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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BEEF O BRADY'S in CALLAWAY currently holds an InspectFL Health Score of 67.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 18, 2026. Across those visits, inspectors documented 33 total violations — 7 critical, 4 major, 22 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 18, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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What do locals think?
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Would you eat here?
BEEF O BRADY'S has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack and shelves in walk-in cooler soiled.
- [36-10-4] Walking cooler floors soiled. Back door to kitchen soiled. Grease/residue build up on ground outside back door.
- [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Wing station cooler soiled inside.
- [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gaps under door at bottom corner of back door to kitchen.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plating area cooler: diced tomatoes 50F, sliced tomatoes 51F, per operator items in cooler for undetermined amount of time. See stop sale.
- [16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Plating area cooler: diced tomatoes 50F, sliced tomatoes 51F, per operator items in cooler for undetermined amount of time. See stop sale.
- [22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. High temp holding thermometer reached 148F. Dish surface reached 166F, after multiple runs.
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