Neighbourhood
Live Oak32060
Restaurants35
Spotless inspections13%
Ordered shut1
Fines$6k
A 21B 9C 1F 4
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Container of medicine improperly stored. Bottle of pain pills on shelf over microwave on back prep table.
High prioritySUBWAY →Aug 14, 2026
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2026 open and operating.
High prioritySUBWAY →Aug 14, 2026
Live, small flying insects found. Four flies observed outside of office.
High priorityBEEF O BRADY'S →Jul 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler next to cook line fryers: shrimp (47F - Cold Holding). Employee stated shrimp placed in cooler two hours prior to temperature being taken. Manager moved shrimp to reach-in freezer to reduce temperature to 41F.
High priorityBEEF O BRADY'S →Jul 27, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer on prep table across from cook line grill: potatoes (118F - Hot Holding). Employee stated potatoes placed in warmer two hours prior to temperature being taken. Employee placed lid on pan and reheated the potatoes,181F.
High priorityBEEF O BRADY'S →Jul 27, 2026
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ringing orders on front counter register proceeded to place queso in to go cup without washing hands.
High priorityMOE'S →Jul 22, 2026
Live, small flying insects found. Observed three flies in front counter area.
High priorityMOE'S →Jul 22, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter reach-in cooler: cheese (48F - Cold Holding); lettuce (50F - Cold Holding). Manager stated items placed in cooler one hour prior to temperature being taken. Manager placed ice in ice bath to reduce temperature of items to 41°.
High priorityMOE'S →Jul 22, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to cook line warmers: cheese (71F - Cold Holding). Manager stated cheese placed in cooler two hours prior to temperature being taken. Manager voluntarily discarded cheese.
High priorityDAIRY QUEEN OF LIVE OAK →Jul 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to steam table: cheese (56F,57F - Cold Holding). Manager stated cheese placed in cooler 3 hours prior to temperature being taken. Manager moved cheese to walk-in freezer to reduce temperature, 41F, 40F.
High priorityKRYSTAL RESTAURANT →Jul 14, 2026
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes, and then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes..
High priorityDERRICKS BBQ →Jul 13, 2026
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched beef brisket in cook line warmer, employee not wearing gloves.
High priorityDERRICKS BBQ →Jul 13, 2026