BEEF O' BRADY'S
201 N 1 ST, Palatka FL 32177
Last inspected Jun 5, 2025 · 14 visits since August 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
MAR 24
JUL 24
JUL 24
NOV 24
APR 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at the end of the cook line opposite the walk in cooler. 2 flies observed by the dish storage shelf opposite the wait station reach in cooler. 2 flies observed on back prep line by the prep sink and storage shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $3,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2022061504 | Jul 18, 2022 | Feb 15, 2023 | $2,000 |
| 5--2022031360 | May 3, 2022 | Jul 20, 2022 | $800 |
| 5--2021052731 | Oct 26, 2021 | Mar 22, 2022 | $400 |
Inspection history
14 visits, newest first
Jun 5, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. Missing ceiling tiles in dining room, observed missing ceiling tiles over bar area where drinks are prepared.
Apr 24, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile missing. Missing ceiling tiles in dining room, observed missing ceiling tiles over bar area where drinks are prepared.
Nov 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 18, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler.
Nov 15, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler.
Nov 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 6 high priority.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice.
Sewage/wastewater backing up through floor drains. At time of inspection floor drain at expo window backs up with wastewater when hand wash sink is run and hand wash sink drain on cook line closest the walk in cooler drain backs up when hand wash sink is run. Operator attempting to schedule repair.
Spray hose at dish sink lower than flood rim of sink. In the sink next to the dish machine spray hose not mounted to the back of the sink, left laying in sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. In the walk in cooler 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing. In the walk in cooler container of rice (52F - Cold Holding) cooked the previous day and attempted to cool in the walk in cooler overnight with metal lid covering product. Operator discarded the cooked rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler opposite the fryers, chicken (53F - Cold Holding); shrimp (54F - Cold Holding) stored in the cooler over night. Operator discarded. In the flip top reach in cooler opposite the grill, Cuban sandwiches (49F - Cold Holding); ham (47F - Cold Holding); turkey (50F - Cold Holding); Mac and cheese (48F - Cold Holding) stored in cooler over night. Operator discarded. Build up of standing water at base of cooler. In the wait station flip top reach in cooler, coleslaw (49F - Cold Holding) just placed out for service and not fully placed into ice bath, operator relocated to the walk in cooler.
Toxic substance/chemical improperly stored. Chemical spray bottle of unidentified cleaner stored over steam table. Operator voluntarily discarded the cleaner.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of the microwave by the bulk ice bin and walk in freezer has build up of food debris. Bulk ice bin at top chute has mold like substance build up.
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 5 packages of fully thawed salmon in fully intact reduced oxygen packaging. Removed form walk in cooler and discussed with operator to remove or cut open before thawing.
Dead roaches on premises. In hallway between kitchen and hotel meeting rooms observed 6 dead roaches. Per operator hallway unused and normally locked. No food storage or kitchen equipment in hallway. Operator swept and discarded the dead roaches.
Equipment in poor repair. Multiple torn door gaskets to reach in coolers and to walk in cooler.
Floor area(s) covered with standing water. Standing water on the floor under the three compartment sink and behind the bulk ice bin from mopping the night before. Operator mopped standing water.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at bar area hand wash sinks or by drink machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets with debris build up or mold like substance observed.
Old labels stuck to food containers after cleaning. On the shelf of the back prep line, clean containers with old stickers attached.
Standing water in bottom of reach-in-cooler. Build up of standing water in cook line reach in cooler, employee cleaned and removed water from cooler.
Stored food not covered. In the walk in cooler uncovered box of cheesecake. Operator covered the product.
Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in the floor next to the mop sink.
Jul 17, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the warewashing area on the trash can. Operator attempted to kill and remove the fly, fly left the kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; cut tomatoes (45F - Cold Holding); ham (46F - Cold Holding); turkey (46F - Cold Holding). Operator had service completed on the reach in freezer and observed ice build up inside of the reach in cooler, interior ambient air temp at 39F. Operator placed ice bags on products in the top portion of the cooler to bring back to temperature range At conclusion of inspection all food in proper temperature range.
Jul 10, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at the end of the cook line opposite the walk in cooler. 2 flies observed by the dish storage shelf opposite the wait station reach in cooler. 2 flies observed on back prep line by the prep sink and storage shelf.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer, commercially packaged raw chicken nuggets over open container of ready to eat corn dogs.
Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line reach in cooler, 3 packs of reduced oxygen packaged salmon fully thawed in sealed package. Operator removed from the reach in cooler to not sell to the public.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the cook line, turkey (50F - Cold Holding); ham (51F - Cold Holding. Per operator electrician working on reach in cooler before inspection and cooler doors left open during repair. Operator relocated the ham and turkey to the walk in cooler to bring back to temperature range.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up off food residue staining. Bar soda gun at bar entrance has build up of syrup residue. Interior of the microwave at the end of the cook line and wait station microwave have food debris build up. Employee began cleaning the microwave.
No soap provided at handwash sink. No soap at hand wash sinks behind the bar or hand wash sink on the main cook line. Operator provided hand wash soap at all hand wash sinks.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles through kitchen show sign of damage, peeking, water damage.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket by bulk ice bin not inverted or covered for protection. Operator inverted the bucket.
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 cook line reach in cooler, 3 packs of reduced oxygen packaged salmon fully thawed in sealed package. Operator removed from the reach in cooler to not sell to the public.
Current Hotel and Restaurant license not displayed. License currently displayed expired 06/01/2024.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets and beer cooler walk in cooler with mold like substance build up. Operator had employee being wiping down gaskets.
Ripped/worn tin foil used as shelf cover. Wait station prep table has ripped tin foil lining bottom shelf.
Single-service articles improperly stored. Single service napkins stored on the floor of the dry storage area. Operator had employee relocated the napkins.
Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler on the main cook line, per operator electrician working on reach in cooler just left and had not had a chance to clean the cooler before inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board opposite the fryers. Wet wiping cloth on cutting boards on the main cook line. Sanitizer solution on the cook line, soap and water no sanitizer.
Mar 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler on the speed rack, raw chicken over raw salmon. Operator removed the salmon to be discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler on the main cook line opposite the grill, ham (45F - Cold Holding); turkey (46F - Cold Holding) per operator stored in the cooler over night. Operator asked employee to remove and discard. In the walk in cooler, 15 packages of vacuum packaged previously frozen salmon fully thawed in sealed reduced oxygen packaging. Operator had employee remove and discard the thawed salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line opposite the grill, ham (45F - Cold Holding); turkey (46F - Cold Holding) per operator stored in the cooler over night. Operator asked employee to remove and discard.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Bar counter sanitizer solution over 400+ ppm quaternary does strip bright blue. Employee added hot water to solution to dilute the sanitizer to 200ppm..
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line and portable cutting board in the prep area have build up of food residue staining.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for chlorine dish machine and quaternary test kit present in establishment not usable due to becoming wet.
No soap provided at handwash sink. No soap available at hand wash sink on the main cook line. Operator provided hand wash soap.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls lined with deli paper stored on top of the shelf closest to the pass through not inverted or top bowl covered.
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, 15 packages of vacuum packaged previously frozen salmon fully thawed in sealed reduced oxygen packaging. Operator had employee remove and discard the thawed salmon.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored over packages of crackers in the dry storage room. Operator relocated the employee belongings.
Equipment and utensils not properly air-dried - wet nesting. On the shelf of the prep line, clean plastic containers stacked while wet.
Grease receptacle lid open, broken, or missing. Open grease trap lid.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris in the microwave closest to the dry storage area. Operator asked employees to clean and sanitize the microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler door gaskets with build up of debris and mold like substance.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line the shelf of the waitstation prep table bottom shelf.
Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler opposite the flat top grill.
Dec 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At protein small fliptop chicken at 52F. At large fliptop cheese, tomato 47F. At cookline drawers beef 48F At server fliptop sour cream 57F. In walk in cooler chicken, deli meat 44-46F. Person in charge states temperature have been out for less than 4 hours, began icing items down. Person in charge states has had units open for lunch rush. Walk in cooler was open for delivery which was delivered at 11:30.
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. Person in charge unable to provide proof of training for any employees during inspection.
Aug 21, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At protein small fliptop chicken at 52F. At large fliptop cheese, tomato 47F. At cookline drawers beef 48F At server fliptop sour cream 57F. In walk in cooler chicken, deli meat 44-46F. Person in charge states temperature have been out for less than 4 hours, began icing items down. Person in charge states has had units open for lunch rush. Walk in cooler was open for delivery which was delivered at 11:30.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide CFM for establishment.
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. Person in charge unable to provide proof of training for any employees during inspection.
Aug 17, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority7 Intermediate7 Basic
Show 16 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. Dishmachine testing at 0ppm even after priming. Person in charge set up triple sink to 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At protein small fliptop chicken at 52F. At large fliptop cheese, tomato 47F. At cookline drawers beef 48F At server fliptop sour cream 57F. In walk in cooler chicken, deli meat 44-46F. Person in charge states temperature have been out for less than 4 hours, began icing items down. Person in charge states has had units open for lunch rush. Walk in cooler was open for delivery which was delivered at 11:30.
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. No written plan provided during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle with mold like substance buildup in nozzle.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge unable to provide CFM for establishment.
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. Person in charge unable to provide proof of training for any employees during inspection.
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. Person in charge unable to provide proof employees informed of reporting responsibility.
No soap provided at handwash sink. Missing soap and paper towels at multiple hand wash sinks in kitchen.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in kitchen by dishmachine.
Ceiling tile missing. Missing ceiling tiles in liquor room, also observed hole in wall.
Drain cover(s) missing. At drain in dishmachine area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep areas. Person in charge removed.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at clean dish area.
Food stored on floor. Sugar bucket stored on floor. Person in charge raised.
Hood filter missing from automatic fire suppression/exhaust system. Missing section of hood filters.
Plumbing fixture (toilet, urinal, sink) not easily cleanable. Triple sink left sided compartment repaired, not smooth and easily cleanable.
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.