BEEF O' BRADY'S
9622 S US HWY 301, Riverview FL 33569 · 813-677-7434
Last inspected Dec 22, 2025 · 10 visits since August 2023
JAN 24
AUG 24
FEB 25
OCT 25
DEC 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 5 roaches under dish machine, manager removed at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025079094 | Oct 20, 2025 | Dec 4, 2025 | $400 |
Inspection history
10 visits, newest first
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate12 Basic
What the inspector wrote — 17 findingsThe state's own report →
Lactic acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm, manager remade tested 1875.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 48 F- retemp 41 F, cut lettuce 48 F- retemp 41F in prep cooler on cook line. Manager placed on ice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Manager removed splitter.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting board on prep cooler.
Show the remaining 13 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Bowl or other container with no handle used to dispense food. Portion cup in pizza sauce.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, manager inverted at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on reach in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers and cups wet nesting.
Equipment in poor repair. Reach in cooler door handle broken.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food storage container/container lid cracked or broken. Container of cheese cracked manager discarded at time of inspection.
Food stored on floor. Liquid margarine on floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Oct 22, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust.
Oct 21, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. 5 roaches under dish machine, manager removed at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.ceiling tile and vents soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust.
Oct 21, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 11 violations recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Roach activity present as evidenced by live roaches found. 5 roaches under dish machine, manager removed at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For lactic acid.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.ceiling tile and vents soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
Equipment in poor repair. Reach in cooler door handle broken. Dish machine tested 154 F on high temp thermometer. Establishment was not using dish machine at time of inspection, discussed not using dish machine until it is working properly. 3 compartment sink is set up but establishment does not have lactic acid test strips.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust.
Oct 20, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority5 Intermediate12 Basic
Show 19 findings ▾
Roach activity present as evidenced by live roaches found. 5 roaches under dish machine, manager removed at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 44 F in reach in cooler next to fryers. Employee placed on ice at time of inspection.
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. Sent to manager at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For lactic acid.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Spray bottle containing toxic substance not labeled. Spray bottle not labeled at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.ceiling tile and vents soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
Equipment in poor repair. Reach in cooler door handle broken. Dish machine tested 154 F on high temp thermometer. Establishment was not using dish machine at time of inspection, discussed not using dish machine until it is working properly. 3 compartment sink is set up but establishment does not have lactic acid test strips.
Food storage container/container lid cracked or broken. Crack containers near dish area.
Food stored on floor. Soda boxes on floor at bar.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler. Manager removed at time of inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in cooler gaskets soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
Wall soiled with accumulated grease, food debris, and/or dust.
Apr 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
Cutting board has cut marks and is no longer cleanable.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up up up in reach in freezer.
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded.
0 High priority5 Intermediate9 Basic
Show 14 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled. Spray bottle not labeled at mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drink on cooler at bar.
Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
Food storage container/container lid cracked or broken. Chicken wing container lid cracked in walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up up up in reach in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in beef in reach in cooler.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on table with clean plates.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves for food prep without washing hands. Discussed proper hand washing procedure.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F, Cheese 52 F in reach in cooler. Operator placed on ice at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gun at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need test stops for lactic acid.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine..
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at bar.
Cutting board has cut marks and is no longer cleanable. Cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in peppers in reach in cooler.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on counter with containers.
Wet mop not stored in a manner to allow the mop to dry.
Jan 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Two dented cans of Marinara sauce in dry storage.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0 ppm, operator remade tested 150ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line. Soda gun at bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For dish machine.
Bowl or other container with no handle used to dispense food. Bowls with no handle in fries reach in freezer. Operator removed at time of inspection.
Damaged/spoiled/recalled food not properly segregated. Two dented cans of Marinara sauce in dry storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over prep sink. Operator removed at time of inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker next to prep sink. Operator removed at time of inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in dish area.
Floors not maintained smooth and durable.
Old labels stuck to food containers after cleaning. Old labels on containers in dish area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm, operator remade tested 150 ppm.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee work with raw beef and changed gloves to grab cheese without washing hands.
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 touch sandwich with bare hands, discussed using gloves or tongs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 47 F in reach in cooler on cook line, operator placed on ice at time of inspection.
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. Sent to operator at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun a5bar area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees signed at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee vape pen above prep table.
Employee with no hair restraint while engaging in food preparation. Observed employees prepping and cooking food with no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
Equipment in poor repair. Microwave door handle broken in bar.
Floors not maintained smooth and durable.
Wet mop not stored in a manner to allow the mop to dry.
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.