Beef 'o' Brady's
2481 Del Prado Blvd N Ste 101, Cape Coral, FL 33909 · Permanent Food Service · License 4606062
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat), 4 basic (2 repeats)-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 visitJul 20, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed chicken wings (55°F - Cold Holding); raw chicken strips (49°F - Cold Holding) in reach-in cooler beside cook line. The manager discarded the chicken wings and put the raw chicken strips on ice. Observed lasagna (46°F - Cold Holding); ham 48°F (46°F - Cold Holding); turkey (46°F - Cold Holding) in reach-in cooler across from cook line. The manager discarded the lasagna and moved the ham and turkey in reach-in cooler beside top press on make line across from cook line.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink on cook line.
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach-in coolers on cook line gasket torn.
Repeat violation
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 across from cook line ambient temperature 51°F.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.