Flanagans Irish Pub

465 Main St, Dunedin, FL 34698 · Permanent Food Service · License 6212567

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 routine inspection
5 high priority (3 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 9 basic (2 repeats)
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Sep142026

Routine inspection

15 violations found

First visitSep 14, 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.
15 violations found:
- 5 High priority
- 1 Intermediate
- 9 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Nacho cheese 2qts
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Nacho cheese marked 8/22
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw burger over raw fish in reach in cooler on cook line. Operator moved items.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched personal phone and was going to touch food no handwash sign wash or glove change.
- 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. Measured at 0ppm at dish machine in bar. Operator changed sanitizer. Retested at 100ppm.
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Heavy cream not date marked. Opened yesterday. Operator added date mark
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
  Employee waffles stored next to food for customers in reach in freezer.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Employee beverage stored next to food for customers in reach in on cook line. Operator moved drink.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employees not wearing beard guard while prepping food. Operator placed on beard guard.
  Fixed on the spot
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee wearing wrist watch. Operator had employee remove wrist watch.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice build up in reach in freezer in cook line and reach in freezer by walk in
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Ice machine had buildup of black mold like substance. Operator cleaned ice machine.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Lid of reach in freezer by walk in cooler rusted.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Ice bucket not inverted by wait station. Operator inverted bucket.
  Fixed on the spotRepeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone stored on top of reach in freezer. Operator moved phone
  Fixed on the spotRepeat 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.
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.