BEEF O BRADY'S
3434 East Silver Springs Boulevard
Ocala, Florida, 34470
Marion County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
3
Intermediate
4
Basic
19
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. One acoustic tile that is not smooth and cleanable in server area in kitchen
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in handicap stall in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks stored on prep table in server area.
- 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 phones stored on prep table and above flip-top make table cooler in kitchen
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (drink cups at server statin )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen. Manager cleaned up Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Multiple tile cracked and partially missing in kitchen
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Two plastic bins on clean ware rack had multiple cracks Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in time/temperature control food stored with handle touching food( chicken ) in reach in cooler drawer under grill Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food accumulated
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket on reach in freezer torn
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. exterior of microwave and reach in cooler handles soled with grease and food particles. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline.
- 08B-12-5:Basic - Stored food not covered. Pizza dough not covered in walk-in-freezer
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Onion bag ) stored over ready-to-eat food ( pepperoni ) on dry goods storage area rack
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in kitchen behind cooking equipment has accumulation of grease
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three-compartment sink sanitizer t 100ppm
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Chicken 58F in flip-top make table cooler on cookline had been prepared more than 4 hours earlier Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 58F in flip-top make table cooler on cookline had been prepared more than 4 hours earlier
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Mold like substance behind deflector plate on top portion of ice machine Area around grill soiled with accumulation of food and grease. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Beef being thawed under running water in hand wash sink on cookline. Employee removed. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine. Repeat Violation
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. White board cleaner spray stored with shot glasses at bar Repeat Violation
Food safety inspection conducted on 2/18/2025 revealed 26 total violations (3 high priority, 4 intermediate, 19 basic).
Inspection on 7/16/2024
High Priority
4
Intermediate
3
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling vent missing. Air conditioning vent missing in front of door to back chemical storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area.
- 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. Observed thawed salmon in walk-in cooler in vacuum package. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Manager removed drink from table. Corrected On-Site Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Containers stored on shelf across from dish machine.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching steak in cook line grill drawer. Manager placed scoop in steak properly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Top of dish machine. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Dishes stored on shelf next to dish machine.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken changed gloves and proceeded to handle ready to eat items on make line without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed salmon in walk-in cooler in vacuum package.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to pizza broiler: mozzarella cheese (48F - Cold Holding); shredded cheese (49F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach cleaner stored on kitchen prep table above sauces. Manager moved bottle of cleaner to back area where chemicals are stored. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in wait station and cutting board on kitchen prep table across from three compartment sink. Water nozzle for wait station tea machine. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine. Repeat Violation
- 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. Cooked chicken wings in walk-in cooler. Manager stated they were cooked the previous morning. Repeat Violation
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to back door.
Food safety inspection conducted on 7/16/2024 revealed 16 total violations (4 high priority, 3 intermediate, 8 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 1/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/22/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers under grill): roast beef 49F, raw beef 47F raw burgers 47F, raw shrimp 47F, Manage add ice to dropped temperatures. Repeat Violation Admin Complaint - From follow-up inspection 2023-12-22: Reach-in cooler at the cook line, (drawers): raw beef 47F, raw chicken 46F, corned beef 47F. Manager added ice. Temperatures were checked at 10:30 and were good. Admin Complaint **Corrective Action Taken**
Food safety inspection conducted on 12/22/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/20/2023
High Priority
3
Intermediate
5
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
- 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. In walk-in cooler, observed raw thawed salmon inside a vacuum sealed bag.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At the cook line, heavily stained cutting boards.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server area, employee drink on prep table, also opened employee drink in server cooler, manager discarded. Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and Cold holding equipment soiled, also handwash sink handles soiled with build up residue. Floors under equipment soiled. Repeat Violation
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of most of reach-in coolers heavily soiled. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At the bar area, to go containers not inverted, employee inverted. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the server station. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on prep tables, manager moved all to sanitizer bucket. Corrected On-Site Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the cook line, observed opened container of burgers above bags of fries.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers under grill): roast beef 49F, raw beef 47F raw burgers 47F, raw shrimp 47F, Manage add ice to dropped temperatures. Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink, splitter added, no back flow preventer installed at the non chemical side of the splitter.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, observed soups containers not date marked. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device Available Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven employees
Food safety inspection conducted on 12/20/2023 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).
Inspection on 8/17/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: queso 46F, Mac and cheese 53F, chicken wings 44F, raw burgers 44F, raw beef 46F, raw fish 46F, raw chicken 46F, foods were moved to freezer or under ice. **Corrective Action Taken** Warning - From follow-up inspection 2023-08-17: Reach-in cooler at the cook line, ham 53F-56F, stored in a double container since 12:00, manager moved to freezer, Mac and cheese 50F, manager moved to freezer, and chicken wings 52F, wings stored above filling line. Admin Complaint
Food safety inspection conducted on 8/17/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 8/14/2023
High Priority
1
Intermediate
5
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. June 1, 2023
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server area, employee drinks on prep table next to cooler, manager moved. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under equipments.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Walk-in cooler shelve heavily soiled. Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled, also at the server area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the server area.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at the cook line entrance slow draining.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. One cloth at the cook line on cutting board, manager moved to bucket. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the server area, manager labeled. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: queso 46F, Mac and cheese 53F, chicken wings 44F, raw burgers 44F, raw beef 46F, raw fish 46F, raw chicken 46F, foods were moved to freezer or under ice. **Corrective Action Taken** Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the end of the cook line, queso no date marked, manager dated. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided a digital copy.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. For 10 employees
- 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. For one male employee.
Food safety inspection conducted on 8/14/2023 revealed 15 total violations (1 high priority, 5 intermediate, 9 basic).