Finleys Irish Pub and Eatery
Last inspected: Apr 14, 2026
64
Score
The health department has logged 10 inspections at Finleys Irish Pub and Eatery, the earliest from 2022. Inspectors last stopped by on Apr 14, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited six times.
By comparison, the average Largo facility scores 75, putting Finleys Irish Pub and Eatery on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table. **Repeat Violation**
22-02-4
Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling tiles soiled with grease through kitchen.
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Raw chicken on sheet pan in walk in cooler not stored 6 inches off floor. Operator relocated chicken. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in walk-in freezer around door frame. **Repeat Violation**
14-69-4
Basic - Interior of 3 ovens has accumulation of black substance.
22-08-4
Basic - Light shield in kitchen to left side of cook line cracked.
38-01-4
Basic - Reuse of single-service or single-use articles. Sour cream container reused to store chicken in reach in cooler on cook line.
25-32-4
64
Feb 18, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer on door seams. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Open dumpster lid on shared dumpster. **Warning** - From follow-up inspection 2026-02-18: **Time Extended**
33-16-4
82
Dec 19, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of bug spray located in dry storage over boxes of glassware. Operator removed from establishment. **Corrected On-Site** **Warning**
41-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in server station area used as dump sink. Reviewed with manager sink must be used for handwashing only. **Warning**
31A-11-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on bar top near kitchen not labeled. **Repeat Violation** **Warning**
41-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted. Operator placed inverted on wire shelf. **Corrected On-Site** **Warning**
24-05-4
Basic - Open dumpster lid on shared dumpster. **Warning**
33-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign at bar sink near back storage room. **Warning**
31B-04-4
Basic - Ice buildup in walk-in freezer on door seams. **Warning**
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Red plastic cups wet nesting in server station area. **Warning**
24-08-4
45
Jan 17, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Cook drank then handled clean equipment touched deli cooler handle without washing hands. Instructed to wash hands. Educated. Employee washed hands and changed gloves. **Corrected On-Site**
12A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Across from fryers. Cooked chicken (55F - Cold Holding) Employee moved to walk in freezer Cooked chicken (41F - Cold Holding) Table to cold holding cut tomatoes (55F - Cold Holding); shredded cheese (56F - Cold Holding); diced tomatoes (55F - Cold Holding) Employee moved to walk in freezer cut tomatoes (40F - Cold Holding); shredded cheese (32F - Cold Holding); diced tomatoes (40F - Cold Holding) Inside reach in cooler across from cook line chicken strips (115F - Cold Holding) Employee moved to walk in freezer chicken strips (38F - Cold Holding) **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Was 200ppm+ now 50ppm **Corrected On-Site**
41-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Table cleaner quaternary at bar. Employee labeled during inspection
41-17-4
Basic - Stored food not covered. During inspection observed fruit at bar behind bar not covered. Employee covered during inspection **Corrected On-Site**
08B-12-5
Basic - Equipment in poor repair. During inspection observed top of ice machine leaking. Employee cleaned and sanitized area and called technician during inspection.
14-11-5
Basic - Current Hotel and Restaurant license not displayed. 2023
50-09-4
Basic - Bowl or other container with no handle used to dispense food. Used for scoring ice.
14-01-5
47
Aug 26, 2024
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Feb 1 24 **Admin Complaint**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly near cook line. 2 flies near cutting boards near reach in cooler. **Warning**
35A-02-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Was 200+ppm Wiping cloth chlorine. Employee replaced all sanitizer buckets now 50 ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half pans in ice on counter. cut tomatoes (55F - Cold Holding); shredded cheese (55F - Cold Holding); diced tomatoes (50F - Cold Holding); cut leafy greens (49F - Cold Holding) Educated- put all items in walk in freezer Taken to chef Fredi about half panning for the items stored in ice on table. cut tomatoes (43F - Cold Holding); shredded cheese (40F - Cold Holding); diced tomatoes (40F - Cold Holding); cut leafy greens (41F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board **Warning**
21-12-4
50
Mar 4, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired licenses 2-1-24.
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at deli salad.
22-02-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage water stored in deli salad cooler above. Above opened container of cut lefty greens. Manager moved. **Corrected On-Site**
12B-13-4
Basic - Food stored on floor. Large bag of carrots stored on floor on walk in cooler. Manager moved. **Corrected On-Site**
08B-38-4
70
Oct 25, 2023
Routine - Food
4 critical violations. 4 major violations. 11 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-In cooler at 2:14pm coleslaw (45F - Cold Holding); diced tomatoes (45F - Cold Holding); blue cheese crumbles (46F - Cold Holding) Operator moved items to freezer re temp at 3:35pm a. Coleslaw 36f b. Diced tomatoes 36f c. Blue cheese crumbles 38f **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen, fly didn't land on food contact surfaces. **Repeat Violation**
35A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch soiled dishes then retrieve clean dishes from Dishmachine. Discussed with kitchen manager proper hand-hygiene techniques. Will email **Corrective Action Taken**
12A-13-4
High Priority - Dented/rusted cans present. See stop sale. #10 can of Sauerkraut on dry-storage shelf.
01B-01-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment conducts non-continuous cooking of raw fish without written procedures. Will email operator DBPR Form 5022-101
03C-89-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Will email DBPR Form 5030-104
11-27-4
Intermediate - No proof provided that recently hired food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Will email operator DBPR 5030-103 Operator printed form. Verified operator reviewed form with Employee Aarion Mouzon and printed, signed, and dated. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared more than 24 hours ago Walk-in cooler a. Prime rib b. Spinach cream dip c. Mac and Cheese d. House-made potato salad Operator date-marked items **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Single-serve bowl used as scoop in reach-in cooler. Operator removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. All cutting boards in kitchen. **Repeat Violation**
14-09-4
Basic - Damaged/spoiled/recalled food not properly segregated. #10 can of Sauerkraut on dry-storage shelf. Operator removed can. **Corrected On-Site**
08B-20-4
Basic - Dishmachine has no data plate/operating specifications. **Repeat Violation**
16-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of shelf over reach-in cooler on cook line. **Repeat Violation**
12B-07-4
Basic - Food stored on floor. a. Bag of purple onions stored on floor in walk-cooler. b. 5 gallons of cooking oil stored on floor in dry-storage room. Operator stored items on shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave used more than 24 hours ago on shelf near three-compartment sink.
22-08-4
Basic - Stored food not covered. in reach-in freezer a. Potato skins b. Burritos Walk-in cooler a. Bowl of macaroni and cheese b pan of broccoli c. Cooked shrimp Operator covered food. **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of cutting board not stored in sanitizer solution. **Repeat Violation**
21-12-4
21
May 23, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
64
May 22, 2023
Routine - Food
11 critical violations. 3 major violations. 17 minor violations.
View 31 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer on prep table over 200 ppm chlorine. Manager corrected to 100 ppm chlorine. **Corrected On-Site** **Repeat Violation**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler across from cook top: cut leafy greens (48F - Cold Holding); cut tomatoes (48F - Cold Holding); meatloaf (48F - Cold Holding) Manager moved items into walk in cooler. On prep table: cooked mushrooms (60F - Cold Holding); cooked onions (60F - Cold Holding); shredded cheddar cheese (60F - Cold Holding) Manager reheated cooked mushrooms and cooked onions to 165 F. **Corrective Action Taken**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 7 rodent droppings all in one corner on top of dish machine, checked entire establishment, no other droppings found. Operator removed rodent droppings and sanitized the area. **Corrective Action Taken** **Admin Complaint**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat ice cream in walk in freezer not all commercially packaged.
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 02/01/2023. Operator renewed license. **Admin Complaint**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Live fly landing on lettuce container. **Admin Complaint**
35A-02-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
10-05-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee putting spices on ready-to-eat food with no gloves and no hand wash.
09-01-4
High Priority - 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 dirty apron and did not change gloves and wash hands.
12A-28-4
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed on cook line with no hand wash.
12A-14-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on gloves with no hand wash.
12A-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and slicer on food prep table have built up food debris. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee hired less than 60 days and not informed of reporting responsibilities.
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine. Dish machine is soiled with food debris and hard water build up on top. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to scoop flour.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen are soiled with food and dust debris. **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted for protection. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Dead roaches on premises. 1 dead roach in server area. Operator removed and sanitized the area. **Corrective Action Taken** **Admin Complaint**
35A-03-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. **Repeat Violation**
40-06-5
Basic - Floor tiles missing and/or in disrepair. In kitchen area. **Repeat Violation**
36-17-5
Basic - Food stored on floor. Broccoli stored on floor of walk in cooler. Tater tots stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer and walk in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 106 F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers on cook line are soiled with food debris. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving is pitted with rust. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line and bar, wet wiping cloth not stored in sanitizing solution. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour removed from its original container and not labeled. **Repeat Violation**
02D-01-5
6
Sep 6, 2022
Routine - Food
3 critical violations. 1 major violation. 21 minor violations.
View 25 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Sanitizer Bucket (Chlorine 200ppm) Corrected to 50 ppm during time of inspection. **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -shepherds pie (112F - Hot Holding- reheated 167 degrees Fahrenheit); chili (120F - Hot Holding-reheating to 165 degrees Fahrenheit ); gravy (128F - Hot Holding- 168 degrees Fahrenheit )discussed reheating to165 degrees Fahrenheit with operator during time of inspection. **Corrected On-Site**
03B-01-6
High Priority - Container of medicine improperly stored. -pain killers above prep table in kitchen near exit door
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade has accumulation of food residue -slicer blade has accumulation of food residue **Repeat Violation**
22-02-4
Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. -at three compartment sink **Repeat Violation**
21-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack **Repeat Violation**
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. -employee at cooks line
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone above prep station at cooks line
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -water bottles on table with single service items in coffee and tea area **Repeat Violation**
12B-07-4
Basic - Cutting board has cut marks and is no longer cleanable. -adjacent of fryers **Repeat Violation**
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -ice buckets above three compartment sink -plates on dish drying rack Operator inverted ice bucket during time of inspection. **Corrective Action Taken** **Repeat Violation**
24-05-4
Basic - Ceiling in kitchen area has accumulation of dust
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. -next to soda fountain syrup **Repeat Violation**
51-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - -Ice buildup in reach-in freezer chest next to dry storage rack -walk-in freezer has accumulation of ice **Repeat Violation**
14-69-4
Basic - Single-service articles improperly stored. -coffee filters at coffee machine not covered
25-05-4
Basic - Stored food not covered. -multiple frozen food items in walk-in freezer not covered **Repeat Violation**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at cooks line has accumulation of grease
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -prep station at cooks line
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -container with flour and sugar at dish drying rack in kitchen area -squeeze bottles at cooks line **Repeat Violation**
02D-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters at cooks line has accumulation of grease -sides of fryers have accumulation of grease -sides of stove have accumulation of grease -salamander at cooks line has accumulation of grease **Repeat Violation**
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven at cooks line have accumulation of food residue -microwave at prep station next to ice machine has accumulation of food residue **Repeat Violation**
22-08-4
Basic - Floor tiles missing and/or in disrepair. -in kitchen area **Repeat Violation**
36-17-5
20
Frequently Asked Questions
When was Finleys Irish Pub and Eatery last inspected?
The most recent health inspection at Finleys Irish Pub and Eatery on file is from Apr 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Finleys Irish Pub and Eatery?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Finleys Irish Pub and Eatery.
How does Finleys Irish Pub and Eatery compare to other restaurants in Largo?
Finleys Irish Pub and Eatery most recently scored 64 out of 100, which is lower than the Largo average of 75.
Has Finleys Irish Pub and Eatery's inspection record improved over time?
Results have been roughly steady. Inspections at Finleys Irish Pub and Eatery have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Finleys Irish Pub and Eatery means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Finleys Irish Pub and Eatery inspected?
Based on the inspection history on file, Finleys Irish Pub and Eatery is inspected around three times per year on average.
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