Beefobradys
110 Plaza Ave, Lake Placid, FL 33852 · Permanent Food Service · License 3801024
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse:
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection4 high priority (fixed on the spot), 4 basic (1 repeat)-17
- Safety score83
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 visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at dishwasher area.
More time given
- First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse:
Raw hamburger (52°F - Cold Holding); Raw shrimp (53°F - Cold Holding); American cheese (53°F - Cold Holding). Operator removed and voluntarily discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F on cook line: Raw hamburger (52°F - Cold Holding); Raw shrimp (53°F - Cold Holding); American cheese (53°F - Cold Holding).
Operator removed and voluntarily discarded.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Employee took two lemons with their bare hands and placed them in drinks. Employee was educated and discarded lemons.
Fixed on the spot
Code 41, Chemicals and toxic substances: Rodent bait not contained in a covered, tamper-resistant bait station.
Two small snap traps behind cook line not covered. Operator removed.
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust: reach in cooler gaskets soiled
Code 32, Restrooms: Bathroom facility in disrepair: one handwashing sink in male restroom not working and is covered in plastic.
The other two are working.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance at dishwasher area.
Repeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.