RAGLAN ROAD IRISH PUB
1640 East Buena Vista Drive
Florida, 32830
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles and grout missing on the cook line.
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Observed food stuck to plastic container stacked on the shelves.
- 08A-05-6:High Priority - 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. Corrected On-Site
- 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. 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.
- 22-02-4:Intermediate - 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.
Food safety inspection conducted on 3/26/2025 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 12/2/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - 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.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cracked plastic lid on the Tartar sauce stored inside walk in cooler, Chef removed. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed four old labels stacked to pans stored on the storage shelves, near hot prep room.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Observed standing water around the floor drain in the dishmachine room.
- 08B-02-4:High Priority - 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. Corrected On-Site
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrective Action Taken**
- 03A-02-5:High Priority - 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 Corrected On-Site
Food safety inspection conducted on 12/2/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 3/19/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee preparing mash potatoes no beard net. Corrected On-Site Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed plastic lid cracked on the ends
- 25-05-4:Basic - Single-service articles improperly stored. Observed coffee filters stored on the top panel of the coffee machine( side station)
- 21-09-4:Basic - 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 Corrected On-Site
- 22-57-6:High Priority - 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. Corrected On-Site
- 22-02-4:Intermediate - 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.
Food safety inspection conducted on 3/19/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 3/1/2024
High Priority
0
Intermediate
3
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./two cooks at cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.112F, cook line.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit./pastry reach in cooler.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./purple onions/ Corrected On-Site
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle./dish room hand sink leaking from the pipe.
- 21-04-4:Basic - Wiping cloth/towel used under cutting board./ Corrected On-Site
- 31A-09-4:Intermediate - 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. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink./kitchen entrance next to glass dish machine.
- 03G-50-1:Intermediate - 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.
Food safety inspection conducted on 3/1/2024 revealed 10 total violations (0 high priority, 3 intermediate, 7 basic).
Inspection on 10/10/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - In-use ice metal pusher stored on soiled surface between uses. Lip of ice machine Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Prep room by dish room Corrected On-Site
- 36-62-4:Basic - One Light not functioning over fryers Work order submitted **Corrective Action Taken** Repeat Violation
- 21-44-1:Basic - 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 Corrected On-Site Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Prep kitchen next to chillers Corrected On-Site
Food safety inspection conducted on 10/10/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 10/3/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 10-12-5:Basic - In-use ice scoop paddle on soiled surface between uses. Lip of ice machine Corrected On-Site
- 36-62-4:Basic - Light not functioning. Over fryer on cooks line
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Prep area Corrected On-Site
Food safety inspection conducted on 10/3/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).