BEEF O BRADY'S
7040 LAND O LAKES BLVD STE 107, Land O' Lakes FL 34637 · 813-388-6893
Last inspected May 18, 2026 · 13 visits since October 2023
MAR 24
SEP 24
OCT 24
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. -live frog at patio entrance near beer cooler Employee able to remove frog
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015050374 | Sep 15, 2015 | Dec 11, 2015 | $200 |
Inspection history
13 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand sink of cook line and dish area, operator refilled them
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin interior soiled and pink mold like substance buildup
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks on prep table in front line. Operator removed them all
Show the remaining 1 finding ▾
Floor soiled/has accumulation of debris. Floor soiled and grease buildup behind dish machine.
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler stained.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled and grease buildup by hood area.
Nov 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 7 repacked sauce bottles all contain dairy ingredients either no date mark or marked more than 7 days in a small vertical cooler in wait station. Manager stated that he has no ideas how many days those sauces in the cooler. Manager discarded them all voluntarily.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (50F - Cold Holding) in reach in cooler by fryer. Manager stated it's been there more than 24 hours. Operator discarded it voluntarily. cooked corn (47F - Cold Holding); sliced corned beef (50F - Cold Holding); sliced Swiss cheese (46F - Cold Holding); sliced ham (48F - Cold Holding); shredded cheese (49F - Cold Holding); sliced tomato (49F - Cold Holding); cooked pork sausage (49F - Cold Holding) in reach in cooler top section. Manager stated that all items been there more than 4 hours and discarded them all voluntarily.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler stained.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with pink color solution in bar area, operator discarded it.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of prep table in front line, operator removed it.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cloth on top of shelf above dish rack in kitchen. Operator removed it.
Employee with no hair restraint while engaging in food preparation. Manager asked her to put hair net on
Equipment and utensils not properly air-dried - wet nesting. Cups nesting on counter in drink station
No Heimlich maneuver/choking sign posted. Emailed softer copy to operator
Stored food not covered. Ice cream bucket not covered in walk in freezer, operator covered it.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled and grease buildup by hood area.
Oct 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of white rim
Oct 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 9 flies in back kitchen by dish washer area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of white rim
Oct 22, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies near 3 compartment sink 1 fly next to walk in cooler, callback with an AC from previous inspection on 9/16
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by kitchen side door entrance across flat top grill Cold holding: provolone 45 f manager moved to bottom of the cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on flip top coolers. Sandwich press heavily soiled with grease buildup
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for quaternary sanitizer used in sanitizer buckets and triple sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backside of equipment on cookline soiled with grease and food debris Rack in prep area soiled with food debris.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In ware washing area and kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and warewashing area. Floor soiled in bar area
Oct 22, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 9 flies in back kitchen by dish washer area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by kitchen side door entrance across flat top grill Cold holding: provolone 45 f manager moved to bottom of the cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of white rim
Oct 7, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 24 violations recorded, 4 high priority.
4 High priority3 Intermediate17 Basic
Show 24 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched head/hair, then touched clean glassware
Improper grease disposal at floor drain in dish area and in mop sink.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies near 3 compartment sink 1 fly next to walk in cooler, callback with an AC from previous inspection on 9/16
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler across from grill: ham (57F - Cold Holding); turkey (49F - Cold Holding) In flip top cooler next to 2 door reach in cooler in kitchen: sausage (49F - Cold Holding); rice (49F - Cold Holding); Mac and cheese (49F - Cold Holding) Temperatures were taken by operator less than 4 hours ago. Operator placed ice on food items.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on flip top coolers. Sandwich press heavily soiled with grease buildup
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit for quaternary sanitizer used in sanitizer buckets and triple sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Condensation or other drainage not disposed of according to law. Water dripping from hole in ceiling tile, onto cutting board on prep line. Operator placed bucket underneath leak
Dead roaches on premises. 1 dead roach on floor near bar exit. 1 dead roach on floor in warewashing area. 1 dead roach on floor near three compartment sink 1 dead roach on floor under dry storage rack 2 dead roaches near exit door. Operator discarded dead roaches
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep counter
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above sauces on cookline
Employee with no hair restraint while engaging in food preparation. Cook put on hair net.
Equipment and utensils not properly air-dried - wet nesting. Cups stacked wet in server station
Floor area(s) covered with standing water. In warewashing area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on door of fryer. Operator removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Backside of equipment on cookline soiled with grease and food debris Rack in prep area soiled with food debris.
Objectionable odors in bathroom or other areas of the establishment. Bar area and walk in cooler
Open dumpster lid.
Plumbing system in disrepair. No cold water available at handwash sink on cookline
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill above clean plates on cookline
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In ware washing area and kitchen
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and warewashing area. Floor soiled in bar area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 100ppm quaternary. Operator corrected to 200ppm quaternary.
Oct 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 9 flies in back kitchen by dish washer area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by kitchen side door entrance across flat top grill Cold holding: provolone 45 f manager moved to bottom of the cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of white rim
Floor area(s) covered with standing water. By ware washing area
Ice buildup in walk-in freezer.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 9 flies in back kitchen by dish washer area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by kitchen side door entrance across flat top grill Cold holding: provolone 45 f manager moved to bottom of the cooler.
Handwash sink used for purposes other than handwashing. Food particles in hand washing sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cuban sandwiches reach in cooler across flat top management labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of white rim
Floor area(s) covered with standing water. By ware washing area
Ice buildup in walk-in freezer.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and then began grabbing food for prep discussed with management the importance of hand washing
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched towel and then placed gloves on no hand washing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook corn 97 f cook mash potatoes 112 f cook gravy 97 f potato soup 97 f steam table. All food was reheated to 165 f
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.corn beef pre cooked walk in cooler
Handwash sink not accessible for employee use at all times.by dish washer cart blocking hand sink employee removed
Handwash sink used for purposes other than handwashing. Employee stored dish in hand washing sinks. Employee removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonia
No soap provided at handwash sink. Bar area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook chicken wings. Walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dead roaches on premises. 1 dead roach next to reach in cooler on cooks line employee removed and sanitized area.
Floor area(s) covered with standing water. Throughout kitchen on cooks line. Dish washing area.
Stored food not covered. Reach in freezer chicken cooked
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish washing machine. Floors soiled throughout the kitchen under equipment.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia 0 ppm retested to 200 ppm
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate6 Basic
Show 9 findings ▾
Manager or person in charge lacking proof of food manager certification. Amanda is the manager on duty with no manager certification
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - test kit expired 3/2022
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Server Holly does not have her food handling certification
Cutting board has cut marks and is no longer cleanable. -grooved cutting board on server line reach in cooler
Floor soiled/has accumulation of debris. -under and behind ice machine on server line - under and behind all equipment on cook line
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. -hole above dry storage area between kitchen and server line
Unsealed concrete floor in food preparation, food storage, and warewashing area. - unsealed concrete throughout kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. - walk in cooler shelves rusted
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 37 recorded, 9 high priority.
9 High priority7 Intermediate21 Basic
Show 37 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -pipe under dishwasher going into the drain is not 1 inch above drain -pipe near walk in going into the drain is not 1 inch above drain
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 touched cell phone then put on gloves without washing hands Discussed proper hand washing with manager
Employee rubbed hands together for less than 10-15 seconds while washing hands. -employee rubbed hands together for 6 seconds Discussed proper hand washing with manager
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 touched soiled handles on reach in cooler and then engaged in preparing food without washing hands. Discussed proper hand washing with manager
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee eating the put gloves on without washing hands. Discussed proper hand washing with manager
Employee washed hands with cold water. -water temperature was 80F when employee washed hands Discussed proper hand washing with manager
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies behind bar
Presence of insects, rodents, or other pests. -live frog at patio entrance near beer cooler Employee able to remove frog
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -splitter added to mop sink, no vacuum breaker on hose side
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. -provided operator with DBPR HR 5030-104
Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun behind bar
Handwash sink not accessible for employee use at all times. -both hand wash sinks behind bar blocked All items removed
Manager or person in charge lacking proof of food manager certification. Amanda is the manager on duty with no manager certification
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - test kit expired 3/2022
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Server Holly does not have her food handling certification
Spray bottle containing toxic substance not labeled. -bottle of sanitizer unlabeled Management labeled bottle
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -black mold like substance on interior of ice machine on server line
Current Hotel and Restaurant license not displayed. Management printed and posted current license
Cutting board has cut marks and is no longer cleanable. -grooved cutting board on server line reach in cooler
Dead roaches on premises. -3 dead roaches between kitchen and server line -1 dead roach under dish -1 dead roach near mop sink -2 dead roaches behind bar Management cleaned and sanitized area
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -drink with no lid on prep table server line Employee discarded drink
Employee eating in a food preparation or other restricted area. - cook eating and drinking on cook line, cook discarded food and drink
Employee eating while preparing food. -cook eating while preparing food, cook discarded food
Employee personal food not properly identified and segregated from food to be served to the public. -employee container spaghetti from home in reach in cooler on server line, server discarded spaghetti
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sunglasses above prep table in back - cellphone on server line Employee removed sunglasses and phone
Floor area(s) covered with standing water. -near mop sink -throughout entire kitchen line
Floor soiled/has accumulation of debris. -under and behind ice machine on server line - under and behind all equipment on cook line
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. -hole above dry storage area between kitchen and server line
Ice buildup in walk-in freezer. -on and around compressor -lining of the door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets in reach in cooler cook line -gaskets in reach in cooler server line
Open dumpster lid. - both garbage dumpster lids open - cardboard dumpster lid open
Reach-in cooler interior/shelves have accumulation of soil residues. -reach in cooler on kitchen line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored near sauce shaking bowls for wings. Employee moved sanitizer bucket
Unsealed concrete floor in food preparation, food storage, and warewashing area. - unsealed concrete throughout kitchen
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed tomatoes stored above open bag of raw onions in walk in cooler Management moved produce to bottom shelf
Walk-in cooler/freezer shelves with rust that has pitted the surface. - walk in cooler shelves rusted
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.