Beef O Brady's
Last inspected: Apr 8, 2026
39
Score
The health department has logged 11 inspections at Beef O Brady's, the earliest from 2022. The most recent report on file is from Apr 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has not been favorable: recent inspections average around six violations each, up from closer to four violations before.
Across the inspection history, “accumulation of black/pink mold-like substance in the interior” is the issue that surfaces most often, recorded five times.
Beef O Brady's latest score of 39 falls below the Lutz average of 79. This restaurant has more on its record than most do.
11
Inspections
4
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of glass and bathroom cleaner stored on shelf in expo line by ketchup packets and soy sauce.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: house made garlic butter made with jarred garlic (72F - Cold Holding); house made garlic oil made with jarred garlic (70F - Cold Holding). Product dated 4-4 and both items we're sitting out with out time or temperature control. Stop sale issued
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line: garlic butter made with jarred garlic (72F - Cold Holding); garlic oil made with jarred garlic (70F - Cold Holding). Product left out with no temperature control.
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Reduced oxygen package fish with label indicating to keep frozen until use if thawing, remove from packaging first and then thaw under refrigeration. Fish was fully thawed in walk in cooler.
01B-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish area hand sink. **Repeat Violation**
31B-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing Certified Food Manager number and employees dates of births on all safe staff cards
53B-10-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine
22-20-5
Basic - 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. Reduced oxygen package fish with label indicating to keep frozen until use if thawing, remove from packaging first and then thaw under refrigeration. Fish was fully thawed in walk in cooler. Stop sale issued.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Current copy posted expired 2-1-2026
50-09-4
39
Dec 10, 2025
Routine - Food
No violations found.
100
Dec 1, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine tested a few times as 155 degrees Fahrenheit **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp above ice cream in walk in cooler, operator removed ice cream to top shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sour cream dated 11/21/25 in reach in cooler in front line. Operator discarded it voluntarily. **Corrected On-Site** **Warning**
02C-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled and black mold like substance buildup in bar area. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for quarantine and chlorine sanitizer solution in kitchen and bar dish machine . **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in dish area. Manager refilled it. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Basic - Stored food not covered. Ice cream container not covered in walk in cooler, operator coved it . **Corrected On-Site** **Warning**
08B-12-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Food containers wet nesting on dish shelf. **Warning**
24-08-4
37
Jun 3, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By dish machine. Manager replaced **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to manager
51-13-4
78
Jan 15, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-01-15: Not observed **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-01-15: still soiled **Time Extended**
22-20-5
86
Jan 6, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - 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. Tested 2 times at 0 ppm dish washing machine at bar area. Discussed with management to use the back kitchen dish washing machine **Warning**
22-41-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Equipment in poor repair. Leaking pipe under hand washing sink by pizza oven. **Warning**
14-11-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over ready to eat greens walk in cooler employee removed to proper storage **Corrected On-Site** **Warning**
08B-17-4
61
Apr 29, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed boxes of single serve blocking sink on cookline, manager removed boxes. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed drink in hand sink in bar area.
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water disconnected.
27-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed debris on interior shield.
22-20-5
Basic - Ice buildup in walk-in freezer. Observed around door,floor and ceiling.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed on soft drink drain rack, manager moved ice scoop. **Corrected On-Site**
10-12-5
64
Dec 22, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
45
Jul 28, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook handled soiled dishes and took them to the dish machine area and did not wash hands before putting on gloves to prepare food. Discussed with manager. Employee washed hands. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-28: Cook handled dirty dishes and put gloves on then started cutting tomatoes without washing hands **Time Extended**
12A-13-4
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning** - From follow-up inspection 2023-07-28: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-07-28: 22 employees on the schedule, only has food handlers training for 3 employees at this time **Admin Complaint**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 91F and 77F at men and women's bathroom main sink. **Warning** - From follow-up inspection 2023-07-28: Water temperature at hand sink in womens restroom 82F **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-28: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-28: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-07-28: **Time Extended**
14-17-4
55
May 24, 2023
Routine - Food
4 critical violations. 7 major violations. 8 minor violations.
View 19 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook handled soiled dishes and took them to the dish machine area and did not wash hands before putting on gloves to prepare food. Discussed with manager. Employee washed hands. **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Toxic substance/chemical improperly stored. Spray bottle of bleach stored next to clean dishes. Manager removed. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler on line provolone 47F, recheck 47F Swiss cheese 49F, recheck 49F sauerkraut 45F, recheck 41F In cooler by fryers Raw chicken 44F, recheck 43F. Manager put items on ice. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three flies in dish area. **Warning**
35A-02-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 91F and 77F at men and women's bathroom main sink. **Warning**
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled at wait station cooler and on cook line cooler. **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - 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. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled spray bottles of bleach. **Corrected On-Site** **Warning**
41-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - 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. **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table at wait station. Manager removed. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelet while preparing food. **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation** **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At sink by dish area and at sink at end of cooks line. **Warning**
31B-04-4
18
Dec 19, 2022
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. three compartment sink in service station over 400 ppm, operator diluted it. **Corrected On-Site**
41-18-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator ordered them
16-37-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Establishment added a pizza oven to the kitchen by the hand sink at the end of the hot line. Discussed with Brendon D at plan review, and he did a plan for file and added it. **Corrected On-Site**
51-16-7
Intermediate - 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. Employee Justin Q
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator discarded it. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Floors under equipment soiled in kitchen and bar and floor drains soiled.
36-73-4
Basic - Equipment in poor repair. -Shelving in walk in cooler and prep table under shelving. - vent in kitchen above cook area in disrepair.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.
24-08-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. No sanitizer hooked up to machine, operator will use three compartment sink until repairs are made.
16-55-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on in use prep table in kitchen.
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
39
Frequently Asked Questions
When was Beef O Brady's last inspected?
The most recent health inspection at Beef O Brady's on file is from Apr 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Beef O Brady's?
Across the inspection record, “accumulation of black/pink mold-like substance in the interior” has been cited five times, more than any other issue at Beef O Brady's.
How does Beef O Brady's compare to other restaurants in Lutz?
Beef O Brady's most recently scored 39 out of 100, which is lower than the Lutz average of 79.
Has Beef O Brady's inspection record improved over time?
No. Recent inspections at Beef O Brady's have averaged around six violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Beef O Brady's means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Beef O Brady's inspected?
Based on the inspection history on file, Beef O Brady's is inspected around three times per year on average.
Nearby Restaurants