Beef O Brady's
2160 Howland Blvd Ste 104, Deltona, FL 32738 · Permanent Food Service · License 7406193
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 8 basic (2 repeats)-22
- Safety score78
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 visitSep 10, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-"Salad" Reach-in cooler: cut lettuce mix 50°F and sliced ham 50°F, operator placed on ice to rapidly cool
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
-employee scratched her ear and then put on gloves
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds.
Do not use equipment/utensils not properly sanitized.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-1 live, small flying insect over cookline
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-"Salad" reach-in cooler
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-soufflé cup stored in Cajun seasoning, operator removed
Fixed on the spot
Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-right side of cooling rack in walk-in cooler -exterior of cooking equipment has an accumulation of grease and food debris -buildup of food debris/soil residue on equipment door handles
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-plastic cups in beverage service area, operator separated
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
-wall over triple sink: paint is peeling
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-over cookline
Floor soiled/has accumulation of debris.
-walk-in cooler floor underneath cooling rack
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.