Irish 31 Pub House & Eatery
Last inspected: Jan 26, 2026
37
Score
Public records show 10 inspections at Irish 31 Pub House & Eatery stretching back to 2022. The most recent report on file is from Jan 26, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 12 violations lately compared to roughly nine violations before.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited nine times.
Restaurants in Seminole average 71, so Irish 31 Pub House & Eatery trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
4
Major latest
9
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Live, small flying insects found 1 live fly around bar 1 live fly next to ice machine Not landing on food contact surfaces
35A-02-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to stove on cook line, next to triple sink and behind bar. Kitchen staff restocked kitchen hand sinks **Corrective Action Taken**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at wait station and behind bar. Bartender advised additional soap on order and hand sink behind bar is not used.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at bar
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
23-03-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
16-38-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatulas in 128F water on cook line, staff increased temp to minimum 135F **Corrected On-Site**
10-07-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line Floor soiled under soda syrup dispenser at rear of kitchen **Repeat Violation**
36-73-4
Basic - Equipment in poor repair. Broken freezer handle on cook line **Repeat Violation**
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles. Deli cooler handles soiled **Repeat Violation**
23-24-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw salmon thawing at room temp next to triple sink, moved to cooler **Corrected On-Site**
06-01-5
37
Aug 13, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - beer batter (55F - Cold Holding), staff added ice. Deli cooler across from stove - Swiss cheese (63F - Cold Holding); sliced tomatoes (57F - Cold Holding); mashed potatoes (58F - Cold Holding); ground beef (58F - Cold Holding); salsa (58F - Cold Holding); sour cream (59F - Cold Holding). Per manager, all items in temp at opening. All items moved to walk in cooler. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-08-13: Tomatoes 37F Swiss cheese 40F Mashed potatoes 40F Ground beef 38F Salsa 39F Per manager, cooler compressor previously froze over and has been defrosted. Beer batter 50F, ice bin melted, manager replaced ice **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Deli cooler on cook line across from stove not holding proper temperature, ambient thermometer reading 56F at bottom of cooler. Broken freezer handle on cook line **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
14-11-5
55
Aug 12, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. Burn spray can on storage shelf with single service, removed **Corrected On-Site** **Warning**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line - beer batter (55F - Cold Holding), staff added ice. Deli cooler across from stove - Swiss cheese (63F - Cold Holding); sliced tomatoes (57F - Cold Holding); mashed potatoes (58F - Cold Holding); ground beef (58F - Cold Holding); salsa (58F - Cold Holding); sour cream (59F - Cold Holding). Per manager, all items in temp at opening. All items moved to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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. Emailed to manager **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. **Warning**
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep table under service counter on cook line **Warning**
12B-07-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - No Heimlich maneuver/choking sign posted. Emailed to manager **Warning**
51-13-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Warning**
36-73-4
Basic - Equipment in poor repair. Deli cooler on cook line across from stove not holding proper temperature, ambient thermometer reading 56F at bottom of cooler. Broken freezer handle on cook line **Warning**
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
33
Jan 23, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - 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. 0ppm, staff primmed system 50ppm **Corrected On-Site**
22-41-4
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/ Manager Herminio Oquendo expired 1/13/25. Other managers with valid CFM provided. Three employees present during inspection
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cook line
22-02-4
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 - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler handles soiled
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Broken freezer handles on cook line Torn freezer gaskets
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor soiled under cook line
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on equipment on cook line
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage racks
16-46-4
43
Aug 12, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler on cook line: raw chicken (55F - Cold Holding); raw fish (54F - Cold Holding). All items moved to adjacent coolers and ice bags placed on top**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Interior of broiler soiled **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cook line, replaced **Corrected On-Site**
31B-02-4
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. **Repeat Violation**
53B-13-5
Basic - Accumulation of debris inside warewashing machine. **Repeat Violation**
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Power handles soiled on cook line **Repeat Violation**
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Broken cooler handle on cook line Torn cooler gaskets on cook line **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor soiled under cook line **Repeat Violation**
36-73-4
Basic - Ice bucket/shovel stored on floor between uses. Ice buckets on floor next to ice machine
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in 128F water on cook line
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease on sides of fryers and stove **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Metal and plastic bins on storage racks **Repeat Violation**
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
37
Apr 8, 2024
Complaint Partial
No violations found.
100
Jan 22, 2024
Routine - Food
2 critical violations. 3 major violations. 18 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken wings in drawer cooler on cook line Raw fish over sliced deli meats, egg wash over dressings in walk-in cooler **Repeat Violation**
08A-05-6
High Priority - Pesticide-emitting strip present in food prep area. Hanging on soda gun at bar
41-24-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. On cook line, replaced **Corrected On-Site**
31B-03-4
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. **Repeat Violation**
53B-13-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Glass cooler at bar **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves on cook line. Interior of broiler on cook line **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Accumulation of grease on sides of equipment on cook line Cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Food bins on storage racks
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on storage racks
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine
36-27-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Coolers on cook line
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Dog food on top shelf in over soups and vegetables in walk-in cooler, moved to bottom shelf
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on she F with bread
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Broken cooler door handle on cook line **Repeat Violation**
14-11-5
22
Jul 21, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw cod over cooked turkey/pastrami in walk-in cooler, order corrected
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection. Confirmation #238031825 **Corrected On-Site** **Repeat Violation**
50-17-3
High Priority - 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. 0ppm. Operator set up Quat 200ppm in triple sink. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat test kit, operator ordered during inspection
16-37-1
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. Bartender does not have proof of training
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food not segregated in walk-in cooler, items moved **Corrected On-Site**
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Male employee on cook line
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on storage shelf next to triple sink **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Reach in freezer handle on cook line broken **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - Ice buildup in reach-in freezer. Beer glass cooler at bar **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Accumulation of grease and dust around lever of salamander on cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers on cook line. Cooler gaskets soiled on cook line Accumulation of dust on metal shelves above triple sink **Repeat Violation**
23-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes resting on top shelf of service line soiled with dust
24-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
27
Feb 17, 2023
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cook line - blue cheese crumbles (46F - Cold Holding); diced tomatoes (49F - Cold Holding), operator voluntarily discarded and replaced with new product
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly near dry storage shelf. 1 live fly above bar
35A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink next to soda machine used as dump sink
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Owner Smit Patel does not have valid food manager certification
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink next to stove on cook line
31B-02-4
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 in commercially vacuum sealed packages not removed before thawing
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Business under new ownership, previous owner's license displayed
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooler on cook line
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups stacked immediately after being washed in dish machine
24-08-4
Basic - Equipment in poor repair. Broken cooler handle on reach in freezer on cook line
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease on floor under cooking equipment
36-73-4
Basic - Ice buildup in reach-in freezer. Glass cooler at bar
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in cooler on cook line. Accumulation of grease on sides of fryers and flat top. Bas pads around nozzles at soda machine across from bar soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. Metal bins on storage rack
16-46-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket on dry storage shelf 100ppm, corrected to 200ppm **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Container with white powder on cook line, operator labeled as flour
02D-01-5
20
Jul 28, 2022
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding on flat top grill: queso 109 degrees F. Operator reheated to 194 degrees F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across stove: sliced cheddar 50 degrees F. Operator cut portions in half and moved to walk-in cooler. Re-temp sliced cheddar 43 degrees F **Corrected On-Site**
03A-02-5
High Priority - Pesticide-emitting strip present in food prep area. Pesticide emitting strips at bar area **Repeat Violation**
41-24-4
High Priority - Toxic substance/chemical improperly stored. Degreaser bottle on top of coconut drink containers. Operator removed **Corrected On-Site**
41-10-4
High Priority - Nonfood-grade bags used in direct contact with food. Thank you printed bags used to hold batter at fry station
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly hovering near handwash sink of cook line not landing on food or food-contact sources 1 live fly at bar area not landing on food or food contact surfaces
35A-02-6
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwash sink by three compartment sink **Repeat Violation**
27-19-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers of cook line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink of cook line blocked by trash can. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Microwave interior on cook line.
22-31-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 1 food handler certificate was a photo copy
53B-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink by three compartment sink ran for a minute and a half 75 degrees F
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler at entrance to cook line **Repeat Violation**
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base components of soda fountain have mold-like substance built up
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clear storage containers on drying rack
16-46-4
Basic - Unwashed fruits/vegetables stored over ready-to-eat food. Unwashed onions over ready-to-eat turkey in walk-in cooler. Discussed proper food storage
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Discussed with operator to replaced bucket
21-07-4
15
Frequently Asked Questions
When was Irish 31 Pub House & Eatery last inspected?
The most recent health inspection at Irish 31 Pub House & Eatery on file is from Jan 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Irish 31 Pub House & Eatery?
Across the inspection record, “food-contact surface soiled with food debris” has been cited nine times, more than any other issue at Irish 31 Pub House & Eatery.
How does Irish 31 Pub House & Eatery compare to other restaurants in Seminole?
Irish 31 Pub House & Eatery most recently scored 37 out of 100, which is lower than the Seminole average of 71.
Has Irish 31 Pub House & Eatery's inspection record improved over time?
No. Recent inspections at Irish 31 Pub House & Eatery have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Irish 31 Pub House & Eatery 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 Irish 31 Pub House & Eatery inspected?
Based on the inspection history on file, Irish 31 Pub House & Eatery is inspected around three times per year on average.
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