CULHANE'S IRISH PUB

CULHANE'S IRISH PUB maintains a 2.6/5 food safety rating based on 13 health department inspections in JACKSONVILLE. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 13 reports on file

9720 Deer Lake Court

Jacksonville, Florida, 32246

Duval County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)

Based on 13 health inspection reports

All Inspection Reports

2/24/2026· 2w ago

Inspection #: 3683918

Call Back - Complied

2/19/2026· 3w ago

Visit ID: 13634897

Follow-up Inspection Required

3 high, 1 int

03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Warning - From follow-up inspection 2026-02-19: One pan mashed potato covered with lid and condensation(50-58F - Cooling); 3 pans Shepard pie (44-51F - Cooling); 1 pan grits covered with lid and condensation (44-45F - Cooling); 1 pan chicken pot pie covered with lid and condensation(49-55F - Cooling); 1 pan potato leak soup covered with lid and condensation (45F - Cooling), 1 pan heavy cream and butter covered with lid and condensation (44-45F - Cooling) all items stored in walk in cooler from overnight with no addition preparation done today as per employee . 1 pan beer cheese covered with lid and condensation (44-57F - Cooling) Stop sale issued. Employee discarded. Admin Complaint
35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found Observed 2 live flying insects at bar soda nozzle Warning - From follow-up inspection 2026-02-19: Observed 1 live flying insect at bar. Manager having employee to clean area Admin Complaint
01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Three large deep pans of cooked corn beef brisket (102-112F - Hot Holding), all pans stored in kitchen bottom alto shaam warmer from overnight. Unit was turned off overnight but was supposed to be left on to keep the meat hot holding as per employee and manager. Stop sale issued 1/2 and 1/2 (48-50F - Cold Holding), stored at bar glass reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued. Warning - From follow-up inspection 2026-02-19: One pan mashed potato covered with lid and condensation(50-58F - Cooling); 3 pans Shepard pie (44-51F - Cooling); 1 pan grits covered with lid and condensation (44-45F - Cooling); 1 pan chicken pot pie covered with lid and condensation(49-55F - Cooling); 1 pan potato leak soup covered with lid and condensation (45F - Cooling), 1 pan heavy cream and butter covered with lid and condensation (44-45F - Cooling) all items stored in walk in cooler from overnight with no addition preparation done today as per employee . 1 pan beer cheese covered with lid and condensation (44-57F - Cooling) Stop sale issued. Employee discarded. Admin Complaint
03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded - From follow-up inspection 2026-02-19: One pan mashed potato covered with lid and condensation(50-58F - Cooling); 3 pans Shepard pie (44-51F - Cooling); 1 pan grits covered with lid and condensation (44-45F - Cooling); 1 pan chicken pot pie covered with lid and condensation(49-55F - Cooling); 1 pan potato leak soup covered with lid and condensation (45F - Cooling), 1 pan heavy cream and butter covered with lid and condensation (44-45F - Cooling) all items stored in walk in cooler from overnight with no addition preparation done today as per employee . 1 pan beer cheese covered with lid and condensation (44-57F - Cooling) Stop sale issued. Employee discarded. **Time Extended**

2/18/2026· 3w ago

Visit ID: 13586430

Follow-up Inspection Required

6 high, 2 int, 5 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent with dust build up on cook line
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on cook line and wait station not inverted
35B-02-4:Basic - Insect control device installed over food preparation area. Bug light device stored on wall over cases of fry jug oils near bulk ice machine in kitchen
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of alto shaam on cook line with food debris build up. Interior of microwave at prep area with food debris Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler drawers with soiled gaskets Repeat Violation
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Warning
35A-02-7:High Priority - Live, small flying insects found Observed 2 live flying insects at bar soda nozzle Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded Three large deep pans of cooked corn beef brisket (102-112F - Hot Holding), all pans stored in kitchen bottom alto shaam warmer from overnight. Unit was turned off overnight but was supposed to be left on to keep the meat hot holding as per employee and manager. Stop sale issued 1/2 and 1/2 (48-50F - Cold Holding), stored at bar glass reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued. Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1/2 and 1/2 (48-50F - Cold Holding), stored at bar glass reach in cooler from overnight with no additional preparation done today as per employee. Stop sale issued. Warning
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer on outside spigot near kitchen back door on wall. Manager installed back flow preventer Corrected On-Site Repeat Violation Admin Complaint
03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Three large deep pans of cooked corn beef brisket (102-112F - Hot Holding), all pans stored in kitchen bottom alto shaam warmer from overnight. Unit was turned off overnight but was supposed to be left on to keep the meat hot holding as per employee and manager. Stop sale issued Warning
03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. One pan mashed potato covered with lid and condensation(51-57F - Cooling); 1 pan Shepard pie (44-48F - Cooling); 1 pan grits covered with lid and condensation (46-50F - Cooling); 1 pan sauté onions covered with lid and condensation(44F - Cooling); 1 pan potato leak soup covered with lid and condensation (47-53F - Cooling), all items stored in walk in cooler from overnight with no addition preparation done today as per manager. Stop sale issued. Employee discarded
53B-02-5: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. Some food handler employees hired over 60 days with no proof of training

12/17/2025· 2mo ago

Visit ID: 13596225

Met Inspection Standards

N/A:No Violations Were Observed

12/15/2025· 2mo ago

Visit ID: 13586241

Follow-up Inspection Required

2 high

22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink **Corrective Action Taken** Warning - From follow-up inspection 2025-12-15: Dish machine sanitizing at 10ppm. Operator ran machine several times and recently serviced. Operator set up three compartment sink **Time Extended** **Corrective Action Taken**
22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. In use dishes at dish washer not being sanitize after cleaning. Dish machine at 0ppm after several tries. Manager has Eco lab to come out. Manager setting up three compartment sink **Corrective Action Taken** Warning - From follow-up inspection 2025-12-15: Dish machine sanitizing at 10ppm. Operator ran machine several times and recently serviced. Operator set up three compartment sink **Time Extended** **Corrective Action Taken**

12/2/2025· 3mo ago

Visit ID: 10893747

Follow-up Inspection Required

3 high, 1 int, 5 basic

3/27/2025· 11mo ago

Visit ID: 10707017

Met Inspection Standards

3 high, 3 int, 14 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Portion cups stored in seasoning container
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Microwave handle on cook line
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at 3rd make table on cook line
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table next to food prep. Moved by manager. Corrected On-Site
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee hat stored on shelf next to to go containers. Bluetooth speaker stored above make table on cook line
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracket on wrist.
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with facial beard preparing food with no beard guard. Employee put on beard guard Corrected On-Site
14-11-5:Basic - Equipment in poor repair. 3rd make table reach in cooler right side door with torn gasket
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen door with gap
36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment floor with black build up Repeat Violation
36-17-5:Basic - Floor tiles missing and/or in disrepair. At back door entrance floor tile in disrepair
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored touching food inside flour container Repeat Violation
35B-02-4:Basic - Insect control device installed over food preparation area. Bug device stored on wall above food prep table in back kitchen area
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior on cook line soiled
02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 1 container of 2 quarts of pico with date marked 3-18-25 and 1 container of 1 quart homemade ranch with date marked 3-20-25 stored in walk in cooler. Verified date was correct with manager. Stop sale issued. Manager discarded
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1 container of 2 quarts of pico with date marked 3-18-25 and 1 container of 1 quart homemade ranch with date marked 3-20-25 stored in walk in cooler. Verified date was correct with manager. Stop sale issued. Manager discarded
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing back flow preventer on spigot at outside mop sink at back door. Missing back flow preventer at spigot on wall at dish machine area with attached water hose
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink at ware washing area
31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink at ware washing area and back prep area
53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees training certificates not original

11/4/2024· 1y 4mo ago

Visit ID: 10710140

Met Inspection Standards

N/A:No Violations Were Observed

11/1/2024· 1y 4mo ago

Visit ID: 10706766

Follow-up Inspection Required

2 high

22-41-4:High Priority - - From initial inspection : 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. Dish machine not sanitizing. Chemicals were hooked up incorrectly. Employee corrected chemical set up and now sanitizing properly Corrected On-Site Warning - From follow-up inspection 2024-11-01: At Callback : Not observed. Dish machine not set up **Time Extended**
03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw, pico, potato and rice (45-46F - Cold Holding); shepherd pie, rice and cooked brisket (47-50F - Cold Holding), all stored in main walk in cooler, employee had cooler door left open for approximately 30 mins during preparation and cleaning. Cooler Door is closed and ambient temperature dropping from 46F to 44F during inspection **Corrective Action Taken** Warning - From follow-up inspection 2024-11-01: All TCS foods in main walk in cooler at 46-48F with prep dates from yesterday and previous days. No additional preparation conducted today. Walk in cooler ambient temperature at 47F. Calibrated inspector thermometer with cook employee validated at 32F. Stop sale issued to all items below and manager discarding. 6qts homemade blue cheese date 10-31-24 4qts homemade ranch date 10-31-24 2qts pico date 10-25 6 pans beer cheese date 10-29-24 6 pans fish pie date 10-29-24 2 pans coleslaw date 10-29-24 1 pan cooked sausage rolls date 10-29-24 1 pan raw lamb date 10-29-24 2 pans corn beef 4qts cooked potatoes 8 pans shepherd pie In 3rd make table reach in cooler area: (Ice build up inside cooler area and standing water inside unit) 1 pan cut arugula 1 pan cut tomatoes 1 pan cut lettuce 1 pan shredded cheese 1 pan mac and cheese 1 pan cooked wings Admin Complaint

10/29/2024· 1y 4mo ago

Visit ID: 8734185

Follow-up Inspection Required

2 high, 5 basic

36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment
10-08-5:Basic - Ice scoop handle in contact with ice. In bar ice bin
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 118F standing water on steam table on cook line
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line next to walk in cooler has faucet in disrepair
22-41-4: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. Dish machine not sanitizing. Chemicals were hooked up incorrectly. Employee corrected chemical set up and now sanitizing properly Corrected On-Site Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw, pico, potato and rice (45-46F - Cold Holding); shepherd pie, rice and cooked brisket (47-50F - Cold Holding), all stored in main walk in cooler, employee had cooler door left open for approximately 30 mins during preparation and cleaning. Cooler Door is closed and ambient temperature dropping from 46F to 44F during inspection **Corrective Action Taken** Warning

4/23/2024· 1y 10mo ago

Visit ID: 8561542

Met Inspection Standards

1 int, 3 basic

40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone next to microwave in kitchen. Employee keys on prep table next to food prep Repeat Violation
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet and watch on wrist Repeat Violation
08B-38-4:Basic - Food stored on floor. Case of fry oil on floor in back prep area
53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Some employees training certificates are photo copies

11/30/2023· 2y 3mo ago

Visit ID: 8561174

Met Inspection Standards

N/A:No Violations Were Observed

11/29/2023· 2y 3mo ago

Visit ID: 8355850

Follow-up Inspection Required

7 high, 4 basic

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on kitchen prep table next to food. Employee removed Corrected On-Site
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table next to food. Employee removed Corrected On-Site
13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist in kitchen area
36-73-4:Basic - Floor soiled/has accumulation of debris. Under make table reach in cooler on cook line
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1 pan cooked wings (45-50F - Cooling), stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued Warning
22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Equipments from in use dish machine not sanitized after cleaning. Dish machine at 0 ppm. Observed sanitizer solution is empty and operator has no back up. Employee setting up three compartment sink to sanitize **Corrective Action Taken** Warning
12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee preparing food remove hat on head and touching hair and clothing and put on gloves and continue preparing food with out hand wash. Reviewed with manager Warning
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Equipments from in use dish machine not sanitized after cleaning. Dish machine at 0 ppm. Observed sanitizer solution is empty and operator has no back up. Employee setting up three compartment sink to sanitize **Corrective Action Taken** Warning
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked sausage (91-98F - Reheating), stored in hot holding unit and place there at 9am from walk in cooler as per chef to reheat. Cooked sausage is first time reheat. Stop sale issued. 1 pan raw lamb, 1 pan raw chicken, 1 pan slice cheese, 1 pan cooked brisket, 2 pans cooked corn beef and 1 pan raw beef (45-50F - Cold Holding), all items stored in cook line reach in cooler bottom drawer and stored from overnight with no additional prep today as per chef. Unit was found to be turned off and didn't realize this until taking temperatures. Stop sale issued for all items. Employee discarding. 1 pan cut tomatoes, 1 pan cut lettuce, 1 pan shredded cheese, 1 pan deli ham, 1 pan beyond meat, 1 butter and 1 pan commercial Mac and cheese and 1 pan boil eggs (45-50F - Cold Holding), all items stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued for all items. 1 pan cooked wings (45-50F - Cooling), stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 pan raw lamb, 1 pan raw chicken, 1 pan slice cheese, 1 pan cooked brisket, 2 pans cooked corn beef and 1 pan raw beef (45-50F - Cold Holding), all items stored in cook line reach in cooler bottom drawer and stored from overnight with no additional prep today as per chef. Unit was found to be turned off and didn't realize this until taking temperatures. Stop sale issued for all items. Employee discarding. 1 pan cut tomatoes, 1 pan cut lettuce, 1 pan shredded cheese, 1 pan deli ham, 1 pan beyond meat, 1 butter and 1 pan commercial Mac and cheese and 1 pan boil eggs (45-50F - Cold Holding), all items stored in first make table reach in cooler on cook line and stored from overnight with no additional prep today as per chef. Unit has been acting up as per chef. Ambient thermometer at 46F. Stop sale issued for all items. Warning
03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cooked sausage (91-98F - Reheating), stored in hot holding unit and place there at 9am from walk in cooler as per chef to reheat. Cooked sausage is first time reheat. Stop sale issued. Warning