NOLAN'S IRISH PUB
204 W COCOA BEACH CSWY, Cocoa Beach FL 32931 · 321 783 8499
Last inspected Jul 27, 2026 · 7 visits since July 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on top of steam well queso (112F - Hot Holding).
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach-in cooler sliced cheese (48F - Cold Holding). Stored above fill line of unit
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steamwell nearest triple sink. beer cheese (88F - Hot Holding); gravy (111F - Hot Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. Operator marked
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Energy drinks and cups on shelving above food products. Operator moved
No handwashing sign provided at a hand sink used by food employees. Behind the bar
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on shelves and prep surfaces. Operator moved
Employee with no hair restraint while engaging in food preparation. Cook put on hat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods over cook line are soiled
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on top of steam well queso (112F - Hot Holding).
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar is soiled. Operator cleaned
Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents. Operator labeled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over prep areas in kitchen. Operator moved
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 500+ppm. Operator remade to 300ppm
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on expo table. Operator moved
Employee with no hair restraint while engaging in food preparation. Cook put on hat
Time/temperature control for safety food thawed in an improper manner. Thawing chicken on countertop. Operator moved to refrigeration
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
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. Jordan is expired
Employee with no hair restraint while engaging in food preparation. Cook put on hat
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have an accumulation of grease
Portable fire extinguisher gauge in red zone. For reporting purposes only. In kitchen and dry storage room
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust surrounding air vents in kitchen
Employee with no hair restraint while engaging in food preparation.
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board. Operator moved
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.