TITUSVILLE BEEF O' BRADY'S

Name: TITUSVILLE BEEF O' BRADY'S
Address: 2825 GARDEN ST #9, TITUSVILLE, FL, 32796, US
Rating: 0

2825 GARDEN ST #9, TITUSVILLE, FL 32796

License #1505681

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 6, 2026 · 25 findings · 5 critical

Routine - Food

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Quick take

TITUSVILLE BEEF O' BRADY'S in TITUSVILLE 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 8 times from Florida DBPR, with the most recent inspection on October 6, 2026. Across those visits, inspectors documented 165 total violations — 28 critical, 21 major, 116 minor.

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The latest inspection on October 6, 2026 shows 25 observation rows: 5 critical, 4 major, and 16 minor.

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Inspection coverage

100%

Inspector notes

165

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TITUSVILLE BEEF O' BRADY'S has a rough inspection history. Would you risk it?

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Inspection timeline

Inspection History

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-09-2] 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. See stop sale. Raw salmon stored in walk in cooler completely thawed in package
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken tenders and raw chicken nuggets stored above French fries in reach in freezer on cook line. Operator removed
[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. No proof for recently hired employees Emma and Verona
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Low boy cooler under grill in poor repair. No food items stored inside. Per operator, Work order was put in
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On dry rack by mop sink
[29-49-6] Standing water in bottom of reach-in-cooler. Chicken breading station make table
[35A-02-8] Live, small flying insects found. 2 small flying insects observed in kitchen
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-73-4] Floor soiled/has accumulation of debris. Walk in cooler floor Cook line, also grout lines need to be sealed
[36-62-4] Light not functioning.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Expired for Melissa G issued on 1/15/2021
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In restrooms
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cut onions before washing them
[14-01-5] Bowl or other container with no handle used to dispense food. Inside cojita cheese container
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon stored in walk in cooler completely thawed in package
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and drink on shelf by queso cheese container and spice containers on cook line. Employee backpack stored on shelf next to save container era by kitchen entrance
[41-24-4] Pesticide-emitting strip present in food prep area. On cook line below hood system. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Soda machine exterior
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice bucket stored not inverted
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Commercially processed queso cheese on cook line at 80F for 1hr30 minutes. Operator placed it on grill to reheat for 20 minutes. New temp 138F. Cooked rice in rice cooker at 113F for 1.5 hours. Operator discarded.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing for several employees
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.

Disposition: Met Inspection Standards
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by kitchen entrance
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Across all kitchen equipment
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By ice machine. Operator secured during inspection
[36-36-4] Ceiling tile missing. Above walk in cooler. And ceilings soiled through kitchen
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed and posted current license during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink and employee bag stored on shelves by clean utensils. Operator removed
[36-17-5] Floor tiles missing and/or in disrepair. Multiple floor tiles broken on cook line Grout lines need to be sealed to avoid standing water
[08B-38-4] Food stored on floor. Pickles container stored on walk in cooler floor and raw chicken containers stored on walk in freezer floor. Operator picked up
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Above grill in kitchen
[10-13-5] In-use ice scoop for ice machine located outside not stored in a protected manner between uses. Ice bucket by kitchen entrance door not inverted. Operator flipped it
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen equipment
[29-49-6] Standing water in bottom of reach-in-cooler. In raw chicken breading make table
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine reading chlorine at 0 ppm. Operator called company and was corrected on site. New reading 50 ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw Philly steak with gloves then moved to handle ready to eat bread. Inspector Coached cook on proper handwashing procedures.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw steak stored over raw shrimp and salmon in walk in cooler. Operator removed
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Slicer Can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink by dishmachine blocked by pressure wash machine and large cart. Operator removed
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice dumped in hand sink on bar area on arrival
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer
[31B-03-4] No soap provided at handwash sink. On bar area. Operator added soap
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Water filter last changed 12/2024. Operator had service company change during inspection.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine drop shield by kitchen entrance
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-36-4] Ceiling tile missing. By walk in cooler, also ceiling tiles soiled throughout kitchen
[36-03-4] Cove molding at floor/wall juncture broken/missing. Missing cove molding by kitchen entrance next to ice machine
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed the new license during inspection.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on shelf above cases of oil and next to plastic pitchers.
[14-11-5] Equipment in poor repair. Door to the make table of breading station in disrepair. Work order put in during inspection
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles missing and/or in disrepair. Several broken floor tiles on cook line, and grout line need to be sealed to prevent standing water.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. And vents
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves soiled and rusty
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment
[14-20-4] Ripped/worn tin foil used as shelf cover. On bottom shelf under prep table on cook line
[29-49-6] Standing water in bottom of reach-in-cooler. In breading station make table cooler
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw chicken and then went and used the spice shaker without changing gloves and washing hands. Operator spoke to cook and he washed hands and changed gloves
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cuban sandwiches date marked 12/3 stored in make table in kitchen. Operator discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cuban sandwiches date marked 12/3 stored in make table in kitchen Stop Sale issued on time/temperature control for safety food due to temperature abuse: Cooked chicken wings stored overnight in breading station make table at 50F Raw chicken stored overnight in breading station make table at 49F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken wings stored overnight in breading station make table at 50F Raw chicken stored overnight in breading station make table at 49F Operator discarded
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. On wrong side of splitter on mop sink. Operator changed it during inspecting.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Can opener Cutting boards
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice stored inside hand sink by soda freestyle machine in front area.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on interior and exterior of warewashing machine.
[36-32-5] Ceiling/ceiling tile in disrepair. Above door entering kitchen.
[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. Raw salmon
[50-09-4] Current Hotel and Restaurant license not displayed. Operator sent to manger to print out.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic food containers. Cups at the wait station
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-10-4] Floors on cook line heavily soiled under and behind equipment.
[14-38-4] Food storage containers cracked or broken.
[23-03-4] Gaskets soiled on the cook line coolers. Hood filters heavily soiled with grease.
[36-11-4] Grout missing around tiles on the cook line causing water and food to lay in the crevices. Walk-in cooler floor no longer cleanable.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In restrooms
[16-48-4] Old food stuck to clean utensils. Hanging over 3 bay sink
[14-11-5] String used to open kitchen door.
[36-27-5] Walls heavily soiled with accumulated grease, food debris, and/or dust.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Raw salmon bearing label to remove from package upon thawing.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[31A-09-4] Handwash sink not accessible for employee use at all times. Back line hand sink
[22-02-4] Microwave soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sinks in the kitchen.
[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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of mold like substance behind deflector plate of ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. 2oz soufflé cups used as scoops for multiple items in make line
[36-51-4] Building components, attachments or fixtures in poor repair. Floor tiles cracked and missing Perforated acoustic ceiling tile in kitchen
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Compressed air tank in storage closet near the office is not secured
[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. Fully thawed raw salmon in vacuum sealed packaging bearing label with thawing requirements SEE STOP SALE
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On shelf in cabinet of service alley over sugar packets
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook put on hat
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Stacked cups in service alley have evidence of wet nesting
[36-22-4] Floor area(s) covered with standing water. Standing fluids in grout lines of tiles in kitchen. Under shelves in walk in cooler
[33-19-4] Garbage on the ground and/or pad around dumpster. Boxes and other debris scattered on ground near dumpster
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in the crack between make line and adjacent table. Operator moved
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water at 79°F on rear prep table next to walk in cooler. Operator discarded
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation along walls and door on interior of walk in cooler
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In storage room next to office
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Case of single service cups on the floor in office
[36-50-4] Unclean building components, attachments or fixtures. Ceiling and walls in kitchen have splatters of old food and dust accumulation
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored on top shelf in walk in cooler over ready to eat foods and containers
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves have an accumulation of mold like substance
[14-02-4] Copper or copper alloys in contact with foods with a pH below 6. Copper Moscow mule cups do not have stainless steel or other alloy interior linings
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm in kitchen and behind the bar. Operator drained
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Bag of raw beef stored over celery in walk in cooler. Operator discarded
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw salmon in vacuum sealed packaging bearing label with thawing requirements
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top of reach in cooler to the right of fryers buttermilk (45F - Cold Holding); wings (45F - Cold Holding) In drawer of lowboy under flat top on cook line fish (45F - Cold Holding)
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on non chemical side of splitter
[31A-09-4] Handwash sink not accessible for employee use at all times. Wheeled cart in front of hand wash sink near dish area
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen near door to office being used as a dump sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At 2 sinks in kitchen
[31B-03-4] No soap provided at handwash sink. Hand wash sink nearest door to office

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine bin deflector soiled with pinkish mold like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. Black portion cup used in parm cheese, no handle.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Beer room co2 tanks no secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles broken and /or soiled throughout location.
[29-18-4] Drain cover(s) missing.floor drain for the walk in cooler in back corner without cover.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic cups stack while still wet on front line.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door with gap at bottom of door.
[36-12-4] Floors not constructed to be easily cleanable. Walk in cooler floor bare cement also wait station, missing tile, bare cement., very low grout between tiles on cooks line and prep areas. Observe some tiles with broken corners. Missing baseboards in multiple areas. Floors, walls and baseboards under and behind equipment soiled.
[21-04-4] In-use wiping cloth/towel used under cutting board.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Ladies and mens both restroom without signs for hand washing.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the ice bin and glass holding cabinet exterior soiled at bar.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle on cooks line not labeled, clear liquid (water)
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle grease express stored over and with cleaned dishes.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained/soiled. Interior of microwave soiled with old food debris.soda gun on bar soiled Inside tip, cleaned by operator.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Food storage units on cooks line handles soiled for use with soiled gloves as observed of cooks
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 co2 tanks not secured next to ice machine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and jacket stored over condiments in cabinet in wait station area.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Bottom of back door gap.
[36-73-4] Floor soiled/has accumulation of debris. Floor drains in kitchen and bar soiled
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles without grout to bring floor even, holding soiled standing water, not easily cleanable
[36-12-4] Floors not constructed to be easily cleanable. Walk in cooler floor not sealed, down to bare cement..
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of food items stored on both floor of walk in cooler and walk in freezer .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets of reach in cooler units soiled
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. 2 live flies observed in prep/ dishwashing area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler and reach in freezer units on cooks line soiled with old food debris as well as reach in cooler drawer units.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line walls soiled
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. On arrivql observed cook touching trash can and the napping gloves without first hand washing, re-educated and washed hands
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed (2) two live flies in prep/ dishwashing area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Commerically prepared mashed potatoes approx 2#
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 1/6 of both cooked green peppers and cooked on site onions stored on wire storage rack at ambient air temp. Cooks stated product was cooked earlier in the day and fully cooled, product was pulled and held as a back up if needed thru lunch. Items placed back into walk in cooler to rapid chill, rechecked after 30 mins
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Commerically prepared mashed potatoes held on crock pot from over night holding at 110-122°;see stop sale
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter attached to splitter but on wrong side, needs to be on hose side not chemical water line.