Mcgrady's Pub
Last inspected: Aug 11, 2025
70
Score
Public records show six inspections at Mcgrady's Pub stretching back to 2022. Mcgrady's Pub was last inspected on Aug 11, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The pattern that stands out is “stop sale issued due to food not being in a wholesome”, which has been cited two times.
Mcgrady's Pub's latest score of 70 falls below the The Villages average of 81. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Aug 11, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Hair in buttermilk stored in vertical reach in cooler by ice machine. See stop sale.
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw fish in reach in cooler. Operator corrected shelves. **Corrected On-Site**
08A-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stored over cooked pasta in walk in cooler. Operator corrected shelf. **Corrected On-Site**
08B-17-4
70
Jan 24, 2025
Food-Licensing Inspection
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 pieces of tuna not opened before thawed in original packaging that states to be removed from packaging before thawing
01B-13-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket on prep table next to customer food. Manager moved. **Corrected On-Site**
41-10-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine behind bar 10ppm, fixed at 100 ppm **Corrected On-Site**
22-49-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face while putting beard guard on. Employee did not wash hands and touched clean utensils After a discussion employee washed hands. **Corrective Action Taken**
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched brim of hat then clean customer plates without washing hands. Employee after discussion washed hands. **Corrective Action Taken**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat vegetables. Manager moved. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Garbage can on cook line blocking handwashing sink. Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink being used as prep with potatoes in a container inside. Manager moved. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in handwashing sink area in handwashing sink on prep line. Manager put paper towels in area. **Corrected On-Site**
31B-02-4
Basic - Waste line missing at soda gun holster. Holster line missing from 2 soda guns behind bar. Manager located. **Corrected On-Site**
29-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line by salad station no longer cleanable
14-09-4
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. Ahi tuna in walk in cooler thawed without being removed from package. Packaging states to be removed before thawing See stop sale.
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle. Manager moved. **Corrected On-Site**
10-20-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks on prep line no beard guards. Employees put on beard guards **Corrected On-Site**
13-04-4
23
Mar 7, 2024
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Nov 20, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Leg of lamb 115F. Operator turned up temperature on hot holding cabinet to start the reheating process. **Corrective Action Taken**
03B-04-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cups on salt and pepper at front line
14-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door reach in cooler storing bottles of water at front line
14-33-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in steam table water temperature 103F. Operator turned up steam table. **Corrective Action Taken** **Repeat Violation**
10-07-4
74
Jun 7, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
47
Dec 5, 2022
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator does not have proof of parasite destruction. Operator called the distributor who emailed a letter to the operator. **Corrected On-Site**
01D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In cook line area
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink at server station
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dish machine area. Operator refilled dispenser. Soap dispenser in bar area unable to dispense soap.
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink by dish machine 86F Hand wash sink at cook line 85F Hand wash sink at prep area 85F After running approximately 2 mins
27-16-4
55
Frequently Asked Questions
When was Mcgrady's Pub last inspected?
The most recent health inspection at Mcgrady's Pub on file is from Aug 11, 2025. The public record contains six inspections in total.
What is the most common violation at Mcgrady's Pub?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited two times, more than any other issue at Mcgrady's Pub.
How does Mcgrady's Pub compare to other restaurants in The Villages?
Mcgrady's Pub most recently scored 70 out of 100, which is lower than the The Villages average of 81.
Has Mcgrady's Pub's inspection record improved over time?
Results have been roughly steady. Inspections at Mcgrady's Pub have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mcgrady's Pub 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 Mcgrady's Pub inspected?
Based on the inspection history on file, Mcgrady's Pub is inspected around two times per year on average.
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