IRISH BRIGADE
621 LAKE AVE, Lake Worth FL 33460
Last inspected Aug 10, 2026 · 12 visits since August 2023
FEB 25
AUG 25
SEP 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. shepherds pie 58 f cooling overnight tightly covered
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024055773 | Aug 16, 2024 | Oct 23, 2024 | $560 |
| 2--2018001174 | Jan 4, 2018 | Feb 6, 2018 | $400 |
Inspection history
12 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 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. Secondary Bar Dishwasher (Chlorine 0ppm). Operator primed machine, retesting at 100ppm.
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.
Time/temperature control for safety food thawed in an improper manner. Cooked sausages thawing in standing water in kitchen prep sink. Operator placed item into walk in cooler.
Oct 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, homemade ranch date marked 9/29. Operator discarded In reach in cooler on cookline, cooked chicken date marked 9/30. Operator discarded
Handwash sink not accessible for employee use at all times. In dishwashing area, handwashing sink blocked with buckets and employee bag. Operator removed items,
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler on cook line, cooked pasta not date marked. Operator stated pasta was cooked two days ago. Operator date marked pasta.
Cutting board has cut marks and is no longer cleanable. On cook line, cutting boards have deep cut marks and is no longer cleanable.
Sep 4, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 3, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At cook line low boy, Garlic aioli, house made Caesar dressing, creamy garlic sauce dated 8/22, At walk in cooler, bread pudding 8/21 Products exceeding 7 days from preparation, See stop sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At kitchen reach in cooler, raw comminuted meat stored over opened box of pastry dough. Not all commercially packaged. Advised operator of proper storage. Operator stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line low boy, Raw shell eggs stored over dip. Advised operator of proper storage. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw beef (51F - Cold Holding); cooked chicken (45F - Cold Holding) At walk in cooler, cheesecake-50F -Cold Holding; cheese sauce-52F - Cold Holding; curry sauce-50F -Cold Holding; beef stew- Cold Holding; 47F -Cold Holding; pot pie mix-51F- Cold Holding; Greek yogurt 51F -Cold Holding; cooked pasta-51F -Cold Holding; Cooked chicken-51F- Cold Holding; meatloaf-52F -Cold Holding; cabbage-52F- Cold Holding, not prepared or portioned today. Operator stated items held in cooler over 24-48 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw beef (51F - Cold Holding); cooked chicken (45F - Cold Holding) At walk in cooler, cheesecake-50F -Cold Holding; cheese sauce-52F - Cold Holding; curry sauce-50F -Cold Holding; beef stew- Cold Holding; 47F -Cold Holding; pot pie mix-51F- Cold Holding; Greek yogurt 51F -Cold Holding; cooked pasta-51F -Cold Holding; Cooked chicken-51F- Cold Holding; meatloaf-52F -Cold Holding; cabbage-52F- Cold Holding, not prepared or portioned today. Operator stated items held in cooler over 24-48 hours. See stop sale.
Toxic substance/chemical on premise that is not required for the operation of establishment. At kitchen, container of cat litter stored on shelf over single service items. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on floor, not inverted.
Aug 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 8 high priority.
8 High priority0 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, beef stew (52F - Cooling), per operator item was placed in cooler prior day. Product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, beef stew (52F - Cooling), per operator item was placed in cooler prior day. Product did not reach 41F within 6 hours. See stop sale.
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. At kitchen, dishwasher chlorine sanitizer 0 ppm. Advised operator to set up 3 compartment sink to properly wash, rinse, sanitize all dishes until dish machine is repaired.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk in cooler, cheesecake and cheese sauce dated 7/27 exceeding 7 days from preparation. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At walk in cooler, cheesecake and cheese sauce dated 7/27 exceeding 7 days from preparation. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk in cooler, vacuum sealed tuna thawed. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, Raw beef (50F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, Raw beef (50F - Cold Holding), not prepared or portioned today. Operator stated item held in cooler overnight. See stop sale.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dry storage, ice buckets on floor, not inverted.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecake prepared on 01/27,Caesar dressing prepared on 01/21 as per labeled on both containers. Current date is 02/05. Not used within 7 days of preparation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake prepared on 01/27,Caesar dressing prepared on 01/21 as per labeled on both containers. Current date is 02/05. Not used within 7 days of preparation.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Leftover Mashed potatoes 145 f in upright hot hold unit,reheating 2 hours 45 minutes leftover white rice 130 f in upright hot hold unit, reheating 2 hours 45 as per chef not reheated to 165 f within 2 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftover Mashed potatoes 145 f in upright hot hold unit,reheating 2 hours 45 minutes leftover white rice 130 f in upright hot hold unit, reheating 2 hours 45 as per chef
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Round cutter in standing water on prep table. Water temperature 75 f. Explained and chef dumped the water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand wash sink next to coffee machine.
Single-service articles not stored inverted or protected from contamination. Clamshell to go containers and lids on the storage shelf. Chef inverted both.
Waste line missing at soda gun holster. At the second bar in the corner close to the office side.
Working containers of food removed from original container not identified by common name. Simple syrup squeeze hotel not labeled at the second bar. Manager labeled.
Aug 16, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta cheese 52 f, ( put in this cooler from walk in cooler at 10:00 am current time 1:40 pm 3 hours 40 minutes in this flip top cooler on cook line not prepared or portioned today) tomatillo salsa 48 f,( prepared on site. Heat applied on Tuesday today is Friday. Not prepared or portioned today ).second temperature of feta cheese 52 f at 2:20 pm ( 4 hours 20 minutes in this cooler as per chef)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 52 f, ( put in this cooler from walk in cooler at 10:00 am current time 1:40 pm 3 hours 40 minutes in this flip top cooler on cook line not prepared or portioned today) tomatillo salsa 48 f,( prepared on site. Heat applied on Tuesday today is Friday. Not prepared or portioned today ).second temperature of feta cheese 52 f at 2:20 pm ( 4 hours 20 minutes in this cooler as per chef)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes 125 f in glass door hot hold unit by ice machine ( as per chef was reheated before putting in this unit. 3 hours in this unit ) explained. Manager voluntarily discarded.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two hose bibs at mop sink.
Non-service animals permitted in the premises of the establishment.small white dog in the lap of female customer in the dining room.
Nonservice animals in the food establishment or on premises. small white dog in the lap of female customer. Dog in the dining room. Dog touching the table where food will be served.explained to chef. Only service animals are allowed in the food service dining room. Service animal will always be on the floor by the seat.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots and pans on shelf in ice machine room. Portion cups and small to go plastic containers in dry food storage room. Manager inverted all
Duct tape used to repair nonfood-contact surface. Ice machine lid insulation repaired by duct tape.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Dishwasher drinking from foam cup without lid. Chef discarded the cup.
Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. He put on hair net
Interior of ice machine/bin with rust that has pitted the surface metal ice deflector and left side of the bin have rust marks.
Apr 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Mahi stored under raw ground beef in drawer under grill. Operator reverse.
Mar 13, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 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. shepherds pie 58 f cooling overnight tightly covered
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tzatziki prepared on-site on 03/05/2024 todays date 03/13/2024. Not used within 7 days.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tzatziki prepared on-site on 03/05/2024 todays date 03/13/2024. Not used within 7 days.
Time/temperature control for safety food cold held at greater than 41 degrees chopped lettuce 46 f, sliced tomatoes 45 f, in top section of the cooler on cook line. As per chef less than 3 hours. Advised to cool quickly to 41 f or colder in walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one hose Bibb at mop sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shepherds pie 58 f cooling overnight tightly covered
Handwash sink not accessible for employee use at all times. Hand sink in dishwasher area blocked by large containers. Chef removed the containers
No soap provided at handwash sink. At side bar hand sink. Manager stocked
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. I use Beverage cup without lid ( dishwasher drinking ) manager discarded.
Hole in or other damage to wall. Several tiles missing on the north wall by dishwasher.
In-use wet wiping cloth/towel used under cutting board. Under green cutting board. Chef removed the towel
Jan 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Mahi stored under raw ground beef in drawer under grill. Operator reverse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes (112°F-120°F - Hot Holding), next to ice machine. Chef stated mashed potatoes were cooked this morning at 11:00 ( less than 2 hours ago). Chef reheated potatoes to 170°F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Poke advertised on menu raw tuna not identified.
No soap provided at handwash sink in dish area. Operator provided.
Aug 16, 2023Inspection 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 ▾
Handwash sink used for purposes other than handwashing. Hand sink at dish machine storing spray bottles and stainless steal bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents dusty in kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted in dry storage
Working containers of food removed from original container not identified by common name. Flour Container
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.