Mcarthur's Irish Pub
Last inspected: Jan 26, 2026
86
Score
Across the available record, Mcarthur's Irish Pub has seven inspections on file, the first dated 2022. The newest entry in the record is dated Jan 26, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
“Food stored on floor” accounts for the largest share of issues, appearing four times across the record.
Restaurants in St. Petersburg average 77, so Mcarthur's Irish Pub is doing better than most peers. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on back prep table near dry storage
40-06-5
Basic - Food stored on floor. Bucket of potatoes on floor near three compartment sink, box of oil on floor near cook line. Employee moved **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Ice cream in walk freezer uncovered **Corrected On-Site**
08B-12-5
86
Aug 21, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cut on top of deli cooler. Employee moved **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and smoking device at prep table. Employee moved **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Bag of potatoes near three compartment sinkBox of oil on floor cook line. Employee moved **Corrected On-Site**
08B-38-4
Basic - Food stored under dripping water line. Box of French fries under dripping water in walk in freezer
08B-52-4
Basic - Heavy Ice buildup in walk-in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls inside walk in fridge
36-27-5
70
Apr 30, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary At bar was 500+ now at 200 ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Used for rinsing grinder for Irish cream. Educated
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
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. Open Cup of water on top of deli cooler,
12B-12-5
Basic - Ice scoop handle in contact with ice. Employee moved.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Service station
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Batter used for beer batter fish not labeled
02D-01-5
Basic - Food stored on floor. Box of raw chicken on floor of walk in cooler. Employee moved **Corrected On-Site**
08B-38-4
55
Apr 8, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beer batter (62F - Cold Holding); egg wash (70F - Cold Holding) Second temp beer batter (54F - Cold Holding); egg wash (64F - Cold holding **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can and dish rack front of hand wash at cook line. Employee moved **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. All purpose at bar hanging on rack. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At service station
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Deodorant inside to go container. Employee discarded dry storage Corrected On-Site** **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle inside sugar employee moved. **Corrected On-Site**
10-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. At cook line.
21-38-4
58
Feb 12, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line **Repeat Violation** **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station **Warning** - From follow-up inspection 2024-02-12: Wet nesting during callback inspection. **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers Slicer guard soiled **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. Outdoor ice machine not secured **Warning** - From follow-up inspection 2024-02-12: **Time Extended**
08B-62-4
70
Apr 4, 2023
Routine - Food
10 critical violations. 4 major violations. 4 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings in walk-in cooler left cooling over night 47 degrees F. See stop sale
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies at server's station not landing on food or food contact surfaces
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready-to-eat bread on storage rack. Operator rearranged **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Homemade cocktail sauce dated 03/26 in walk-in cooler should've been used or discarded by 04/01 midnight Curry dated 03/25 on walk-in cooler should've been used or discarded 03/31 midnight
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Homemade cocktail sauce dated 03/26 in walk-in cooler should've been used or discarded by 04/01 midnight Curry dated 03/25 on walk-in cooler should've been used or discarded 03/31 midnight
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top portion of reach-in cooler across flat top: Sliced cheddar 51 degrees F, American cheese 51 degrees F, shredded cheddar blend 47 degrees F, raw beef patty 51 degrees F. Employee moved to walk-in cooler. Re-temps: American cheese 43 degrees F, cheddar 43 degrees F, raw beef patty 43 degrees F **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control can be determined. Butter at server's station has no time mark. Employee added time mark. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table: cooked potatoes 119 degrees F. Employee reheated. Re-temp 168 degrees F **Corrected On-Site**
03B-01-6
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken wings in walk-in cooler left cooling over night 47 degrees F.
01B-36-5
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 changed out chlorine. 0ppm. Three compartment sink set up at 200ppm quaternary ammonium **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line
22-02-4
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. 1 food handler missing training
53B-01-5
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.
11-26-1
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelves next to grill scrubber. Employee removed **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Oil containers on floor of cook line. Discussed proper storage
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has accumulation of burnt food debris
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink of bar and men's restroom used by employees missing hand wash sign
31B-04-4
12
Dec 28, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six ounces of Tartar sauce dated 12-20-22. Product Past seven days. Operator discarded product. **Corrected On-Site** **Repeat Violation**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen show staining and cut marks. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory at time of inspection. Provided operator with consumer advisory sign to hang. **Corrective Action Taken**
02B-01-5
70
Frequently Asked Questions
When was Mcarthur's Irish Pub last inspected?
The most recent health inspection at Mcarthur's Irish Pub on file is from Jan 26, 2026. The public record contains seven inspections in total.
What is the most common violation at Mcarthur's Irish Pub?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Mcarthur's Irish Pub.
How does Mcarthur's Irish Pub compare to other restaurants in St. Petersburg?
Mcarthur's Irish Pub most recently scored 86 out of 100, which is higher than the St. Petersburg average of 77.
Has Mcarthur's Irish Pub's inspection record improved over time?
Yes. Recent inspections at Mcarthur's Irish Pub have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Mcarthur'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 Mcarthur's Irish Pub inspected?
Based on the inspection history on file, Mcarthur's Irish Pub is inspected around two times per year on average.
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