Culhane's Irish Public House
967 Atlantic Blvd, Unit 27A, Atlantic Beach, FL 32233 · Permanent Food Service · License 2612480
What drove the grade
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 and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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 and the time removed from temperature control cannot be determined.
No time mark on tray of individual butters placed at about noon. Marked by manger.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unlabeled chemical spray bottle at bar. All purpose cleaner. Marked by manger.
Fixed on the spot
Basic3
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soiled deflector plate to interior of ice machine located : kitchen
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in base of reach in cooler. Kitchen
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.