BEEF O BRADY'S OF CLERMONT

Name: BEEF O BRADY'S OF CLERMONT
Address: 1642 E HWY 50, CLERMONT, FL, 34711, US
Rating: 31.5

1642 E HWY 50, CLERMONT, FL 34711

License #4502064

🍺 Bar/Pub ℹ️

31.5 Grade F / 100

Failing Health Score

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Latest inspection

April 22, 2026 · 15 findings · 0 critical

Complaint Full

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Quick take

BEEF O BRADY'S OF CLERMONT in CLERMONT currently holds an InspectFL Health Score of 31.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 117 total violations — 11 critical, 15 major, 91 minor.

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Record snapshot

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The latest inspection on April 22, 2026 shows 15 observation rows: no critical rows, 4 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

117

Coverage note

Inspector notes linked where available

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BEEF O BRADY'S OF CLERMONT has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee on cook line is wearing bracelets while preparing food
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -drink cups by beverage station
[14-11-5] Equipment in poor repair. -fryer baskets
[36-22-4] Floor area(s) covered with standing water on cook line
[36-73-4] Floor drains soiled/has accumulation of debris under triple sink
[14-69-4] Ice buildup in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -speed rack in walk in cooler -plastic curtains in walk in coolers -gaskets and sides of reach in coolers and walk in cooler -fryer cabinets -hand sink in dish
[29-49-6] Standing water in bottom of reach-in-cooler. -across from grill on cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind triple sink
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server scooping ice and making drinks with no gloves
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -tea basket -dish racks -ice bin
[31A-11-4] Handwash sink used for purposes other than handwashing. -grill scraper in hand sink on cook line, operator removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary ammonia

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens room
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -employee on cook line. Educated operator and, employee put on bear guard.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -drink cups by soda machine
[14-11-5] Equipment in poor repair. -microwave door handles on cook line -reach in cooler on cook line
[14-69-4] Ice buildup in reach-in cooler on cook line andwalk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on all reach in coolers -shelves holding dry storage goods -interior fryer cabinets -filters on hood suppression system -exterior ice machine -curtains on walk in beer cooler
[29-49-6] Standing water in bottom of reach-in-cooler on cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -dish area and walk in beer cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -by hand sink in kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream (50F - Cold Holding), front line in kitchen -milk wash (64F - Cold Holding); cooked chicken wings (47F - Cold Holding); raw shrimp (48F); raw chicken (48F - Cold Holding), reach in cooler on cook line All held less than four hours per operator. Operator moved to walk in cooler and freezer for quick chill. Sour cream 41F, milk wash 51F, raw shrimp 42F, cooked chicken wings 38F, raw chicken 41F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior ice machine -interior reach in cabinet on cook line -sandwich press on cook line -white cutting board in dish area -interior of spray hoses at triple sink and prep sink

Disposition: Warning Issued
[33-19-4] Garbage on the ground outside the back door to the right.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -outside back door
[36-34-5] Ceiling/ceiling tiles/vents heavily soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server scooping ice and making drinks.
[14-11-5] Equipment in poor repair. -grate broken of grill top -fryer baskets in disrepair -microwave handles broken
[36-73-4] Floor heavily soiled in dish room and under all equipment cook line and floor drains.
[36-17-5] Floor tiles missing and/or in disrepair. -multiple floor tiles and wall tiles throughout the kitchen.
[08B-38-4] Food stored on floor. -ranch in walk in cooler
[16-23-4] Heavy Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Heavy Buildup of food debris/soil residue on equipment door handles and exterior reach in cooler doors.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of all microwaves have accumulation of black substance/grease/food debris.
[36-62-4] Light not functioning over cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of fryer cabinets heavily soiled -exterior sides of cooking equipment heavily soiled -sped racks in walk in cooler heavily soiled -gaskets on walk in cooler and all reach in coolers heavily soiled -walk in cooler interior door, sides of walk in cooler door -door jams -exterior of triple sink heavily soiled -exterior garbage cans in kitchen and ladies room
[22-16-4] Reach-in cooler and walk in cooler interior andshelves have heavy accumulation of soil residues on cook line.
[29-49-6] Standing water in bottom of reach-in-cooler. -cook line
[14-12-4] Utensils in poor condition. -multiple small wares on rack in kitchen
[36-27-5] Wall heavily soiled with accumulated grease, food debris, and/or dust throughout the kitchen.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open package raw beef patty over open fries in reach in freezer
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine 200+++
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -slicer in kitchen -ice scoop holder -ice machine -grill top -dish racks in dish rooms -interior of spray hose heavily soiled at triple sink and prep sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -portioned mashed potatoes and rice on cook line

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -In kitchen.
[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. -Floor drain under pizza oven. -Walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. -On cookline.
[36-24-5] Hole in or other damage to wall. -At far end of prep table near rear exit door.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In warewash.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelving to left of chicken wing cooler. -Interior of fryer cabinets. -Exterior of fryers. -Exterior of grill. -Under pizza oven. -Exterior of pizza oven.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -Across from fryers. -Standing water in cooler across from flat grill.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -Observed cook plating food with bare hands. Manager coached. Employee put on gloves.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken tenders over fries.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over salad dressing in walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Food debris in handsink by steam tables.

Disposition: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine. Lime and black buildup, interior machine and racks
[14-01-5] Bowl or other container with no handle used to dispense food. In sugar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket under oven Jacket on box of cups
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Cookline behind equipment. Along walls, black residue on the floor
[36-17-5] Floor tiles missing and/or in disrepair. - Cookline, tiles miss and loose in front of reach in cooler, water pooling. Deep grout lines in other areas of cookline - baseboards missing near back door
[33-19-4] Garbage on the ground and/or pad around dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Top of oven and prep table below oven next to walk in cooler - right cookline cooler, area around gaskets and below drawers - wire shelving walk in cooler and throughout - glass cooler in the bar, broken glass on the bottom
[16-48-4] Old food stuck to clean dishware/utensils. On plastic containers, wire storage rack across from ice machine
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline cooler
[41-24-4] Pesticide-emitting strip present in food prep area. Dichlorvos emitting strips in the bar. Operator discarded
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw steak over sauces, walk in cooler - raw shrimp over sauce container, upright reach in cooler on cookline
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak over seafood walk in cooler
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard - small white cutting boards stained with black material - soda gun nozzle in the bar