Paddy Murphy's Irish Pub

Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler by the triple sink raw ground beef is stored above sauerkraut. Operator moved items to proper storage.

Handwash sink not accessible for employee use at all times. There is a red sanitizer bucket inside the hand washing sink by the dish washing station. Operator cleared the hand washing sink.

Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles, two at the front bar and in the servers station.

Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a buildup of a mold like substance on the ice chute in the ice machine.

Bowl or other container with no handle used to dispense food. There is a plastic to go ramekin inside a container of Old Bay Seasoning.

Employee with no hair restraint while engaging in food preparation.

In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs on the oven door handle. Operator moved the tongs to proper storage.

No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink by the ice machine and at the bars.

From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler near the dish pit raw beef is stored over cut onions. Operator moved the raw beef to the walk in cooler. - From follow-up inspection 2025-07-10: In the bottom of the make table cooler by the dish pit raw fish is stored above ready to eat sauces, whipped cream and cherries.

From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun in the service station T the bar. Operator cleaned the soda gun nozzle. - From follow-up inspection 2025-07-10:

From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on the top of the dishwasher. - From follow-up inspection 2025-07-10:

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. Dishwasher (Chlorine 0ppm). Operator set up quaternary sanitizer in the triple sink.

Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler near the dish pit raw beef is stored over cut onions. Operator moved the raw beef to the walk in cooler.

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler, Turkey gravy 6/19/25 1 quart Shepards pie 6/24/25 3 pounds Turkey breast cut 6/19/25 3 pounds Beef gravy 6/19/25 1 quart. See stop sale.

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler, Turkey gravy 6/19/25 1 quart Shepards pie 6/24/25 3 pounds Turkey breast cut 6/19/25 3 pounds Beef gravy 6/19/25 1 quart. See stop sale.

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler closest to the bar, cooked shrimp (46F - Cold Holding); cooked turkey (46F - Cold Holding); chicken salad (45F - Cold Holding). Operator reduced the temperature of the make table, cooked turkey 37F cold holding, chicken salad 36F cold holding, cooked shrimp 36F cold holding.

Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun in the service station T the bar. Operator cleaned the soda gun nozzle.

Handwash sink not accessible for employee use at all times. There is a container inside the hand washing sink on the cook line. Employee removed the container from the hand washing sink.

No paper towels or mechanical hand drying device provided at handwash sink at the bar. Operator provided paper towels.

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 and Lodging Association (SafeStaff) 866-372-7233.

Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle on a cart bynthe gar.

Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on the top of the dishwasher.