Beef O Brady's Ridge Manor, LLC
31120 Cortez Blvd, Brooksville, FL 34602 · Permanent Food Service · License 3701070
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat 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 Raw Chicken (47°F - Cold Holding); Raw Shrimp (47°F - Cold Holding); Raw Fish (47°F - Cold Holding); Shredded Cheese (49°F - Cold Holding); Pork (48°F - Cold Holding); Ham (48°F - Cold Holding); Swiss Cheese (50°F - Cold Holding); Provolone Cheese (50°F - Cold Holding): Raw Beef (46°F - Cold Holding) in reach-in cooler to the right of the grill on the cook line. Items were removed and placed in walk-in freezer for rapid cooling. - Observed Sausage (46°F - Cold Holding); Ham (47°F - Cold Holding); Shredded Mozzarella Cheese (47°F - Cold Holding) in pizza reach-in cooler across from pizza style oven. Operator started to remove products to move to walk-in for rapid cooling.
Fixed on the spot
Code 08, Food protection and cross-contamination: 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 drawers on cook line to the right of the grill. Operator removed.
Fixed on the spot
Basic1
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drink stored on rack with squeeze bottle sauces on cook line. Operator discarded.
Fixed on the spot
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.