Irish Pub on 4th
9246 4 St N, St Petersburg, FL 33702 · Permanent Food Service · License 6207633
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection7 high priority (4 no follow-up needed, 3 fixed on the spot), 4 basic-25
- Safety score75
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 visitAug 5, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Inside deli cooler bottom at cook line individual bags ground beef (48°F - Cold Holding) Put in deli cooler last night. Chef stated had been in the deli cooler all night condensation observed on bags.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
See stop sale. Walk in cooler Curry Dated 7-27 beer cheese dated 7-28
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.
Walk in cooler Curry Dated 7-27 beer cheese dated 7-28 stope sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Inside deli cooler bottom at cook line individual bags ground beef (48°F - Cold Holding) Put in deli cooler last night. Chef stated had been in the deli cooler all night condensation observed on bags.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Steam table left side tomatoes basil soup (100°F - Hot Holding) Turned warmer up Retemp 178
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. Was 0 ppm changed bucket now 100 ppm
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
2-1-26 establishment opened and operating. Owner paid during inspection
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over slicer.
Employee moved
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Walk in cooler
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.
- Stop sale
- An order that the food can’t be sold or served.