Beef O Brady's
Last inspected: Jan 14, 2026
100
Score
Inspectors have visited Beef O Brady's 11 times, with records going back to 2022. The most recent visit was on Jan 14, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to six violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing three times across the record.
Among Ocala restaurants, the typical score is 78; Beef O Brady's is comfortably above that bar. The record is unremarkable in either direction.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
No violations found.
100
Jan 12, 2026
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw beef, changed gloves and proceeded to handle cooked fries without washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to cook line fryers: chicken wings (44F,44F. - Cold Holding). Manager stated chicken placed in cooler thirty minutes prior to temperature being taken. Manager moved chicken to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from cook line grill: lettuce (46F - Cold Holding); turkey (47F - Cold Holding); ham (45F - Cold Holding). Manager stated chicken placed in cooler two hours prior to temperature being taken. Manager moved chicken to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter in mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area slimy. Deflector plate inside of wait station ice machine stained. Water nozzle for tea wait station tea machine. **Repeat Violation**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish machine across from three compartment sink, 144F. **Warning**
22-56-4
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine across from three compartment sink. **Repeat Violation**
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to dispense Parmesan cheese in reach-in cooler across from cook line. Manager discarded cup during inspection. **Corrected On-Site**
14-01-5
Basic - Food storage container/container lid cracked or broken. Pans used in reach-in cooler across from cook line.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line greasy. Top of dish machine soiled with old food debris. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf above three compartment sink. **Repeat Violation**
16-46-4
Basic - Standing water in floor drain/floor drain draining very slowly. Floor drain beneath soda gun in bar area slow draining.
29-19-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on cook line, 0 ppm. Manager changed sanitizer bucket, 200 ppm. **Corrected On-Site**
21-08-4
37
Sep 11, 2025
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled taco shells without wearing gloves. Employee washed hands and put on gloves and reheated taco shells. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham stored in reach-in cooler across from cook line grill: ham (45F - Cold Holding). Manager stated ham was placed in cooler three hours prior to temperature being taken. Manager placed ham in reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Both sides of splitter in mop sink.
29-42-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cubans stored in reach-in cooler across from cook line grill dated 9/3. Manager stated Cubans prepared on 9/10. Manager placed proper date marked on Cubans. **Corrected On-Site**
02C-01-5
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. Server handled dirty cups and proceeded to handle clean cups without washing hands. Manager had employee wash hands and rewash cups. **Corrective Action Taken**
12A-13-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink across from office. Employee provided hand towels during inspection. **Corrected On-Site**
31B-02-4
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. One certificate provided, establishment has twenty employees.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in bar area. Cutting boards on reach-in cooler across from cook line grill. Interior of microwave in wait station. Wait station ice machine deflector plate. **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for high temperature machine.
16-62-1
Basic - Accumulation of debris inside warewashing machine. Dish machine across from three compartment sink.
16-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Floor in front of kitchen entrance. **Repeat Violation**
36-22-4
Basic - Food stored on floor. Bags of ice stored on walk-in freezer floor. Manager placed ice on shelf. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelves throughout the kitchen. **Repeat Violation**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan lids stored on kitchen shelf. Employee turned lids over during inspection. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler next to cook line fryers.
29-49-6
21
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
55
Jul 24, 2024
Routine - Food
4 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
78
Nov 27, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch glasses on their face, wiper their hand on pant leg then remove clean dishes from dish machine without washing hands.
12A-25-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse on box of canned pizza sauce. Manager removed purse. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed male employee on cook line with beard and no beard guard.
13-04-4
Basic - Floor tiles missing and/or in disrepair. Observed four broken tiles on cookline in front of grill
36-17-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed In-use utensil in time/temperature control for safety food not stored with handle above top of food ( Chicken ). Employee removed scoop from Chicken **Corrected On-Site**
10-06-5
70
Aug 21, 2023
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
70
Jul 21, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Observed Bowl or container with no handle used to dispense food sugar
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured behind establishment.
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee Red Bull can stored on top shelf of reach in freezer above food served to the public. Manager removed can from reach in freezer **Corrected On-Site**
08B-49-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tile missing on cook line next to fryer and water accumulating where tile is missing.
36-17-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed In-use utensil in non-time/temperature control for safety food not stored with handle above top of food ( chicken in reach in cooler on cook line ). Manager removed utensil **Corrected On-Site**
10-01-5
70
Jan 9, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Aug 2, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the server station ambient temperature of 52F, also reach-in cooler at the cook line (drawers) 48F. **Warning** - From follow-up inspection 2022-08-02: Reach-in cooler at the cook line (drawers): corned beef 41F, shrimps 40F, raw beef 42F, raw chicken 43F. Server station no time temperature control for safety (TCS) food inside cooler. Ambient temperature 53F **Time Extended**
14-74-7
95
Jul 28, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. at the server station, spinach dip portion cups 47F-48F, coleslaw 47F and 48F, sour cream 48F, all items were overnight products **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers), raw beef 49Fm raw chicken 50F, raw burgers 51F, manager placed ice bag in all new products. Also, at the server station, spinach dip portion cups 47F-48F, coleslaw 47F and 48F, sour cream 48F, all items were overnight products (Stop sale). **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the bar area with beer bucket inside sink, manager moved. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - 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 working at the cook line. **Repeat Violation**
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance, Manager cleaned. **Corrected On-Site**
22-20-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the server station ambient temperature of 52F, also reach-in cooler at the cook line (drawers) 48F. **Warning**
14-74-7
Basic - Floor area(s) covered with standing water. In walk-in cooler and server station area.
36-22-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the cook line (chicken wings cooler).
29-49-6
Basic - Stored food not covered. At the end of the cook line raw burgers on shelves, Manager moved and placed inside a container with a lid. **Corrected On-Site**
08B-12-5
47
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 Jan 14, 2026. The public record contains 11 inspections in total.
What is the most common violation at Beef O Brady's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Beef O Brady's.
How does Beef O Brady's compare to other restaurants in Ocala?
Beef O Brady's most recently scored 100 out of 100, which is higher than the Ocala average of 78.
Has Beef O Brady's inspection record improved over time?
No. Recent inspections at Beef O Brady's have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Beef O Brady's means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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