Meehan's Irish Pub
20 Avenida Menendez, Saint Augustine, FL 32084 · Permanent Food Service · License 6500634
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Nov 2 routine inspection3 high priority (fixed on the spot, 2 repeats), 2 intermediate (fixed on the spot, 1 repeat), 4 basic (1 repeat)-23
- Administrative complaint on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
3 inspections · 4 visitsLatest inspection
Routine inspection
- First visitNov 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cream 47°F, cream 50°F, potatoes 45°F; ( - Cold Holding) per person in charge items hands been sitting out. Placed in reach in cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed cook put gloves on without washing his hands first. Addressed hand he washed his hands.
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. At both bars; sanitizer 0ppm. Showed how to prime and dish machine at 100ppm.
Fixed on the spotRepeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened yesterday am not dated. Person in charge dated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener is soiled. Person in charge placed in dish machine.
Fixed on the spotRepeat violation
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on low boy in server area are soiled. Person in charge wiped clean.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Water dumping onto ground in downstairs bar area. Person in charge is trying to fix it.
Fixed on the spot
Standing water in bottom of reach-in-cooler.
Standing water in several coolers. Person in charge wiped dry.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Door is unsealed concrete in prep room.
Earlier inspections 2
F57Routine inspection13 violations, 6 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 20, 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 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In cooler overnight; 3 door lowboy;beer cheese soup, green beans 48°F,1 door; milk 53°F, butter 51°F,heavy cream 51°F, gravy, chili 52°F; ( - Cold Holding)
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Fry cooler; raw chicken 48°F, cooked wings, eggs rolls 50°F, conch, fritter 50°F, cod, shrimp 58°F; ( - Cold Holding). Items in only 1 hour. Person in charge moved items to another cooler. 3 door lowboy;beer cheese soup, green beans 48°F 1 door; milk 53°F, butter 51°F,heavy cream 51°F, gravy, chili 52°F; ( - Cold Holding)
Administrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Mashed potatoes 93°F. Person in charge reheated to 165°F
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Missing on French fries. Person in charge time stamped.
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. Upstairs bar no sanitizer.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Missing at mop sink.
Repeat violation
Intermediate2
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.
Upstairs bar; conch fritters, not dated person in charge dated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer is soiled.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Missing in several coolers.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Spoon handle laying in conch fritters and scampi butter. Person in charge removed spoons.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Opened drink in cooler #2. Person in charge disposed of drink.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Server bev cooler has soiled tags. Person in charge has gaskets cleaned
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Missing at upstairs bar. Person in charge replaced.
Fixed on the spot
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 18, 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
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.