MCCARTHY'S PUB

Basic - - From initial inspection : Basic - Standing water in bottom of beer reach-in-cooler at bar. Warning - From follow-up inspection 2026-01-21: Standing water in cooler. Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle at mob sink. Leaking drain pipe at triple sink. Warning - From follow-up inspection 2026-01-21: Water leaking Plummer scheduled. Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shell eggs over butter at reach in cooler by walk in cooler, raw fish not in commercial packaging over French fries at walk in freezer. Operator stored all products properly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over raw ground beef at flip top cooler by flat top grill. Operator stored products properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Chicken wings made 7/17 at reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top by flat top grill: ground beef patty (56F - Cold Holding) Observed in upper portion of flip top cooler overstocked in pan. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator voluntarily elected to discard product. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Shepards pie, turkey breast made 7/26 not labeled at walk in cooler. Operator date marked products. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground lamb over fish at flip top cooler by back door. Raw chicken over raw ground beef at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Shredded cabbage and cooked onions no time mark. Per operator, out of temperature for approximately 20 minutes. Advised operator to place time stamp for remaining 3 hours and 40 minutes.

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.

High Priority - Container of medicine improperly stored. Observed Dry skin cream and Benadryl over prep table In kitchen. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over pickles, Raw ground beef over cooked corned beef at walk in cooler. Operator stored properly. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Roux made with butter on top of broiler in kitchen. Per operator, out of refrigeration for 2 days. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Observed Stainless steel cleaner over brown sugar in dry storage. Operator stored properly. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato Basil soup 60°F in walk in cooler cooked yesterday. Stored in a deep covered container. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken pie 71°F, in walk in cooler, cooked yesterday in a deep covered container. See stop sale.

High Priority - 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 70 degrees Fahrenheit within 2 hours. Chicken pie 71°F, in walk in cooler, cooked yesterday in a deep covered container. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato Basil soup 60°F in walk in cooler cooked yesterday. Stored in a deep covered container.

Basic - 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. Tuna 37°F removed from freezer yesterday, packaging not removed. Operator removed package. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in make table at cook line; operator stored properly. Emailed Storage Poster as a guideline. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage (43-50F - Cold Holding) in ice bath at cook line; as per operator food not cooked or prepared today; food out of temperature for approximately 30 minutes; operator set up ice bath properly; emailed TPHC form and educated; sliced cheese (42-50F - Cold Holding) make table at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; Operator made smaller portions; Corrective Action Taken

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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. Tested 2x, both at 0 ppm

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked broccoli (81F - Hot Holding) operator states out less then one hour, will reheat to proper minimum temperature Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. In sugar bin Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on rack in kitchen Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cups on cookline shelf Corrected On-Site

Basic - Food stored on floor. Case of oil, and water in dry storage area

Basic - Ice scoop handle in contact with ice. At soda fountain Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. In kitchen

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Lowboy coolers on cookline

Basic - Single-service articles not stored inverted or protected from contamination. Pans on top of glass door cooler in kitchen Corrected On-Site

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In dry storage area Corrected On-Site

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. Dishwasher (Chlorine 0ppm); Operator switched to three compartment sink Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license.

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.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table at cook line; Operator removed Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Football stored next to clean plates at expo line; operator removed Corrected On-Site

Basic - Food stored on floor- 2 buckets of egg noodles stored on the floor at cook line; Operator stored properly Food not stored at least 6 inches off of the floor. Case of frozen vegetables stored on sheet pan in walk-in freezer Corrected On-Site Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- 2 door across from three compartment sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels provided. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Women's restroom - water 79F. Repeat Violation

Basic - 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. Package opened. Corrected On-Site

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine rinse gauge.