Titusville Beef O' Brady's

2825 Garden St #9, Titusville, FL 32796 · Permanent Food Service · License 1505681

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 24 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 routine inspection
5 high priority (2 no follow-up needed, 3 fixed on the spot), 4 intermediate (1 repeat), 16 basic (5 repeats); basic violations cost 12 at most
-40
Safety score60

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct62026

Routine inspection

25 violations found

First visitOct 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
25 violations found:
- 5 High priority
- 4 Intermediate
- 16 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Raw salmon stored in walk in cooler completely thawed in package
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Commercially processed queso cheese on cook line at 80°F for 1hr30 minutes. Operator placed it on grill to reheat for 20 minutes. New temp 138°F. Cooked rice in rice cooker at 113°F for 1.5 hours. Operator discarded.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw chicken tenders and raw chicken nuggets stored above French fries in reach in freezer on cook line. Operator removed
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 small flying insects observed in kitchen
- Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
  On cook line below hood system. Operator removed
  Fixed on the spot
Intermediate4
- Code 11, Employee health: 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.
  No proof for recently hired employees Emma and Verona
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Meat slicer
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Expired for Melissa G issued on 1/15/2021
  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 & Lodging Association (SafeStaff) 866-372-7233. Missing for several employees
Basic16
- Code 06, Food properly thawed: 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.
  See stop sale. Raw salmon stored in walk in cooler completely thawed in package
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Observed employee cut onions before washing them
- Code 10, In-use utensils properly stored: In-use ice scoop for ice machine located outside not stored in a protected manner between uses.
  Ice bucket stored not inverted
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Inside cojita cheese container
  Equipment in poor repair.
  Low boy cooler under grill in poor repair. No food items stored inside. Per operator, Work order was put in
  Fixed on the spot
  Walk-in cooler shelves with rust that has pitted the surface.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave on cook line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters Soda machine exterior
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  On dry rack by mop sink
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Chicken breading station make table
  Repeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In restrooms
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Light not functioning.
  Floor soiled/has accumulation of debris.
  Walk in cooler floor Cook line, also grout lines need to be sealed
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone and drink on shelf by queso cheese container and spice containers on cook line. Employee backpack stored on shelf next to save container era by kitchen entrance
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.