Fletcher's Irish Pub
Last inspected: Apr 8, 2026
100
Score
Fletcher's Irish Pub has been inspected 11 times since 2022. Inspectors last stopped by on Apr 8, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around two violations, down from roughly eight violations earlier in the record.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited four times.
The city-wide average for Ormond Beach sits at 79, putting Fletcher's Irish Pub on the better side of that line. Overall, the inspection record reads well.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
No violations found.
100
Feb 6, 2026
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
52
Sep 29, 2025
Routine - Food
No violations found.
100
Jul 28, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Food Contact Surfaces Clean and Sanitized
FL-22
43
Jan 10, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
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. -quat exceeds 500ppm in sanitizer bucket stored on prep table.
41-15-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Basic - Clean utensils or equipment stored in dirty drawer.
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee jacket hanging on bread rack.
40-06-5
Basic - Floor soiled under fryers.
36-73-4
Basic - Food storage container cracked.
14-38-4
Basic - Nonfood-contact surface soiled with food debris. -tray under toaster.
23-03-4
Basic - Single-service articles improperly stored. -case of takeout containers stored on floor in kitchen.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
52
Jul 22, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Jan 26, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked corned beef in reach in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter at 85°f at cookline. Out of cooler for two hours. Operator moved to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.
31B-06-4
Basic - Floor soiled/has accumulation of grease,debris under fryer.
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - Employee personal items,keys, cigarettes, sunglasses stored in or above a food preparation area.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan at end of cookline.
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
37
Oct 3, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair, torn reach in cooler gasket (m3 turbo air brand cooler). **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
14-11-5
90
Aug 4, 2023
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings between 52°f and 59°f. Cooked and placed in 5 gallon buckets in reach in cooler 3 days ago. **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chicken wings between 52°f and 59°f. Cooked and placed in 5 gallon buckets in reach in cooler 3 days ago. **Warning**
01B-36-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Equipment in poor repair, torn reach in cooler gasket (m3 turbo air brand cooler). **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris, grease: under fryers. **Warning**
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored, victory brand reach in cooler. **Repeat Violation** **Warning**
38-08-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
47
Jan 13, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Insects, Rodents, and Animals Not Present
FL-38
41
Aug 18, 2022
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Kitchen, freezer area. **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen, freezer area. **Warning** - From follow-up inspection 2022-08-18: **Time Extended**
36-27-5
70
Frequently Asked Questions
When was Fletcher's Irish Pub last inspected?
The most recent health inspection at Fletcher's Irish Pub on file is from Apr 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Fletcher's Irish Pub?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited four times, more than any other issue at Fletcher's Irish Pub.
How does Fletcher's Irish Pub compare to other restaurants in Ormond Beach?
Fletcher's Irish Pub most recently scored 100 out of 100, which is higher than the Ormond Beach average of 79.
Has Fletcher's Irish Pub's inspection record improved over time?
Yes. Recent inspections at Fletcher's Irish Pub have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Fletcher's Irish Pub means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Fletcher's Irish Pub inspected?
Based on the inspection history on file, Fletcher's Irish Pub is inspected around three times per year on average.
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