ST PETE BEEFS, LLC BEEF O BRADYS
4775 34 ST S
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 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).
Inspection on 4/24/2024
High Priority
3
Intermediate
4
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in server station area had mold like substance.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense sugar in server station area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine in server station area not inverted for protection.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager printed and displayed current license. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on reach in cooler in kitchen. Manager removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in restrooms.
- 33-16-4:Basic - Open dumpster lid.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen has pipe that is leaking.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: chicken nuggets (104F - Hot Holding) Inspector discussed and emailed Time as a Public Health Control.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at server station used to store utensils. Manager removed. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink at server station. Manager put out paper towels. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer in server station area.
- 45-05-4:Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor by back door.
Food safety inspection conducted on 4/24/2024 revealed 18 total violations (3 high priority, 4 intermediate, 10 basic).
Inspection on 12/11/2023
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One #10 can sour kraut dented on shelf with un damaged food
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in prep area
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings on cooks line 56f. Pan of cans over fill line. Km took half of the wings to the walk in cooler to cool back down. The wings underneath are at proper holding temp. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken nuggets 94f on cooks line. Km decided to keep them cold and flash fry them to order **Corrective Action Taken**
Food safety inspection conducted on 12/11/2023 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).