BEEF O BRADY'S

Name: BEEF O BRADY'S
Address: 3434 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 69.3

3434 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5202665

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.3 Grade F / 100

Failing Health Score

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Quick take

BEEF O BRADY'S in OCALA currently holds an InspectFL Health Score of 69.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 56 total violations — 9 critical, 8 major, 39 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 3, 2026 shows 13 observation rows: 2 critical, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, four vacuumed sealed raw salmon (41).
[14-38-4] Food storage container/container lid cracked or broken. At the cook line, in use container with chicken wings crack.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above triple sink soiled with debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the server area, bulk container not labeled, employee labeled sugar.
[12B-07-4] 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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In front of dish machine, Cleaned stacked containers wet.
[36-73-4] Floor soiled/has accumulation of debris. At the cook line, Floor behind equipment soiled with food residue and grease build up.
[22-51-5] Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturers instructions. Sink and surface, no color change, manager adjusted and remade solution, 704.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food residue
[31A-09-4] 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.
[08B-38-4] Food stored on floor. In walk-in cooler juice containers on floor, employee moved off the floor.
[08B-12-5] Stored food not covered. Freezer, pizza dough on bottom of freezer.
[06-09-1] 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).

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
[08A-05-6] 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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on prep tables.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[25-05-4] Single-service articles improperly stored. At the cook line, Plastic containers stored above prep table not inverted.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the server station.
[32-07-5] Bathroom facility not clean. Mens bathroom dirty, manager cleaned toilet during inspection.
[41-10-4] Toxic substance/chemical improperly stored. At the cook line, hand soap stored above cooler, manager moved.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[36-73-4] Floor soiled/has accumulation of debris.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Four employee certificates with no date of birth.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Coffee cups with stains, Manager discarded and purchased new ones from store.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the server area
[16-48-4] Old food stuck to clean dishware/utensils.
[16-46-4] Old labels stuck to food containers after cleaning. Containers with old stickers residue.
[14-38-4] Food storage container/container lid cracked or broken. Multiple in use containers with cracks

Disposition: Administrative complaint recommended
[02C-03-5] 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.
[10-01-5] 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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Throughout the restaurant.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet at the dish machine area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the server station.
[36-24-5] Hole in or other damage to wall. Walls corners in disrepair, detached wall panels at the cook line and mop sink area.
[38-01-4] Light shield damaged/in disrepair. In walk-in freezer
[40-06-5] 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.
[16-48-4] Old food stuck to clean dishware/utensils. At the bar area, cleaned cups with food debris, also cleaned stacked containers with old stickers residue.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
[12A-12-4] 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.
[23-03-4] 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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in server station and cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Cooler: Provolone cheese 44F degrees. Used during this inspection.
[36-73-4] 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.
[53B-02-5] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have stain and heavy deep grooves.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on fire suppression sprinkler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No date of birth for all employee training certifications.
[03C-75-5] 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.
[16-03-4] Accumulation of debris inside warewashing machine. Interior of dish machine soiled.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employees at the cook line.

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