottom of cook line RIC
30-02-1 Critical. Vacuum breaker mising at hose bibb. On y connection at mop sink
32-16-1 Critical. Hand wash sink lacking proper hand drying provisions. Dish area
35A-08-1 Critical. Observed several live flies in kitchen.
36-13-1 Observed heavy grease accumulated under cooking equipment. Fryers and cook line
36-22-1 Observed floor area(s) covered with standing water. Under ice machine
53A-09-1 Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 6 employee's on site.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 3796408
Inspection Date: Tuesday, March 02, 2010
Inspection Number: 1920359
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 13
Total Number of Violations: 17
Details
ViolationObservations of Inspector [as written on inspection]
08A-24-1 Critical. Observed raw beef stored over raw fish in the cook line cooler drawer Corrected On Site.
08A-26-1 Critical. Observed raw chicken tenders stored over french fries in RIF. Corrected On Site.
14-37-1 Observed cutting board badly grooved/pitted and no longer cleanable. Recommend to resurface
14-41-1 Food-contact surface not smooth and easily cleanable. Wooden shelf where jugs of hot sauce is stored
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Cook line counter
22-23-1 Critical. Observed encrusted, soiled material on slicer.
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Silver ware on front line
24-08-1 Equipment and utensils not properly air-dried. Cups at the front bar
24-10-1 Observed utensils stored in crevices between equipment.
26-02-1 Observed reuse of single-service articles. Cardboard fiber grease baskets. Corrected On Site.
36-08-1 Observed floor and wall junctures not coved. Missing cove tile. Along the wall where fryer's are located
36-13-1 Observed grease accumulated under cooking equipment.
37-05-1 Observed wall soiled with accumulated food debris. By hand sink by 3 bay sink
37-05-1 Observed wall soiled with accumulated food debris. Behind slicer
37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
41B-03-1 Critical. Observed unlabeled spray bottle. Corrected On Site.
51-18-1 No copy of latest inspection report.

Inspection For: BEEF 'O' BRADY'S
License Number: 1503896
License ID: 4111656
Inspection Visit ID: 3796409
Inspection Date: Friday, January 22, 2010
Inspection Number: 1920360
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Total Number of Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Observed gaskets/seals on cold holding unit in poor repair and shelves badly rusted. Sandwich make cooler
51-13-1 No Heimlich maneuver sign posted.
53A-01-2 Critical. Manager lacking proof of Food Manager Certification.
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

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No (0) Food Service Inspections for July 1, 2008 - June 30, 2009
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No (0) Food Service Inspections for July 1, 2007 - June 30, 2008
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No (0) Food Service Inspections for July 1, 2006 - June 30, 2007

NoticeEach inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Beef 'O' Brady's #015, Melbourne may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Beef 'O' Brady's #015, Melbourne.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although the Department of Business and Professional Regulation (DBPR) use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Beef 'O' Brady's #015, Melbourne may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety.

Noncritical violations do not directly relate to foodborne illness risk, but are preventive measures that include practices and procedures which effectively control environmental conditions. Left uncorrected, noncritical violations can undermine the overall food safety program of an establishment and lead to the development of critical violations.

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.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "critical/noncritical" designation.


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