Beef O Brady's
6844 Suwannee Plaza Lane, Live Oak, FL 32060 · Permanent Food Service · License 7100340
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 12 basic (1 repeat); basic violations cost 12 at most-37
- Administrative complaint on Jul 27Counts in full until a follow-up finds the problems fixed-20
- Safety score43
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 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 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.
Item stored in reach-in cooler next to cook line fryers: shrimp (47°F - Cold Holding). Employee stated shrimp placed in cooler two hours prior to temperature being taken. Manager moved shrimp to reach-in freezer to reduce temperature to 41°F.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Item stored in warmer on prep table across from cook line grill: potatoes (118°F - Hot Holding). Employee stated potatoes placed in warmer two hours prior to temperature being taken. Employee placed lid on pan and reheated the potatoes,181°F.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Four flies observed outside of office.
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cuban sandwiches stored in reach-in cooler across from cook line grill. Manager stated sandwiches prepared on 7/25. Manager had employee add proper date to sandwiches.
Fixed on the spot
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Establishment has no probe thermometer. Manager purchased probe thermometer during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards on cook line reach-in coolers soiled with mold-like substance.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee dumped ice in wait station hand washing sink.
Basic12
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Bag of cheese thawing at room temperature. Manager placed cheese under cold running water.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee drink on cook line prep table with warmer. Employee removed drink during inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup used to scoop cheese from container in reach-in cooler across from cook line grill. Manager removed cup during inspection.
Fixed on the spot
Equipment in poor repair.
Gasket for walk-in cooler door.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Walk-in cooler shelves.
Food storage container/container lid cracked or broken.
Containers and lids on shelf next to office.
Hood filter missing from automatic fire suppression/exhaust system.
One filter missing from hood above fryers.
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in freezer shelves.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk-in cooler dusty. Hood vents above cook line greasy. Top of wait station ice machine soiled with mold-like substance. Cook line floor fan dusty and greasy.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Containers stored on shelf next to office.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe beneath cook line hand washing sink across from fryers.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
CO2 tanks stored in beer walk-in cooler.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.