Wexford Irish Pub

2741 E County Line Rd, Lutz, FL 33559 · Permanent Food Service · License 3919243

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate, 1 basic (1 repeat)
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Aug202026

Routine inspection

7 violations found

First visitAug 20, 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.
7 violations found:
- 3 High priority
- 3 Intermediate
- 1 Basic
What 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.
  Cooked wings(50°F-cold holding ) in reach in cooler . Operator stated that it was cooked at 6pm last night and covered it put it in reach in cooler directly. The reach in cooler ambient temperature is 39°F. Issued stop sale order.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked wings(50°F-cold holding ) in reach in cooler . Operator stated that it was cooked at 6pm last night and covered it put it in reach in cooler directly. The reach in cooler ambient temperature is 39°F. Issued stop sale order.
- Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
  Raw shell eggs above cut onions in vertical reach in cooler in kitchen. Operator moved eggs to bottom shelf
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Two soda gun interior soiled and black mold like substance buildup in bar
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle cleaner not labeled in bar. Operator labeled it.
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Dims Oliver
Basic1
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.