DirtyFLRestaurant Inspection Data

MCCARTHY'S PUB

518 N US HWY 1, TEQUESTA 33469

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8988924

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground lamb over fish at flip top cooler by back door. Raw chicken over raw ground beef at walk in cooler. Operator stored properly. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Shredded cabbage and cooked onions no time mark. Per operator, out of temperature for approximately 20 minutes. Advised operator to place time stamp for remaining 3 hours and 40 minutes.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 9/25/2024

Inspection #: Visit ID: 8754458

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine.
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed Dry skin cream and Benadryl over prep table In kitchen. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over pickles, Raw ground beef over cooked corned beef at walk in cooler. Operator stored properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed Roux made with butter on top of broiler in kitchen. Per operator, out of refrigeration for 2 days. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Stainless steel cleaner over brown sugar in dry storage. Operator stored properly. Corrected On-Site

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8499209

  • 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. Tuna 37°F removed from freezer yesterday, packaging not removed. Operator removed package. 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. Tomato Basil soup 60°F in walk in cooler cooked yesterday. Stored in a deep covered container. See stop sale.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken pie 71°F, in walk in cooler, cooked yesterday in a deep covered container. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken pie 71°F, in walk in cooler, cooked yesterday in a deep covered container. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato Basil soup 60°F in walk in cooler cooked yesterday. Stored in a deep covered container.

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8366507

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in make table at cook line; operator stored properly. Emailed Storage Poster as a guideline. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cabbage (43-50F - Cold Holding) in ice bath at cook line; as per operator food not cooked or prepared today; food out of temperature for approximately 30 minutes; operator set up ice bath properly; emailed TPHC form and educated; sliced cheese (42-50F - Cold Holding) make table at cook line; food overstocked; food not prepared or portioned today; food out of temperature for approximately 30 minutes; Operator made smaller portions; **Corrective Action Taken**
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.