Beef O'brady's
Last inspected: Jan 27, 2026
74
Score
Public records show eight inspections at Beef O'brady's stretching back to 2022. The newest entry in the record is dated Jan 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited three times.
Beef O'brady's latest score of 74 falls below the Crystal River average of 90. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw comminuted beef stored over raw shrimp in reach-in cooler to the right of the grill. Employee moved and stored correctly. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled with accumulation of food debris. Operator removed and placed in three compartment sink to be cleaned and sanitized. **Corrective Action Taken**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
74
Sep 30, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - Handwash sink not accessible for employee use at all times in wait station area with water turned off due to leak. Operator has repair scheduled. Operator turned back on at time inspection. **Corrected On-Site**
31A-09-4
90
Apr 25, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef and raw breaded fish stored over opened bag of onions rings. All items no longer hermetically sealed. Employee moved and stored correctly.
08A-02-6
86
Jul 25, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
74
Jan 22, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled with food debris
22-02-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
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. Salmon not removed from rop before thawing
06-09-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cooks line microwave interior soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cooks line cooler gaskets soiled -walk in cooler fan guards soiled
23-03-4
Basic - Reach-in cooler on cooks line near flat grill interior/shelves have accumulation of soil residues.
22-16-4
70
Sep 5, 2023
Routine - Food
6 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
67
Apr 3, 2023
Routine - Food
1 critical violation. 10 minor violations.
View 11 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee pulled chicken wings at 131F to cool and cook later. Upon questioning the manager about their process he advised the wings are to be cooked to 165F the cooled. The manger then had the employee fortune to cook the wings to the proper temperature of 171F. **Corrected On-Site**
03C-44-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Multiple reach in coolers on cook line have soiled shelves and gaskets.
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler.
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cook line. Employee removed. **Corrected On-Site** **Repeat Violation**
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. On cook line, read 100ppm. Cook refilled to 200 ppm. **Corrected On-Site**
21-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on top of knife sharpener and single service equipment. Operator removed. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table on cook line. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On plastic guard and interior of ice machine has slight mold like growth
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved and stained.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in server area. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Multiple area throughout restaurant have soiled floors and walls -behind cook line and under equipment -behind and under ice machine and prep table -floors under three compartment sink in bar -behind and under table in server station **Repeat Violation**
36-73-4
52
Aug 1, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - soiled floor under flat top grill.
36-10-4
Basic - Accumulation of hard water substance. Operator will clean the hard water buildup in the ice machine at the end of shift
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Drinking tumblers in the dinning room service station. Operator had tumblers we rewashed and allowed them to air dry **Corrected On-Site**
24-08-4
Basic - Nonfood-contact surface, the shelf under the flat top grill soiled with grease and food debris. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored.beverages cups and to go containers . Operator moved drinking cups into go containers from the back stock area in the dining room to a shelf.
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind the bar in dinning room. Operator and employees quit towels used for occasional spills and clean up and sanitize your **Corrected On-Site** **Repeat Violation**
21-12-4
74
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 27, 2026. The public record contains eight inspections in total.
What is the most common violation at Beef O'brady's?
Across the inspection record, “accumulation of black/green mold-like substance” 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 Crystal River?
Beef O'brady's most recently scored 74 out of 100, which is lower than the Crystal River average of 90.
Has Beef O'brady's inspection record improved over time?
Yes. Recent inspections at Beef O'brady's have averaged around two violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Beef O'brady's means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Beef O'brady's inspected?
Based on the inspection history on file, Beef O'brady's is inspected around two times per year on average.
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