BEEF'O'BRADY'S
502 N TEMPLE AVE, Starke FL 32091 · 904-964-2716
Last inspected Mar 11, 2026 · 8 visits since July 2023
MAR 24
SEP 24
JAN 25
JUL 25
MAR 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. Observed one live fly by prep sink area. Observed 3 small live flies by warewashing area corner under shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Container of medicine improperly stored. Container of ibuprofen stored on in use prep table. Operator relocated.
Dented/rusted cans present. See stop sale. On shelf by pass through window, one can of tomatoes with deep dent in side of can affecting the seal of the can. Operator discarded. Corrective Action Taken**
Live, small flying insects found. Observed one live fly by prep sink area. Observed 3 small live flies by warewashing area corner under shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line flip top reach in cooler, coleslaw (45F - Cold Holding). Operator relocated to interior of reach in cooler. In flip top reach in cooler opposite the fryers, hotdogs (47F - Cold Holding); chicken wings (48F - Cold Holding). Operator added ice bags on top of products. At conclusion of inspection chicken wings and hotdogs in temperature range. Operator discarded coleslaw.
Show the remaining 10 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink opposite the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up on rotating plate of microwave on cook line. In use cutting board on prep line with food residue staining.
Buildup of food debris/soil residue on equipment door handles. Cook line drawer reach in cooler door handles soiled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe drinks on cook line prep tables and on in use prep counter by walk in cooler. Operator removed employee beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and headphones stored on in use prep table, operator relocated.
Equipment in poor repair. Cook line drawer reach in cooler in poor repair, does not seal properly, top drawer falling into bottom drawer. Reach in chest freezer with torn gasket and ice build up around seal. Ice build up on walk in freezer door seal and on compressor.
Floor, walls and ceiling soiled/has accumulation of debris. Wall behind cook line with build up of grease/food debris. Standing water on floor of wait station line and portion of cook line. Debris build up on ground behind wait station line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burned reside debris on cook line hood filters. Multiple door gaskets of coolers with food debris build up.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line bottom portion of prep table.
Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler opposite the fryers.
Jul 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority2 Intermediate9 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm, operator called eco lab, maintenance arrived before conclusion of inspection. At conclusion of inspection chlorine dishmachine at 100ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw beef with gloves then switch gloves and handle single service items, no hand wash. Operator discussed with employee.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler six packages of salmon fully sealed and thawed in vacuum packaged bag. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of cook line. Operator replaced.
Records/documents for required employee training do not contain all of the required information. Employee food handler training certificates with 4 year expirations.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin deflector plate with mold like substance building.
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 six packages of salmon fully sealed and thawed in vacuum packaged bag. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. On shelf of warewashing area, clean metal containers stacked while wet.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. During inspection grease catch tray for hood system leaking grease on to grill. Operator emptied catch tray.
Floor, walls and ceiling soiled/has accumulation of debris. Wall behind cook line prep table with food debris build up. Floor of walk in cooler build up of standing water. Wait station area ceiling vents with dust build up. Cook line floor behind fryers with grease build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in cooler door gaskets with debris build up. Under grill on top of reach in cooler build up of debris.
Single-service articles not stored inverted or protected from contamination. On top shelf of warewashing area, single service carry out containers not inverted or covered. Operator relocated.
Standing water in bottom of reach-in-cooler. Reach in cooler and end of cook line has accumulation of standing water in base of cooler.
Water draining onto floor surface. Walk in cooler compressor system leaking water onto floor and into floor drain.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine dish machine at 0ppm. Operator replaced sanitizer bucket and primed machine, at conclusion of prime dish machine at 200ppm chlorine.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handling cell phone on cook line placed on gloves and began lining plate with single service paper and plating food, no hand wash before placing on gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. In the walk in cooler 23 packages of salmon fully thawed and sealed in vacuum packaging. Discussed with operator and employee and operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Speed rack in walk in cooler with mold like substance build up over cooling chicken wings. Bulk ice bin has mold like substance on the deflector plate. Microwave on cook line by flip top reach in cooler has food debris build up on the wall of the microwave.
Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink with sanitizer buckets stored in sink. Employee removed the sanitizer buckets.
Cardboard used to line nonfood-contact shelves. Cardboard lining waitstation drink shelf under syrups.
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 23 packages of salmon fully thawed and sealed in vacuum packaging. Discussed with operator and employee and operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on clean prep table on cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket on shelf over box of uncooked tortilla chips. Operator relocated the jacket.
Equipment and utensils not properly air-dried - wet nesting. On shelf next to the three compartment sink, clean plastic containers stacked while wet.
Food stored on floor. Jug of fryer oil stored on the floor at end of cook line and bucket of pickles on the floor of the walk in beer cooler. Operator asked employee to relocate.
Hood filter missing from automatic fire suppression/exhaust system. Cook line hood system missing filter over steam table. Employee replaced hood filter.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on seal of walk in freezer door. Operator had employee begin to remove ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on cook line hood filters. Build up of grease and debris on backs of fryer tops by exhaust. Flip top reach in cooler at entrance to cook line with debris build up in the gasket.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on side of flip top reach in cooler opposite fryers.
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer at the end of the cook line, raw fish in open package over open package of ready to eat pretzels. Employee switched the storage levels.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam well, chicken (91F - Hot Holding). Operator had employee place the chicken back on the grill. At conclusion of inspection, chicken second temperature (169F - Hot Holding)
Spray bottle containing toxic substance not labeled. On the storage shelf by the mop sink, bleach spray bottle with no label. Operator labeled the spray bottle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over pass through area has build up of dust.
Equipment and utensils not properly air-dried - wet nesting. On the shelf by the three compartment sink, clean containers stacked while wet.
Equipment in poor repair. Flip top reach in cooler at the pass through window has a torn door gasket.
Food stored on floor. Fryer oil stored on the floor at the end of the cook line. Operator relocated the open fryer oil.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris build up on the top and walls of the microwave closest the walk in cooler. Employee cleaned and sanitized the microwave.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage in the men's restroom. Operator posted hand wash signage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of dust on cook line hood filters. Backside of fryers have build up of grease/debris around the vent. Build up of debris in the bottom gasket of the flip top reach in cooler doors.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to paper lined plates on the prep table closest the steak table. Operator relocated the sanitizer bucket.
Standing water in bottom of reach-in-cooler. Flip top reach in cooler at the pass through window has standing water at the base. Operator asked employee to shop vacuum.
Mar 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item on counter across from cook line grill: turkey (45F - Cold Holding). Manager stated item was placed on counter twenty minutes prior to temperature being taken. Manager returned turkey to walk-in cooler to reduce temperature to 41F. Items in grill drawers underneath cook line grill: hamburger (61F - Cold Holding); shrimp (58F - Cold Holding); corned beef (59F - Cold Holding); cheese (58F - Cold Holding). Manager stated items placed in drawers two hours prior to temperature being taken. Manager moved items to walk-in cooler and placed bags of ice on items to reduce temperature to 41F. Items in reach-in cooler at end of cook line: chicken (51F - Cold Holding); cooked chicken (48F - Cold Holding); shrimp (48F - Cold Holding); milk (47F - Cold Holding). Manager stated items placed in drawers two hours prior to temperature being taken. Manager moved items to walk-in cooler and placed bags of ice on items to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in warmer on prep table next to cook line: chicken (118F - Hot Holding). Manager stated item was placed in warmer thirty minutes prior to temperature being taken. Manager placed item on grill to reheat, chicken (173F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Inside of reach-in cooler at end of cook line next to cook line fryers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above ware washing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line warmer. Employee removed drink from prep table.
Employee personal food not properly identified and segregated from food to be served to the public. McDonalds coffee stored next to apple sauce on walk-in cooler shelf. Manager removed coffee from walk-in cooler.
Equipment and utensils not properly air-dried - wet nesting. Plastic cups in wait station.
Equipment in poor repair. Inside of cook line microwave rusted. Door for reach-in freezer next to cook line fryers in disrepair.
Ice bucket not inverted between uses. Ice bucket in wait station. Manager turned bucket over.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to cook line fryers.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine. Manager washed, rinsed and sanitized scoop and placed scoop in holder.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in kitchen prep sink at room temperature. Manager placed chicken in walk-in cooler to finish thawing.
Jul 20, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawers at cooktop, fish, beef, cheese 50-53F. Person in charge iced down items. Person in charge states has been open frequently for lunch rush.
Jul 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
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. Observed employee cutting limes with bare hands in kitchen.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two live flying insects in server area.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 5 rodent droppings on cases of single service items in dry storage near server area. Person in charge cleaned during inspection. Provided invoice from Ecolab dated 7/18.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler drawers at cooktop, fish, beef, cheese 50-53F. Person in charge iced down items. Person in charge states has been open frequently for lunch rush.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker from non chemical side of splitter at mop sink. Person in charge added during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Missing from three hand wash sinks in kitchen, person in charge provided.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Grease buildup on floors by fryers.
Equipment and utensils not properly air-dried - wet nesting. Cups at server are wet nesting.
Outer openings not protected with self-closing doors. Back door self closer disconnected.
Working containers of food removed from original container not identified by common name. Sugar in bags in container unlabeled. Person in charge moved to labeled container during inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.