SHINGDIG IRISH RESTAURANT & PUB
464 SW PORT ST LUCIE BLVD 115
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 9/11/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine in kitchen. - From follow-up inspection 2024-09-11: **Time Extended**
- 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine in bar. Ran twice, leaking out water, unable to test sanitizer ppm. - From follow-up inspection 2024-09-11: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. 2 light bulbs out. - From follow-up inspection 2024-09-11: **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In low boys across fryers. - From follow-up inspection 2024-09-11: **Time Extended**
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-09-11: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking actively from door of dishwasher in bar. - From follow-up inspection 2024-09-11: Water not leaking when running. Not being used at this moment. All bar utensils and glass ware are being cleaned and sanitized dishwasher in kitchen. Manager stated he will have someone take a look at it. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. C.W. - From follow-up inspection 2024-09-11: **Time Extended**
Food safety inspection conducted on 9/11/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 9/10/2024
High Priority
3
Intermediate
2
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine in kitchen.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles on cooks line.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine in bar. Ran twice, leaking out water, unable to test sanitizer ppm.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed and corrected. **Corrected On-Site**
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 36-62-4:Basic - Light not functioning. 2 light bulbs out.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In low boys across fryers.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 29-11-4:Basic - Water leaking actively from door of dishwasher in bar.
- 35A-02-6:High Priority - 5 Live, small flying insects in bar area. **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coleslaw 49F cold holding, sautéed onions 50F cold holding, cut cabbage 45F cold holding. Advised to rapid chill. Operator placed items on ice bath and/or in reach in freezer. Rechecked coleslaw 41F cold holding, sautéed onions 41F cold holding, cut cabbage 41F cold holding. **Corrected On-Site**
- 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Cooked sausage crumbles 112F hot holding, cooked sausage crumbles reheated to 136F hot holding.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink in bar. Employee placed soap at sink. **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. C.W.
Food safety inspection conducted on 9/10/2024 revealed 14 total violations (3 high priority, 2 intermediate, 9 basic).