Beef O Bradys Of Labelle, 21 South Lee St, Labelle, FL - Restaurant inspection findings and violations

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Business Info

Name: BEEF O BRADYS OF LABELLE
Type: Permanent Food Service
Address: 21 South Lee St, Labelle, FL 33935
License #: 3600507
Total inspections: 17
Last inspection: 09/03/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Flammables stored near a source of ignition. For reporting purposes only. Plywood board leaning next to fryers. **Warning** on callback 09/03/14 observed plywood still leaning near fryers, moved during callback.
09/03/2014Routine - FoodCall Back - Complied
  • Flammables stored near a source of ignition. For reporting purposes only. Plywood board leaning next to fryers. **Warning**
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
6/23/2014Routine - FoodWarning Issued
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Degreaser stored on food prep table across from fryers
  • Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
2/17/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Flammables stored near a source of ignition. For reporting purposes only. Sheet of plywood next to deep fryers
  • High Priority - Pesticide/insecticide stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Can of Raid stored next to condiment packages. **Corrected On-Site**
  • High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer buckets 100 ppm.
  • Intermediate - Employee used handwash sink as a dump sink. Next to coffee maker. **Corrected On-Site**
7/30/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Clean knives/utensils stored in crevices between equipment. Knife stored between cutting board and cooler. **Corrected On-Site**
  • 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. Less than 50 ppm in dishmachine.
  • 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. Employee touched cheese with bare hands. Employee educated on proper glove usage. **Corrected On-Site**
2/20/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0ppm in 3compartment sink . Repeat Violation.
9/5/2012Routine - FoodInspection Completed - No Further Action
  • Clean knives/utensils stored in crevices between equipment. Knives stored with blade under cutting board. Corrected On Site.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing properly.0ppm in dishmachine . Corrected On Site.
  • Critical - Potentially hazardous food thawed in standing water. Chicken thawing in standing water. Corrected On Site.
5/30/2012Routine - FoodInspection Completed - No Further Action
  • Clean knives/utensils stored in crevices between equipment. Knives stored with blade under cutting board. Corrected On Site.
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing properly.0ppm in dishmachine . Corrected On Site.
  • Critical - Potentially hazardous food thawed in standing water. Chicken thawing in standing water. Corrected On Site.
2/29/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm in bar 3compartment sink.
  • Equipment or utensils not designed or constructed in a durable manner. Cup used as scoop for sugar.
  • Critical - No handwashing sign provided at a handsink used by food employees. In mens restroom.
  • Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinkIng on cookline. Corrected On Site.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee put gloves on without washing hands .
  • Critical - Observed flammables , plywood board stored by cookline. Repeat Violation.
  • Observed leaking pipe at plumbing fixture. Under handsink by coffee pot.
10/19/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Handwash sink not accessible for employee use at all times. Handsink in bar blocked full of net like material . Corrected On Site.
  • Critical - Observed flammable material stored around cookline, large piece of cardboard standing on side of cookline . For reporting purposes only.
  • Critical - Observed handwash sink used for purposes other than handwashing. Handsink used as dumpsink by coffee maker, also handsink in bar full with plastic net like material. Corrected On Site.
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small cup used to scoop sugar from sugar bin under tea brewers. Corrected On Site.
8/17/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink at end of cookline lacking proper hand drying provisions.
  • Critical - Observed live flies in kitchen.
  • Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham, egg wash, and corned beef hash held on counter at 67F. Corrected On Site.
  • Critical - Observed toxic item stored by food. Spraybottle cleaners stored facing bins on fresh fried chips. Corrected On Site.
  • Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing in sanitizer bucket 100ppm.
  • Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Eggs held at room temperature , internal temperature at 61F. Corrected On Site.
6/9/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small cup with no handle used for scooping almonds from salad cooler under microwaves in main kitchen cookline . Corrected On Site. Also in wait station under cappuccino machines kids cup used to scoop sugar from clear bin.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw eggs and egg dip over tomatoes, bacon, and cheese in reachincooler across from grittle also raw beef over chips in reachinfreezer across from fryers . Corrected On Site.
2/9/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tomatoes and celery in reachincooler at 46, 45F
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Small black cup used to scoop diced tomatoes from reachincooler across from cookline . Repeat Violation.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash han between changing gloves . Repeat Violation.
  • Critical. No handwashing sign provided at a handsink used by food employees. At handsink in bar. Repeat Violation. Corrected On Site.
  • Observed personal care item stored with food contact surfaces on drying rack by 3compartment sink.
10/19/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Cup in sugar bin used to scoop sugar . Corrected On Site. Cup removed. Repeat Violation.
  • Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Oberved employee put gloves on without wasing hands
  • Critical. Handwash sink not accessible for employee use at all times. Handsink has large bin inside. Corrected On Site.
  • Critical. Observed handwash sink used for purposes other than handwashing. Handsink at end of cookline used to fill and hold plastic food container . Corrected On Site.
  • Critical. No handwashing sign provided at a handsink used by food employees. At bar handsink. Corrected On Site.
8/12/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.non handled scoop used to dispense jalapenos
  • Observed utensils stored in crevices between equipment.knive stored between cutting board refrigerated unit
  • Observed leaking pipe at plumbing fixture.under handsink in rear food prep. area
5/12/2010Complaint FullInspection Completed - No Further Action
  • Critical. MINISTRONE SOUP (HOTHOLD) 170F BABY BACK RIBS (REACH IN ) 37F TURKEY (REACHIN ) 38F HAMBURGER (REACHIN) 37F ROAST BEEF (WALKIN) 38F CHICKEN (COOKED) 187F
  • OBSERVED PANS AND GLASSES STORED WET NOT AIR DRYING
  • OBSERVED LIGHT SHIELDS OFF TRACKS IN THE KITCHEN AREA
  • Critical. CERTIFIED FOOD MANAGERS SAFE STAFF LINO CORTES 1/15/07
2/17/2010Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
10/26/2009Food-Licensing InspectionInspection Completed - No Further Action

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