CULHANE'S IRISH PUB
9720 DEER LAKE CT, Jacksonville FL 32246 · 904-619-3177
Last inspected Feb 24, 2026 · 13 visits since November 2023
APR 24
OCT 24
MAR 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipments from in use dish machine not sanitized after cleaning. Dish machine at 0 ppm. Observed sanitizer solution is empty and operator has no back up. Employee setting up three compartment sink to sanitize
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2014053195 | Dec 4, 2014 | Jan 28, 2015 | $1,000 |
Inspection history
13 visits, newest first
Feb 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded
Live, small flying insects found Observed 2 live flying insects at bar soda nozzle
Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Three large deep pans of cooked corn beef brisket (102-112F - Hot Holding), all pans stored in kitchen bottom alto shaam warmer from overnight. Unit was turned off overnight but was supposed to be left on to keep the meat hot holding as per employee and manager. Stop sale issued 1/2 and 1/2 (48-50F - Cold Holding), stored at bar glass reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded
Live, small flying insects found Observed 2 live flying insects at bar soda nozzle
Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Three large deep pans of cooked corn beef brisket (102-112F - Hot Holding), all pans stored in kitchen bottom alto shaam warmer from overnight. Unit was turned off overnight but was supposed to be left on to keep the meat hot holding as per employee and manager. Stop sale issued 1/2 and 1/2 (48-50F - Cold Holding), stored at bar glass reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1/2 and 1/2 (48-50F - Cold Holding), stored at bar glass reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on outside spigot near kitchen back door on wall. Manager installed back flow preventer
Whole meat roast hot held at less than 130 degrees Fahrenheit. Three large deep pans of cooked corn beef brisket (102-112F - Hot Holding), all pans stored in kitchen bottom alto shaam warmer from overnight. Unit was turned off overnight but was supposed to be left on to keep the meat hot holding as per employee and manager. Stop sale issued
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some food handler employees hired over 60 days with no proof of training
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent with dust build up on cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on cook line and wait station not inverted
Insect control device installed over food preparation area. Bug light device stored on wall over cases of fry jug oils near bulk ice machine in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of alto shaam on cook line with food debris build up. Interior of microwave at prep area with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler drawers with soiled gaskets
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink
Dec 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at multiple spigots with thread on wall at prep area near dough mixer. Missing back flow preventer at bib near dish machine with attached water hose
Food-contact surface soiled with food debris, mold-like substance or slime. Old food debris on clean slicer in back prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal phone stored near food prep on cook line. Employee removed. Employee Bluetooth speaker stored stored on top of microwave area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook employee with bracelet on wrist preparing food. Employee removed
Equipment in poor repair. Salad reach in cooler door with torn gasket on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven on cook line with black build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease build up Salad reach in cooler door with soiled gasket on cook line
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate14 Basic
Show 20 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 container of 2 quarts of pico with date marked 3-18-25 and 1 container of 1 quart homemade ranch with date marked 3-20-25 stored in walk in cooler. Verified date was correct with manager. Stop sale issued. Manager discarded
Stop Sale issued due to food not being in a wholesome, sound condition. 1 container of 2 quarts of pico with date marked 3-18-25 and 1 container of 1 quart homemade ranch with date marked 3-20-25 stored in walk in cooler. Verified date was correct with manager. Stop sale issued. Manager discarded
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on spigot at outside mop sink at back door. Missing back flow preventer at spigot on wall at dish machine area with attached water hose
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at ware washing area
No soap provided at handwash sink. At hand wash sink at ware washing area and back prep area
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees training certificates not original
Bowl or other container with no handle used to dispense food. Portion cups stored in seasoning container
Buildup of food debris/soil residue on equipment door handles. Microwave handle on cook line
Cutting board has cut marks and is no longer cleanable. Cutting board at 3rd make table on cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table next to food prep. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on shelf next to to go containers. Bluetooth speaker stored above make table on cook line
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracket on wrist.
Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard. Employee put on beard guard
Equipment in poor repair. 3rd make table reach in cooler right side door with torn gasket
Exterior door has a gap at the threshold that opens to the outside. Back kitchen door with gap
Floor soiled/has accumulation of debris. Under cooking equipment floor with black build up
Floor tiles missing and/or in disrepair. At back door entrance floor tile in disrepair
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored touching food inside flour container
Insect control device installed over food preparation area. Bug device stored on wall above food prep table in back kitchen area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled
Nov 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
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 not sanitizing. Chemicals were hooked up incorrectly. Employee corrected chemical set up and now sanitizing properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw, pico, potato and rice (45-46F - Cold Holding); shepherd pie, rice and cooked brisket (47-50F - Cold Holding), all stored in main walk in cooler, employee had cooler door left open for approximately 30 mins during preparation and cleaning. Cooler Door is closed and ambient temperature dropping from 46F to 44F during inspection
Oct 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
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 not sanitizing. Chemicals were hooked up incorrectly. Employee corrected chemical set up and now sanitizing properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw, pico, potato and rice (45-46F - Cold Holding); shepherd pie, rice and cooked brisket (47-50F - Cold Holding), all stored in main walk in cooler, employee had cooler door left open for approximately 30 mins during preparation and cleaning. Cooler Door is closed and ambient temperature dropping from 46F to 44F during inspection
Floor soiled/has accumulation of debris. Under cooking equipment
Ice scoop handle in contact with ice. In bar ice bin
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 118F standing water on steam table on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line next to walk in cooler has faucet in disrepair
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees training certificates are photo copies
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to microwave in kitchen. Employee keys on prep table next to food prep
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet and watch on wrist
Food stored on floor. Case of fry oil on floor in back prep area
Nov 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 7 high priority.
7 High priority0 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 pan cooked wings (45-50F - Cooling), stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Equipments from in use dish machine not sanitized after cleaning. Dish machine at 0 ppm. Observed sanitizer solution is empty and operator has no back up. Employee setting up three compartment sink to sanitize
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee preparing food remove hat on head and touching hair and clothing and put on gloves and continue preparing food with out hand wash. Reviewed with manager
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipments from in use dish machine not sanitized after cleaning. Dish machine at 0 ppm. Observed sanitizer solution is empty and operator has no back up. Employee setting up three compartment sink to sanitize
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sausage (91-98F - Reheating), stored in hot holding unit and place there at 9am from walk in cooler as per chef to reheat. Cooked sausage is first time reheat. Stop sale issued. 1 pan raw lamb, 1 pan raw chicken, 1 pan slice cheese, 1 pan cooked brisket, 2 pans cooked corn beef and 1 pan raw beef (45-50F - Cold Holding), all items stored in cook line reach in cooler bottom drawer and stored from overnight with no additional prep today as per chef. Unit was found to be turned off and didn't realize this until taking temperatures. Stop sale issued for all items. Employee discarding. 1 pan cut tomatoes, 1 pan cut lettuce, 1 pan shredded cheese, 1 pan deli ham, 1 pan beyond meat, 1 butter and 1 pan commercial Mac and cheese and 1 pan boil eggs (45-50F - Cold Holding), all items stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued for all items. 1 pan cooked wings (45-50F - Cooling), stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 pan raw lamb, 1 pan raw chicken, 1 pan slice cheese, 1 pan cooked brisket, 2 pans cooked corn beef and 1 pan raw beef (45-50F - Cold Holding), all items stored in cook line reach in cooler bottom drawer and stored from overnight with no additional prep today as per chef. Unit was found to be turned off and didn't realize this until taking temperatures. Stop sale issued for all items. Employee discarding. 1 pan cut tomatoes, 1 pan cut lettuce, 1 pan shredded cheese, 1 pan deli ham, 1 pan beyond meat, 1 butter and 1 pan commercial Mac and cheese and 1 pan boil eggs (45-50F - Cold Holding), all items stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued for all items.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked sausage (91-98F - Reheating), stored in hot holding unit and place there at 9am from walk in cooler as per chef to reheat. Cooked sausage is first time reheat. Stop sale issued.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table next to food. Employee removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food. Employee removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist in kitchen area
Floor soiled/has accumulation of debris. Under make table reach in cooler on cook line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.