🪰81,314 violations tracked across 67 Florida counties

ST PETE BEEFS, LLC BEEF O BRADYS

4775 34 ST S, ST. PETERSBURG, FL 33711

License #6215684

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate
Latest inspection
August 11, 2026 · 8 findings · 1 critical
Routine - Food
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Critical
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Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 11, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
5
Coverage note
Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

ST PETE BEEFS, LLC BEEF O BRADYS looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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
  • [50-09-4] Current Hotel and Restaurant license not displayed. Current license displayed expired 2-1-26. License is current and valid.
  • [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach-in cooler
  • [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with black mold like substance
  • [16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine testing initially at 0 ppm. Test kits are provided to employees have not been used to test machine.
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Located inside a reach-in cooler next to fryers and a reach-in cooler across from cook-line: cut tomato (57F - Cold Holding); cut lettuce (58F - Cold Holding); raw chicken (59F - Cold Holding); raw shrimp (59F - Cold Holding); cooked shrimp (55F - Cold Holding); cooked chicken wings (47F - Cold Holding) Manager had items placed into the freezer and walk-in cooler to cool. The following corrective action was observed: cut tomato (53F - Cold Holding); cut lettuce (55F - Cold Holding); raw chicken (40F - Cold Holding); raw shrimp (38F - Cold Holding); cooked shrimp (39F - Cold Holding); cooked chicken wings (41F - Cold Holding)
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