BEEF O BRADYS

Name: BEEF O BRADYS
Address: 1610 S DIXIE FWY, NEW SMYRNA BEACH, FL, 32168, US
Rating: 0

1610 S DIXIE FWY, NEW SMYRNA BEACH, FL 32168

License #7407163

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 27, 2026 · 10 findings · 1 critical

Complaint Full (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BEEF O BRADYS in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 27, 2026. Across those visits, inspectors documented 114 total violations — 21 critical, 19 major, 74 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 27, 2026 shows 10 observation rows: 1 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

114

Coverage note

Inspector notes linked where available

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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

BEEF O BRADYS has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Call Back - Admin. complaint recommended
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cookline
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Pizza cooler gaskets and interior soiled
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-73-4] Floor soiled/has accumulation of debris. - Large amount of food debris and grease on the cookline - Waitstation under equipment. Employee began cleaning
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment, baseboards, wire shelving on cookline Fan covers walk in cooler Wire shelving in pizza area
[03A-02-5] Chicken cooler raw chicken 37F, 38F, cooked chicken 40F, buttermilk 37F. Main cooler Cole slaw 49F, sliced tomato 50F, diced tomato 51F, cut lettuce 53F, shredded cheese 51F, premade sandwich 52F. items on ice, in cooler for approximately 3 hours per employee.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cookline
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Pizza cooler gaskets and interior soiled
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[29-08-4] Plumbing system in disrepair. Drain not connected to the hand sink next to walk in cooler
[31A-09-4] Handwash sink not accessible for employee use at all times. Water turned off, hand sink next to walk in cooler
[36-24-5] Hole in or other damage to wall. Next to chicken cooler
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[35A-03-4] Dead roaches on premises. 3 under wire shelving in waitstation
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment, baseboards, wire shelving on cookline Fan covers walk in cooler Wire shelving in pizza area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cole slaw 50F, Diced tomatoes 45F, lettuce 45FF, lettuce 51F, sliced tomato 49F, lettuce 48F, cabbage 56F, jalepeno cream cheese 56F, turkey 49F, prepped sandwiches 50F (stocked recently) in sandwich cooler dressing and sour cream 44f in expo cooler
[36-73-4] Floor soiled/has accumulation of debris. - Large amount of food debris and grease on the cookline - Waitstation under equipment. Employee began cleaning

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. In breading
[32-12-6] Covered waste receptacle not provided in womens bathroom. Employee restroom
[50-09-4] Current Hotel and Restaurant license not displayed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-11-5] Gaskets torn, unit across from handsink
[36-24-5] Hole in or other damage to wall. Next to chicken cooler, broken drywall, hole Above cookline handsink
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cookline
[41-07-4] Container of medicine improperly stored. Pepto bismol in walk in cooler
[29-37-4] Spray hose at dish sink lower than flood rim of sink. 3 compartment sink
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken 56F, shrimp 55F, chicken 48F, milk bath 47F chicken cooler. Stocked after lunch, operator iced. - Main cookline cooler - overnight Mac and cheese 52-54F, sandwiches with ham 54-55F. See stop sale Stocked approximately 1.5 hours ago, shredded cheese 54F, sliced tomatoes 55F, Cole slaw 58F, lettuce 52F, lettuce 55f, diced tomatoes 53F. Advised to move to another cooler - chicken prepped previous day 44F walk in cooler - ranch and sour cream portions overfilled 43-56F, Butter packets 57F out and returned to cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in cooler gaskets soiled with debris, cookline coolers (drawers, unit across from fryer gaskets and interior, stained on triple cookline cooler) - Blackened blue and red cutting boards - light buildup interior ice machine - interior waitstaion microwave - interior sides of waitstaion soda machine ice bin
[32-11-5] Lack of toilet tissue at each toilet. Employee restroom
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no proof food handler training
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Greg Brent

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in sugar
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Whisk for iced tea in the wait station in handsink handles
[35A-03-4] Dead roaches on premises. 5 on the floor under waitstation equipment
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket in bag in the box soda
[14-11-5] Equipment in poor repair. - Door missing and replaced with cardboard, cookline drawer. - Gaskets in poor repair. Freezer on cookline
[36-73-4] Floor soiled/has accumulation of debris. Grease cookline
[28-24-4] Grease recycling container leaking onto ground. Leaking or grease spilled, rolling across the ground into the parking lot
[36-24-5] Hole in or other damage to wall. Baseboard area next to chicken cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Fan covers walk in cooler Handsink in wait station Powdered sugar shaker exterior
[29-49-6] Standing water in bottom of reach-in-cooler. Main cookline cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cookline , waitstation
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken breast 170F at the thinnest and 159F at the thickest. Returned to grill and 165F was reached
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. License cannot be issued at time of inspection
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready to eat walk in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 in the dining room at kitchen entrance
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Main cookline cooler: Shredded cheese 45 F (cold holding); Cole slaw 44 F (cold holding); sliced tomatoes 43-47 F (cold holding); cut cabbage 44 F (cold holding); ham sandwich 44 F (cold holding); - Chicken cooler in cookline: chicken 45 F (cold holding); milk bath 46 F (cold holding); operator iced - Pizza cooler shredded cheese above fill line overnight 47-58F. See stop sale Advised to use deep metal pans and keep below fill line
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat corrected to 200 ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar entrance
[31A-11-4] Handwash sink used for purposes other than handwashing. In the bar, handsink used to hold sink stoppers