The Bradley
6200 N Federal Hwy, Ft. Lauderdale, FL 33308 · Permanent Food Service · License 1609225
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 3 basic (1 repeat)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler - Bolognese sauce (45-50°F - Cooling). Per operator items prepared yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in tall plastic container. Reviewed proper cooling procedures. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Expo - flip top - shredded cheese (46-47°F); sour cream (46-47°F). Per operator items placed in unit less than an hour ago. Operator moved items to freezer to quick chill.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler - Bolognese sauce (45-50°F - Cooling). Per operator items prepared yesterday and held in walk in cooler overnight. Item not prepped or portioned today. Observed item in tall plastic container. Reviewed proper cooling procedures. See stop sale.
Code 08, Food protection and cross-contamination: Walk in cooler - 1.
Raw ground beef stored over/not properly separated from ready-to-eat cooked sausage. 2. Raw pork bacon stored over/not properly separated from ready-to-eat pineapple. Operator stored all items properly.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice cream scoop in water at 67°F. Operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Employee eating in back prep area. Reviewed proper procedures and employee removed food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in Cookline reach-in freezer - top of unit and walk-in freezer - around circulation fans.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.