BEEF O BRADY'S
6844 SUWANNEE PLAZA LANE, LIVE OAK, FL 32060
License #7100340
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Mixed Health Record
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 LIVE OAK currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, DBPR recorded 19 total findings; InspectFL has detailed violation rows for 16 of them so far.
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.
What stands out in this inspection history
The latest inspection on July 27, 2026 shows 16 observation rows: 2 critical, 4 major, and 10 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 some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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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: Administrative complaint recommended
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line reach-in coolers soiled with mold-like substance.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cook line prep table with warmer. Employee removed drink during inspection.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler dusty. Hood vents above cook line greasy. Top of wait station ice machine soiled with mold-like substance. Cook line floor fan dusty and greasy.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer shelves.
- [14-38-4] Food storage container/container lid cracked or broken. Containers and lids on shelf next to office.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
- [14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop cheese from container in reach-in cooler across from cook line grill. Manager removed cup during inspection.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler next to cook line fryers: shrimp (47F - Cold Holding). Employee stated shrimp placed in cooler two hours prior to temperature being taken. Manager moved shrimp to reach-in freezer to reduce temperature to 41F.
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cuban sandwiches stored in reach-in cooler across from cook line grill. Manager stated sandwiches prepared on 7/25. Manager had employee add proper date to sandwiches.
- [05-08-4] No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer. Manager purchased probe thermometer during inspection.
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Bag of cheese thawing at room temperature. Manager placed cheese under cold running water.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf next to office.
- [29-11-4] Water leaking from pipe and/or faucet/handle. Pipe beneath cook line hand washing sink across from fryers.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in wait station hand washing sink.
- [35A-02-7] Live, small flying insects found. Four flies observed outside of office.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in beer walk-in cooler.
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