Harp and Celt Restaurant and Irish Pub
Last inspected: Jan 21, 2026
17
Score
Harp and Celt Restaurant and Irish Pub has been inspected 10 times since 2022. The most recent report on file is from Jan 21, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly seven violations before.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
6
Critical latest
4
Major latest
9
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Salmon thawed in it's originalreduced oxygen package not removed from packaging when thawing . Operator immediately discarded **Corrected On-Site**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. roast beef 47F-49F cold holding overnight in reach in cooler per operator. Operator immediately discarded
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Shepards pie ; (100-123F - Hot Holding) less than 4hrs per operator. Operator reheated to 165F for temperature recovery. **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On back outside hose bibb
29-34-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 4 cracked raw shell eggs in drawer cooler. Operator immediately discarded **Corrected On-Site**
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. roast beef 47F-49F cold holding overnight in reach in cooler per operator. Operator immediately discarded **Corrected On-Site**
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dishwasher
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Gravy containers prepared 1/18 and frozen 1/18 were thawed 1/20 per operator. Does not have re date markimg for thawing
02C-04-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy in wait station cooler. Per operator made 1/18
02C-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler
14-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top of ice machine . **Corrected On-Site**
24-05-4
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. Salmon . Operator immediately discarded **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on storage shelf. Operator removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Bag in a box soda on floor at bar
08B-47-4
Basic - Food storage container/container lid cracked or broken. Cracked lid on soiled container in ware washing area. Operator discarded **Corrected On-Site**
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Potato cart next to fryer soiled grease -in between fryers and grill
23-03-4
Basic - Standing water in bottom of reach-in-cooler. -Standing water upstairs in beer cooler -Standing water in beer coolers both sides downstairs
29-49-6
17
Jul 21, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator immediately paid at time of inspection **Corrected On-Site** **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over multiple ready to eat items in wait station cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in Ceiling tiles at mop sink and wait station. Ceiling tiles also out of place
36-32-5
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. Salmon. Operator immediately removed from packaging **Corrected On-Site**
06-09-1
Basic - Employee eating in a food preparation or other restricted area. Employee drinking beverage on cook line. Advised to not drink/consume food in kitchen
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in wait station cooler. Above food to be prepared for customers . Operator immediately removed **Corrected On-Site**
08B-49-4
Basic - Food storage container/container lid cracked or broken. -Cracked lid on chicken salad container. Operator immediately removed (corrected on site) -cracked container of lettuce in walk in cooler
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf/cooler tops directly under cook line -Piping behind cooking equipment
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed vegetables over ready to eat bagged carrots and mashed potatoes in walk in cooler. Operator immediately removed **Corrected On-Site**
08B-17-4
47
Jan 8, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell egg over cheese in lowboy cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bag of cut lettuce (60F - Cold Holding). In prep cooler. Less than 4hrs per operator. Operator immediately portioned into proper container and put in cooler for temperature recovery. **Corrective Action Taken**
03A-02-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in side prep cooler next to steam well reading 20F. Ambient temp is 41F.
05-05-4
Basic - Ceiling tile missing. In mop room
36-36-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks/prep persons
13-04-4
Basic - Floor soiled/has accumulation of debris. -under fryer -heavy grease build up under freeze next to fryers -Floor behind clear glass cooler at wait station
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of flat top and under flat top and stove
23-03-4
Basic - Standing water in bottom of reach-in-cooler. In beer coolers at both harp and Celt bars
29-49-6
Basic - Time/temperature control for safety food not maintained frozen solid in a freezer. bag of frozen Fries in non working freezer less than 4hrs per operator . Operator immediately removed to freezer for proper storage. **Corrected On-Site**
03A-05-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and tuna thawing at room temperature at 3bsy sink. Operator immediately placed under cool running water **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. In Salt and flour containers. Operator immediately removed
14-01-5
41
Jul 15, 2024
Routine - Food
4 minor violations.
View 4 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
78
Jul 12, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes Mashed potatoes Cooked chicken Sausage rolls Cut tomatoes Cut lettuce Swiss cheese beer cheese Cooked mushrooms Cooked onions Beer cheese Butter packets cream sauce Roast beef Sliced ham Curry
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes Mashed potatoes Cooked chicken Sausage rolls Cut tomatoes Cut lettuce Swiss cheese beer cheese Cooked mushrooms Cooked onions Beer cheese Butter packets cream sauce Roast beef Sliced ham Curry All items in prep table cooler by steam well on cook line 56-62F over 4hrs per operator **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Hand sink on cook line
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. All bathrooms in both Celt and Harp upstairs and downstairs
32-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Second floor back exit door
35B-01-4
Basic - Floor soiled/has accumulation of debris. At bar slight debris Floor and wall under dish machine in kitchen
36-73-4
Basic - Standing water in bottom of reach-in-cooler. In prep table next to steam well. And beer cooler at bar on harp side
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall between hood and reach in cooler on cook line
36-27-5
52
Jan 12, 2024
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun holder soiled at bar. Operator immediately removed and cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in basin of hand sink at Harp bar
31A-11-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food stored on floor. Bucket of Pickles on floor in walk in cooler
08B-38-4
Basic - Light shield damaged/in disrepair. Cracked light shield by white reach in freezer
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top grill Dry dish rack shelves has rust
23-03-4
Basic - Standing water in bottom of reach-in-cooler. standing water in Reach in prep Cooler in kitchen by steamwell
29-49-6
Basic - Water draining onto floor surface. In beer cooler on Harp side
29-03-4
52
Aug 4, 2023
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of mold removal on prep table **Corrected On-Site**
41-10-4
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. Milk opened yesterday. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar Celt side had strainer in it **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips for dish machine
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Curry sauce made yesterday. Operator correct date.**Corrected On-Site** **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light build up
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Purse and phone stored with canned goods and sauces on dry storage shelf
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door upstairs
35B-01-4
Basic - Food stored on floor. Boxed oil **Corrected On-Site**
08B-38-4
Basic - Light shield damaged/in disrepair. Cracked light shield in kitchen by white reach in freezer
38-01-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. 3 employee open canned drinks in reach in cooler at bar Open drink next to container of seasoning on dry storage shelf
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. In keg cooler at bar
29-49-6
Basic - Unnecessary items/unused equipment on the premises. Unused sandwich press
33-31-5
39
Jun 13, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Drain cover(s) missing. At main bar on right side **Warning** - From follow-up inspection 2023-06-13: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door at Celt **Warning** - From follow-up inspection 2023-06-13: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Boxed oil on floor **Corrected On-Site** **Warning** - From follow-up inspection 2023-06-13: **Time Extended**
08B-38-4
86
Apr 10, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over butter in upright reach in freezer Breaded fish over French fries in freezer **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef next to breaded fish in freezer Raw chicken next to bread in freezer **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef stew 1hr. (131F - Hot Holding); beef stew ( 171F - Reheating); corn beef 1hr ( 123F - Hot Holding); corn beef ( 184F - Reheating) **Corrected On-Site** **Warning**
03B-01-6
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
Intermediate - No soap provided at handwash sink. At hand sink on cook line **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot running water Women's restroom upstairs **Warning**
27-16-4
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. Salmon **Warning**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Upstairs **Warning**
32-12-5
Basic - Drain cover(s) missing. At main bar on right side **Warning**
29-18-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door at Celt **Warning**
35B-01-4
Basic - Food stored on floor. Boxed oil on floor **Corrected On-Site** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Both upstairs restrooms. In Men restroom at Harp In women's restroom at Celt **Warning**
31B-04-4
30
Nov 3, 2022
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork sausage pork links over open bag of fries in stand up freezer Raw bacon over cooked sausage rolls stand up freezer
08A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over unwashed produced in outside walk in cooler
08A-04-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in stand up freezer
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for hand sink on both Harp and Celt bars
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling tile missing. Ceiling tiles missing over mop sink area
36-36-4
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. 2 open drinks on table of 2 compartment prep table in kitchen
12B-12-5
Basic - Equipment in poor repair. Gaskets torn on stand up cooler by stand up freezer in kitchen
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sinks at bar area on Harp side
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build on hood filter over grill at cook line
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall with black debris at ware wash dish machine area
36-27-5
35
Frequently Asked Questions
When was Harp and Celt Restaurant and Irish Pub last inspected?
The most recent health inspection at Harp and Celt Restaurant and Irish Pub on file is from Jan 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Harp and Celt Restaurant and Irish Pub?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Harp and Celt Restaurant and Irish Pub.
How does Harp and Celt Restaurant and Irish Pub compare to other restaurants in Orlando?
Harp and Celt Restaurant and Irish Pub most recently scored 17 out of 100, which is lower than the Orlando average of 79.
Has Harp and Celt Restaurant and Irish Pub's inspection record improved over time?
No. Recent inspections at Harp and Celt Restaurant and Irish Pub have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Harp and Celt Restaurant and Irish Pub means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Harp and Celt Restaurant and Irish Pub inspected?
Based on the inspection history on file, Harp and Celt Restaurant and Irish Pub is inspected around three times per year on average.
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