FINLEYS IRISH PUB AND EATERY
13477 BELCHER RD S, Largo FL 33771 · 727-535-7858
Last inspected May 4, 2026 · 8 visits since October 2023
AUG 24
JAN 25
DEC 25
APR 26
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near cook line. 2 flies near cutting boards near reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 4, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table.
Ceiling tiles soiled with grease through kitchen.
Food not stored at least 6 inches off of the floor. Raw chicken on sheet pan in walk in cooler not stored 6 inches off floor. Operator relocated chicken.
Ice buildup in walk-in freezer around door frame.
Interior of 3 ovens has accumulation of black substance.
Light shield in kitchen to left side of cook line cracked.
Reuse of single-service or single-use articles. Sour cream container reused to store chicken in reach in cooler on cook line.
Walk-in cooler and freezer shelves with rust that has pitted the surface.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
Ice buildup in walk-in freezer on door seams.
Open dumpster lid on shared dumpster.
Dec 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Can of bug spray located in dry storage over boxes of glassware. Operator removed from establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained.
Handwash sink used for purposes other than handwashing. Handwashing sink in server station area used as dump sink. Reviewed with manager sink must be used for handwashing only.
Required employee training expired for all 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. Spray bottle on bar top near kitchen not labeled.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted. Operator placed inverted on wire shelf.
Equipment and utensils not properly air-dried - wet nesting. Red plastic cups wet nesting in server station area.
Ice buildup in walk-in freezer on door seams.
No handwashing sign provided at a hand sink used by food employees. No sign at bar sink near back storage room.
Open dumpster lid on shared dumpster.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Cook drank then handled clean equipment touched deli cooler handle without washing hands. Instructed to wash hands. Educated. Employee washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from fryers. Cooked chicken (55F - Cold Holding) Employee moved to walk in freezer Cooked chicken (41F - Cold Holding) Table to cold holding cut tomatoes (55F - Cold Holding); shredded cheese (56F - Cold Holding); diced tomatoes (55F - Cold Holding) Employee moved to walk in freezer cut tomatoes (40F - Cold Holding); shredded cheese (32F - Cold Holding); diced tomatoes (40F - Cold Holding) Inside reach in cooler across from cook line chicken strips (115F - Cold Holding) Employee moved to walk in freezer chicken strips (38F - Cold Holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Was 200ppm+ now 50ppm
Spray bottle containing toxic substance not labeled. Table cleaner quaternary at bar. Employee labeled during inspection
Bowl or other container with no handle used to dispense food. Used for scoring ice.
Current Hotel and Restaurant license not displayed. 2023
Equipment in poor repair. During inspection observed top of ice machine leaking. Employee cleaned and sanitized area and called technician during inspection.
Stored food not covered. During inspection observed fruit at bar behind bar not covered. Employee covered during inspection
Aug 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near cook line. 2 flies near cutting boards near reach in cooler.
Operating with an expired Division of Hotels and Restaurants license. Feb 1 24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half pans in ice on counter. cut tomatoes (55F - Cold Holding); shredded cheese (55F - Cold Holding); diced tomatoes (50F - Cold Holding); cut leafy greens (49F - Cold Holding) Educated- put all items in walk in freezer Taken to chef Fredi about half panning for the items stored in ice on table. cut tomatoes (43F - Cold Holding); shredded cheese (40F - Cold Holding); diced tomatoes (40F - Cold Holding); cut leafy greens (41F - Cold Holding)
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was 200+ppm Wiping cloth chlorine. Employee replaced all sanitizer buckets now 50 ppm.
In-use wet wiping cloth/towel used under cutting board.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board
Mar 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired licenses 2-1-24.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at deli salad.
Food stored on floor. Large bag of carrots stored on floor on walk in cooler. Manager moved.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage water stored in deli salad cooler above. Above opened container of cut lefty greens. Manager moved.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate11 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale. #10 can of Sauerkraut on dry-storage shelf.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then retrieve clean dishes from Dishmachine. Discussed with kitchen manager proper hand-hygiene techniques. Will email
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen, fly didn't land on food contact surfaces.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-In cooler at 2:14pm coleslaw (45F - Cold Holding); diced tomatoes (45F - Cold Holding); blue cheese crumbles (46F - Cold Holding) Operator moved items to freezer re temp at 3:35pm a. Coleslaw 36f b. Diced tomatoes 36f c. Blue cheese crumbles 38f
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non-continuous cooking of raw fish without written procedures. Will email operator DBPR Form 5022-101
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form 5030-104
No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email operator DBPR 5030-103 Operator printed form. Verified operator reviewed form with Employee Aarion Mouzon and printed, signed, and dated.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared more than 24 hours ago Walk-in cooler a. Prime rib b. Spinach cream dip c. Mac and Cheese d. House-made potato salad Operator date-marked items
Bowl or other container with no handle used to dispense food. Single-serve bowl used as scoop in reach-in cooler. Operator removed bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust.
Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen.
Damaged/spoiled/recalled food not properly segregated. #10 can of Sauerkraut on dry-storage shelf. Operator removed can.
Dishmachine has no data plate/operating specifications.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of shelf over reach-in cooler on cook line.
Food stored on floor. a. Bag of purple onions stored on floor in walk-cooler. b. 5 gallons of cooking oil stored on floor in dry-storage room. Operator stored items on shelves.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago on shelf near three-compartment sink.
Stored food not covered. in reach-in freezer a. Potato skins b. Burritos Walk-in cooler a. Bowl of macaroni and cheese b pan of broccoli c. Cooked shrimp Operator covered food.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of cutting board not stored in sanitizer solution.
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.