BEEF O' BRADY'S
201 Main Street
Florida, 32177
Putnam County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
Intermediate
Basic
Total
Disposition: Warning Issued
This inspection identified null intermediate and null basic violations that needed improvement. The establishment was required to make corrections.
Inspection on 11/21/2024
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 11/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/18/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-11-18: In the cook line flip top reach in cooler, cut lettuce 44F, cut tomatoes 45F, cheese 45F, ham 46F, Turkey 45F, Cuban sandwiches 46F all stored in the reach in cooler overnight. Employee began removing items to discard. Discussed time as public health control, proper storage levels of time/temperature control food for safety in containers over cooling plane. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. Discussed use of time as public health control for cut lettuce and cheese for top portion of reach in cooler and discontinuing use of interior. Flip top reach in cooler opposite the fryers no time/temperature control food for safety, ambient air at 55F. Wait station flip top reach in cooler ambient air at 51F no time/temperature control food for safety. All products normally stored in the reach in coolers not holding proper temperature stored in the walk in cooler in temperature range. Operator attempting to schedule maintenance for coolers not holding proper temperatures. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2024-11-18: In the cook line flip top reach in cooler, cut lettuce 44F, cut tomatoes 45F, cheese 45F, ham 46F, Turkey 45F, Cuban sandwiches 46F all stored in the reach in cooler overnight. Employee began removing items to discard. Discussed time as public health control, proper storage levels of time/temperature control food for safety in containers over cooling plane. **Admin Complaint**
Food safety inspection conducted on 11/18/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 11/15/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. **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. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-11-15: In flip top reach in cooler opposite the grill, cut lettuce 46F and cheese 45F stored in reach in cooler overnight. Operator removed and discarded. Discussed use of time as public health control for cut lettuce and cheese for top portion of reach in cooler and discontinuing use of interior. Flip top reach in cooler opposite the fryers no time/temperature control food for safety, ambient air at 55F. Wait station flip top reach in cooler ambient air at 51F no time/temperature control food for safety. All products normally stored in the reach in coolers not holding proper temperature stored in the walk in cooler in temperature range. Operator attempting to schedule maintenance for coolers not holding proper temperatures. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 11/15/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 11/14/2024
High Priority
6
Intermediate
2
Basic
10
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. **Corrective Action Taken** **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. In hallway between kitchen and hotel meeting rooms observed 6 dead roaches. Per operator hallway unused and normally locked. No food storage or kitchen equipment in hallway. Operator swept and discarded the dead roaches. **Corrective Action Taken**
- 14-11-5:Basic - Equipment in poor repair. Multiple torn door gaskets to reach in coolers and to walk in cooler.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on the floor under the three compartment sink and behind the bulk ice bin from mopping the night before. Operator mopped standing water. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at bar area hand wash sinks or by drink machine.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets with debris build up or mold like substance observed.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On the shelf of the back prep line, clean containers with old stickers attached.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Build up of standing water in cook line reach in cooler, employee cleaned and removed water from cooler. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. In the walk in cooler uncovered box of cheesecake. Operator covered the product. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in the floor next to the mop sink.
- 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. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. **Corrective Action Taken**
- 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. At time of inspection floor drain at expo window backs up with wastewater when hand wash sink is run and hand wash sink drain on cook line closest the walk in cooler drain backs up when hand wash sink is run. Operator attempting to schedule repair. **Corrective Action Taken** **Admin Complaint**
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. In the sink next to the dish machine spray hose not mounted to the back of the sink, left laying in sink.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice. **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle of unidentified cleaner stored over steam table. Operator voluntarily discarded the cleaner. **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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the microwave by the bulk ice bin and walk in freezer has build up of food debris. Bulk ice bin at top chute has mold like substance build up. **Repeat Violation**
Food safety inspection conducted on 11/14/2024 revealed 18 total violations (6 high priority, 2 intermediate, 10 basic).
Inspection on 7/17/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the warewashing area on the trash can. Operator attempted to kill and remove the fly, fly left the kitchen area. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; cut tomatoes (45F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding). Operator had service completed on the reach in freezer and observed ice build up inside of the reach in cooler, interior ambient air temp at 39F. Operator placed ice bags on products in the top portion of the cooler to bring back to temperature range At conclusion of inspection all food in proper temperature range. **Corrected On-Site**
Food safety inspection conducted on 7/17/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 7/10/2024
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles through kitchen show sign of damage, peeking, water damage.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by bulk ice bin not inverted or covered for protection. Operator inverted the bucket. **Corrected On-Site** **Repeat Violation**
- 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 the cook line reach in cooler, 3 packs of reduced oxygen packaged salmon fully thawed in sealed package. Operator removed from the reach in cooler to not sell to the public. **Corrective Action Taken** **Repeat Violation**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License currently displayed expired 06/01/2024.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets and beer cooler walk in cooler with mold like substance build up. Operator had employee being wiping down gaskets. **Corrective Action Taken** **Repeat Violation**
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Wait station prep table has ripped tin foil lining bottom shelf. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. Single service napkins stored on the floor of the dry storage area. Operator had employee relocated the napkins. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the main cook line, per operator electrician working on reach in cooler just left and had not had a chance to clean the cooler before inspection. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board opposite the fryers. Wet wiping cloth on cutting boards on the main cook line. Sanitizer solution on the cook line, soap and water no sanitizer.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at the end of the cook line opposite the walk in cooler. 2 flies observed by the dish storage shelf opposite the wait station reach in cooler. 2 flies observed on back prep line by the prep sink and storage shelf. **Warning**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, commercially packaged raw chicken nuggets over open container of ready to eat corn dogs.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line reach in cooler, 3 packs of reduced oxygen packaged salmon fully thawed in sealed package. Operator removed from the reach in cooler to not sell to the public.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, turkey (50F - Cold Holding); ham (51F - Cold Holding. Per operator electrician working on reach in cooler before inspection and cooler doors left open during repair. Operator relocated the ham and turkey to the walk in cooler to bring back to temperature range. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up off food residue staining. Bar soda gun at bar entrance has build up of syrup residue. Interior of the microwave at the end of the cook line and wait station microwave have food debris build up. Employee began cleaning the microwave. **Repeat Violation**
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sinks behind the bar or hand wash sink on the main cook line. Operator provided hand wash soap at all hand wash sinks. **Corrected On-Site** **Repeat Violation**
Food safety inspection conducted on 7/10/2024 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).