Beef O'Bradys
2901 66 St N, St. Petersburg, FL 33710 · Permanent Food Service · License 6211787
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection5 high priority (2 fixed by the Aug 3 follow-up, 3 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-26
- Safety score74
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 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in reach-in freezer on cookline and in walk-in freezer.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of pizza oven has accumulation of black substance/grease/food debris.
More time given
Accumulation of black mold-like substance in the interior of the ice machine.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
7 salmon filets in walk in cooler fully thawed in vacuum packaging that specifies to remove before thawing.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter packets (76°F - Cold Holding); sour cream (51°F - Cold Holding); salsa (46°F - Cold Holding) Butter packets being kept on counter at room temp. Operator explained that they rotate them every few hours. Sour cream and salsa kept on ice. Discussed Time as a Public Health Control with operator, emailed him procedures and filled out during inspection, added all items on front line to procedures and operator time marked items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-Raw steak over queso in walk in cooler. Operator moved queso
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-Raw chicken over raw beef in walk in cooler. Operator moved chicken to not store above any other foods
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
7 live flies behind bar Not observed landing on any food contact surfaces Operator killed 4 flies
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on cookline stained -soda machine nozzle soiled with accumulation of debris
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Line cooks Jasmine and Terrence missing their food handler training, both have worked here five months. Verified that employee health reporting agreements are signed as part of onboarding
Fixed on the spot
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
7 salmon filets in walk in cooler fully thawed in vacuum packaging that specifies to remove before thawing. Stop sale issued.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline grooved
Ice buildup in reach-in freezer on cookline and in walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Interior of pizza oven has accumulation of black substance/grease/food debris.
Accumulation of black mold-like substance in the interior of the ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Gaskets soiled on reach in cooler doors on cookline
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.