KITTY O'SHEAS IRISH PUB

Intermediate - - From initial inspection : Intermediate - 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. Marissa Stephen expired 11/18/2022 bar tender - From follow-up inspection 2026-05-18: Checked employee food handlers training Marissa Stephen expired 11/18/2022, will check next unannounced inspection. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature ground beef 44°f, haddock 44°f stored inside reach in cooler less than 4 hours recommend to quick chill product inside walk in freezer

Intermediate - Handwash sink not accessible for employee use at all times. Observed sanitize bucket stored inside hand wash sink in the outside bar, Manager removed at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles has terrible dust accumulation also the AC vent above three compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old food splashed on side panels of microwave oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed greasy hood filters underneath fire suppression above fryers, also back area of both fryers spoke to Manager concerning notify the fire service cleans the hoods.

Basic - Ripped/worn tin foil used as shelf cover. Observed aluminum foil ripped used on shelves next to grill.(cook line)

Basic - Stored food not covered. Observed chicken strips not covered in the reach in freezer.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee walk out of the kitchen, in the bar area, returned to cook line did not wash hands, only changed gloves.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of chicken wings 91°f stored in the warmer, spoke to employee on the importance of hot holding, must reheat 165°f.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Spoke to cook on the line could not answer questions on. Food borne illnesses.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has deep cut marks soiled and red discoloration on the surface.

Intermediate - No soap provided at handwash sink. Observed no soap provided for hand wash sink located at hand sink located (outside bar) Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed greasy cardboard on the floor in front of the fryer.

Basic - Duct tape used to repair nonfood-contact surface. Observed door handle has tape on the door handle reach in cooler used near the fryer.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck on plastic containers stored on shelves.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old food debris spilled on the bottom of reach in freezer.

Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil soiled on the cook line.

Intermediate - - From initial inspection : Intermediate - Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Leah, ServSafe Warning - From follow-up inspection 2024-04-10: Time Extended

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area closest to ice machine Warning - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -reach-in cooler gaskets torn -inside lower portion of walk-in cooler in kitchen door in disrepair -reach-in freezer next to fryers, door handle broken Warning - From follow-up inspection 2024-04-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler in kitchen door has a light accumulation of grease and food debris Warning - From follow-up inspection 2024-04-10: Time Extended

High Priority - - From initial inspection : High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drinking out open lid container on the cook line, did not wash hands. - From follow-up inspection 2023-09-19: Time Extended

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the bar area per Christal Woods, Supervisor on duty next unannounced inspection. Recommend current professional pest control service Treat the bar area. - From follow-up inspection 2023-09-19: Time Extended

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Checked temperature 46f stored inside walk in cooler overnight issued stop sale. - From follow-up inspection 2023-09-19: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked Cole slaw temperature 46ff stored inside walk in cooler overnight per Manager. Checked chicken wings 48f stored inside walk in cooler less than 4 hours, rechecked 39f still in the cooling process recommend to quick chill Corrected On-Site - From follow-up inspection 2023-09-19: Time Extended

Basic - - From initial inspection : Basic - Garbage can soiled. Observed three trash cans soiled in the bar area an two in the kitchen. - From follow-up inspection 2023-09-19: Time Extended

High Priority - 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. Checked dishmachine three times not sanitizing properly 0 ppm chlorine, recommend operator to set up 3 compartment sink wash, rinse and sanitizer dishes.

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. Observed no written procedures for vomit on the surfaces, hand out given to operator. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Checked 3 compartment sink has no sanitizer kit to check concentration. Corrected On-Site Repeat Violation

Intermediate - 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. Observed cook in the kitchen Food handling training expired Chad Lilly 1/25/2019 expired 1/25/2022 hospitality resource supply.

Basic - Cloth used as a food-contact surface. Observed wiping cloths used underneath the sauces for chicken wings. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed standing water on the bottom of the reach in cooler located on cook line.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. PIC did not know Big 6 Foodborne illness

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red stains left on the surface on the located on cook line. Observed slicer has old food debris left on the blade in the back.

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed several cracked plastic containers throughout the kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips for checking sanitizer of dish machine and 3 compartment sink.

Basic - Accumulation of debris inside warewashing machine. Observed soiled dishmachine on the side panels.

Basic - Floor soiled/has accumulation of debris. Observed grease accumulation on the floor near the fryers.

Basic - Ice scoop handle in contact with ice. Observed ice scoop laying on the ice stored behind the bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fryers and grill has terrible grease accumulation must be cleaned more often.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed old dried food debris on the bottom reach in freezer. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored inside sanitizer.

High Priority - 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. Checked dishmachine four times not sanitizing properly 0 ppm chlorine Owner notify dishmachine company. Recommend to use 3 compartment sink wash, rinse and sanitizer until dishmachine is repaired. Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer has old food debris left on the surface the blade.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink located in the kitchen.

Basic - Accumulation of debris inside warewashing machine. Observed large amount of food particles left in the dishmachine, employee clean the drain.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of reach in freezer has food crumbs spilled on the surface, French fries philly steak. Employee cleaned at time of inspection.