SCULLY'S IRISH PUB & EATERY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw oysters over ice cubes. Ice cubes are used in customer drinks per manager. Manager relocated ice cubes . Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Blade of can opener soiled with old food debris. Employee started to clean blade of can opener during inspection. Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink across from the ice machine. Manager placed soap at sink. Corrected On-Site Repeat Violation

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Observed No oyster tags on site, manager was able to get oyster tags from other owned location where oysters where ordered and prepared. Discussed with operator to keep original tags at catering establishment and make copies for this establishment. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle on bottom of food prep table in ware wash area with sanitizer in it per manager, manager labeled spray bottle of sanitizer. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed tools on food prep table next to mixer in kitchen area. Manager removed all tools. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed Manager thawing fish in prep sink, water not constantly flowing over fish, manager placed water back over fish . Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 8 qt of fish stew (44-51F - Cooling), stored covered with condensation under lid in left side double door reach in cooler in kitchen from over night with no additional preparation today as per employee. Stop sale issued. Employee discarded

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 2 qt of beef stock with date mark 8-20-25 stored in double door left reach in cooler. 1 pan prep deli cut meat with date mark 8-20-25 in same reach in cooler. Validate prep date with employee is correct. Stop sale issued.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 qt of beef stock with date mark 8-20-25 stored in double door left reach in cooler. 1 pan prep deli cut meat with date mark 8-20-25 in same reach in cooler. Validate prep date with employee is correct. Stop sale issued.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 8 qt of fish stew (44-51F - Cooling), stored covered with condensation under lid in left side double door reach in cooler in kitchen from over night with no additional preparation today as per employee. Stop sale issued. Employee discarded Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Spray chemical bottle stored handing on shelf next to to go cups and lids at wait station. Employee properly stored Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. 8 qt of fish stew (44-51F - Cooling), stored covered with condensation under lid in left side double door reach in cooler in kitchen from over night with no additional preparation today as per employee. Stop sale issued. Employee discarded

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station hand wash sink next to soda fountain under counter top. Employee provided paper towel Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has several employees hired over 60 days with no proof of training

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has several employees with no proof of form Repeat Violation

Intermediate - No soap provided at handwash sink. At wait station hand wash sink next to soda fountain under counter top. Employee provided soap Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal radio stored above cook line prep table near food

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer floor Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At wait station hand wash sink next to soda fountain under counter top. Provided paper sign

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In stand up reach in cooler by cook line, container of fish chowder prepared eight (8) days prior. Chowder discarded.

High Priority - Toxic substance/chemical improperly stored. On shelf below prep table near triple sink, container of degreaser stored with onions and sugar. Degreaser moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Missing for one (1) employee working in kitchen.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Multiple items are held on time, are properly time marked, but written plan could not be provided. Manager states he will complete plan today. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach chemical cleaner stored on shelf by triple sink not labeled. Bottle labeled. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line.

Basic - Floors, walls and ceilings not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls and ceilings in outdoor storage shed.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in outside walk in freezer.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Outside walk in freezer. Reach in freezer in outside storage area.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in silver reach in freezer in upstairs server area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above and stainless steel wall behind cooking equipment in kitchen. Cook states will be cleaned today. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination. To go lids on shelf near cook line not inverted. Lids inverted. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. At bar top, multiple containers of unwrapped black straws present. Straws removed from bar top. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Two chemical bottles stored on top of ice machine in kitchen next to ice scoop. Chemicals moved and stored correctly. Corrected On-Site

Intermediate - 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. Establishment only has an electronic copy. Operator states will print and keep in establishment. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at hand washing sink in bar. Soap provided. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. No choking sign could be provided. Inspector emailed sign. Corrective Action Taken