Beef O Brady's

16773 Fishhawk Blvd, Lithia, FL 33547 · Permanent Food Service · License 3912596

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
1 high priority (fixed on the spot), 1 intermediate, 5 basic
-11
Complaint after follow-up on Aug 12, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score77

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

Inspection history

1 inspection · 3 visits

Aug112026

Routine inspection

7 violations found · Inspector came back 2 times

2nd follow-up visitAug 13, 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
1st follow-up visitAug 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Far left make line cooler cold holding: Cut cabbage 48, cole slaw 48f, sliced tomatoes 44f, diced tomatoes 44f, sliced ham 52f, sliced turkey 49f, shredded cheddar jack 47f, cut lettuce 45f, Mac n cheese 47f, cojita cheese 47f, shredded cheddar jack 48f, Romaine lettuce 49f, premade Cubans with ham 48f. Stop sale issued. Ambient temp of cooler showing 43f. Manager stated temperatures were normal in the morning g timeframe. Manager added pans of ice to unit and will call for service .
Official report, on the Florida DBPR website
First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 1 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Far left main cook make table: diced tomatoes (48°F - Cold Holding); sliced tomatoes (48°F - Cold Holding); sliced ham (49°F - Cold Holding); sliced turkey (50°F - Cold Holding); shredded cheddar (49°F - Cold Holding); coleslaw (48°F - Cold Holding); cut cabbage (48°F - Cold Holding); shredded lettuce (49°F - Cold Holding); cut Romain lettuce (50°F - Cold Holding); spring mic with cut lettuce (50°F - Cold Holding). Manager began icing product for rapid cooling and pulled unit away from wall
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda tuna at bar soiled with Accumulated debris
Basic5
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed premade pizza not covered or protected in walk in freezer. Manager voluntarily discarded
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  On bottom of walk in freezer floor.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed wet nesting in stacked cups in server station. Manager out cups in dish to get rehashed
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In mug cooler at bar soiled
- 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.
  Observed employee cell phone above seasonings in storage area. Bags stored by bar juices and mixers at bar. Manager removed
  Fixed on the spot
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.