Beef'o'brady's
Last inspected: Apr 21, 2026
35
Score
Beef'o'brady's appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Apr 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 15 violations.
The pattern that stands out is “food storage container/container lid cracked or broken”, which has been cited seven times.
That's lower than the typical Chiefland restaurant, which scores around 72. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
1
Major latest
10
Minor latest
Inspection History
Apr 21, 2026
Complaint Full
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Live, small flying insects found. Two flies crawling on container of cooking oil at cookline. Two flies flying in kitchen at cookline. Five flies flying in kitchen in warewash area. Seven flies crawling on cutting board in kitchen in warewash area. Four flies crawling in floor and/or flying in server station. Following day callback per Linda. **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside top of refrigerated make-table at cookline: cooked chicken wings (58F - Cold Holding); raw chicken (55F - Cold Holding). Manager stated both items have been held inside the cooler overnight and have not been removed today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: cooked chicken wings (58F - Cold Holding); raw chicken (55F - Cold Holding). Manager stated both items have been held inside the cooler overnight and have not been removed today. Stop sales issued. Inside walk-in cooler: raw shrimp (72F - Cold Holding). Manager stated the shrimp was thawed this morning approximately 20 minutes prior, then moved the shrimp to the walk-in freezer to rapidly cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee at cookline filled a pitcher with water at handwash sink on end of cookline.
31A-11-4
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. Refrigerated make-table at cookline ambient temperature 46F. A large pan of ice is used to help control the temperature. Two stop sales issued on items stored overnight inside unit. **Warning**
14-74-7
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair top of refrigerated make-table in server station. **Repeat Violation**
14-71-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups in server station.
24-08-4
Basic - Equipment in poor repair. 1. Microwave at cookline rusted inside. 2. Interior of reach-in cooler at cookline damaged with exposed insulation. **Repeat Violation**
14-11-5
Basic - Floor tiles missing and/or in disrepair. Several cracked and/or missing floor tiles throughout kitchen. **Repeat Violation**
36-17-5
Basic - Food storage container/container lid cracked or broken. Several cracked pans and/or lids in-use with food throughout kitchen. **Repeat Violation**
14-38-4
Basic - Food stored on floor. Two containers of cooking oil stored directly on floor at cookline.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Green wire shelving inside beer walk-in cooler soiled with mold-like substance. 2. Area around doors of cooler in bar area soiled with mold-like substance.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old label stuck to side of one clean pan on clean dish shelf in warewash area.
16-46-4
Basic - Unclean building components, attachments or fixtures. Several ceiling tiles at cookline soiled with dust and/or stained with food debris. **Repeat Violation**
36-50-4
35
Dec 16, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine 0ppm. Employee primed the machine, still 0ppm. The line running from the chlorine sanitizer bucket is visibly damaged. The manager temporarily repaired the line with tape, then primed machine. Dish machine now showing chlorine at 50ppm. The manager had an employee begin sanitizjng all dishes during this inspection. **Corrective Action Taken**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of refrigerated make-table in server station: sour cream (46F - Cold Holding). Employee stated the sour cream has been stored inside the cooler for approximately three hours, then moved them to the freezer to rapidly cool to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach stored hanging from shelf above prep table containing clean dishes, plastic wrap, and soda syrups. Employee removed the chemical from the area during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall on left side inside ice machine soiled with mold-like substance. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink at cookline. An employee replenished the towels during this inspection. **Corrected On-Site**
31B-02-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining shelf below chicken boxes inside walk-in cooler.
14-45-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair lid on refrigerated make-table in server station.
14-71-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at cookline handling food while wearing several bracelets on wrists.
13-07-4
Basic - Equipment in poor repair. 1. Several broken cooler handles at cookline. 2. Interior of cooler door broken with exposed insulation near cookline.
14-11-5
Basic - Floor tiles missing and/or in disrepair. Several cracked floor tiles at cookline.
36-17-5
Basic - Food storage container/container lid cracked or broken. Cracked and/or chipped pans in-use with tortilla chips and other foods inside nearly all coolers in establishment.
14-38-4
Basic - Garbage on the ground and/or pad around dumpster. Trash on ground beside dumpster.
33-19-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Torn foil lining shelving near cookline.
14-47-4
Basic - Unclean building components, attachments or fixtures. 1. Shelving at cookline soiled with dust. 2. Floor in warewash area soiled with lime-like substance. 3. Ceiling tiles near cookline soiled with dust. 4. Floor inside walk-in beer cooler soiled with mold-like substance. **Repeat Violation**
36-50-4
Basic - Unnecessary items stored in garbage enclosure. Two discarded fryers stored outside beside dumpster. **Repeat Violation**
33-30-4
Basic - Water leaking from pipe and/or faucet/handle. 1. Water leaking from faucet handles at handwash sink in server station. 2. Drain pipe below warewash sink in bar leaking. 3. Water leaking onto the floor in bar walk-in cooler.
29-11-4
30
Aug 22, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Live, small flying insects found One fly crawling on prep table in server station.
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: chicken (49F - Cold Holding). Employee stated the chicken was placed into this cooler from the walk-in cooler approximately one hour prior. Employee added ice to the chicken to rapidly cool it to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in back of kitchen soiled with food debris and/or black substance. **Repeat Violation**
22-02-4
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. No running water at handwash sink in bar area. Employee stated they are utilizing the handwash sink in the server station to wash hands until the sink can be repaired.
27-19-4
Basic - Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside pan of Parmesan cheese at cookline. Employee discarded the single-use cup during this inspection. **Corrected On-Site**
14-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. 1. Wet nested pans on clean dish rack in ware wash area. 2. Wet nested drink cups on counter in server station. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Cracked pan lid in-use inside cooler in server station. **Repeat Violation**
14-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on interior of reach-in cooler door near fryers. **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Foil lining bottom shelf of prep table at cookline soiled with food debris and torn. Employee replaced the foil during this inspection. 2. Green shelf inside beer cooler heavily soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old label stuck to outside of large metal pan on clean dish rack in back of kitchen.
16-46-4
Basic - Unclean building components, attachments or fixtures. 1. Floor below equipment near dish machine soiled with lime-like substance. 2. Air vent on ceiling in kitchen near cookline soiled with dust. **Repeat Violation**
36-50-4
Basic - Unnecessary items stored in garbage enclosure. Broken cooler and two sheets of plywood stored beside dumpster.
33-30-4
Basic - Water draining onto floor surface. Water draining into bucket overflowing onto floor inside walk-in beer cooler.
29-03-4
Basic - Water leaking from pipe and/or faucet/handle. Water leaking from handles at handwash sink in server station.
29-11-4
37
Jan 27, 2025
Complaint Full
No violations found.
100
Jan 24, 2025
Complaint Full
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside cooler drawer at grill: beef (48F - Cold Holding); chicken (51F - Cold Holding). Employee at cookline stated the beef and chicken were both inside the cooler when he opened this morning and he had not removed them today. Cooler drawer appears to be slanted and off-track. 2. Inside refrigerated make-table at cookline: sliced tomatoes (58F - Cold Holding); diced tomatoes (56F - Hot Holding); coleslaw (59F - Cold Holding); grilled mushrooms (48F - Cold Holding); shredded lettuce (52F - Cold Holding). Employee at cookline stated all items were held inside unit overnight and he had not removed any of them today. Upon inspection, air vents inside unit are completely covered with ice. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. Inside cooler drawer at grill: beef (48F - Cold Holding); chicken (51F - Cold Holding). Employee at cookline stated the beef and chicken were both inside the cooler when he opened this morning and he had not removed them today. Cooler drawer appears to be slanted and off-track. Stop sales issued. 2. Inside refrigerated make-table at cookline: sliced tomatoes (58F - Cold Holding); diced tomatoes (56F - Hot Holding); coleslaw (59F - Cold Holding); grilled mushrooms (48F - Cold Holding); shredded lettuce (52F - Cold Holding). Employee at cookline stated all items were held inside unit overnight and he had not removed any of them today. Upon inspection, air vents inside unit are completely covered with ice. Stop sales issued. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing bleach on shelf directly beside microwave in server station. Manager removed bleach from area during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1. Interior of reach-in cooler near fryers heavily soiled with food debris. 2. Bottom edge of deflector plate inside ice machine soiled with mold-like substance. **Repeat Violation**
22-02-4
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 lower drawer at grill slanted, appears to be off track and is not keeping food inside below 41F. Stop sales issued on food inside unit. 2. Refrigerated make-table at cookline not keeping foods 41F or below. Multiple stop sales issued inside unit. Air vents inside unit appear to be completely iced over. **Warning**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine in server station.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Several cracked and/or missing floor tiles at cookline. **Repeat Violation**
36-17-5
Basic - Food storage container/container lid cracked or broken. Several cracked plastic pans stored on shelf above three-compartment sink. **Repeat Violation**
14-38-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Exposed insulation on interior of reach-in cooler door near fryers.
14-36-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving at cookline lined with torn foil.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of fryers soiled with grease. 2. Wooden shelving in bar area soiled with mold-like substance.
23-03-4
Basic - Unclean building components, attachments or fixtures. 1. Air vents throughout establishment soiled with dust. 2. Wire shelving on walls in server station soiled with dust.
36-50-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Manager tested quaternary sanitizer bucket in server station, 0ppm. Minspector tested sanitizer to verify, still 0ppm. Inspector tested quaternary sanitizer at three compartment sink, 0ppm. Manager set up sanitizer bucket with bleach instead of quaternary, then chlorine 50ppm. **Corrected On-Site**
21-08-4
37
Oct 17, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wearing gloves brought a trash bin into cookline, removed gloves then put a plastic liner in trash can. Put on new gloves without washing hands and then put paper liner on serving plate and completed food order.
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in-cooler raw beef stored over raw shrimp and salmon. **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food-contact surface of commercial can opener soiled with food debris, mold-like substance. **Repeat Violation**
22-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard, also was not wearing hair restraint.
13-04-4
Basic - Floor area(s) covered with standing water. In dishwash area by three-compartment sink
36-22-4
Basic - Floor tiles missing and/or in disrepair. On cookline by fryers **Repeat Violation**
36-17-5
Basic - Food storage container/container lid cracked or broken. One cracked container stored on shelf above three-compartment sink **Repeat Violation**
14-38-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (Cilantro ) stored over ready-to-eat food ( salad dressing containers ) in walk in cooler
08B-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in keg cooler room.
51-11-4
50
Mar 4, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on left-side of mop sink behind building.
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Two packages of raw hamburger meat stored on shelf above open pan containing cooked mushrooms inside reach-in cooler at cookline. Employee moved raw hamburger meat back to the walk-in cooler during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Aerosol air freshener stored on shelf beside bottles of peach purée in bar area. Manager removed chemicals from shelf during this inspection. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on prep table in back of kitchen soiled with black substance. Cutting board in server station stained. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar mats stored inside handwash sink in bar area. Employee removed mats from handwash sink during this inspection. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing degreaser missing label on shelf in server station. Manager added proper label during this inspection. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on wire shelf above seasonings in kitchen at cookline. Employee removed drink from shelf during this inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two employee personal phones stored on shelf above prep table at cookline beside microwave oven. Employee removed both phones from shelf during this inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink cups wet nested on table in server station near fountain machine. **Repeat Violation**
24-08-4
Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing in kitchen near fryers at cookline.
36-17-5
Basic - Food storage container/container lid cracked or broken. Seven cracked plastic pans on clean dish rack in kitchen above dish machine. **Repeat Violation**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelves of prep tables throughout kitchen soiled with food debris.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Clear plastic platter lids not inverted on shelf in kitchen near back door. Manager inverted lids during this inspection. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach-in cooler in bar area.
29-49-6
Basic - Unclean building components, attachments or fixtures. Air vents throughout kitchen heavily soiled with dust. Wall above green wire rack at cookline soiled with dust. Green wire shelf in kitchen above cookline soiled with dust. Wall behind green shelf inside beer walk-in cooler soiled with mold-like substance. **Repeat Violation**
36-50-4
30
Oct 9, 2023
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0PPM. Manager cleared clogged line and primed machine, then 75PPM. **Corrected On-Site**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining area and poured ranch dip into condiment cup without washing hands. Manager had employee stop and wash hands before continuing to work in kitchen. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in kitchen near dish machine.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Packages of raw beef stored on shelf above bread inside walk-in cooler. Manager moved bread to another shelf during this inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with black substance on prep table near dish machine. Deflector plate inside ice machine soiled with black substance. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available for dish machine.
16-37-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle on lower shelf of prep table across from fryers.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nested drink cups near fountain machine in server station. Wet nested plastic pans on shelf above dish machine in kitchen. **Repeat Violation**
24-08-4
Basic - Food storage container/container lid cracked or broken. Several cracked pans and pan lids on shelf above dish machine in warewash area. **Repeat Violation**
14-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign that instructs employees to wash hands at handwash sink in kitchen near dish machine.
31B-04-4
Basic - Unclean building components, attachments or fixtures. Air vents throughout kitchen soiled with dust. Ceiling in server station soiled with dust. Floor under and around equipment in server station soiled with dirt and/or food debris.
36-50-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor in server station. Manager placed a pan below bucket during this inspection. **Corrected On-Site**
21-38-4
33
Jan 10, 2023
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jul 12, 2022
Routine - Food
7 critical violations. 3 major violations. 8 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach stored on prep table in wait station. Manager moved bottle of bleach to area where chemicals are stored. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from back door and began handling food without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-16-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handled raw shrimp then changed gloves without washing hands before handling ready to eat food on front line. Manager had employee wash hands and change gloves. **Corrective Action Taken**
12A-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flies in kitchen area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored over 1000 island dressing in reach-in cooler next to fryers. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach-in cooler across from grill. **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in reach-in cooler across from grill: cheese (52F - Cold Holding); tomatoes (51F - Cold Holding); slaw (49F - Cold Holding); lettuce (51F - Cold Holding); beef (48F - Cold Holding). Manager stated items placed in cooler at 11:00 am. Manager moved items to walk-in freezer to reduce temperature to 41F. **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 reach-in cooler across from grill. Can opener on prep table next to office. Cutting boards stored in dish area.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no test kit for chlorine or quaternary.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink on cook line. Manager provided hand towels. **Corrected On-Site**
31B-02-4
Basic - Standing water in bottom of reach-in-cooler. Reach-in cooler across from cook line grill.
29-49-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above cook line microwaves. Manager discarded drink. **Corrected On-Site**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents on cook line.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and cigarettes stored on counter next to microwave in wait station. Employees removed items. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Boxes of soda stored on floor outside of office. Manager placed items on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer on cook line.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy. Walk-in cooler gasket.
23-03-4
17
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 Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Beef'o'brady's?
Across the inspection record, “food storage container/container lid cracked or broken” has been cited seven times, more than any other issue at Beef'o'brady's.
How does Beef'o'brady's compare to other restaurants in Chiefland?
Beef'o'brady's most recently scored 35 out of 100, which is lower than the Chiefland average of 72.
Has Beef'o'brady's inspection record improved over time?
No. Recent inspections at Beef'o'brady's have averaged around 15 violations per visit, up from roughly seven 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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