ST PETE BEEFS, LLC BEEF O BRADYS
4775 34 ST S, Saint Petersburg FL 33711 · 727-866-1086
Last inspected Aug 11, 2026 · 10 visits since December 2023
SEP 24
APR 25
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B 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 in prep area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025066879 | Aug 7, 2025 | Oct 8, 2025 | $200 |
| 3--2023011432 | Jan 4, 2023 | Mar 30, 2023 | $160 |
Inspection history
10 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Dish machine tested at 0 ppm. Manager primed the unit and re-ran unit multiple times. Machine now testing at a proper 50 ppm met manufacturer data plate.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside a reach-in cooler next to fryers and a reach-in cooler across from cook-line: cut tomato (57F - Cold Holding); cut lettuce (58F - Cold Holding); raw chicken (59F - Cold Holding); raw shrimp (59F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked chicken wings (47F - Cold Holding) Manager had items placed into the freezer and walk-in cooler to cool. The following corrective action was observed: cut tomato (53F - Cold Holding); cut lettuce (55F - Cold Holding); raw chicken (40F - Cold Holding); raw shrimp (38F - Cold Holding); cooked shrimp (39F - Cold Holding); cooked chicken wings (41F - Cold Holding)
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control missing time stamp: Cooked chicken tenders, nuggets, and fries. Manager on duty was aware of times and labeled items correctly.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine testing initially at 0 ppm. Test kits are provided to employees have not been used to test machine.
Show the remaining 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance
Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-26. License is current and valid.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach-in cooler
Old labels stuck to food containers after cleaning. Old labels stuck stored on clean containers abode three compartment sink
Jan 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Live, small flying insects found One live fly observed in rear prep area. Call made to Supervisor Lisa DW regarding live fly. Advised to educate employees on prevention methods. Discussed with operator to dispatch fly if possible then clean and sanitize area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at server wait station unable to dispense paper towels. Manager provided towels during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine at server wait station with black mold-like substance.
Bowl or other container with no handle used to dispense food. Red plastic drink cup used as scoop in container of sugar. Manager removed cup.
Equipment in poor repair. Torn gasket on reach-in cooler along West wall of kitchen
Floor and wall soiled/has accumulation of debris. Floors and walls behind and under the cook-line are heavily soiled with an accumulation of grease.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gasket on reach-in cooler along West wall of kitchen.
Working containers of food removed from original container not identified by common name. Container of white granular substance at server wait station not identified. Manager identified as sugar and labeled.
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 4 high priority.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Metal stem-type thermometer soiled. Red probe thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties in front reach-in freezer stored over frozen/cooked corn dogs. Employee corrected during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed conducting different tasks without changing gloves as needed. Discussed with employee who removed gloves, washed hands, and put on new gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Initial temperatures taken at 1:10PM cooked chicken wings (46F - Cold Holding) raw chicken breasts (46F - Cold Holding) raw chicken tenders (46F - Cold Holding) raw shrimp (46F - Cold Holding) Inside reach-in cooler left of the fryers on cook-line. Manager placed items in freezer. Retemps taken at 1:40 PM cooked chicken wings (33F - Cold Holding) raw chicken breasts (33F - Cold Holding) raw chicken tenders (33F- Cold Holding) raw shrimp (32F - Cold Holding)
Employee washed hands in a sink other than an approved handwash sink. Employee observed washing hands in three compartment sink. Stopped employee and discussed to use hand-wash sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Drink nozzle at server station, and draft faucets at front bar soiled with mold like substance.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Kitchen staff is holding cooked rice and cooked chicken the cooking line for 4 hour periods. Establishment lacks a written plan for holding items with time. Inspector provided a blank written form and manager completed the written plan during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach not labeled at front bar. Employee labeled during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with visible black mold-like substance.
Bowl or other container with no handle used to dispense food. Red plastic cup used to scoop sugar at server station.
Clean utensils stored between equipment and wall. Knife stored between prep table and reach-in cooler in kitchen.
Current Hotel and Restaurant license not displayed. Manager printed current license during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at front prep reach-in cooler
Employee personal food not properly identified and segregated from food to be served to the public. Jar of salsa stored inside reach-in cooler located at the front bar. Employee removed.
Equipment and utensils not properly air-dried - wet nesting. Red plastic drink cups not properly air-dried evident by wet nesting.
Floor soiled/has accumulation of debris behind/under cook-line.
Food stored on floor. Stored pickles on floor in walk-in cooler.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with old food debris above steam bin at cook-line.
Open dumpster lid. Lid was closed during inspection.
Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers at cook-line soiled.
Standing water in bottom of reach-in-cooler. Standing water inside reach-in cooler next to fryers
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink at server station slow draining.
Apr 4, 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. Both boards on top of reach-in cooler is soiled with food particles between cracks.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area.
Both cutting boards on reach-in coolers has cut marks and is no longer cleanable.
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Reading 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator changed out chlorine sanitizer solution. Rechecked reading 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From walk-in cooler at 2:00pm. Operator placed items in ice bath. Rechecked temp a. coleslaw (54F - Cold Holding); 50f b. cooked corn (48F - Cold Holding); 42f c. raw pork bacon (51F - Cold Holding) 46f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From prep table on cooks line. Operator discarded items. a. fried chicken nuggets (89F - Hot Holding); b. fried chicken tenders (90F - Hot Holding) Discussed utilizing Time As A Public Health Control as an option.
Food-contact surface soiled with food debris, mold-like substance or slime. Both boards on top of reach-in cooler is soiled with food particles between cracks.
No paper towels or mechanical hand drying device provided at handwash sink on cooks line. Operator provided paper towels.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No running hot water at hand wash sink in wait station area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in wait station area.
Both cutting boards on reach-in coolers has cut marks and is no longer cleanable.
Bowl or other container with no handle used to dispense food. Single-serve bowl used stored in Parmesan cheese.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk-in cooler not holding tcs foods at 41f or below. Walk-in cooler in process of being repaired. Items placed in ice bath.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of cutting board on reach-in cooler on cooks line. Employee removed phone. Discussed with manager cleaning and sanitizing area.
Food stored on floor. Five gallon container of pickles stored on floor in walk-in cooler. Operator moved item to shelf in walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rack soiled with food buildup above reach-in freezer on cooks line.
Reach-in cooler on cooks line interior have accumulation of soil residues.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting.
Old labels stuck to food containers after cleaning.
Oct 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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.
Bowl or other container with no handle used to dispense food. Portion cup in cooks line park cheese
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and prep table in rear of kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning.
Sep 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mac and cheese packets, cut lettuce, shredded lettuce, sliced tomatoes, diced tomatoes, shredded cheese, 8 4 oz ham portions, 8 4 oz turkey portions, 3 Cuban sandwiches, 8 portions of garlic butter bread. (48f or above - Cold Holding)All food placed on cooks line at 10 am
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mac and cheese packets, cut lettuce, shredded lettuce, sliced tomatoes, diced tomatoes, shredded cheese, 8 4 oz ham portions, 8 4 oz turkey portions, 3 Cuban sandwiches, 8 portions of garlic butter bread. (48f or above - Cold Holding)All food placed on cooks line at 10 am
Toxic substance/chemical improperly stored. Chemicals stored over single service items and towels near back door
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No paper towels or mechanical hand drying device provided at handwash sink. Server station
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.
Bowl or other container with no handle used to dispense food. Portion cup in cooks line park cheese
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment and utensils not properly air-dried - wet nesting.
In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and prep table in rear of kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Old labels stuck to food containers after cleaning.
Raw fruits/vegetables not washed prior to preparation. Cutting zucchini out of produce case prior to washing on rear prep table observed
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over cut salad mix in walk in cooler
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line: chicken nuggets (104F - Hot Holding) Inspector discussed and emailed Time as a Public Health Control.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. Hand wash sink at server station used to store utensils. Manager removed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at hand wash sink at server station. Manager put out paper towels.
Spray bottle containing toxic substance not labeled. Unlabeled bottle of sanitizer in server station area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in server station area had mold like substance.
Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense sugar in server station area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine in server station area not inverted for protection.
Current Hotel and Restaurant license not displayed. Manager printed and displayed current license.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on reach in cooler in kitchen. Manager removed.
Employee with no hair restraint while engaging in food preparation.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees in restrooms.
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. Hand wash sink in kitchen has pipe that is leaking.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Fire extinguisher on floor by back door.
Dec 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. One #10 can sour kraut dented on shelf with un damaged food
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies in prep area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings on cooks line 56f. Pan of cans over fill line. Km took half of the wings to the walk in cooler to cool back down. The wings underneath are at proper holding temp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken nuggets 94f on cooks line. Km decided to keep them cold and flash fry them to order
Damaged/spoiled/recalled food not properly segregated.
Employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
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.