Finleys Irish Pub and Eatery

13477 Belcher Rd S, Largo, FL 33771 · Permanent Food Service · License 6216165

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 2 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
4 high priority (fixed by the Oct 2 follow-up), 1 intermediate, 4 basic
-19
Safety score81

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

Inspection history

1 inspection · 2 visits

Oct12026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic2
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 1, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  shredded white and yellow cheese (50°F - Cold Holding); potato (67°F - Cold Holding) cut into slices tomato (53°F - Cold Holding); pico (44°F - Cold Holding); cubed tomatoes (50°F - Cold Holding); cut leafy greens (52°F - Cold Holding) blue cheese crumble (60°F - Cold Holding); cut leafy greens (60°F - Cold Holding); feta (50°F - Cold Holding); spinach artichoke (45°F - Cold Holding); ranch made with sour cream (49°F - Cold Holding) Main walk in cooler broken compressor
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pan on counter with ice shredded white and yellow cheese (50°F - Cold Holding); potato (67°F - Cold Holding) Deli cooler no temperature taken cut into slices tomato (53°F - Cold Holding); pico (44°F - Cold Holding); cubed tomatoes (50°F - Cold Holding); cut leafy greens (52°F - Cold Holding) blue cheese crumble (60°F - Cold Holding); cut leafy greens (60°F - Cold Holding); feta (50°F - Cold Holding); spinach artichoke (45°F - Cold Holding); ranch made with sour cream (49°F - Cold Holding) Stop sale issued
- Code 28, Sewage and wastewater disposal: Evidence of mop/cleaning wastewater dumped onto ground.
  Small pastiche cups in pond out back
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 live flying insects landed on salad bowls. Employee took bowl to clean
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Beer tubes walk in cooler broken compressor
Basic4
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler broken compressor Walk in freezer one fan not working
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Behind fryer , bathroom
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.