DirtyFLRestaurant Inspection Data

BEEF O BRADYS

1610 South Dixie Freeway
New Smyrna Beach, Florida, 32168
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/18/2025

Inspection #: Visit ID: 8996013

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Whisk for iced tea stored on handsink in the waitstation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. - cookline drawer replaced with cardboard and duck tape - plastic salad pitcher chipped and broken
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease under cookline equipment along wall Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Next to chicken cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under grill - heavy soil walk in cooler fan covers - wire shelving in back prep area - return vents over iced tea and chips waitstation - interior beer cooler in the bar heavily rusted with visible debris on the bottom
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Cardboard box reused to store batter, dry storage
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back prep area throughout
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl Employee changed sanitizer and 50 ppm was reached after priming Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat walk in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese out and returned to cooler 54F, cookline - sour cream portions 44F in expo cooler.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked containers of ground beef 96F and 106F at noon. At 12:45, 81F and 96F. Uncovered and unstacked to speed cooling **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Greg
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior microwave - blackened cutting boards -All reach in cooler and freezer gaskets - Interior lid and surrounding area, chicken cooler - soda dispensing nozzle left side waitstation
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar near walk in cooler
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar and next to mop sink Repeat Violation

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8718681

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents/wall soiled with accumulated food debris, grease, dust, or mold-like substance. - Above iced tea station, server area - wall behind expo area cooler
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of red bull, cookline Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of microwave
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Fryer area
  • 08B-38-4:Basic - Food stored on floor. Cases in the walk in freezer Corrected On-Site
  • 14-11-5:Basic - Gaskets in poor repair. continental
  • 36-24-5:Basic - Hole in or other damage to wall. a¿¿ Next to chicken cooler on cookline - under dish machine
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan above cookline freezer heavily soiled - interior bottom cookline freezer - walk in cooler shelving - interior rim of chicken cooler around lid - fan covers walk in cooler - hood filters - residue exterior blue ice bucket on ice machine
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Back prep hand sink
  • 08B-12-5:Basic - Stored food not covered. Ice cream in the walk in freezer Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 42-44F chicken cooler Operator iced and 36F was reached. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Brown cutting board stained/blackened - pizza cooler gaskets - chicken cooler drawer gaskets - visible black discoloration on plastic lids above prep area hand sink - expo cooler gaskets - pizza peel soiled with food residue from previous day
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handlers training
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn in the walk in cooler
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Inspection Date: 1/17/2024

Inspection #: Visit ID: 8447935

  • 14-11-5:Basic - Equipment in poor repair. - Plastic container for mixing salads cracked and chipped - several cracked cambros
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters heavily soiled - walk in cooler fan covers - fan above cookline freezer
  • 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. Handsink in the bar next to drink ice with no splash guard
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings overfilled 41-50F. Wing cooler in plastic container. Operator removed excess and moved to a different cooler - cooked peppers from yesterday stored on top of peppers in the cooling process - causing yesterdays peppers to reach 48F. Discussed with operator - squeeze bottle of house made ranch 51F in salad cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior lid and top back chicken cooler soiled with residue - interior bottom pizza cooler - can opener blade - removed to soak
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8447706

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups, cambros, metal pans Repeat Violation Warning - From follow-up inspection 2023-07-19: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cookline wire shelving - hood filters Warning - From follow-up inspection 2023-07-19: **Time Extended**
  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ground beef cooling approximately 3 hours in covered and stacked third pans 69-96F. Operator unstacked and uncovered Warning - From follow-up inspection 2023-07-19: Cooling 1.5 hours onions and peppers 98-115F left at room temp to cool. Operator moved to walk in freezer 60-101F at 2 hours **Time Extended** **Corrective Action Taken**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top right cookline cooler cut lettuce, shredded cheese, Cole slaw 44-45F Warning - From follow-up inspection 2023-07-19: Cut lettuce 43F, Cole slaw 48F, shredded cheese 46F, diced tomatoes 44F, sliced tomatoes 45F, top right cookline cooler. Lid left open for lunch per operator. Operator adjusted thermostat. Admin Complaint
  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion soup heated on the stove and then moved to steam table approximately 4 hours prior 124-126F. See stop sale Warning - From follow-up inspection 2023-07-19: Gravy 113-126F. 3 hours per operator**Time Extended** reheated on flattop and microwave to 162F. Still in reheating process. **Time Extended** **Corrective Action Taken**
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Exterior west side - mop sink Warning - From follow-up inspection 2023-07-19: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cooler gaskets to the right of flat top grill - can opener blade Warning - From follow-up inspection 2023-07-19: Gaskets **Time Extended**

Inspection Date: 7/18/2023

Inspection #: Visit ID: 8387401

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Squeeze bottles and lids stored in large cambro with visible loose debris above dish machine Warning
  • 06-09-1:Basic - 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. Salmon Repeat Violation Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Cups, cambros, metal pans Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cookline wire shelving - hood filters Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 48F, vegetable beef 46F, cooling overnight in walk in cooler in covered third pans. See stop sale Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ground beef cooling approximately 3 hours in covered and stacked third pans 69-96F. Operator unstacked and uncovered Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-6 in warewashing/pizza area Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site Warning
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top right cookline cooler cut lettuce, shredded cheese, Cole slaw 44-45F Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion soup heated on the stove and then moved to steam table approximately 4 hours prior 124-126F. See stop sale Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Insect fogger on top of clean glassware in the bar. Bartender discarded Corrected On-Site Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Exterior west side - mop sink Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cooler gaskets to the right of flat top grill - can opener blade Warning