Beef O Brady's
Last inspected: Mar 3, 2026
47
Score
The health department has logged 11 inspections at Beef O Brady's, the earliest from 2022. Beef O Brady's was last inspected on Mar 3, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly 10 violations earlier in the record.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
Compared to other Ocala restaurants (averaging 78), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Mar 3, 2026
Complaint Full
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Oct 22, 2025
Complaint Full
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
29
Jul 21, 2025
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
14
Feb 18, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Equipment Adequate to Maintain Product Temperature
FL-29
Warewashing Facilities Maintained and Used
FL-24
17
Jul 16, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
27
Jan 4, 2024
Routine - Food
No violations found.
100
Dec 22, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Dec 20, 2023
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At the mop sink, splitter added, no back flow preventer installed at the non chemical side of the splitter.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line (drawers under grill): roast beef 49F, raw beef 47F raw burgers 47F, raw shrimp 47F, Manage add ice to dropped temperatures. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At the cook line, observed opened container of burgers above bags of fries.
08A-02-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk-in cooler, observed soups containers not date marked. **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the server station used to dumped drinks.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device Available **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the end of the cook line.
31B-02-4
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 seven employees
53B-02-5
Basic - Old labels stuck to food containers after cleaning. Cleaned stacked containers with old stickers.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of most of reach-in coolers heavily soiled. **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. At the bar area, to go containers not inverted, employee inverted. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler at the server station. **Repeat Violation**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths on prep tables, manager moved all to sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance.
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. In walk-in cooler, observed raw thawed salmon inside a vacuum sealed bag.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. At the cook line, heavily stained cutting boards.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server area, employee drink on prep table, also opened employee drink in server cooler, manager discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment and Cold holding equipment soiled, also handwash sink handles soiled with build up residue. Floors under equipment soiled. **Repeat Violation**
23-03-4
23
Aug 17, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line: queso 46F, Mac and cheese 53F, chicken wings 44F, raw burgers 44F, raw beef 46F, raw fish 46F, raw chicken 46F, foods were moved to freezer or under ice. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-08-17: Reach-in cooler at the cook line, ham 53F-56F, stored in a double container since 12:00, manager moved to freezer, Mac and cheese 50F, manager moved to freezer, and chicken wings 52F, wings stored above filling line. **Admin Complaint**
03A-02-5
86
Aug 14, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
33
Sep 1, 2022
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched nose then placed plate of food back in pass thru window without washing hands.
12A-10-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake in reach in cooler in server station with a date.mark of 8/22. Today is 9/1.
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all reach in make tables on cookline. Interior top wall of ice bin in server station has mold like substance.
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink at end of cookline across from reach in freezer has very little pressure and hot water temperature of 88F during peak period. Also, Establishment utilizes high temp dish machine causing hot water to not be available at all sinks during peak period. Sink at cookline entrance took more than five minutes to reach 100F.
27-19-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with degreaser near mop sink. Bottle of windex in server station. Manager added labels. **Corrected On-Site**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on clean dish shelf **Repeat Violation**
24-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel in pan of reach in make table. **Repeat Violation**
21-12-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet leaking when water off at hand sink at cookline entrance. Also, hand sink has a slow drain. **Repeat Violation**
29-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Male employee on cookline wearing bracelet. **Repeat Violation**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf over make table. Moved. Also, phone on shelf over prep table. **Corrective Action Taken**
40-06-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of limes on top of beer kegs in reach in cooler. **Repeat Violation**
08B-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on prep table at front counter. One on prep table next to steam table.
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior and gaskets of all make tables on cook line. **Repeat Violation**
23-03-4
37
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 Mar 3, 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 two 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 47 out of 100, which is lower 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 14 violations per visit, up from roughly 10 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.
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