BEEF O' BRADY'S RESTAURANT

Name: BEEF O' BRADY'S RESTAURANT
Address: 3114 LEE BLVD UNIT #5, LEHIGH ACRES, FL, 33971, US
Rating: 84

3114 LEE BLVD UNIT #5, LEHIGH ACRES, FL 33971

License #4605826

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BEEF O' BRADY'S RESTAURANT in LEHIGH ACRES currently holds an InspectFL Health Score of 84 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 3 major, 18 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 24, 2026 shows 13 observation rows: 2 critical, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[36-73-4] Floor soiled/has accumulation of debris. Observed grease under equipment and behind equipment on the cook line. Observed floor with build up of food debris by the walk in cooler, mop sink, bar area, and back corner area near chemicals.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves with rust.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed stifle cups in the butter sauce in the reach in cooler. operator removed cup.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee pick up Lemon with their bare hands for a fish fry plate, educated employee regarding bare hand contact, discarded lemon placed tongs in the lemons.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign in the ladies room
[14-34-4] Interior of ice machine/bin with rust that has pitted the surface observed rust on the interior ice bin lid.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled throughout.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink across from the stand up reach in freezer on the cook line.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed cove moulding broken by walk in cooler.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Observed no food grade tub at the wait station used for sugar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage next to the microwave. Operator moved beverage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-11-5] Equipment in poor repair. Observed door gaskets on glass door cooler at the bar.

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well housemade tomato sauce (121F - Hot Holding); cheese sauce with cheddar and tomatoes (117F - Hot Holding); cooked beef gravy (128F - Hot Holding) for 90 minutes per operator. Operator returned to stove for rapid reheating.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitation bucket in bar handwash sink. Operator removed.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Blue bin for sugar on front service line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. 2 on back prep station, also heavily soiled. Operator disposed of boards at time of inspection.
[03D-15-4] Food being cooled by nonapproved method. Observed cooked chicken wings cooling for 4 hours 45 minutes per operator in walk-in cooler, in large, densely packed covered plastic container. Operator spread thin on sheet tray uncovered to encourage rapid cooling.
[14-01-5] Bowl or other container with no handle used to dispense food. In beer walk-in cooler, olives and cherries with portion cups as scoops, no handles. On cook line also found in fryer station batter
[01B-01-4] Dented/rusted cans present. See stop sale. 2 cans salsa, 1 can pizza sauce under prep table by walk-in cooler heavily dented at seams.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Grill scraper stored in standing water 88F on cook line.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line, both ends.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and back of cook line equipment and fryers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding tiles with dust on cook line, prep line.
[36-73-4] Floor soiled/has accumulation of debris. By mop sink around large pile containers, under walk-in cooler shelving, under cook line equipment, front line equipment.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.

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