DirtyFLRestaurant Inspection Data

THE IRISH BRIGADE

621 Lake Avenue
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/5/2025

Inspection #: Visit ID: 8733965

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Round cutter in standing water on prep table. Water temperature 75 f. Explained and chef dumped the water. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand wash sink next to coffee machine.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Clamshell to go containers and lids on the storage shelf. Chef inverted both. Corrected On-Site
  • 29-17-4:Basic - Waste line missing at soda gun holster. At the second bar in the corner close to the office side.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Simple syrup squeeze hotel not labeled at the second bar. Manager labeled. 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. Cheesecake prepared on 01/27 ,Caesar dressing prepared on 01/21 as per labeled on both containers. Current date is 02/05. Not used within 7 days of preparation.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake prepared on 01/27 ,Caesar dressing prepared on 01/21 as per labeled on both containers. Current date is 02/05. Not used within 7 days of preparation.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Leftover Mashed potatoes 145 f in upright hot hold unit ,reheating 2 hours 45 minutes leftover white rice 130 f in upright hot hold unit, reheating 2 hours 45 as per chef not reheated to 165 f within 2 hours.
  • 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. Leftover Mashed potatoes 145 f in upright hot hold unit ,reheating 2 hours 45 minutes leftover white rice 130 f in upright hot hold unit, reheating 2 hours 45 as per chef

Inspection Date: 8/16/2024

Inspection #: Visit ID: 8860877

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots and pans on shelf in ice machine room. Portion cups and small to go plastic containers in dry food storage room. Manager inverted all Corrected On-Site
  • 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Ice machine lid insulation repaired by duct tape.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Dishwasher drinking from foam cup without lid. Chef discarded the cup. Corrected On-Site Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. He put on hair net Corrected On-Site
  • 14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface metal ice deflector and left side of the bin have rust marks.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Feta cheese 52 f, ( put in this cooler from walk in cooler at 10:00 am current time 1:40 pm 3 hours 40 minutes in this flip top cooler on cook line not prepared or portioned today) tomatillo salsa 48 f,( prepared on site . Heat applied on Tuesday today is Friday. Not prepared or portioned today ) .second temperature of feta cheese 52 f at 2:20 pm ( 4 hours 20 minutes in this cooler as per chef)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese 52 f, ( put in this cooler from walk in cooler at 10:00 am current time 1:40 pm 3 hours 40 minutes in this flip top cooler on cook line not prepared or portioned today) tomatillo salsa 48 f,( prepared on site . Heat applied on Tuesday today is Friday. Not prepared or portioned today ) .second temperature of feta cheese 52 f at 2:20 pm ( 4 hours 20 minutes in this cooler as per chef) Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes 125 f in glass door hot hold unit by ice machine ( as per chef was reheated before putting in this unit. 3 hours in this unit ) explained. Manager voluntarily discarded.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on two hose bibs at mop sink. Repeat Violation Admin Complaint
  • 35A-22-5:Intermediate - Non-service animals permitted in the premises of the establishment.small white dog in the lap of female customer in the dining room.
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. small white dog in the lap of female customer . Dog in the dining room. Dog touching the table where food will be served.explained to chef. Only service animals are allowed in the food service dining room. Service animal will always be on the floor by the seat. Admin Complaint

Inspection Date: 4/1/2024

Inspection #: Visit ID: 8602859

  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Mahi stored under raw ground beef in drawer under grill. Operator reverse. Corrected On-Site Warning - From follow-up inspection 2024-04-01: Packet of Raw bacon and raw leg of lamb stored over bread in upright freezer. Explained and employee rearranged. Admin Complaint Corrected On-Site

Inspection Date: 3/13/2024

Inspection #: Visit ID: 8631055

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. I use Beverage cup without lid ( dishwasher drinking ) manager discarded. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Several tiles missing on the north wall by dishwasher.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under green cutting board. Chef removed the towel Corrected On-Site
  • 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. shepherds pie 58 f cooling overnight tightly covered
  • 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. Tzatziki prepared on-site on 03/05/2024 todays date 03/13/2024. Not used within 7 days.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tzatziki prepared on-site on 03/05/2024 todays date 03/13/2024. Not used within 7 days.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees chopped lettuce 46 f, sliced tomatoes 45 f, in top section of the cooler on cook line. As per chef less than 3 hours. Advised to cool quickly to 41 f or colder in walk in cooler.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on one hose Bibb at mop sink.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shepherds pie 58 f cooling overnight tightly covered
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dishwasher area blocked by large containers. Chef removed the containers Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At side bar hand sink. Manager stocked Corrected On-Site

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8474755

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Mahi stored under raw ground beef in drawer under grill. Operator reverse. Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes (112°F-120°F - Hot Holding), next to ice machine. Chef stated mashed potatoes were cooked this morning at 11:00 ( less than 2 hours ago). Chef reheated potatoes to 170°F. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Poke advertised on menu raw tuna not identified. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink in dish area. Operator provided. Corrected On-Site Warning

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8355589

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents dusty in kitchen
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic containers not inverted in dry storage
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Container
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at dish machine storing spray bottles and stainless steal bowl.