TITUSVILLE BEEF O' BRADY'S

Name: TITUSVILLE BEEF O' BRADY'S
Address: 2825 GARDEN ST #9, TITUSVILLE, FL, 32796, US
Rating: 87.8

2825 GARDEN ST #9, TITUSVILLE, FL 32796

License #1505681

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

87.8 Grade B / 100

Solid Health Score

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Quick take

TITUSVILLE BEEF O' BRADY'S in TITUSVILLE currently holds an InspectFL Health Score of 87.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 40 total violations — 8 critical, 7 major, 25 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[29-49-6] Standing water in bottom of reach-in-cooler. In raw chicken breading make table
[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
[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.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Above grill in kitchen
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Across all kitchen equipment
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of kitchen equipment
[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
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed and posted current license during inspection.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
[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
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board Slicer Can opener
[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
[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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For Quat sanitizer
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine located by kitchen entrance
[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
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice dumped in hand sink on bar area on arrival
[31B-03-4] No soap provided at handwash sink. On bar area. Operator added soap

Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Door to the make table of breading station in disrepair. Work order put in during inspection
[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.
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice stored inside hand sink by soda freestyle machine in front area.
[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.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen
[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
[36-03-4] Cove molding at floor/wall juncture broken/missing. Missing cove molding by kitchen entrance next to ice machine
[14-20-4] Ripped/worn tin foil used as shelf cover. On bottom shelf under prep table on cook line
[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
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment
[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.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator printed the new license during inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[29-49-6] Standing water in bottom of reach-in-cooler. In breading station make table cooler

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