DirtyFLRestaurant Inspection Data

HARP AND CELT RESTAURANT AND IRISH PUB

With 7 documented inspections, HARP AND CELT RESTAURANT AND IRISH PUB in ORLANDO has achieved a 1.6/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

North Magnolia Avenue
Orlando, Florida, 32801
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13467079

Met Inspection Standards

6 high, 4 int, 9 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top of ice machine . Corrected On-Site
  • 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. Salmon . Operator immediately discarded 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 backpack on storage shelf. Operator removed Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bag in a box soda on floor at bar
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on soiled container in ware washing area. Operator discarded Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Potato cart next to fryer soiled grease -in between fryers and grill
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -Standing water upstairs in beer cooler -Standing water in beer coolers both sides downstairs
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked raw shell eggs in drawer cooler. Operator immediately discarded Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Salmon thawed in it's originalreduced oxygen package not removed from packaging when thawing . Operator immediately discarded Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. roast beef 47F-49F cold holding overnight in reach in cooler per operator. Operator immediately discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef 47F-49F cold holding overnight in reach in cooler per operator. Operator immediately discarded
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Shepards pie ; (100-123F - Hot Holding) less than 4hrs per operator. Operator reheated to 165F for temperature recovery. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On back outside hose bibb
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dishwasher
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Gravy containers prepared 1/18 and frozen 1/18 were thawed 1/20 per operator. Does not have re date markimg for thawing
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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. Gravy in wait station cooler. Per operator made 1/18

7/21/2025· 7mo ago

Visit ID: 10955123

Follow-up Inspection Required

2 high, 1 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in Ceiling tiles at mop sink and wait station. Ceiling tiles also out of place
  • 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. Salmon. Operator immediately removed from packaging Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line. Advised to not drink/consume food in kitchen
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in wait station cooler. Above food to be prepared for customers . Operator immediately removed Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. -Cracked lid on chicken salad container. Operator immediately removed (corrected on site) -cracked container of lettuce in walk in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf/cooler tops directly under cook line -Piping behind cooking equipment
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables over ready to eat bagged carrots and mashed potatoes in walk in cooler. Operator immediately removed Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator immediately paid at time of inspection Corrected On-Site Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over multiple ready to eat items in wait station cooler. Operator immediately removed Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

1/8/2025· 1y 2mo ago

Visit ID: 8827901

Met Inspection Standards

2 high, 2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In Salt and flour containers. Operator immediately removed
  • 36-36-4:Basic - Ceiling tile missing. In mop room
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks/prep persons
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under fryer -heavy grease build up under freeze next to fryers -Floor behind clear glass cooler at wait station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat top and under flat top and stove
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In beer coolers at both harp and Celt bars
  • 03A-05-5:Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. bag of frozen Fries in non working freezer less than 4hrs per operator . Operator immediately removed to freezer for proper storage. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and tuna thawing at room temperature at 3bsy sink. Operator immediately placed under cool running water Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over cheese in lowboy cooler. Operator immediately removed Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bag of cut lettuce (60F - Cold Holding). In prep cooler. Less than 4hrs per operator. Operator immediately portioned into proper container and put in cooler for temperature recovery. **Corrective Action Taken**
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in side prep cooler next to steam well reading 20F. Ambient temp is 41F.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

7/15/2024· 1y 8mo ago

Visit ID: 8827729

Met Inspection Standards

5 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. All bathrooms in both Celt and Harp upstairs and downstairs - From follow-up inspection 2024-07-15: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Second floor back exit door - From follow-up inspection 2024-07-15: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. At bar slight debris Floor and wall under dish machine in kitchen - From follow-up inspection 2024-07-15: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In prep table next to steam well. And beer cooler at bar on harp side - From follow-up inspection 2024-07-15: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall between hood and reach in cooler on cook line - From follow-up inspection 2024-07-15: **Time Extended**

7/12/2024· 1y 8mo ago

Visit ID: 8736528

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. All bathrooms in both Celt and Harp upstairs and downstairs
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Second floor back exit door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. At bar slight debris Floor and wall under dish machine in kitchen
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In prep table next to steam well. And beer cooler at bar on harp side
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall between hood and reach in cooler on cook line
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes Mashed potatoes Cooked chicken Sausage rolls Cut tomatoes Cut lettuce Swiss cheese beer cheese Cooked mushrooms Cooked onions Beer cheese Butter packets cream sauce Roast beef Sliced ham Curry
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes Mashed potatoes Cooked chicken Sausage rolls Cut tomatoes Cut lettuce Swiss cheese beer cheese Cooked mushrooms Cooked onions Beer cheese Butter packets cream sauce Roast beef Sliced ham Curry All items in prep table cooler by steam well on cook line 56-62F over 4hrs per operator Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink on cook line

1/12/2024· 2y 2mo ago

Visit ID: 8464294

Met Inspection Standards

4 int, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Bucket of Pickles on floor in walk in cooler
  • 38-01-4:Basic - Light shield damaged/in disrepair. Cracked light shield by white reach in freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill Dry dish rack shelves has rust
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. standing water in Reach in prep Cooler in kitchen by steamwell
  • 29-03-4:Basic - Water draining onto floor surface. In beer cooler on Harp side
  • 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder soiled at bar. Operator immediately removed and cleaned Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in basin of hand sink at Harp bar
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

8/4/2023· 2y 7mo ago

Visit ID: 8357536

Met Inspection Standards

1 high, 4 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up
  • 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 Purse and phone stored with canned goods and sauces on dry storage shelf
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door upstairs
  • 08B-38-4:Basic - Food stored on floor. Boxed oil Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Cracked light shield in kitchen by white reach in freezer
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 3 employee open canned drinks in reach in cooler at bar Open drink next to container of seasoning on dry storage shelf
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In keg cooler at bar
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused sandwich press
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of mold removal on prep table Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar Celt side had strainer in it Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips for dish machine
  • 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. Curry sauce made yesterday. Operator correct date.Corrected On-Site Corrected On-Site