Beef O' Brady's
2559 SR 60 E, Valrico, FL 33594 · Permanent Food Service · License 3912930
What drove the grade
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (fixed on the spot), 2 intermediate, 6 basic (1 repeat)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 28, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Manager discussed hand washing with server.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
3 compartment sink set up with quat sanitizer, Sink & Surface test strips available.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled bottle of multi surface cleaner at bar.
Basic6
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle touching food in rice warmer. Operator removed scoop.
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Stored on soda fountain grate. Operator placed scoop in container.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on shelf over ready to eat items in walk in cooler. Operator discarded drink.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Flip top cooler door gaskets.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Plastic containers on clean dish shelf. Operator separated to dry.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Takeout containers on floor in storage room not inverted.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.