Freckled Fin Irish Pub
5337 Gulf Dr N Unit 600, Holmes Beach, FL 34217 · Permanent Food Service · License 5105785
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic (1 repeat)-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
- First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on the cook line on ice: House made salsa (62°F - Cold Holding). Operator stated it had been out for approximately 2hrs. Operator placed it in a reach in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed their dish machine at 0 ppm chlorine. Operator setup their triple sink and called ecolab.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed their ceiling kitchen hand sink with a water jug inside. Operator removed the jug.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed multiple bowls being used as scoops for dry goods. Operator removed some.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single service containers not inverted in the kitchen and bar. Operator inverted them.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Observed their outside bar hand sink dumping into a bucket.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed their floor by the ice machine broken causing standing after to pool.
Unclean building components, attachments or fixtures.
Observed dust buildup on their walk in cooler fan covers.
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.