BEEF O BRADYS

Name: BEEF O BRADYS
Address: 1610 S DIXIE FWY, NEW SMYRNA BEACH, FL, 32168, US
Rating: 81.3

1610 S DIXIE FWY, NEW SMYRNA BEACH, FL 32168

License #7407163

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

81.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BEEF O BRADYS in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 81.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on August 19, 2025. Across those visits, DBPR recorded 50 total findings; InspectFL has detailed violation rows for 42 of them so far.

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 August 19, 2025 shows 4 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

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.

Location + actions

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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: Call Back - Complied
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
[36-73-4] Under equity

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in sugar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar entrance
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers walk in cooler Handsink in wait station Powdered sugar shaker exterior
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Whisk for iced tea in the wait station in handsink handles
[29-49-6] Standing water in bottom of reach-in-cooler. Main cookline cooler
[31A-11-4] Handwash sink used for purposes other than handwashing. In the bar, handsink used to hold sink stoppers
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. License cannot be issued at time of inspection
[35A-03-4] Dead roaches on premises. 5 on the floor under waitstation equipment
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Main cookline cooler: Shredded cheese 45 F (cold holding); Cole slaw 44 F (cold holding); sliced tomatoes 43-47 F (cold holding); cut cabbage 44 F (cold holding); ham sandwich 44 F (cold holding); - Chicken cooler in cookline: chicken 45 F (cold holding); milk bath 46 F (cold holding); operator iced - Pizza cooler shredded cheese above fill line overnight 47-58F. See stop sale Advised to use deep metal pans and keep below fill line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cookline , waitstation
[36-73-4] Floor soiled/has accumulation of debris. Grease cookline
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket in bag in the box soda
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken breast 170F at the thinnest and 159F at the thickest. Returned to grill and 165F was reached
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat corrected to 200 ppm
[28-24-4] Grease recycling container leaking onto ground. Leaking or grease spilled, rolling across the ground into the parking lot
[14-11-5] Equipment in poor repair. - Door missing and replaced with cardboard, cookline drawer. - Gaskets in poor repair. Freezer on cookline
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 in the dining room at kitchen entrance
[36-24-5] Hole in or other damage to wall. Baseboard area next to chicken cooler

Community reaction

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Community pulse