BEEF'O'BRADY'S

Name: BEEF'O'BRADY'S
Address: 502 N TEMPLE AVE, STARKE, FL, 32091, US
Rating: 80.1

502 N TEMPLE AVE, STARKE, FL 32091

License #1400179

80.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BEEF'O'BRADY'S in STARKE currently holds an InspectFL Health Score of 80.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 28 total violations — 7 critical, 4 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 11, 2026 shows 14 observation rows: 4 critical, 2 major, and 8 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
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink opposite the walk in cooler.
[14-11-5] Equipment in poor repair. Cook line drawer reach in cooler in poor repair, does not seal properly, top drawer falling into bottom drawer. Reach in chest freezer with torn gasket and ice build up around seal. Ice build up on walk in freezer door seal and on compressor.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food debris build up on rotating plate of microwave on cook line. In use cutting board on prep line with food residue staining.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cook line drawer reach in cooler door handles soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at base of flip top reach in cooler opposite the fryers.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Wall behind cook line with build up of grease/food debris. Standing water on floor of wait station line and portion of cook line. Debris build up on ground behind wait station line.
[35A-02-7] Live, small flying insects found. Observed one live fly by prep sink area. Observed 3 small live flies by warewashing area corner under shelf.
[41-07-4] Container of medicine improperly stored. Container of ibuprofen stored on in use prep table. Operator relocated.
[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 and headphones stored on in use prep table, operator relocated.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Burned reside debris on cook line hood filters. Multiple door gaskets of coolers with food debris build up.
[01B-01-4] Dented/rusted cans present. See stop sale. On shelf by pass through window, one can of tomatoes with deep dent in side of can affecting the seal of the can. Operator discarded. Corrective Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line flip top reach in cooler, coleslaw (45F - Cold Holding). Operator relocated to interior of reach in cooler. In flip top reach in cooler opposite the fryers, hotdogs (47F - Cold Holding); chicken wings (48F - Cold Holding). Operator added ice bags on top of products. At conclusion of inspection chicken wings and hotdogs in temperature range. Operator discarded coleslaw.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employe drinks on cook line prep tables and on in use prep counter by walk in cooler. Operator removed employee beverages.
[14-20-4] Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line bottom portion of prep table.

Disposition: Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler six packages of salmon fully sealed and thawed in vacuum packaged bag. Operator removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line drawer reach in cooler door gaskets with debris build up. Under grill on top of reach in cooler build up of debris.
[25-06-4] Single-service articles not stored inverted or protected from contamination. On top shelf of warewashing area, single service carry out containers not inverted or covered. Operator relocated.
[29-03-4] Water draining onto floor surface. Walk in cooler compressor system leaking water onto floor and into floor drain.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Employee food handler training certificates with 4 year expirations.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at end of cook line. Operator replaced.
[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 six packages of salmon fully sealed and thawed in vacuum packaged bag. Operator removed.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. During inspection grease catch tray for hood system leaking grease on to grill. Operator emptied catch tray.
[36-73-4] Floor, walls and ceiling soiled/has accumulation of debris. Wall behind cook line prep table with food debris build up. Floor of walk in cooler build up of standing water. Wait station area ceiling vents with dust build up. Cook line floor behind fryers with grease build up.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw beef with gloves then switch gloves and handle single service items, no hand wash. Operator discussed with employee.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On shelf of warewashing area, clean metal containers stacked while wet.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin deflector plate with mold like substance building.
[22-41-4] 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. Chlorine dish machine at 0ppm, operator called eco lab, maintenance arrived before conclusion of inspection. At conclusion of inspection chlorine dishmachine at 100ppm.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler and end of cook line has accumulation of standing water in base of cooler.

Community reaction

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Community pulse