ST PETE BEEFS, LLC BEEF O BRADYS
4775 34 ST S
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Both cutting boards on reach-in coolers has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-04-04: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both boards on top of reach-in cooler is soiled with food particles between cracks. **Warning** - From follow-up inspection 2025-04-04: Food-contact surface soiled with food debris, mold-like substance or slime. Both boards on top of reach-in cooler is soiled with food particles between cracks. **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area. **Warning** - From follow-up inspection 2025-04-04: Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area. **Time Extended**
Food safety inspection conducted on 4/4/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 4/1/2025
High Priority
3
Intermediate
3
Basic
8
Total
14
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. Located in wait station area. **Warning**
- 14-09-4:Basic - Both cutting boards on reach-in coolers has cut marks and is no longer cleanable. **Warning**
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl used stored in Parmesan cheese. **Repeat Violation** **Warning**
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler not holding tcs foods at 41f or below. Walk-in cooler in process of being repaired. Items placed in ice bath. **Warning**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of cutting board on reach-in cooler on cooks line. Employee removed phone. Discussed with manager cleaning and sanitizing area. **Warning**
- 08B-38-4:Basic - Food stored on floor. Five gallon container of pickles stored on floor in walk-in cooler. Operator moved item to shelf in walk-in cooler. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack soiled with food buildup above reach-in freezer on cooks line. **Warning**
- 22-16-4:Basic - Reach-in cooler on cooks line interior have accumulation of soil residues. **Warning**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed out chlorine sanitizer solution. Rechecked reading 50ppm. **Corrected On-Site** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler at 2:00pm. Operator placed items in ice bath. Rechecked temp a. coleslaw (54F - Cold Holding); 50f b. cooked corn (48F - Cold Holding); 42f c. raw pork bacon (51F - Cold Holding) 46f **Corrective Action Taken** **Repeat Violation** **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. From prep table on cooks line. Operator discarded items. a. fried chicken nuggets (89F - Hot Holding); b. fried chicken tenders (90F - Hot Holding) Discussed utilizing Time As A Public Health Control as an option. **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Both boards on top of reach-in cooler is soiled with food particles between cracks. **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Operator provided paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area. **Warning**
Food safety inspection conducted on 4/1/2025 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).
Inspection on 12/2/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-10-23: **Time Extended** - From follow-up inspection 2024-12-02: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-10-23: **Time Extended** - From follow-up inspection 2024-12-02: **Time Extended**
Food safety inspection conducted on 12/2/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Portion cup in cooks line park cheese - From follow-up inspection 2024-10-23: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** - From follow-up inspection 2024-10-23: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2024-10-23: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and prep table in rear of kitchen - From follow-up inspection 2024-10-23: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-10-23: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. - From follow-up inspection 2024-10-23: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-10-23: **Time Extended**
Food safety inspection conducted on 10/23/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 9/23/2024
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cup in cooks line park cheese
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and prep table in rear of kitchen
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cutting zucchini out of produce case prior to washing on rear prep table observed
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut salad mix in walk in cooler
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese packets, cut lettuce, shredded lettuce, sliced tomatoes, diced tomatoes, shredded cheese, 8 4 oz ham portions, 8 4 oz turkey portions, 3 Cuban sandwiches, 8 portions of garlic butter bread. (48f or above - Cold Holding)All food placed on cooks line at 10 am
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese packets, cut lettuce, shredded lettuce, sliced tomatoes, diced tomatoes, shredded cheese, 8 4 oz ham portions, 8 4 oz turkey portions, 3 Cuban sandwiches, 8 portions of garlic butter bread. (48f or above - Cold Holding)All food placed on cooks line at 10 am
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored over single service items and towels near back door
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server station **Corrected On-Site**
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/23/2024 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).