Fionn Maccool's Irish Pub & Restaurant
Last inspected: Dec 3, 2025
61
Score
Across the available record, Fionn Maccool's Irish Pub & Restaurant has 10 inspections on file, the first dated 2022. The most recent visit was on Dec 3, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Ponte Vedra average 70, so Fionn Maccool's Irish Pub & Restaurant trails the local norm. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
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/ No certified food manager available at time of inspection 4 employees on staff.
53A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener in kitchen has build up on blade.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine deflector plate has orange color substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cookline has marks that seem no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris. Behind and underneath equipment soiled with old food debris.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in coolers on cookline gaskets soiled with old food debris. Hood filters above cookline has grease build up.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket 0 ppm. Operator remade 200 ppm. **Corrected On-Site**
21-08-4
61
Apr 24, 2025
Routine - Food
No violations found.
100
Apr 22, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beef stew date marked 4/15, 4/12 .Walk in cooler. Baked beans date marked 4/13. Prep table. Gravy date marked 4/9. Walk in cooler. Mash potatoes date marked 4/13 . Prep table. Deli sliced turkey, roast beef date marked 4/ 13 reach in cooler. **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 packets of fully thawed salmon in walk in cooler. /( vaccum Packets not pierced ) **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Deli meat in walk in cooler incorrectly date marked. 4/10. Was prepped yesterday per Person In Charge.
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certification expired.
53A-03-7
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 6 packets of fully thawed salmon in walk in cooler. /( vaccum Packets not pierced ) **Repeat Violation**
06-09-1
Basic - Floor tiles missing and/or in disrepair. Floors by cook line in disrepair.
36-17-5
45
Dec 19, 2024
Complaint Full
No violations found.
100
Dec 16, 2024
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
33
Jun 5, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings in walk in cooler at 77F. Per employee, wings prepared 2.5 hours prior. Wings were in 1/3 pan with lid. Employee placed wings on sheet pan and placed back in cooler. Temperature taken approximately 30 minutes later at 44F. **Corrective Action Taken**
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stored can opener has food debris on the blade. Brown and blue cutting boards in kitchen has black staining. **Repeat Violation**
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Food handler training for Shannon P expired on 4-27-2024.
53B-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water at 115F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around nozzles on soda machine is soiled. Gaskets on salad reach in cooler, beer walk in cooler and food walk in cooler are soiled. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like substance.
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Orange and black mold-like substance on front and back of deflector plate and around ice chute area.
22-20-5
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and surrounding ceiling tiles at server beverage area, above ice machine and above bag in box soda rack are dusty. Floor under soda machine, under/around ice machine, under coffee/tea table and in dish room is soiled. Wall at dish machine is soiled.
36-34-5
55
Nov 14, 2023
Routine - Food
No violations found.
100
Sep 12, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line have food residue staining build up. Can opener at the end of the main cook line has old food debris on top of the blade.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at prep hand wash sink closest to the walk in cooler. Operator provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection establishment is utility reduced oxygen vacuum packaging for raw beef. Operator states has submitted HACCP template to special processes, not listed on received HACCP list. **Corrective Action Taken** **Repeat Violation** **Warning**
03G-50-1
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf behind the prep line, clean containers stacked while wet.
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. On the main cook line,tongs stored on the oven door handle. Operator relocated the tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lip of the bulk ice bin has white hard like water substance build up. Waitstation soda dispenser has soda syrup residue on the underside of the dispenser behind the nozzles. Walk in cooler door gasket and reach in cooler on the waitstation line has mold like substance build up.
23-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. One employee working with food on the main cook line with no beard guard.
13-04-4
61
Feb 27, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. At time of inspection, establishment vacuum packaging raw beef steaks. Inspector provided HAACP template. **Corrective Action Taken**
03G-50-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents in main kitchen area have build up of dust.
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the main cook line reach in cooler thawed vacuum packaged salmon packets.
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in walk in cooler over container of cod.
08B-49-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line. Operator had employee relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
74
Oct 19, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
52
Frequently Asked Questions
When was Fionn Maccool's Irish Pub & Restaurant last inspected?
The most recent health inspection at Fionn Maccool's Irish Pub & Restaurant on file is from Dec 3, 2025. The public record contains 10 inspections in total.
What is the most common violation at Fionn Maccool's Irish Pub & Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Fionn Maccool's Irish Pub & Restaurant.
How does Fionn Maccool's Irish Pub & Restaurant compare to other restaurants in Ponte Vedra?
Fionn Maccool's Irish Pub & Restaurant most recently scored 61 out of 100, which is lower than the Ponte Vedra average of 70.
Has Fionn Maccool's Irish Pub & Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Fionn Maccool's Irish Pub & Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fionn Maccool's Irish Pub & Restaurant 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 Fionn Maccool's Irish Pub & Restaurant inspected?
Based on the inspection history on file, Fionn Maccool's Irish Pub & Restaurant is inspected around three times per year on average.
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