RAGLAN ROAD IRISH PUB
1640 E. BUENA VISTA DRIVE, Lake Buena Vista FL 32830 · 407-506-6825
Last inspected Jun 2, 2026 · 9 visits since October 2023
DEC 24
MAR 25
MAY 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature ham hock 77°f stored inside reach in cooler less than 4 hours recommend to reheat product to 165°f. Rechecked ham hock heated 194°f
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Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green and yellow cutting boards soiled used in the prep kitchen, recommend to replaced or resurface.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Observed no concentration chart for quat ammonia sanitizer. Chef found test strips has concentration chart.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal bag stored on the shelves in the hot prep kitchen and pantry.
Show the remaining 2 findings ▾
Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of reach in cooler (appetizer station) Facilities notify.
Wall soiled with accumulated grease, food debris, and/or dust. Observed mold like growth around the edge of the wall in the dish machine room, Facilities notify.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. In walk in cooler -1 egg. Chef discarded.
Floor area(s) covered with standing water. -Warewash.
Silverware/utensils stored upright with the food-contact surface up. -Chef corrected.
Soiled dry wiping cloth in use. -Chef discarded.
May 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked Dubliner sliced cheese 49°f stored inside reach in cooler drawers per Chef less than 45 minutes recommend to quick chill blast chiller. Rechecked @12:16 37°f blast chiller.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed chocolate milk not date marked stored inside walk in cooler.
Floor tiles missing and/or in disrepair. Observed cracked floor tiles on the cook line, Per Chef will be replacing flooring.
Old food stuck to clean dishware/utensils. Observed aluminum pans has old food stuck on the lids located in the dish machine area.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food residue spilled on the bottom of the reach in cooler bakery area.
Mar 26, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored next to green onions inside reach in cooler Chef removed at time of inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry marinade labeled 3/21-3/28 stored in walk in cooler labeled over 7 days Chicken pies labeled 3/24-3/31 over 7 days must be correct. Spoke with Executive Chef at time of inspection must be correct immediately.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board used has white residue left on the surface, recommend to replace or resurface.
Floor tiles missing and/or in disrepair. Observed broken floor tiles and grout missing on the cook line.
Old food stuck to clean dishware/utensils. Observed food stuck to plastic container stacked on the shelves.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination. Observed strawberries and oranges and lemons stored on top of the bar in glass jars are unprotected (Pattys bar) recommend Manager to keep protected.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature ham hock 77°f stored inside reach in cooler less than 4 hours recommend to reheat product to 165°f. Rechecked ham hock heated 194°f
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed top panel of ice machine has black discoloration on the interior panel.
Food storage container/container lid cracked or broken. Observed cracked plastic lid on the Tartar sauce stored inside walk in cooler, Chef removed.
Old labels stuck to food containers after cleaning. Observed four old labels stacked to pans stored on the storage shelves, near hot prep room.
Standing water in floor drain/floor drain draining very slowly. Observed standing water around the floor drain in the dishmachine room.
Mar 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Check dishmachine three times the final rinse not sanitizing properly the read out reading pre wash probe error, Sous Chef notify dishmachine company immediately, returned call to Chef will be coming today. Recommend to use another dishmachine temporarily until main kitchen is repaired, temperature Dishmachine thermometer used dishmachine holding above 190°f final rinse.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed potato peeler has old food debris left on the surface. Green cutting board has black discoloration on the surface, recommend to replace or resurface.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing mash potatoes no beard net.
Food storage container/container lid cracked or broken. Observed plastic lid cracked on the ends
Single-service articles improperly stored. Observed coffee filters stored on the top panel of the coffee machine( side station)
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloth stored on dry storage shelve. Chef removed at time of inspection
Mar 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Towels stored inside hand sink/dirty dishes drop off hand sink. Batter stored in front of cook line hand sink.
No soap provided at handwash sink./kitchen entrance next to glass dish machine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./observed reduced oxygen packaging for raw salmon in walk in cooler.
Employee with no beard guard/restraint while engaging in food preparation./two cooks at cook line.
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.112F, cook line.
No conspicuously located ambient air temperature thermometer in holding unit./pastry reach in cooler.
Raw fruits/vegetables not washed prior to preparation./purple onions/
Water leaking from pipe and/or faucet/handle./dish room hand sink leaking from the pipe.
Wiping cloth/towel used under cutting board./
Oct 10, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. Prep kitchen next to chillers
In-use ice metal pusher stored on soiled surface between uses. Lip of ice machine
No handwashing sign provided at a hand sink used by food employees. Prep room by dish room
One Light not functioning over fryers Work order submitted
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Clean equipment on prep table across from ice machine in prep kitchen
Wet mop not stored in a manner to allow the mop to dry. Mop sink
Oct 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use ice scoop paddle on soiled surface between uses. Lip of ice machine
Light not functioning. Over fryer on cooks line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Prep area
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.