BEEF O BRADY'S
3434 E SILVER SPRINGS BLVD, Ocala FL 34470 · 352-622-4200
Last inspected Mar 3, 2026 · 10 visits since August 2023
JUL 24
FEB 25
JUL 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Inspector provided a digital copy.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
What the inspector wrote — 13 findingsThe state's own report →
Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Sink and surface, no color change, manager adjusted and remade solution, 704.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, four vacuumed sealed raw salmon (41).
Handwash sink not accessible for employee use at all times. Handwash sink at the prep room/triple sink, items stored inside sink, manager moved all.
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, four vacuumed sealed raw salmon (41).
Show the remaining 9 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above ice scoop and silverware, employee moved the utensils.
Equipment and utensils not properly air-dried - wet nesting. In front of dish machine, Cleaned stacked containers wet.
Floor soiled/has accumulation of debris. At the cook line, Floor behind equipment soiled with food residue and grease build up.
Food storage container/container lid cracked or broken. At the cook line, in use container with chicken wings crack.
Food stored on floor. In walk-in cooler juice containers on floor, employee moved off the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food residue
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above triple sink soiled with debris.
Stored food not covered. Freezer, pizza dough on bottom of freezer.
Working containers of food removed from original container not identified by common name. At the server area, bulk container not labeled, employee labeled sugar.
Oct 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw chicken and raw shrimp above pretzel bag. Also in reach-in freezer, opened bag of raw burgers stored above fries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
Toxic substance/chemical improperly stored. At the cook line, hand soap stored above cooler, manager moved.
Food-contact surface soiled with food debris, mold-like substance or slime. Coffee cups with stains, Manager discarded and purchased new ones from store.
Records/documents for required employee training do not contain all of the required information. Four employee certificates with no date of birth.
Bathroom facility not clean. Men's bathroom dirty, manager cleaned toilet during inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the server area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris.
Food storage container/container lid cracked or broken. Multiple in use containers with cracks
Old food stuck to clean dishware/utensils.
Old labels stuck to food containers after cleaning. Containers with old stickers residue.
Single-service articles improperly stored. At the cook line, Plastic containers stored above prep table not inverted.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the server station.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on prep tables.
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 4 high priority.
4 High priority5 Intermediate17 Basic
Show 26 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At the cook line, shrimp 131F, employee placed back to grill and continue the cooking.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employees at the cook line.
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touch raw ground beef and then provolone cheese without removing gloves, washing hands and putting on a clean pair of gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Cooler: Provolone cheese 44F degrees. Used during this inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the cook line, corn no date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have stain and heavy deep grooves.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the server station.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the cook line.
Records/documents for required employee training do not contain all of the required information. No date of birth for all employee training certifications.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
Accumulation of debris inside warewashing machine. Interior of dish machine soiled.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in server station and cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area.
Cutting board has cut marks and is no longer cleanable. Throughout the restaurant.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table at the cook line, also soiled speaker.
Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet at the dish machine area.
Floor soiled/has accumulation of debris. Floors at the cook line soiled with grease build up on corners and underneath cooking equipment, walk-in cooler and freezer soiled. Standing dirty water on floor in front of dish machine. Also wall behind and underneath dish machine and triple sink soiled.
Hole in or other damage to wall. Walls corners in disrepair, detached wall panels at the cook line and mop sink area.
In-use tongs stored on equipment door handle between uses. Tongs stored on fire suppression sprinkler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In walk-in cooler, pickle scoop handle touching the food.
Light shield damaged/in disrepair. In walk-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, filter above fryers soiled with grease. Walk-in cooler shelves heavily soiled also rusted. Handwash sinks at the cook line and ware washing soiled.
Old food stuck to clean dishware/utensils. At the bar area, cleaned cups with food debris, also cleaned stacked containers with old stickers residue.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables.
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 3 high priority.
3 High priority4 Intermediate19 Basic
Show 26 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. three-compartment sink sanitizer t 100ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Chicken 58F in flip-top make table cooler on cookline had been prepared more than 4 hours earlier
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Chicken 58F in flip-top make table cooler on cookline had been prepared more than 4 hours earlier
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like substance in the grooves in kitchen. Mold like substance behind deflector plate on top portion of ice machine Area around grill soiled with accumulation of food and grease.
Handwash sink used for purposes other than handwashing. Beef being thawed under running water in hand wash sink on cookline. Employee removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment has no measuring device available for measuring utensil surface temperature when hot water used as sanitizer in dishmachine.
Toxic substance/chemical on premise that is not required for the operation of establishment. White board cleaner spray stored with shot glasses at bar
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. One acoustic tile that is not smooth and cleanable in server area in kitchen
Covered waste receptacle not provided in women's bathroom. No covered waste receptacle provided in handicap stall in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table in kitchen with grooves with black stains.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks stored on prep table in server area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones stored on prep table and above flip-top make table cooler in kitchen
Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked Equipment (drink cups at server statin )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
Floor area(s) covered with standing water. Standing water on floor in kitchen. Manager cleaned up
Floor tiles missing and/or in disrepair. Multiple tile cracked and partially missing in kitchen
Food storage container/container lid cracked or broken. Two plastic bins on clean ware rack had multiple cracks
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In-use utensil in time/temperature control food stored with handle touching food( chicken ) in reach in cooler drawer under grill
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food accumulated
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket on reach in freezer torn
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. exterior of microwave and reach in cooler handles soled with grease and food particles.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline.
Stored food not covered. Pizza dough not covered in walk-in-freezer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Onion bag ) stored over ready-to-eat food ( pepperoni ) on dry goods storage area rack
Worn, torn and/or soiled floors/carpeting. Floor in kitchen behind cooking equipment has accumulation of grease
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw chicken changed gloves and proceeded to handle ready to eat items on make line without washing hands. Manager had employee wash hands and change gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed thawed salmon in walk-in cooler in vacuum package.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler next to pizza broiler: mozzarella cheese (48F - Cold Holding); shredded cheese (49F - Cold Holding). Manager stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F.
Toxic substance/chemical improperly stored. Bottle of bleach cleaner stored on kitchen prep table above sauces. Manager moved bottle of cleaner to back area where chemicals are stored.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler in wait station and cutting board on kitchen prep table across from three compartment sink. Water nozzle for wait station tea machine.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for dish machine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken wings in walk-in cooler. Manager stated they were cooked the previous morning.
Ceiling vent missing. Air conditioning vent missing in front of door to back chemical storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dish area.
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. Observed thawed salmon in walk-in cooler in vacuum package.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at end of cook line. Manager removed drink from table.
Food storage container/container lid cracked or broken. Containers stored on shelf across from dish machine.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle touching steak in cook line grill drawer. Manager placed scoop in steak properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket. Top of dish machine.
Old food stuck to clean dishware/utensils. Dishes stored on shelf next to dish machine.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher next to back door.
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 22, 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. Reach-in cooler at the cook line (drawers under grill): roast beef 49F, raw beef 47F raw burgers 47F, raw shrimp 47F, Manage add ice to dropped temperatures.
Dec 20, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the cook line, observed opened container of burgers above bags of fries.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers under grill): roast beef 49F, raw beef 47F raw burgers 47F, raw shrimp 47F, Manage add ice to dropped temperatures.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink, splitter added, no back flow preventer installed at the non chemical side of the splitter.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, observed soups containers not date marked.
Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device Available
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For seven employees
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
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, observed raw thawed salmon inside a vacuum sealed bag.
Cutting board has cut marks and is no longer cleanable. At the cook line, heavily stained cutting boards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server area, employee drink on prep table, also opened employee drink in server cooler, manager discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and Cold holding equipment soiled, also handwash sink handles soiled with build up residue. Floors under equipment soiled.
Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of most of reach-in coolers heavily soiled.
Single-service articles not stored inverted or protected from contamination. At the bar area, to go containers not inverted, employee inverted.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the server station.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on prep tables, manager moved all to sanitizer bucket.
Aug 17, 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. Reach-in cooler at the cook line: queso 46F, Mac and cheese 53F, chicken wings 44F, raw burgers 44F, raw beef 46F, raw fish 46F, raw chicken 46F, foods were moved to freezer or under ice.
Aug 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: queso 46F, Mac and cheese 53F, chicken wings 44F, raw burgers 44F, raw beef 46F, raw fish 46F, raw chicken 46F, foods were moved to freezer or under ice.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the end of the cook line, queso no date marked, manager dated.
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. Inspector provided a digital copy.
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. For 10 employees
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee.
Current Hotel and Restaurant license not displayed. June 1, 2023
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server area, employee drinks on prep table next to cooler, manager moved.
Floor soiled/has accumulation of debris. Floor soiled under equipments.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled. Walk-in cooler shelve heavily soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line soiled, also at the server area.
Standing water in bottom of reach-in-cooler. Reach-in cooler at the server area.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at the cook line entrance slow draining.
Wet wiping cloth not stored in sanitizing solution between uses. One cloth at the cook line on cutting board, manager moved to bucket.
Working containers of food removed from original container not identified by common name. At the server area, manager labeled.
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.