Beef O’ Brady’s
4515 South Florida Ave, Lakeland, FL 33813 · Permanent Food Service · License 6307649
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
Cooks line reach in cooler raw chicken strips 46. Product was in two pans. Employee removed to help air flow Priority: High Priority
Fixed on the spot
Code 12, Handwashing and hygienic practices: Observed: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched
unwrapped single-service items without washing hands. Observed server touch face then handle clan plates of food. Reviewed proper handwashing with employee. Priority: High Priority
Code 22, Food-contact surfaces clean and sanitized: Observed: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Kitchen dish machine 0ppm, operator changed bucket primed machine several times 50ppm. Bar dish machine chlorine 0ppm , operator primed and retested Priority: High Priority
Code 50, Current license displayed: Observed: Establishment operating without a license from the Division of Hotels and Restaurants.
Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ Establishment changed LLC per operator Andy. Currently open and operating serving the public. Priority: High Priority
Intermediate2
Code 16, Dishwashing facilities and test kits: Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine test strips Priority: Intermediate
Code 31, Handwash sinks and supplies: Observed: Handwash sink not accessible for employee use at all times.
Coffee item and pitcher stored in front server handwash sink. Employee removed items Priority: Intermediate
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: Observed: In-use knife/knives stored in cracks between pieces of equipment.
On cooks line , employee removed Priority: Basic
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Observed: Bowl or other container with no handle used to dispense food.
In cheese in reach in cooler Priority: Basic
Observed: Equipment in poor repair.
Torn gasket on reach in cooler on cooks line Priority: Basic
Code 16, Dishwashing facilities and test kits: Observed: Accumulation of debris on exterior of warewashing machine.
Priority: Basic
Code 35, Insects, rodents, pests and animals: Observed: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Over prep table in servers station and in back prep area Employee removed Priority: Basic
Fixed on the spot
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.