MCCARTHY'S PUB
518 N US HWY 1, TEQUESTA 33469
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/4/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 4/4/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 9/13/2023
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 9/13/2023 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).