Beef O'Brady's
4944 Malloy Plaza East Ste A, Marianna, FL 32448 · Permanent Food Service · License 4200528
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (1 fixed by the Aug 10 follow-up), 1 intermediate, 3 basic-21
- Administrative complaint on Aug 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Grill cooler: cooked chicken 40°F, steak 40°F, provolone 41°F, shredded cheddar 40°F,
Administrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
No flying insects observed at callback.
Administrative complaint
- 1st follow-up visitAug 7, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Grill cooler: provolone cheese 52°F, steak 52°F, Swiss cheese 51°F, American cheese 51°F, pork 50°F, items in cooler for approximately 90 minutes
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
No flying insects observed upon callback
- First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Shredded cheese 55°F, pork 55°F, Swiss 59°F, provolone 56°F, steak 57°F, pepper jack 56°F, at 3:23, per employee items in cooler since at least 11am. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Shredded cheese 55°F, pork 55°F, Swiss 59°F, provolone 56°F, steak 57°F, pepper jack 56°F, at 3:23, per employee items in cooler since at least 11am. See stop sale.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
5 live in dish area, 2 live in dry storage area, 2 live on server station.
Administrative complaint
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Food debris on slicer.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
One on fry station and one handing on clean dish shelf.
Code 29, Plumbing and backflow prevention: Standing water in bottom of fry station and expo reach-in-cooler.
Code 36, Floors, walls, ceilings and ventilation: Wall and ceiling soiled with accumulated grease, food debris, and/or dust around fry area.
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.