BEEF O BRADY'S
3434 E SILVER SPRINGS BLVD · OCALA · Marion County · FL 34470
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
26 full violation description(s) documented by the inspector during this visit.
High Priority 4
03C-75-5High Priority – 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. **Corrective Action Taken**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Male employees at the cook line.
12A-12-4High Priority – 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.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sandwich Cooler: Provolone cheese 44F degrees. Used during this inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 5
02C-03-5Intermediate – 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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have stain and heavy deep grooves. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the server station.
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one male employee at the cook line.
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. No date of birth for all employee training certifications.
Basic 17
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like substance.
16-03-4Basic – Accumulation of debris inside warewashing machine. Interior of dish machine soiled.
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles in server station and cook line. **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At the kitchen area.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Throughout the restaurant. **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables. **Repeat Violation**
40-06-5Basic – 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.
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Male employee at the cook line.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cleaned stacked containers wet at the dish machine area. **Repeat Violation**
36-73-4Basic – Floor soiled/has accumulation of debris. Floors at the cook line soiled with grease build up on corners and underneath cooking equipment, walk-in cooler and freezer soiled. Standing dirty water on floor in front of dish machine. Also wall behind and underneath dish machine and triple sink soiled. **Repeat Violation**
36-24-5Basic – Hole in or other damage to wall. Walls corners in disrepair, detached wall panels at the cook line and mop sink area.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on fire suppression sprinkler.
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In walk-in cooler, pickle scoop handle touching the food.
38-01-4Basic – Light shield damaged/in disrepair. In walk-in freezer
23-03-4Basic – 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. **Repeat Violation**
16-48-4Basic – Old food stuck to clean dishware/utensils. At the bar area, cleaned cups with food debris, also cleaned stacked containers with old stickers residue.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels on prep tables.
Inspector observations synchronized from DBPR on September 7, 2026 1:19 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.