Beef O' Brady's Verandah
11841 Palm Beach Blvd, Fort Myers, FL 33905 · Permanent Food Service · License 4606087
What drove the grade
Stop Sale issued.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection1 high priority (no follow-up needed), 4 basic-7
- Safety score93
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 2, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Observed 1 piece of salmon thawed in reach in cooler drawers on cook line still in commercial packaging . Operator discarded fish.
Basic4
Code 06, Food properly thawed: 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.
Observed 1 piece of salmon thawed in reach in cooler drawers on cook line still in commercial packaging . Operator discarded fish. See stop sale.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed shelves rusted inside walk in cooler.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed clean metal pans stacked wet nesting on shelf next to walk in cooler door.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no hand washing sign at hand washing sink across from three compartment sink.
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
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.