BEEF O BRADYS
1610 S DIXIE FWY, New Smyrna Beach FL 32168 · 386-424-9291
Last inspected Jun 23, 2026 · 11 visits since July 2023
JAN 24
OCT 24
MAR 25
AUG 25
JUN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 in the dining room at kitchen entrance
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026003950 | Aug 18, 2025 | Mar 2, 2026 | $200 |
| 4--2023056040 | Jul 19, 2023 | Mar 20, 2024 | $800 |
| 4--2022057617 | Aug 8, 2022 | Jan 20, 2023 | $200 |
Inspection history
11 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in cooler gaskets soiled with debris, cookline coolers (drawers, unit across from fryer gaskets and interior, stained on triple cookline cooler) - Blackened blue and red cutting boards - light buildup interior ice machine - interior waitstaion microwave - interior sides of waitstaion soda machine ice bin
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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. New employees with no proof food handler training
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. Greg Brent
Show the remaining 5 findings ▾
Covered waste receptacle not provided in women's bathroom. Employee restroom
Equipment and utensils not properly air-dried - wet nesting.
Gaskets torn, unit across from handsink
Hole in or other damage to wall. Next to chicken cooler, broken drywall, hole Above cookline handsink
Wall soiled with accumulated grease, food debris, and/or dust. Cookline
Jun 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Container of medicine improperly stored. Pepto bismol in walk in cooler
Spray hose at dish sink lower than flood rim of sink. 3 compartment sink
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken 56F, shrimp 55F, chicken 48F, milk bath 47F chicken cooler. Stocked after lunch, operator iced. - Main cookline cooler - overnight Mac and cheese 52-54F, sandwiches with ham 54-55F. See stop sale Stocked approximately 1.5 hours ago, shredded cheese 54F, sliced tomatoes 55F, Cole slaw 58F, lettuce 52F, lettuce 55f, diced tomatoes 53F. Advised to move to another cooler - chicken prepped previous day 44F walk in cooler - ranch and sour cream portions overfilled 43-56F, Butter packets 57F out and returned to cooler
Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in cooler gaskets soiled with debris, cookline coolers (drawers, unit across from fryer gaskets and interior, stained on triple cookline cooler) - Blackened blue and red cutting boards - light buildup interior ice machine - interior waitstaion microwave - interior sides of waitstaion soda machine ice bin
Lack of toilet tissue at each toilet. Employee restroom
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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. New employees with no proof food handler training
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. Greg Brent
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. In breading
Covered waste receptacle not provided in women's bathroom. Employee restroom
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Gaskets torn, unit across from handsink
Hole in or other damage to wall. Next to chicken cooler, broken drywall, hole Above cookline handsink
Wall soiled with accumulated grease, food debris, and/or dust. Cookline
Aug 19, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Equipment in poor repair. - Door missing and replaced with cardboard, cookline drawer. - Gaskets in poor repair. Freezer on cookline
Floor soiled/has accumulation of debris. Grease cookline
Hole in or other damage to wall. Baseboard area next to chicken cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers walk in cooler Handsink in wait station Powdered sugar shaker exterior
Standing water in bottom of reach-in-cooler. Main cookline cooler
Wall soiled with accumulated grease, food debris, and/or dust. Cookline, waitstation
Aug 18, 2025Call Back - Admin. complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority0 Intermediate8 Basic
Show 11 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. License cannot be issued at time of inspection
Roach activity present as evidenced by live roaches found. 1 in the dining room at kitchen entrance
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Main cookline cooler: Shredded cheese 45 F (cold holding); Cole slaw 44 F (cold holding); sliced tomatoes 43-47 F (cold holding); cut cabbage 44 F (cold holding); ham sandwich 44 F (cold holding); - Chicken cooler in cookline: chicken 45 F (cold holding); milk bath 46 F (cold holding); operator iced - Pizza cooler shredded cheese above fill line overnight 47-58F. See stop sale Advised to use deep metal pans and keep below fill line
Bowl or other container with no handle used to dispense food. Cup in sugar
Equipment in poor repair. - Door missing and replaced with cardboard, cookline drawer. - Gaskets in poor repair. Freezer on cookline
Floor soiled/has accumulation of debris. Grease cookline
Grease recycling container leaking onto ground. Leaking or grease spilled, rolling across the ground into the parking lot
Hole in or other damage to wall. Baseboard area next to chicken cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers walk in cooler Handsink in wait station Powdered sugar shaker exterior
Standing water in bottom of reach-in-cooler. Main cookline cooler
Wall soiled with accumulated grease, food debris, and/or dust. Cookline, waitstation
Aug 15, 2025Call Back - Extension given, pendingLicensing Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. License cannot be issued at time of inspection
Roach activity present as evidenced by live roaches found. 1 in the dining room at kitchen entrance
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Main cookline cooler: Shredded cheese 45 F (cold holding); Cole slaw 44 F (cold holding); sliced tomatoes 43-47 F (cold holding); cut cabbage 44 F (cold holding); ham sandwich 44 F (cold holding); - Chicken cooler in cookline: chicken 45 F (cold holding); milk bath 46 F (cold holding); operator iced - Pizza cooler shredded cheese above fill line overnight 47-58F. See stop sale Advised to use deep metal pans and keep below fill line
Handwash sink used for purposes other than handwashing. In the bar, handsink used to hold sink stoppers
Bowl or other container with no handle used to dispense food. Cup in sugar
Cleaned and sanitized equipment or utensils not properly stored. Whisk for iced tea in the wait station in handsink handles
Equipment in poor repair. - Door missing and replaced with cardboard, cookline drawer. - Gaskets in poor repair. Freezer on cookline
Floor soiled/has accumulation of debris. Grease cookline
Grease recycling container leaking onto ground. Leaking or grease spilled, rolling across the ground into the parking lot
Hole in or other damage to wall. Baseboard area next to chicken cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers walk in cooler Handsink in wait station Powdered sugar shaker exterior
Standing water in bottom of reach-in-cooler. Main cookline cooler
Wall soiled with accumulated grease, food debris, and/or dust. Cookline, waitstation
Aug 14, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority2 Intermediate11 Basic
Show 20 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken breast 170F at the thinnest and 159F at the thickest. Returned to grill and 165F was reached
Establishment operating without a license from the Division of Hotels and Restaurants. License cannot be issued at time of inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat walk in cooler
Roach activity present as evidenced by live roaches found. 1 in the dining room at kitchen entrance
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Main cookline cooler: Shredded cheese 45 F (cold holding); Cole slaw 44 F (cold holding); sliced tomatoes 43-47 F (cold holding); cut cabbage 44 F (cold holding); ham sandwich 44 F (cold holding); - Chicken cooler in cookline: chicken 45 F (cold holding); milk bath 46 F (cold holding); operator iced - Pizza cooler shredded cheese above fill line overnight 47-58F. See stop sale Advised to use deep metal pans and keep below fill line
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat corrected to 200 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar entrance
Handwash sink used for purposes other than handwashing. In the bar, handsink used to hold sink stoppers
Bowl or other container with no handle used to dispense food. Cup in sugar
Cleaned and sanitized equipment or utensils not properly stored. Whisk for iced tea in the wait station in handsink handles
Dead roaches on premises. 5 on the floor under waitstation equipment
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket in bag in the box soda
Equipment in poor repair. - Door missing and replaced with cardboard, cookline drawer. - Gaskets in poor repair. Freezer on cookline
Floor soiled/has accumulation of debris. Grease cookline
Grease recycling container leaking onto ground. Leaking or grease spilled, rolling across the ground into the parking lot
Hole in or other damage to wall. Baseboard area next to chicken cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers walk in cooler Handsink in wait station Powdered sugar shaker exterior
Standing water in bottom of reach-in-cooler. Main cookline cooler
Wall soiled with accumulated grease, food debris, and/or dust. Cookline, waitstation
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate9 Basic
Show 18 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. 0 ppm cl Employee changed sanitizer and 50 ppm was reached after priming
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese out and returned to cooler 54F, cookline - sour cream portions 44F in expo cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked containers of ground beef 96F and 106F at noon. At 12:45, 81F and 96F. Uncovered and unstacked to speed cooling
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Greg
Food-contact surface soiled with food debris, mold-like substance or slime. -interior microwave - blackened cutting boards -All reach in cooler and freezer gaskets - Interior lid and surrounding area, chicken cooler - soda dispensing nozzle left side waitstation
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No soap provided at handwash sink. Bar near walk in cooler
Spray bottle containing toxic substance not labeled. Bar and next to mop sink
Cleaned and sanitized equipment or utensils not properly stored. Whisk for iced tea stored on handsink in the waitstation
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink cookline
Equipment in poor repair. - cookline drawer replaced with cardboard and duck tape - plastic salad pitcher chipped and broken
Floor soiled/has accumulation of debris. Grease under cookline equipment along wall
Hole in or other damage to wall. Next to chicken cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - under grill - heavy soil walk in cooler fan covers - wire shelving in back prep area - return vents over iced tea and chips waitstation - interior beer cooler in the bar heavily rusted with visible debris on the bottom
Old labels stuck to food containers after cleaning.
Reuse of single-service or single-use articles. Cardboard box reused to store batter, dry storage
Wall soiled with accumulated grease, food debris, and/or dust. Back prep area throughout
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate11 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 42-44F chicken cooler Operator iced and 36F was reached.
Food-contact surface soiled with food debris, mold-like substance or slime. - Brown cutting board stained/blackened - pizza cooler gaskets - chicken cooler drawer gaskets - visible black discoloration on plastic lids above prep area hand sink - expo cooler gaskets - pizza peel soiled with food residue from previous day
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. New employees with no food handlers training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Corn in the walk in cooler
Spray bottle containing toxic substance not labeled.
Ceiling/ceiling tiles/vents/wall soiled with accumulated food debris, grease, dust, or mold-like substance. - Above iced tea station, server area - wall behind expo area cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of red bull, cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on top of microwave
Floor soiled/has accumulation of debris. Fryer area
Food stored on floor. Cases in the walk in freezer
Gaskets in poor repair. continental
Hole in or other damage to wall. a¿¿ Next to chicken cooler on cookline - under dish machine
Ice scoop handle in contact with ice. In ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan above cookline freezer heavily soiled - interior bottom cookline freezer - walk in cooler shelving - interior rim of chicken cooler around lid - fan covers walk in cooler - hood filters - residue exterior blue ice bucket on ice machine
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Back prep hand sink
Stored food not covered. Ice cream in the walk in freezer
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings overfilled 41-50F. Wing cooler in plastic container. Operator removed excess and moved to a different cooler - cooked peppers from yesterday stored on top of peppers in the cooling process - causing yesterdays peppers to reach 48F. Discussed with operator - squeeze bottle of house made ranch 51F in salad cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. - interior lid and top back chicken cooler soiled with residue - interior bottom pizza cooler - can opener blade - removed to soak
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.
Equipment in poor repair. - Plastic container for mixing salads cracked and chipped - several cracked cambros
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters heavily soiled - walk in cooler fan covers - fan above cookline freezer
Uncovered food stored near sink exposed to splash. Handsink in the bar next to drink ice with no splash guard
Jul 19, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ground beef cooling approximately 3 hours in covered and stacked third pans 69-96F. Operator unstacked and uncovered
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top right cookline cooler cut lettuce, shredded cheese, Cole slaw 44-45F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion soup heated on the stove and then moved to steam table approximately 4 hours prior 124-126F. See stop sale
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Exterior west side - mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. - cooler gaskets to the right of flat top grill - can opener blade
Equipment and utensils not properly air-dried - wet nesting. Cups, cambros, metal pans
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cookline wire shelving - hood filters
Jul 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 10 high priority.
10 High priority1 Intermediate4 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 48F, vegetable beef 46F, cooling overnight in walk in cooler in covered third pans. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Ground beef cooling approximately 3 hours in covered and stacked third pans 69-96F. Operator unstacked and uncovered
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-6 in warewashing/pizza area
Operating with an expired Division of Hotels and Restaurants license.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top right cookline cooler cut lettuce, shredded cheese, Cole slaw 44-45F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion soup heated on the stove and then moved to steam table approximately 4 hours prior 124-126F. See stop sale
Toxic substance/chemical improperly stored. Insect fogger on top of clean glassware in the bar. Bartender discarded
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - Exterior west side - mop sink
Food-contact surface soiled with food debris, mold-like substance or slime. - cooler gaskets to the right of flat top grill - can opener blade
Clean utensils or equipment stored in dirty drawer or rack. Squeeze bottles and lids stored in large cambro with visible loose debris above dish machine
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. Salmon
Equipment and utensils not properly air-dried - wet nesting. Cups, cambros, metal pans
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cookline wire shelving - hood filters
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.