St Pete Beefs, LLC Beef O Bradys
4775 34 St S, St. Petersburg, FL 33711 · Permanent Food Service · License 6215684
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection3 high priority (fixed on the spot), 1 intermediate, 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 · 1 visitRoutine inspection
- First visitAug 11, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Located inside a reach-in cooler next to fryers and a reach-in cooler across from cook-line: cut tomato (57°F - Cold Holding); cut lettuce (58°F - Cold Holding); raw chicken (59°F - Cold Holding); raw shrimp (59°F - Cold Holding); cooked shrimp (55°F - Cold Holding); cooked chicken wings (47°F - Cold Holding) Manager had items placed into the freezer and walk-in cooler to cool. The following corrective action was observed: cut tomato (53°F - Cold Holding); cut lettuce (55°F - Cold Holding); raw chicken (40°F - Cold Holding); raw shrimp (38°F - Cold Holding); cooked shrimp (39°F - Cold Holding); cooked chicken wings (41°F - Cold Holding)
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control missing time stamp:
Cooked chicken tenders, nuggets, and fries. Manager on duty was aware of times and labeled items correctly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0 ppm. Manager primed the unit and re-ran unit multiple times. Machine now testing at a proper 50 ppm met manufacturer data plate.
Fixed on the spot
Intermediate1
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Dish machine testing initially at 0 ppm. Test kits are provided to employees have not been used to test machine.
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored between prep table and reach-in cooler
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels stuck stored on clean containers abode three compartment sink
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine with black mold like substance
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Current license displayed expired 2-1-26. License is current and valid.
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.