TITUSVILLE BEEF O' BRADY'S

Name: TITUSVILLE BEEF O' BRADY'S
Address: 2825 GARDEN ST #9, TITUSVILLE, FL, 32796, US
Rating: 59.7

2825 GARDEN ST #9, TITUSVILLE, FL 32796

License #1505681

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

59.7 Grade F / 100

Failing Health Score

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Quick take

TITUSVILLE BEEF O' BRADY'S in TITUSVILLE currently holds an InspectFL Health Score of 59.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 34 total violations — 8 critical, 5 major, 21 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

August 19, 2025

The latest inspection on May 6, 2026 included 3 critical violations, 3 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice bucket by kitchen entrance door not inverted. Operator flipped it
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Across all kitchen equipment
[36-36-4] Ceiling tile missing. Above walk in cooler. And ceilings soiled through kitchen
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed and posted current license during inspection.
[08B-38-4] Food stored on floor. Pickles container stored on walk in cooler floor and raw chicken containers stored on walk in freezer floor. Operator picked up
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by kitchen entrance
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw Philly steak with gloves then moved to handle ready to eat bread. Inspector Coached cook on proper handwashing procedures.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak stored over raw shrimp and salmon in walk in cooler. Operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Slicer Can opener
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink and employee bag stored on shelves by clean utensils. Operator removed
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice dumped in hand sink on bar area on arrival
[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. Dishmachine reading chlorine at 0 ppm. Operator called company and was corrected on site. New reading 50 ppm.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By ice machine. Operator secured during inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen equipment
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Above grill in kitchen
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-49-6] Standing water in bottom of reach-in-cooler. In raw chicken breading make table

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cuban sandwiches date marked 12/3 stored in make table in kitchen Stop Sale issued on time/temperature control for safety food due to temperature abuse: Cooked chicken wings stored overnight in breading station make table at 50F Raw chicken stored overnight in breading station make table at 49F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice stored inside hand sink by soda freestyle machine in front area.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cuban sandwiches date marked 12/3 stored in make table in kitchen. Operator discarded.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed the new license during inspection.
[14-11-5] Equipment in poor repair. Door to the make table of breading station in disrepair. Work order put in during inspection
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and then went and used the spice shaker without changing gloves and washing hands. Operator spoke to cook and he washed hands and changed gloves
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Cutting boards
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. And vents
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings stored overnight in breading station make table at 50F Raw chicken stored overnight in breading station make table at 49F Operator discarded
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side of splitter on mop sink. Operator changed it during inspecting.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf above cases of oil and next to plastic pitchers.

Community reaction

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Community pulse