Culhane's Irish Pub

9720 Deer Lake Ct, Jacksonville, FL 32246 · Permanent Food Service · License 2614599

Official report

out of 100

Grade D

Safety score 61 of 100

Latest visit: Sep 4, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Sep 4 follow-up · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
2 high priority (1 fixed by the Sep 4 follow-up, 1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 12 basic (2 repeats); basic violations cost 12 at most
-27
Administrative complaint on Sep 2, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score61

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

16 violations found · Inspector came back once

Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
- 2 High priority
- 2 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Dairy, etc
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  55f dressings made here with dairy, milk, half and half and butter, front counter cooler at 55f, overnight, stop sale, manager discarded them, 49f raw fish with melted ice, employee added more ice, prep cooler by cook line,
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Greenish build up around nozzles, front counter, also can opener with old food build up
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink far down at cook line blocked with fan, employee moved fan
  Fixed on the spot
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  White powder in bulk container, employee labeled it sugar
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Peeling potatoes that haven't been washed, explained to him
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Opened drink at front counter by clean silverware, employee discarded it
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee peeling potatoes, no beard guard j
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Lid cracked for cooked potatoes in walk in cooler, employee removed it
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  0 ppm at cook line, employee changed solution, 300 ppm
  Fixed on the spot
  Clean linens stored on floor.
  Bags with clean linens on floor in closet, employee placed them on shelf
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Black build up in ice bin, front counter
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelves soiled in back walk in cooler with black build up, vents with blackish build up in both walk in coolers
  Repeat violation
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Plates not inverted in storage area, employee inverted them
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Dust on vents by prep table next to ovens
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  A coupe by mop sink outside
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.