Beef O Bradys
Last inspected: Mar 25, 2026
50
Score
Going back to 2022, Beef O Bradys has nine inspections in the public record. On Mar 25, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 12 violations to closer to eight violations per visit over the last few inspections.
“Equipment and utensils not properly air-dried - wet nesting” comes up most often, recorded four times in the inspection record.
That's lower than the typical Riverview restaurant, which scores around 69. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP salmon thawed in reach in cooler.
01B-13-4
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0ppm lactic acid. Manager remade tested 704 ppm. **Corrected On-Site** **Repeat Violation**
22-51-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled near 3 compartment sink.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. 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. ROP salmon thawed in reach in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection. **Corrected On-Site**
12B-07-4
Basic - Food storage container/container lid cracked or broken. Cracked containers on drying rack.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
50
Nov 3, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Air freshener on soda boxes. Manager removed at time of inspection. **Corrected On-Site**
41-10-4
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. 3 compartment sink at bar tested 0 ppm lactic acid, manager remade tested 1875 lactic acid. **Corrected On-Site**
22-51-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 48 F, turkey lunch meat 48 F in prep cooler across from grill. Manager placed on ice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bike next to 3 compartment sink. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Repeat Violation**
35B-01-4
Basic - Food storage container/container lid cracked or broken. Container cracked across from dish machine, manager discarded at time of inspection. **Corrected On-Site**
14-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cut lettuce. **Repeat Violation**
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on shelf with box of chips.
21-44-1
39
Apr 2, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Repeat Violation** **Warning** - From follow-up inspection 2025-04-02: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-04-02: **Time Extended**
22-08-4
90
Jan 30, 2025
Routine - Food
1 critical violation. 2 major violations. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage 48 F, Turkey 45 F in reach in cooler, manager closed lid at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine. **Repeat Violation** **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. All food handler certifications are expired. **Warning**
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup in corn. **Warning**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. **Warning**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table, employee removed at time of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 compartment sink. **Repeat Violation** **Warning**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Repeat Violation** **Warning**
35B-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in cheese in reach in cooler. Manager removed handle at time of inspection. **Corrected On-Site** **Warning**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line. **Corrected On-Site** **Repeat Violation** **Warning**
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes at bar not inverted. **Warning**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table. **Warning**
21-12-4
43
Jul 23, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Temperature Measuring Devices Provided and Accurate
FL-46
Toilet Rooms Maintained
FL-53
26
Jan 22, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. For high temp dish machine.
16-62-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator provided two valid employee training.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from 3 Compartment Sink. **Repeat Violation**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Floor tile in disrepair near fryers and grill.
36-17-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
21-12-4
61
Aug 1, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings 50 F sitting up too high in cooler, employee placed in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands.
12A-07-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch phone and began to grab containers of lettuce.
12A-29-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Utensil in handwash sink next to pizza oven.
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Need high temp thermometer or test strips for dish machine.
16-32-5
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. Employee signed at time of inspection. **Corrected On-Site**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers across from dish machine not inverted.
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee prepping food with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting across from dish machine.
24-08-4
Basic - Insect control device installed over food preparation area. Bug zapper over tea.
35B-02-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted at bar area, operator inverted at time of inspection. **Corrected On-Site**
25-06-4
30
Feb 1, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
39
Sep 19, 2022
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
20
Frequently Asked Questions
When was Beef O Bradys last inspected?
The most recent health inspection at Beef O Bradys on file is from Mar 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Beef O Bradys?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited four times, more than any other issue at Beef O Bradys.
How does Beef O Bradys compare to other restaurants in Riverview?
Beef O Bradys most recently scored 50 out of 100, which is lower than the Riverview average of 69.
Has Beef O Bradys' inspection record improved over time?
Yes. Recent inspections at Beef O Bradys have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Beef O Bradys 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 Bradys inspected?
Based on the inspection history on file, Beef O Bradys is inspected around three times per year on average.
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