IRISH TIMES BAR AND GRILL NAPLES
8939 TAMIAMI TRAIL N UNITS 66-68
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/8/2025
High Priority
7
Intermediate
2
Basic
4
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed multiple bowls being used as scoops in dry seasoning containers on the cook line. Repeat Violation
- 06-09-1: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. Observed commercial processes received oxygen packaged fish thawed without being removed from its package. Operator willingly disposed of the product. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee drinks stored on the kitchen prep tables.
- 08B-38-4:Basic - Food stored on floor. Observed water bottles and soda boxes stored on the floor of the dry storage area.
- 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed an employee drink out of a glass then proceed to grab a container of heavy cream form the walk in cooler. Informed the employee of improper behavior and had his wash his hands. **Corrective Action Taken**
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw fish stored on top of alcohol kegs in the walk in cooler.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored over unwashed onions and strawberries in the walk in cooler and cook line reach in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork stored over cooked meat soup in the walk in cooler.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercial processes received oxygen packaged fish thawed without being removed from its package. Operator willingly disposed of the product.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tipping the center make table. Product had a big container of cooling chicken wings placed next to them in the make table approximately 30 minutes ago. Operator removed the recently cooked cooling chicken wings. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no date marks on their oyster tags.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed the two bar hand wash sink used to dump ice and observed a straw in one. Operator removed the items. Corrected On-Site
Food safety inspection conducted on 4/8/2025 revealed 13 total violations (7 high priority, 2 intermediate, 4 basic).
Inspection on 12/11/2024
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Found in dry ingredients containers, bowl with no handle used and stored in product. Operator removed. **Corrective Action Taken**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In kitchen, tongs on oven door handle. Operator removed and washed and sanitized. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On end of cook line, scoop and pizza cutter in standing water, less than 135F.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator states he will update online today.
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Operator removed raw shell eggs from top and placed on bottom shelf. Corrected On-Site
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Located in walk in cooler, raw shell eggs over bottles of lime juice.
- 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. Raw cod fish with date marking of 12/01/24. Operator voluntarily removed and discarded. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At end of cook line, hand washing sink blocked by prep table. Hand wash sink at end of dishwasher station, blocked by garbage can.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Found in dish washing area, 2 unlabeled chemical spray bottles.
Food safety inspection conducted on 12/11/2024 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 4/3/2024
High Priority
1
Intermediate
5
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by clean equipment. Operator removed chemicals. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line near salt station blocked by metal table. Educated operator on unblocking hand wash sink. Operator removed table. Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to thaw packaged sauce. Operator removed package. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 01C-03-4:Intermediate - Oyster tags not marked with last date served.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in dishwash area.
Food safety inspection conducted on 4/3/2024 revealed 8 total violations (1 high priority, 5 intermediate, 2 basic).
Inspection on 12/28/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/23/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored in cracks of tables. Operator moved for proper storage Corrected On-Site Warning
- 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. Observed sliced turkey dated 10/15, house made blue cheese dressing dated 10/9. Operator discarded product. Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with towels and bowls. Operator moved to allow access. 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. Observed smoked salmon not marked with consumer advisory on menu. Warning
Food safety inspection conducted on 10/23/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).