Beef O' Brady's
Last inspected: Jan 14, 2026
74
Score
Beef O' Brady's has been inspected eight times since 2022. Beef O' Brady's was last inspected on Jan 14, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.
The city-wide average sits at 82, which Beef O' Brady's 74 doesn't quite reach. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed unable to dispense paper towels at prep area handwash sink. Operator repaired the dispenser to allow paper towels to be dispensed. **Corrected On-Site**
31B-05-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Observed lime scale in the interior of Dish Machine.
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed went multiple containers stacked at dish shelf. Operator corrected by unstacking to allow airflow. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Observed multiple tongs on oven handle at cookline. Operator removed the tongs and placed above shelf. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation at hood filter above Flat Grill. **Repeat Violation**
23-03-4
74
Sep 3, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy 102F in Hot Holding Unit @prep area. Operator reheated to a minimum of 165F @microwave. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed residue buildup on can opener blade at prep table. Operator cleaned and sanitized the blade. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths due to current test strips wet at Dish Machine.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager: Amador Rincones.
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed residue buildup in the interior of the ice machine.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets at Reach in Freezer across Deep Fryers.
23-03-4
52
Mar 7, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
67
Nov 14, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food in Good Condition, Safe, and Unadulterated
FL-13
64
Jan 11, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at back exterior hose bibb of establishment by entrance door.
29-34-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish over raw ground beef at Reach in Drawers. Operator switched the food items. **Corrected On-Site**
08A-20-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk at wait station Make Table. Operator date marked the food item. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade at prep table. Operator cleaned and sanitized the blade. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at dispenser of ware washing area handwash sink. Operator replaced the paper towels. **Corrected On-Site**
31B-02-4
55
Sep 6, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
61
Feb 27, 2023
Complaint Full
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Observed chemical sanitizer buckets on work counters at cooks line and bar. Observed operator remove sanitizer buckets. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter cups at wait staff counter window for cooks line at 78F. Operator stated they had been out for more then 4 hours. Observed operator voluntarily dispose of butter cups. Spoke with operator and emailed time as a control sheet for better food safety control. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter cups at wait staff counter window for cooks line at 78F. Operator stated they had been out for more then 4 hours. Observed operator voluntarily dispose of butter cups. Spoke with operator and emailed time as a control sheet for better food safety control.
01B-02-5
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. Email operator employee health agreement **Corrective Action Taken**
11-26-1
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrective Action Taken**
11-07-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed establishment does not have approved written procedures for non- continuous cook used for chicken wings. Email operator paperwork for non- continuous cooking. **Corrective Action Taken**
03C-89-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed front of the house manager Kelsey Platt employee as manager over 30 days.
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener at back prep table with buildup of food debris. Observed operator remove and wash can opener. **Corrected On-Site**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat 12-17-23
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Insect control device in food preparation area. Observed bug salt gun hanging on self over prep table in kitchen. Observed operator remove salt gun. **Corrected On-Site**
35B-02-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid. Observed operator close lids. **Corrected On-Site**
33-16-4
27
Dec 17, 2022
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee at cookline. Educated the employee to compliance by washing hands. **Corrective Action Taken**
12A-27-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at cookline. Educated employee to compliance by washing hands. **Corrective Action Taken**
12A-28-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed sausage at cookline. Operator time marked the food item. **Corrected On-Site**
03F-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed multiple knives at cookline between the wall and Make Table. Operator removed the knives to be washed, rinsed, and sanitized. **Corrected On-Site** **Repeat Violation**
10-17-4
50
Frequently Asked Questions
When was Beef O' Brady's last inspected?
The most recent health inspection at Beef O' Brady's on file is from Jan 14, 2026. The public record contains eight inspections in total.
What is the most common violation at Beef O' Brady's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Beef O' Brady's.
How does Beef O' Brady's compare to other restaurants in Punta Gorda?
Beef O' Brady's most recently scored 74 out of 100, which is lower than the Punta Gorda average of 82.
Has Beef O' Brady's inspection record improved over time?
Results have been roughly steady. Inspections at Beef O' Brady's have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Beef O' Brady's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Beef O' Brady's inspected?
Based on the inspection history on file, Beef O' Brady's is inspected around three times per year on average.
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