Frankie Farrell's Irish Pub & Grille
8112 Poinciana Blvd #12-13, Orlando, FL 32821 · Permanent Food Service · License 5811924
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. blue cheese (47°F - Cold Holding); chicken (47°F - Cold Holding) in two door reachin near tilt skillet.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic (1 repeat)-11
- Safety score89
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 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.
6 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. blue cheese (47°F - Cold Holding); chicken (47°F - Cold Holding) in two door reachin near tilt skillet.
Operator states door had beed opened frequently. Will keep closed and monitor
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer on cookline
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from faucet at bar
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
On cookline at fryer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In kitchen
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.