Scully's Irish Pub & Eatery
14 S 2 St, Fernandina Beach, FL 32034 · Permanent Food Service · License 5500834
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection5 high priority (3 fixed by the Aug 12 follow-up, 2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 3 repeats), 4 basic-31
- Administrative complaint on Aug 11, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
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 visitAug 12, 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 visitAug 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. In stand up reach in cooler at end of cook line, two raw shelled eggs stored with cracks.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. In stand up reach in cooler, ten (10) sausages date marked 8/2.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In stand up reach in cooler at end of cook line, shepherd pie mix (53°F - Cold Holding). Employee stated he had out to refill pan then put back into cooler. Also, in small flip top reach in cooler on cook line, cod (48°F-50°F - Cold Holding); raw shrimp (49°F - Cold Holding). Employee stated he has been in and out of cooler all day. Ambient air 40°F. Also, in large flip top reach in cooler, raw chicken (48°F - Cold Holding); raw beef (49°F - Cold Holding); cut tomatoes (50°F - Cold Holding); corn beef (52°F - Cold Holding); sour kraut (49°F - Cold Holding). All items stocked in morning but lid was removed for lunch service. Manager had employee put flip top lid back on and start putting bags of ice on products.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In stand up reach in cooler at end of cook line, pan of raw beef stored on bag of cut cabbage. Employee moved raw beef to bottom of cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one (1) live flying insect near prep sink.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener attached to prep table soiled with food debris. Also, soda nozzles and around nozzles on drink machine soiled with residue.
Repeat violation
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
No soap at handwash sink at end of cook line next to oven. Employee stocked soap.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Multiple spray bottles not labeled. Manager labeled bottles.
Fixed on the spotRepeat violation
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
In outdoor walk-in freezer, box of potato skins on floor. Also, on floor in outdoor storage room, bag- in- box soda boxes on floor.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Portable fans at either end of cook line soiled with dust build up. Also, multiple gaskets on cook line soiled/torn.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Multiple stacks of to go boxes not inverted on top shelf of cook line. Employee began to flip.
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
In outdoor storage room, two (2) co2 tanks not secured.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.