Beef O Bradys

1703 E Oak St, Arcadia, FL 34266 · Permanent Food Service · License 2400276

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 6 basic (2 repeats)
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Aug172026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 16, Dishwashing facilities and test kits: 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
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed container of sliced ham at 47°F and container of sliced turkey at 50°F on prep cooler, per cook been on prep table an hour putting in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  Observed raw shrimp on make table over a container of pickles and container of jalapeños peppers in the reach in cooler, cook moved them.
  Fixed on the spot
Intermediate3
- 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.
  Observed no proof employee responsibility, emailed owner copy.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: 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
  Observed chlorine strips expired 2024 and sanitizer test strips expired 2022.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed all employees expired on 7/31/2026.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed cup with no handle in a container of cheese on prep cooler, cook removed.
  Fixed on the spot
  Equipment in poor repair.
  Observed torn gasket on reach in cooler on right side in kitchen.
  Repeat violation
  Cardboard used to line nonfood-contact shelves.
  Observed cardboard lining shelves with pots and pans on them in back of kitchen.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up in reach in freezer at front counter.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  Observed solution stored on floor next to the grill in the kitchen.
- Code 33, Garbage and refuse: Open dumpster lid.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.