Bertie's Restaurant & Cocktails
2086-2088 Badlands Dr, Brandon, FL 33511 · Permanent Food Service · License 3919544
What drove the grade
Raw animal food stored over canned/bottled drinks.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot), 4 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
Raw shell eggs stored over juice in walk in cooler. Operator moved eggs.
Fixed on the spot
Intermediate5
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Trash and linen bins blocking dish pit hand sink. Operator moved bins
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Bar hand sink used as dump sink, observed ice in sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.unlabeled bottle of glass cleaner at bar.
Operator placed label.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Snapper thawing in standing water in prep sink. Operator turned on water.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator placed correctly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Operator removed drink.
Fixed on the spot
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.
Operator discarded drink.
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.