Beef O' Brady's
1105 Taylor Street, Unit I, Punta Gorda, FL 33950 · Permanent Food Service · License 1801653
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection2 intermediate, 6 basic (3 repeats)-15
- Safety score85
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 visitOct 9, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: 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 open gallon of milk not date marked at Walk in Cooler.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed no chlorine test strips at ware washing area.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed multiple food item boxes on the floor at Walk in Freezer. Operator removed the food items off the floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee chewing toothpick while preparing food or while in a food prep/food storage/warewashing area.
Observed employee chewing toothpick at prep area. Employee removed the toothpick by discarding it and washing their hands.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed multiple employees with no hair restraint at cookline and prep table.
Repeat violation
Employee with no beard guard/restraint while engaging in food preparation.
Observed multiple employees with no beard guard at kitchen.
Repeat violation
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed residue buildup at the exterior of Dish Machine. Operator cleaned the exterior of the Dish Machine.
Fixed on the spotRepeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed employee cell phone on cutting board at Make Table. Employee removed the cell phone.
Fixed on the spot
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.