FINLEYS IRISH PUB AND EATERY
South Belcher Road
Florida, 33771
Monterey Lakes Apartments
Pinellas County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used for scoring ice.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. 2023
- 14-11-5:Basic - Equipment in poor repair. During inspection observed top of ice machine leaking. Employee cleaned and sanitized area and called technician during inspection.
- 08B-12-5:Basic - Stored food not covered. During inspection observed fruit at bar behind bar not covered. Employee covered during inspection Corrected On-Site
- 12A-05-4:High Priority - Cook drank then handled clean equipment touched deli cooler handle without washing hands. Instructed to wash hands. Educated. Employee washed hands and changed gloves. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from fryers. Cooked chicken (55F - Cold Holding) Employee moved to walk in freezer Cooked chicken (41F - Cold Holding) Table to cold holding cut tomatoes (55F - Cold Holding); shredded cheese (56F - Cold Holding); diced tomatoes (55F - Cold Holding) Employee moved to walk in freezer cut tomatoes (40F - Cold Holding); shredded cheese (32F - Cold Holding); diced tomatoes (40F - Cold Holding) Inside reach in cooler across from cook line chicken strips (115F - Cold Holding) Employee moved to walk in freezer chicken strips (38F - Cold Holding) Corrected On-Site Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Was 200ppm+ now 50ppm Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Table cleaner quaternary at bar. Employee labeled during inspection
Food safety inspection conducted on 1/17/2025 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 8/26/2024
High Priority
4
Intermediate
0
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near cook line. 2 flies near cutting boards near reach in cooler. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Feb 1 24 Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half pans in ice on counter. cut tomatoes (55F - Cold Holding); shredded cheese (55F - Cold Holding); diced tomatoes (50F - Cold Holding); cut leafy greens (49F - Cold Holding) Educated- put all items in walk in freezer Taken to chef Fredi about half panning for the items stored in ice on table. cut tomatoes (43F - Cold Holding); shredded cheese (40F - Cold Holding); diced tomatoes (40F - Cold Holding); cut leafy greens (41F - Cold Holding) **Corrective Action Taken** Warning
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was 200+ppm Wiping cloth chlorine. Employee replaced all sanitizer buckets now 50 ppm. Corrected On-Site Warning
Food safety inspection conducted on 8/26/2024 revealed 6 total violations (4 high priority, 0 intermediate, 2 basic).
Inspection on 3/4/2024
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Large bag of carrots stored on floor on walk in cooler. Manager moved. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage water stored in deli salad cooler above. Above opened container of cut lefty greens. Manager moved. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired licenses 2-1-24.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at deli salad.
Food safety inspection conducted on 3/4/2024 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/25/2023
High Priority
4
Intermediate
4
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl used as scoop in reach-in cooler. Operator removed bowl. Corrected On-Site Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust. Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. Repeat Violation
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. #10 can of Sauerkraut on dry-storage shelf. Operator removed can. Corrected On-Site
- 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of shelf over reach-in cooler on cook line. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. a. Bag of purple onions stored on floor in walk-cooler. b. 5 gallons of cooking oil stored on floor in dry-storage room. Operator stored items on shelves. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago on shelf near three-compartment sink.
- 08B-12-5:Basic - Stored food not covered. in reach-in freezer a. Potato skins b. Burritos Walk-in cooler a. Bowl of macaroni and cheese b pan of broccoli c. Cooked shrimp Operator covered food. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of cutting board not stored in sanitizer solution. Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. #10 can of Sauerkraut on dry-storage shelf.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then retrieve clean dishes from Dishmachine. Discussed with kitchen manager proper hand-hygiene techniques. Will email **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen, fly didn't land on food contact surfaces. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-In cooler at 2:14pm coleslaw (45F - Cold Holding); diced tomatoes (45F - Cold Holding); blue cheese crumbles (46F - Cold Holding) Operator moved items to freezer re temp at 3:35pm a. Coleslaw 36f b. Diced tomatoes 36f c. Blue cheese crumbles 38f Corrected On-Site Repeat Violation
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non-continuous cooking of raw fish without written procedures. Will email operator DBPR Form 5022-101
- 11-27-4: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. Will email DBPR Form 5030-104
- 11-26-1:Intermediate - No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email operator DBPR 5030-103 Operator printed form. Verified operator reviewed form with Employee Aarion Mouzon and printed, signed, and dated. Corrected On-Site Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared more than 24 hours ago Walk-in cooler a. Prime rib b. Spinach cream dip c. Mac and Cheese d. House-made potato salad Operator date-marked items Corrected On-Site
Food safety inspection conducted on 10/25/2023 revealed 19 total violations (4 high priority, 4 intermediate, 11 basic).