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Solid 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 LIVE OAK currently holds an InspectFL Health Score of 85.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, inspectors documented 19 total violations — 3 critical, 4 major, 12 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 27, 2026 shows 19 observation rows: 3 critical, 4 major, and 12 minor.
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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 looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
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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
- [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.
- [14-11-5] Equipment in poor repair. Gasket for walk-in cooler door.
- [14-38-4] Food storage container/container lid cracked or broken. Containers and lids on shelf next to office.
- [14-42-4] Hood filter missing from automatic fire suppression/exhaust system. One filter missing from hood above fryers.
- [14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer shelves.
- [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.
- [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.
- [35A-02-7] Live, small flying insects found. Four flies observed outside of office.
- [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.
- [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.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item stored in warmer on prep table across from cook line grill: potatoes (118F - Hot Holding). Employee stated potatoes placed in warmer two hours prior to temperature being taken. Employee placed lid on pan and reheated the potatoes,181F.
- [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.
- [51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks stored in beer walk-in cooler.
- [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.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Employee dumped ice in wait station hand washing sink.
- [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.
- [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
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