BEEF O BRADY'S

Name: BEEF O BRADY'S
Address: 3434 E SILVER SPRINGS BLVD, OCALA, FL, 34470, US
Rating: 62.9

3434 E SILVER SPRINGS BLVD, OCALA, FL 34470

License #5202665

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

62.9 Grade F / 100

Failing Health Score

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Quick take

BEEF O BRADY'S in OCALA currently holds an InspectFL Health Score of 62.9 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 March 3, 2026. Across those visits, inspectors documented 43 total violations — 7 critical, 7 major, 29 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above triple sink soiled with debris.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In walk-in cooler, four vacuumed sealed raw salmon (41).
[22-51-5] Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturers instructions. Sink and surface, no color change, manager adjusted and remade solution, 704.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the server area, bulk container not labeled, employee labeled sugar.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler, four vacuumed sealed raw salmon (41).
[14-38-4] Food storage container/container lid cracked or broken. At the cook line, in use container with chicken wings crack.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In front of dish machine, Cleaned stacked containers wet.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink at the prep room/triple sink, items stored inside sink, manager moved all.
[36-73-4] Floor soiled/has accumulation of debris. At the cook line, Floor behind equipment soiled with food residue and grease build up.
[08B-38-4] Food stored on floor. In walk-in cooler juice containers on floor, employee moved off the floor.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks above ice scoop and silverware, employee moved the utensils.

Administrative complaint recommended
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. At the server area
[14-38-4] Food storage container/container lid cracked or broken. Multiple in use containers with cracks
[32-07-5] Bathroom facility not clean. Mens bathroom dirty, manager cleaned toilet during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[41-10-4] Toxic substance/chemical improperly stored. At the cook line, hand soap stored above cooler, manager moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw chicken and raw shrimp above pretzel bag. Also in reach-in freezer, opened bag of raw burgers stored above fries.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple cloths on prep tables.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Coffee cups with stains, Manager discarded and purchased new ones from store.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[25-05-4] Single-service articles improperly stored. At the cook line, Plastic containers stored above prep table not inverted.
[29-49-6] Standing water in bottom of reach-in-cooler. Reach-in cooler at the server station.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Four employee certificates with no date of birth.
[16-48-4] Old food stuck to clean dishware/utensils.

Administrative complaint recommended
[14-09-4] Cutting board has cut marks and is no longer cleanable. Throughout the restaurant.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touch raw ground beef and then provolone cheese without removing gloves, washing hands and putting on a clean pair of gloves.
[38-01-4] Light shield damaged/in disrepair. In walk-in freezer
[16-48-4] Old food stuck to clean dishware/utensils. At the bar area, cleaned cups with food debris, also cleaned stacked containers with old stickers residue.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table at the cook line, also soiled speaker.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. No date of birth for all employee training certifications.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the server station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have stain and heavy deep grooves.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the cook line, corn no date marked.
[03C-75-5] Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. At the cook line, shrimp 131F, employee placed back to grill and continue the cooking.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on fire suppression sprinkler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the cook line, filter above fryers soiled with grease. Walk-in cooler shelves heavily soiled also rusted. Handwash sinks at the cook line and ware washing soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet at the dish machine area.

Community reaction

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Community pulse