THE CASTLE IRISH PUB AND RESTAURANT Inspection – September 1, 2026

High Priority 2

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomatoes (53 F – Cold Holding); cut lettuce (50-53F – Cold Holding); beef patties (50-53F – Cold Holding); fish (44-50 F – Cold Holding) in each in cooler by cooks line overnight

Stop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (53 F – Cold Holding); cut lettuce (50-53F – Cold Holding); beef patties (50-53F – Cold Holding); fish (44-50 F – Cold Holding) in each in cooler by cooks line overnight **Warning**

Warning

Intermediate 1

#7Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machines and quat for bar triple sink.

Basic 4

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates by dish machine area. Operator had employee invert. **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

#2Basic08B-38-4

Basic – Food stored on floor. Oil stored on the floor by ice machine. Operator lifted from floor. **Corrected On-Site**

Corrected On-Site

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Hanging from oven

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Florida Food Watch