The Galway Shawl
2948 E Commercial Blvd, Fort Lauderdale, FL 33308 · Permanent Food Service · License 1623523
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (fixed by the Sep 16 follow-up), 4 intermediate (1 fixed on the spot), 6 basic-26
- Administrative complaint on Jul 13, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing - kitchen - above walk in cooler.
More time given
- 1st follow-up visitJul 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
Observed same.
More time given
Basic2
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
Observed same.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing - kitchen - above walk in cooler.
Observed same.
More time given
- First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. Walk in cooler - corned beef (50-55°F); chicken wings (50-52°F); cheese (50-52°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler - corned beef (50-55°F); chicken wings (50-52°F); cheese (50-52°F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
One live roach in kitchen triple sink.
Administrative complaint
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in triple sink. Reviewed proper procedures and employee properly washed hands.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Cookline hand sink.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Sausage thawing in standing water. Reviewed proper procedures- operator turned on cold water.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Cookline - Reach-in freezer interior/shelves have accumulation of soil residues.
Code 29, Plumbing and backflow prevention: Water leaking from pipe - under Cookline hand sink.
Waste line missing at soda gun holster.
Bar soda gun.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing - kitchen - above walk in cooler.
Floor soiled/has accumulation of debris.
Under and around all Cookline cold holding units and grills.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.