BEEF O' BRADY'S

Name: BEEF O' BRADY'S
Address: 9622 S US HWY 301, RIVERVIEW, FL, 33569, US
Rating: 38.9

9622 S US HWY 301, RIVERVIEW, FL 33569

License #3911687

🍺 Bar/Pub ℹ️

38.9 Grade F / 100

Failing Health Score

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Latest inspection

December 22, 2025 · 17 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BEEF O' BRADY'S in RIVERVIEW currently holds an InspectFL Health Score of 38.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on December 22, 2025. Across those visits, inspectors documented 107 total violations — 11 critical, 26 major, 70 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on December 22, 2025 shows 17 observation rows: 3 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

107

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

BEEF O' BRADY'S 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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup in pizza sauce.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted, manager inverted at time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on reach in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers and cups wet nesting.
[14-11-5] Equipment in poor repair. Reach in cooler door handle broken.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[14-38-4] Food storage container/container lid cracked or broken. Container of cheese cracked manager discarded at time of inspection.
[08B-38-4] Food stored on floor. Liquid margarine on floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[22-43-4] Lactic acid sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm, manager remade tested 1875.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 48 F- retemp 41 F, cut lettuce 48 F- retemp 41F in prep cooler on cook line. Manager placed on ice.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker. Manager removed splitter.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine. Cutting board on prep cooler.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.

Disposition: Emergency order recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.ceiling tile and vents soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting next to dish machine.
[14-11-5] Equipment in poor repair. Reach in cooler door handle broken. Dish machine tested 154 F on high temp thermometer. Establishment was not using dish machine at time of inspection, discussed not using dish machine until it is working properly. 3 compartment sink is set up but establishment does not have lactic acid test strips.
[14-38-4] Food storage container/container lid cracked or broken. Crack containers near dish area.
[08B-38-4] Food stored on floor. Soda boxes on floor at bar.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler. Manager removed at time of inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, reach in cooler gaskets soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[35A-05-4] Roach activity present as evidenced by live roaches found. 5 roaches under dish machine, manager removed at time of inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings 44 F in reach in cooler next to fryers. Employee placed on ice at time of inspection.
[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. Sent to manager at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For lactic acid.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled at bar.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on drink on cooler at bar.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Prepping food with no hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting next to soda machine.
[14-38-4] Food storage container/container lid cracked or broken. Chicken wing container lid cracked in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up up up in reach in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in beef in reach in cooler.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on table with clean plates.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
[53B-01-5] 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.
[11-26-1] 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle not labeled at mop sink.

Disposition: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above 3 compartment sink.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted at bar.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler .
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard.
[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. Scoop handle in peppers in reach in cooler.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on counter with containers.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves for food prep without washing hands. Discussed proper hand washing procedure.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken 46 F, Cheese 52 F in reach in cooler. Operator placed on ice at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Soda gun at bar.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need test stops for lactic acid.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine..