Beef O' Brady's Restaurant
Last inspected: Mar 24, 2026
41
Score
Going back to 2023, Beef O' Brady's Restaurant has 13 inspections in the public record. The most recent report on file is from Mar 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 12 violations per visit versus roughly 10 violations earlier in the record.
“Floor soiled/has accumulation of debris” accounts for the largest share of issues, appearing eight times across the record.
Restaurants in Lehigh Acres average 78, so Beef O' Brady's Restaurant trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
2
Critical latest
1
Major latest
10
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed no food grade tub at the wait station used for sugar. **Repeat Violation**
14-15-4
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. Observed employee pick up Lemon with their bare hands for a fish fry plate, educated employee regarding bare hand contact, discarded lemon placed tongs in the lemons. **Corrected On-Site**
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink across from the stand up reach in freezer on the cook line.
31B-02-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove moulding broken by walk in cooler.
36-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage next to the microwave. Operator moved beverage. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed door gaskets on glass door cooler at the bar. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Observed grease under equipment and behind equipment on the cook line. Observed floor with build up of food debris by the walk in cooler, mop sink, bar area, and back corner area near chemicals. **Repeat Violation**
36-73-4
Basic - Interior of ice machine/bin with rust that has pitted the surface observed rust on the interior ice bin lid.
14-34-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in the ladies room
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled throughout.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust. **Repeat Violation**
14-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Bowl or other container with no handle used to dispense food. Observed stifle cups in the butter sauce in the reach in cooler. operator removed cup. **Corrected On-Site** **Repeat Violation**
14-01-5
41
Nov 10, 2025
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue bin for sugar on front service line. **Repeat Violation**
14-15-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well housemade tomato sauce (121F - Hot Holding); cheese sauce with cheddar and tomatoes (117F - Hot Holding); cooked beef gravy (128F - Hot Holding) for 90 minutes per operator. Operator returned to stove for rapid reheating. **Corrective Action Taken**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. 2 cans salsa, 1 can pizza sauce under prep table by walk-in cooler heavily dented at seams.
01B-01-4
Intermediate - Food being cooled by nonapproved method. Observed cooked chicken wings cooling for 4 hours 45 minutes per operator in walk-in cooler, in large, densely packed covered plastic container. Operator spread thin on sheet tray uncovered to encourage rapid cooling. **Corrected On-Site**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sanitation bucket in bar handwash sink. Operator removed. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill scraper stored in standing water 88F on cook line. **Repeat Violation**
10-07-4
Basic - Floor soiled/has accumulation of debris. By mop sink around large pile containers, under walk-in cooler shelving, under cook line equipment, front line equipment.
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable. 2 on back prep station, also heavily soiled. Operator disposed of boards at time of inspection.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding tiles with dust on cook line, prep line.
36-34-5
Basic - Bowl or other container with no handle used to dispense food. In beer walk-in cooler, olives and cherries with portion cups as scoops, no handles. On cook line also found in fryer station batter **Repeat Violation**
14-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line, both ends.
21-08-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and back of cook line equipment and fryers. **Repeat Violation**
23-03-4
35
May 1, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue bin for sugar on front service line. **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
14-15-4
Intermediate - - From initial inspection : 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/ 4 employees handling food - 2 cooks, one bartender one server, no certified food managerA\00A0 present. **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Older training certifications missing name of food manager who conducted training. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on front service line. **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Ripped door gasket, front cook line reach-in cooler left side. **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under shelving in walk-in cooler, in back part of kitchen around oil tanks, behind cook line equipment. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles on top of soiled pizza oven. **Warning** - From follow-up inspection 2025-05-01: All storage proper. **Time Extended**
10-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer with accumulated grease. Shelves over cook line reach-in cooler with accumulated dust. Top of beer reach-in cooler door with heavy debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line front wall with food debris, accumulated dust. **Warning** - From follow-up inspection 2025-05-01: **Time Extended**
36-27-5
47
Apr 29, 2025
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue bin for sugar on front service line. **Warning**
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler cooked rice (47F - Cold Holding); assorted sliced cheeses (46F - Cold Holding); raw chicken (46F - Cold Holding); raw bacon (50F - Cold Holding); shredded mozzarella and cheddar (48F - Cold Holding); ham (50F - Cold Holding); cooked pork sausage (50F - Cold Holding); cooked chicken wings (49F - Cold Holding); raw beef (47F - Cold Holding); raw ground beef (47F - Cold Holding); sour cream (49F - Cold Holding); deli corned beef (49F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler cooked rice (47F - Cold Holding); assorted sliced cheeses (46F - Cold Holding); raw chicken (46F - Cold Holding); raw bacon (50F - Cold Holding); shredded mozzarella and cheddar (48F - Cold Holding); ham (50F - Cold Holding); cooked pork sausage (50F - Cold Holding); cooked chicken wings (49F - Cold Holding); raw beef (47F - Cold Holding); raw ground beef (47F - Cold Holding); sour cream (49F - Cold Holding); deli corned beef (49F - Cold Holding) stored overnight per operator. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar. **Warning**
22-02-4
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/ 4 employees handling food - 2 cooks, one bartender one server, no certified food managerA present. **Warning**
53A-05-6
Intermediate - Records/documents for required employee training do not contain all of the required information. Older training certifications missing name of food manager who conducted training. **Repeat Violation** **Warning**
53B-10-4
Basic - Equipment in poor repair. Ripped door gasket, front cook line reach-in cooler left side. **Warning**
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin on front service line. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. 4 in main three door reach-in cooler cook line, in foods. **Warning**
14-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line front wall with food debris, accumulated dust. **Warning**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryer with accumulated grease. Shelves over cook line reach-in cooler with accumulated dust. Top of beer reach-in cooler door with heavy debris. **Repeat Violation** **Warning**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill scraper stored in standing water 86F on cook line. **Warning**
10-07-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles on top of soiled pizza oven. **Warning**
10-02-4
Basic - Floor soiled/has accumulation of debris under shelving in walk-in cooler, in back part of kitchen around oil tanks, behind cook line equipment. **Repeat Violation** **Warning**
36-73-4
32
Feb 19, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
61
Dec 16, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Bottle cleaning chemical stored with batter mix, hot sauce under cook line shelf. Operator removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2024. **Warning**
50-17-3
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue bin on front line to stored sugar is not food grade. **Warning**
14-15-4
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. Observed cook touch bun for burger on plate with bare hands, no further cooking step. Spoke with employee regarding glove and utensil use. **Warning**
09-01-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) in back part of kitchen. Operator diluted sink, 300ppm quaternary. **Corrected On-Site** **Warning**
41-18-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Rebecca Ellis 11/21/2019 - expired on 11/21/2024. **Warning**
53A-03-7
Intermediate - Records/documents for required employee training do not contain all of the required information. Training certification missing name of food manager who conducted training. **Warning**
53B-10-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food mixed in with drinks in beer walk-in cooler. **Repeat Violation** **Warning**
08B-49-4
Basic - Floor soiled/has accumulation of debris under shelving in walk-in cooler, in back part of kitchen around oil tanks, behind cook line equipment. **Repeat Violation** **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler. Sides of fryers on cook line. **Warning**
23-03-4
33
Jun 24, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Warning** - From follow-up inspection 2024-04-26: No posted Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Time Extended** - From follow-up inspection 2024-06-24: Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-04-26: Current license not displayed. Staff unable to locate license. **Time Extended** - From follow-up inspection 2024-06-24: No current license displayed **Time Extended**
50-09-4
86
Apr 26, 2024
Routine - Food
6 major violations. 7 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning** - From follow-up inspection 2024-04-26: No Certified Food Service Manager on duty at time of inspection and no employee with knowledge of of responsibility. **Time Extended**
11-05-4
Intermediate - - From initial inspection : 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 opened packages of cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 7-12-23 **Repeat Violation** **Warning** - From follow-up inspection 2024-04-26: Observed items in Walk-in cooler still not date marked. **Time Extended**
02C-03-5
Intermediate - - From initial inspection : 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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Warning** - From follow-up inspection 2024-04-26: No posted Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104 **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned and prepared meats and sliced cold cuts prepared onsite more then 24 hours prior as per employee statement not date marked. **Warning** - From follow-up inspection 2024-04-26: Observed portioned and prepared rice, vegetables,meats and sliced cold cuts prepared onsite more then 24 hours prior as per employee statement not date marked. **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat 7-12-23 **Admin Complaint** - From follow-up inspection 2024-04-26: No proof that any training has been completed **Time Extended**
53B-05-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled at bar. Employee labeled bottle. **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-26: Spray bottle containing toxic substance not labeled at wait station. **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler at frying st has ambient temperature 61F. **Warning** - From follow-up inspection 2024-04-26: Observed cold holding unit at 50F **Time Extended**
14-74-7
Basic - - From initial inspection : 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 reach-in cooler at cooks line. **Warning** - From follow-up inspection 2024-04-26: 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 reach-in cooler at cooks line. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2024-04-26: Current license not displayed. Staff unable to locate license. **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris behind and under equipment at cooks line and prep line. **Warning** - From follow-up inspection 2024-04-26: Floor soiled/has accumulation of debris behind and under equipment at cooks line and prep line. **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken through out kitchen and wait station. **Warning** - From follow-up inspection 2024-04-26: Observed Food storage container/container lid cracked or broken through out kitchen and wait station. **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. **Warning** - From follow-up inspection 2024-04-26: No copy of last inspection available **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom. Repeat 7-12-23 **Warning** - From follow-up inspection 2024-04-26: No handwashing sign provided at a hand sink used by food employees in women's restroom. **Time Extended**
31B-04-4
39
Apr 25, 2024
Routine - Food
3 critical violations. 10 major violations. 12 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken 49F, cooked chicken wings 52F, and shrimp 50F in reach-in cooler at fry station. Employee stated items had been stored in Walk-in cooler at 41F or below and removed and placed in reach-in cooler 3 hours prior. Employee returned items to Walk-in cooler. **Corrective Action Taken** **Admin Complaint**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw shrimp and fish in reach-in cooler at cooks line. Employee arranged items for proper storage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw eggs in beer cooler over cans and bottles. **Warning**
08A-11-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
11-05-4
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 opened packages of cheese that was commercially packaged has been open more then 24 hours prior as per employee statement not date marked. Repeat 7-12-23 **Repeat Violation** **Warning**
02C-03-5
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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed nozzle on soda gun at bar with mold-like substance. Knife holder at prep line soiled. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed pitcher in hand wash sink at end of cooks line. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at hand wash sink by fry station. Employee replaced towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sinks at cooks line. Employee replaced soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed portioned and prepared meats and sliced cold cuts prepared onsite more then 24 hours prior as per employee statement not date marked. **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat 7-12-23 **Admin Complaint**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled at bar. Employee labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed souffle of cups used as scoops in make table at cooks line. **Warning**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler at frying st has ambient temperature 61F. **Warning**
14-74-7
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 reach-in cooler at cooks line. **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food in beer cooler over cans and bottles. Repeat 7-12-23 **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Floor soiled/has accumulation of debris behind and under equipment at cooks line and prep line. **Warning**
36-73-4
Basic - Food storage container/container lid cracked or broken through out kitchen and wait station. **Warning**
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding units **Warning**
05-09-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom. Repeat 7-12-23 **Warning**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination at cooks line. **Warning**
25-06-4
13
Jul 17, 2023
Complaint Full
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : 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. Sauces in walk in cooler are opened but not marked with the date opened. **Warning** - From follow-up inspection 2023-07-17: Open containers not labeled with date opened. **Time Extended**
02C-03-5
Intermediate - - From initial inspection : 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. Operator unable to provide proof, provided operator with Employee Health Reporting Agreement DBPR Form HR 5030-103 **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-17: Unable to provide proof. **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust present on ice shield inside ice machine. **Warning** - From follow-up inspection 2023-07-17: **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ALl food training certificates on site are expired. **Warning** - From follow-up inspection 2023-07-17: **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen has a build up of grease. - From follow-up inspection 2023-07-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing rings, bracelets and watches. **Warning** - From follow-up inspection 2023-07-17: Employees still Warri g jewelry while preparing food **Time Extended**
13-07-4
61
Jul 12, 2023
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored in food prep shelf next to microwave. Operator removed spray bottle **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (62 F - Cold Holding); raw ground beef (60 F - Cold Holding); cooked chicken (64 F - Cold Holding) per operator all food it,es were removed from walk in cooler at 11:00 AM and were 41 F or below when placed into small reach in cooler next to flat top. Food had been in the small reach in cooler for three hours per the operator. All food were returned to walk in cooler and ice bags placed on top to rapidly cool. **Corrective Action Taken** **Warning**
03A-02-5
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. Sauces in walk in cooler are opened but not marked with the date opened. **Warning**
02C-03-5
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. Operator unable to provide proof, provided operator with Employee Health Reporting Agreement DBPR Form HR 5030-103 **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust present on ice shield inside ice machine. **Warning**
22-31-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. ALl food training certificates on site are expired. **Warning**
53B-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling in kitchen has a build up of grease.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses, purse, cigarettes and cell phone stored on food prep table on cooks line and on food storage shelf next to beer walk in cooler. Operator removed all personal items. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees preparing food while wearing rings, bracelets and watches. **Warning**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in food container with dirty water on cooks line. Operator removed knives, washed, rinsed and sanitized **Corrected On-Site** **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign in mens restroom **Warning**
31B-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Two soiled wet wiping cloths in use in cooks line. **Warning**
21-09-4
37
Apr 11, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corned beef 55F cold hold, Swiss cheese 55F cold hold less than 4 hours in reach in cooler next to grill. Operator double panned time/temperature control for safety foods with ice. **Corrective Action Taken**
03A-02-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by boxes. Operator removed boxes. **Corrected On-Site**
31A-09-4
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.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Food storage container/container lid cracked or broken. Operator discarded container.
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing signs provided at a hand sink used by food employees. Hand wash sink a end of cook line and restrooms. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris on outside of cooking equipment at cook line.
23-03-4
Basic - Standing water or very slow draining water in handwash sink at beverage/wait station.
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen soup thawing at room temperature.
06-01-5
Basic - Walk in cooler fan guards soiled with accumulated dust/gray-like substance.
36-27-5
39
Jan 27, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened raw Philly steak stored over packages of frozen French fries in reach in freezer at end of cook line.
08A-02-6
Intermediate - Food-contact surface soiled with food debris/grease. Microwave oven at cook line. Fryer baskets at cook line. Operator cleaned microwave. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at end of cook line. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked foods, gravy, and cooked rice not marked in walk in cooler.
02C-02-5
Basic - No handwashing signs provided at a hand sink used by food employees. Restrooms.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Ice scoop handle in contact with ice. Beverage/wait station. **Corrected On-Site**
10-08-5
Basic - Bowl or other container with no handle used to dispense Parmesan cheese. **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing in back food prep area.
36-03-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Floor soiled/has accumulation of debris/grease underneath fryers.
36-73-4
Basic - Single-service articles not stored inverted or protected from contamination. Cook line. **Corrected On-Site**
25-06-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
41
Frequently Asked Questions
When was Beef O' Brady's Restaurant last inspected?
The most recent health inspection at Beef O' Brady's Restaurant on file is from Mar 24, 2026. The public record contains 13 inspections in total.
What is the most common violation at Beef O' Brady's Restaurant?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited eight times, more than any other issue at Beef O' Brady's Restaurant.
How does Beef O' Brady's Restaurant compare to other restaurants in Lehigh Acres?
Beef O' Brady's Restaurant most recently scored 41 out of 100, which is lower than the Lehigh Acres average of 78.
Has Beef O' Brady's Restaurant's inspection record improved over time?
No. Recent inspections at Beef O' Brady's Restaurant have averaged around 12 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Beef O' Brady's Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Beef O' Brady's Restaurant inspected?
Based on the inspection history on file, Beef O' Brady's Restaurant is inspected around four times per year on average.
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