IRISH 31 PUB HOUSE & EATERY
7724 113TH STREET SUITE A, Seminole FL 33772 · 7276140576
Last inspected Jan 26, 2026 · 8 visits since July 2023
APR 24
AUG 24
JAN 25
AUG 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 29 points off where it started.
Live, small flying insects found 1 live fly around bar 1 live fly next to ice machine Not landing on food contact surfaces
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
What the inspector wrote — 14 findingsThe state's own report →
Live, small flying insects found 1 live fly around bar 1 live fly next to ice machine Not landing on food contact surfaces
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to stove on cook line, next to triple sink and behind bar. Kitchen staff restocked kitchen hand sinks
No soap provided at handwash sink. Hand sink at wait station and behind bar. Bartender advised additional soap on order and hand sink behind bar is not used.
Show the remaining 10 findings ▾
Spray bottle containing toxic substance not labeled. Sanitizer bottle at bar
Buildup of food debris/soil residue on equipment door handles. Deli cooler handles soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Broken freezer handle on cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line Floor soiled under soda syrup dispenser at rear of kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatulas in 128F water on cook line, staff increased temp to minimum 135F
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
Time/temperature control for safety food thawed in an improper manner. Raw salmon thawing at room temp next to triple sink, moved to cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - beer batter (55F - Cold Holding), staff added ice. Deli cooler across from stove - Swiss cheese (63F - Cold Holding); sliced tomatoes (57F - Cold Holding); mashed potatoes (58F - Cold Holding); ground beef (58F - Cold Holding); salsa (58F - Cold Holding); sour cream (59F - Cold Holding). Per manager, all items in temp at opening. All items moved to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Deli cooler on cook line across from stove not holding proper temperature, ambient thermometer reading 56F at bottom of cooler. Broken freezer handle on cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Container of medicine improperly stored. Burn spray can on storage shelf with single service, removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - beer batter (55F - Cold Holding), staff added ice. Deli cooler across from stove - Swiss cheese (63F - Cold Holding); sliced tomatoes (57F - Cold Holding); mashed potatoes (58F - Cold Holding); ground beef (58F - Cold Holding); salsa (58F - Cold Holding); sour cream (59F - Cold Holding). Per manager, all items in temp at opening. All items moved to walk in cooler.
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. Emailed to manager
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table under service counter on cook line
Equipment in poor repair. Deli cooler on cook line across from stove not holding proper temperature, ambient thermometer reading 56F at bottom of cooler. Broken freezer handle on cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
No Heimlich maneuver/choking sign posted. Emailed to manager
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 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. 0ppm, staff primmed system 50ppm
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Manager Herminio Oquendo expired 1/13/25. Other managers with valid CFM provided. Three employees present during inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. Broken freezer handles on cook line Torn freezer gaskets
Floor soiled/has accumulation of debris. Floor soiled under cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on equipment on cook line
Old labels stuck to food containers after cleaning. Plastic containers on storage racks
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate11 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler on cook line: raw chicken (55F - Cold Holding); raw fish (54F - Cold Holding). All items moved to adjacent coolers and ice bags placed on top
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Interior of broiler soiled
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, replaced
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Power handles soiled on cook line
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Equipment in poor repair. Broken cooler handle on cook line Torn cooler gaskets on cook line
Floor soiled/has accumulation of debris. Floor soiled under cook line
Ice bucket/shovel stored on floor between uses. Ice buckets on floor next to ice machine
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 128F water on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease on sides of fryers and stove
Old labels stuck to food containers after cleaning. Metal and plastic bins on storage racks
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Apr 8, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate18 Basic
Show 23 findings ▾
Pesticide-emitting strip present in food prep area. Hanging on soda gun at bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken wings in drawer cooler on cook line Raw fish over sliced deli meats, egg wash over dressings in walk-in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained
No soap provided at handwash sink. On cook line, replaced
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Coolers on cook line
Cutting board has cut marks and is no longer cleanable. On cook line
Employee personal food not properly identified and segregated from food to be served to the public. Dog food on top shelf in over soups and vegetables in walk-in cooler, moved to bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on she F with bread
Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station
Equipment in poor repair. Broken cooler door handle on cook line
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Ice bucket/shovel stored on floor between uses.
Ice buildup in reach-in freezer and/or walk-in freezer. Glass cooler at bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line. Interior of broiler on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease on sides of equipment on cook line Cooler gaskets soiled
Old labels stuck to food containers after cleaning. Food bins on storage racks
Single-service articles not stored inverted or protected from contamination. Coffee filters on storage racks
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 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. 0ppm. Operator set up Quat 200ppm in triple sink.
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Confirmation #238031825
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cod over cooked turkey/pastrami in walk-in cooler, order corrected
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test kit, operator ordered during inspection
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bartender does not have proof of training
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes resting on top shelf of service line soiled with dust
Cutting board has cut marks and is no longer cleanable. On cook line
Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in walk-in cooler, items moved
Employee with no hair restraint while engaging in food preparation. Male employee on cook line
Equipment and utensils not properly air-dried - wet nesting. Metal pans on storage shelf next to triple sink
Equipment in poor repair. Reach in freezer handle on cook line broken
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Ice buildup in reach-in freezer. Beer glass cooler at bar
Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of grease and dust around lever of salamander on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers on cook line. Cooler gaskets soiled on cook line Accumulation of dust on metal shelves above triple sink
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.