Beef O' Bradys
Last inspected: Oct 1, 2025
26
Score
Beef O' Bradys appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Oct 1, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Things have been moving the wrong way, with the rolling count rising from around 13 violations to closer to 22 violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Beef O' Bradys' latest score of 26 falls below the Titusville average of 68. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
5
Major latest
14
Minor latest
Inspection History
Oct 1, 2025
Complaint Full
1 critical violation. 5 major violations. 14 minor violations.
View 20 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles hung on dry dish rack. Operator removed **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Slicer by three compartment sink **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Straw found inside Handsink by three compartment sink. Operator removed**Repeat Violation** **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On both hand sinks in bar area **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. On both hand sinks in bar area **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. By POS and on dish rack. Operator removed **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Plates on dry rack by three compartment sink not protected
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line **Repeat Violation**
13-04-4
Basic - Floor drains in kitchen has accumulation of debris. Walk in cooler floor soiled. **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Several lids and plastic containers melted.
14-38-4
Basic - Hole in or other damage to wall. Under handsink by three compartment sink
36-24-5
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves on cook line **Repeat Violation**
22-08-4
Basic - Light not functioning. 4 light burned out above fryers and grill **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hand-sink in kitchen soiled with food debris -Exterior of fryers on cook line -Exterior of microwave on cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In all reach in coolers and reach in freezers in kitchen **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. To go container on rack in dry storage area not protected.
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over prepped broccoli in walk in cooler. Operator corrected **Corrected On-Site**
08B-17-4
Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink
29-11-4
26
Aug 4, 2025
Routine - Food
3 critical violations. 6 major violations. 27 minor violations.
View 36 violations
High Priority - Live, small flying insects found 3 flying insects found by dish machine area in the back
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings 66°F -Beer batter at 65°F cold holding on fish station, -raw beef steak 48 F, corn beef at 48 F cold holding next to flat top grill -suggested operator to place all item in the freezer for quick cooling. - new temps: cooked chicken wings 37°F, raw beef steak 37°F, corn beef 37°F, beer batter 36°F. **Corrected On-Site**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -Spray bottle with orange liquid stored on the shelf with to go items by expo area. -spray bottle by POS next to condiments and clean to go containers -bottle of cleaner stored above shelf on prep sink -bottle of detergent for dish machine stored by the slicers on the bottom shelf in prep are **Corrected On-Site**
41-10-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. - provided operator with current big 6 food borne illnesses handout
11-07-5
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. Brown gravy stored in walk in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White Cutting boards on cooks line -electric slicer stored in prep area
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. - squeegee stored in hand sink at front bar area.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar area hand wash sink
31B-02-4
Intermediate - No soap provided at handwash sink. No soap on two hand sinks in bar area and on one in the kitchen area
31B-03-4
Basic - No Heimlich maneuver/choking sign posted. - provided operator choking poster. **Corrected On-Site**
51-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small traces of yellow substance inside the ice machine
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. All handles of all equipment on cook line
23-24-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. - Boxes of cups stored on the floor in dry storage area - boxes of cups stored on the floor in the outside dry storage area **Corrected On-Site**
24-26-4
Basic - Covered waste receptacle not provided in women's bathroom. Waste receptacle in women's bathroom is uncovered
32-12-6
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse, keys, cellphone stored above make table -Purse next to the condiments on expo line -Personal items next to tea dispensers on expo line, and some were found at the bar area -employee aprons found on shelf by bread station **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for employee working in kitchen area on cook line
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working on Cook line **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Floor area(s) covered with standing water. - walk in cooler - floor outside of walk in cooler
36-22-4
Basic - Floor soiled/has accumulation of debris. Throughout the entire kitchen areas and underneath cooking equipment on cooks line All floor drains in prep are, kitchen area and on expo area are soiled with food debris
36-73-4
Basic - Food stored on floor. - pickles stored in walk in cooler - several food items stored in walk in freezer **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer - reach in freezer on cook line
14-69-4
Basic - In-use ice paddle stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line
22-08-4
Basic - Light not functioning. 4 burned out lights on hood system
36-62-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign in men's restroom **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler gasket -Speed rack in walk in cooler -the exterior of all cooking equipment on cook line -exterior of chips warmer drawer **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On drying rack
16-46-4
Basic - Storage area not maintained clean and organized. Storage area next to managers office in disarray
33-34-4
Basic - Stored food not covered. Tea dispensers stored at tea station **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind all cooking equipment on cooks line **Repeat Violation**
36-27-5
Basic - Waste line missing at soda gun holster. -Soda gun next to hand sink at front bar no drain line -in use soda gun no soda gun holster or drain line
29-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
9
Jan 7, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Records/documents for required employee training do not contain all of the required information. Some employee training appeared to have dates re written over old dates, once expired training employees are required to receive new training.
53B-10-4
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Employee used quaternary test strips for dishwasher machine not aware of proper test strips.
16-43-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Dirty dishes stored with clean dishes in ware washing area.
24-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee chewing on cookline with a half eaten chicken tender on counter. **Repeat Violation**
12B-02-4
Basic - Floor not cleaned when the least amount of food is exposed. Floor soiled in kitchen, walk in freezer and behind and underneath equipment.
36-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign in men's restroom. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryer and grill stationed soiled. Walk in cooler shelves soiled. Gaskets in reach in coolers soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers interior bottom and outside exterior of equipment soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen and dry storeroom soiled.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket stored on floor near hand wash sink on cookline. Operator removed **Corrected On-Site**
21-38-4
55
Jul 23, 2024
Routine - Food
10 minor violations.
View 10 violations
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
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
Washing Fruits and Vegetables
FL-42
52
Jul 22, 2024
Routine - Food
4 critical violations. 15 minor violations.
View 19 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw salmon in sealed bag bearing thawing requirements label **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler raw beef burgers (46F - Cold Holding); sliced tomatoes (46F - Cold Holding); raw chicken wings (46F - Cold Holding); shredded cheese (45F - Cold Holding); sliced cheese (45F - Cold Holding); mashed potatoes (46F - Cold Holding) deli turkey (46F - Cold Holding); deli ham (46F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items in walk in cooler raw beef 46F, cheese 46F deli turkey (46F - Cold Holding); deli ham (46F - Cold Holding) see stop sale **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 120F
03B-01-6
Basic - Interior of microwave has accumulation of grease/food debris.
22-08-4
Basic - No employees handwashing sign provided in men's and women's bathroom
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry Mop stored in bucket of dirty water
42-01-4
Basic - Old labels stuck to food containers after cleaning and old food debris on clean dishes stored on shelves **Repeat Violation**
16-46-4
Basic - Soufflé cups with no handle used to dispense food. Operator discarded **Corrected On-Site**
14-01-5
Basic - Walk in cooler floor covered with standing water.
36-22-4
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. **Repeat Violation**
06-09-1
Basic - Employee drink in a food preparation or other restricted area. - on cook line by toaster operator discarded **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - Employee on cook line with no hair restraint while engaging in food preparation. Employee put on restraint **Corrected On-Site**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. - Cups on counter above ice machine to right on entry of kitchen **Repeat Violation**
24-08-4
Basic - Ice buckets on shelve not stored inverted operator fixed **Corrected On-Site**
24-05-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine. - on top of dishwasher machine
16-21-4
Basic - In walk in cooler shelves has an accumulation of food debris **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. - container of unknown white granular substance operator stated it was sugar and labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
26
Sep 6, 2023
Complaint Full
2 major violations. 8 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
47
Sep 5, 2023
Complaint Full
5 critical violations. 6 major violations. 11 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies observed doing inspection per supervisor on duty C Vaughn next unannounced routine
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All item were in walk in cooler for undetermined time at ambient air cold holding at 49°,see stop sell cooked onsite chicken wings 80#; (49-53F - Cold Holding); raw chicken wings 120# (49F - Cold Holding); shredded cheese 55# (49F - Cold Holding); cut lettuce 40# (49F - Cold Holding); deli ham 21# (49F - Cold Holding); cook deli corn beef 24# (49F - Cold Holding); deli turkey 25# (49-50F - Cold Holding); premade Cuban sandwich 7ea (49F - Cold Holding); raw ground beef patties 90# (49-53F - Cold Holding); commercial prepared mash potatoes 30# cold (50F - Cold Holding); deli roast beef 20# (50F - Cold Holding); cut cabbage 18# (49-50F - Cold Holding); dice tomatoes 15# (49F - Cold Holding); sour cream 15# (49F-50 - Cold Holding); sauerkraut 1# (48F - Cold Holding); cook onsite green peppers 3# (49F - Cold Holding) from cook line items that where reheating and hot holding where pulled for walk in cooler unit today, Deli corned beef 3#, 47° cold holding, brown gravy 2 quarts, mashed potatoes 15#, marinara sauce 1 quart, queso cheese sauce 2 quarts **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All item were in walk in cooler for undetermined time at ambient air cold holding at 49°,see stop sell cooked onsite chicken wings 80#; (49-53F - Cold Holding); raw chicken wings 120# (49F - Cold Holding); shredded cheese 55# (49F - Cold Holding); cut lettuce 40# (49F - Cold Holding); deli ham 21# (49F - Cold Holding); cook deli corn beef 24# (49F - Cold Holding); deli turkey 25# (49-50F - Cold Holding); premade Cuban sandwich 7ea (49F - Cold Holding); raw ground beef patties 90# (49-53F - Cold Holding); commercial prepared mash potatoes 30# cold (50F - Cold Holding); deli roast beef 20# (50F - Cold Holding); cut cabbage 18# (49-50F - Cold Holding); dice tomatoes 15# (49F - Cold Holding); sour cream 15# (49F-50 - Cold Holding); sauerkraut 1# (48F - Cold Holding); cook onsite green peppers 3# (49F - Cold Holding) from cook line items that where reheating and hot holding where pulled for walk in cooler unit today, Deli corned beef 3#, 47° cold holding, brown gravy 2 quarts, mashed potatoes 15#, marinara sauce 1 quart, queso cheese sauce 2 quarts **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mash potatoes reheated in hot well 77F, Rapidly reheated to 170F ( stop salehitem do to cold holding over night in walk in cooler **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker present, just attached to side of splitter
29-42-4
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. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in warming drawer holding tortilla chips soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Water turn off at Hand Wash Sink by ice machine, found was plumbing issue bucket added to catch dripping pipe, and turn water back on **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products. Cooked moved item on cook line and found thermometer behind reach in cooler, thermometer was calibrated with inspectors **Corrected On-Site** **Repeat Violation**
05-08-4
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. Clarence is not able to supply proof of training
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Un labels spray bottle at bar holding bleach not labeled **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Near beer cooler needs to be repaired
36-32-5
Basic - Current Hotel and Restaurant license not displayed. Fees current license not posted **Corrected On-Site** **Repeat Violation**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Fry cook personal
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Food storage containers stack while still wet **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Water pooling outside of back entrance
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets to reach in cooler and walk in cooler are soiled black mold like substance, bottom of prep tables and tables legs soiled **Repeat Violation**
23-03-4
Basic - Plumbing system improperly installed or repaired Hand Wash Sink next to ice machine leak pipe of Hand Wash Sink
29-07-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms tomatoes and green peppers above RTE items **Repeat Violation**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line not identified holding water **Repeat Violation**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings air vents are soiled/ dusted
36-34-5
15
Jul 18, 2023
Routine - Food
1 critical violation. 4 major violations. 19 minor violations.
View 24 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked on site onions from 10 am today, item placed in walk in cooler at approx 12 pm near 135° to start cooling process. (77-82F - Cooling); item was fully packed into a food storage container with the lid on. () item was placed back on the grill and reheated to 165° and cooling process restarted.
03D-01-5
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer on cooks line, manager find one in office. Thermometer calibrated.
05-08-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed fully packed food storage container full of cooked onions with lid in place, large amount I'd condensation observed from trapped heat.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board soiled/stained.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for both chlorine for Dish Washing Machine and no quat test strips for bar 3 compartment sink and sanitizer buckets.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ceiling of the ice machine with black mold like substance on interior.
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. Corrected while the inspection was taking place **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Fees current, printed license not on site.
50-09-4
Basic - Duct tape used to repair nonfood-contact surface. Upright reach in freezer unit, tape used to repaire door seal. MAnager removed tape, but glue reside still present.
14-71-4
Basic - Employee eating in a food preparation or other restricted area. Employee beverage on prep table, removed **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In both walk in cooler units, employee items stored over client items, both corrected by manager. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wit station cos stacked while still wet
24-08-4
Basic - Equipment in poor repair. Broken door gasket on the reach in freezer unit on the cooks line
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Floors and baseboards under and behind equipment
36-01-4
Basic - Hole in or other damage to wall. Wall near walk in cooler and hand wash sink in need of repairs.
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on bottom shelves of prep tables, soiled door gaskets on cooks line.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels and reside from labels on cleaned dishes.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in make table interior soiled with old food debris and standing water in same unit.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container on open wire shelving not inverted. **Corrected On-Site**
25-06-4
Basic - Soiled dry wiping cloth in use. Multiple soiled wiping cloths on cooks line, some not removed to soiled bin, others left on counters.
21-10-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over ready to eat/ prepped food items, corrected **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled under toaster setup.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of water and oil and water not labeled on cooks line, corrected **Corrected On-Site**
02D-01-5
22
Jan 20, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Food in Good Condition, Safe, and Unadulterated
FL-13
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
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
29
Sep 15, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Beef O' Bradys last inspected?
The most recent health inspection at Beef O' Bradys on file is from Oct 1, 2025. The public record contains 10 inspections in total.
What is the most common violation at Beef O' Bradys?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Beef O' Bradys.
How does Beef O' Bradys compare to other restaurants in Titusville?
Beef O' Bradys most recently scored 26 out of 100, which is lower than the Titusville average of 68.
Has Beef O' Bradys' inspection record improved over time?
No. Recent inspections at Beef O' Bradys have averaged around 22 violations per visit, up from roughly 13 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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