Obriens Irish Pub of Plant City
1701 S Alexander St Ste 112 113, Plant City, FL 33566 · Permanent Food Service · License 3912127
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 8 routine inspection2 high priority (fixed on the spot), 3 basic-9
- Safety score91
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 visitJul 8, 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 priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Walk in cooler Cole slaw (48°F - Cold Holding); raw chicken (45°F - Cold Holding). Product out of temp due to beer cooler going out. Efficient amount of cooler space in other cold holding units. Manager discarded product
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Walk in cooler Cole slaw (48°F - Cold Holding); raw chicken (45°F - Cold Holding). Stop sale issued. No other time and temperature control for safety/ potentially hazardous items in cooler. Sufficient amount of space in other coolers. Manager discarded product .
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee drinks on prep tables
Opened employee beverage container in a cold holding unit with food to be served to customers.
Bottle of Mountain Dew in reach in cooler.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Walk in cooler door
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.