Inspection Report

Florida DBPR Inspection Report
Completed

THE IRISH BRIGADE

621 LAKE AVE · LAKE WORTH · Palm Beach County · FL 33460

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Inspection Summary

Inspection dateFebruary 5, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3444939
Visit number1
Inspection Visit ID8733965
DBPR license6019025

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority0 Intermediate5 Basic0 Critical0 Non-Critical9 Total
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All DBPR Inspector Observations

9 full violation description(s) documented by the inspector during this visit.

High Priority 4

#6High Priority02C-01-5

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cheesecake prepared on 01/27 ,Caesar dressing prepared on 01/21 as per labeled on both containers. Current date is 02/05. Not used within 7 days of preparation.

#7High Priority01B-24-5

High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheesecake prepared on 01/27 ,Caesar dressing prepared on 01/21 as per labeled on both containers. Current date is 02/05. Not used within 7 days of preparation.

Stop Sale
#8High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Leftover Mashed potatoes 145 f in upright hot hold unit ,reheating 2 hours 45 minutes leftover white rice 130 f in upright hot hold unit, reheating 2 hours 45 as per chef not reheated to 165 f within 2 hours.

Stop Sale
#9High Priority03E-02-5

High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Leftover Mashed potatoes 145 f in upright hot hold unit ,reheating 2 hours 45 minutes leftover white rice 130 f in upright hot hold unit, reheating 2 hours 45 as per chef

Basic 5

#1Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Round cutter in standing water on prep table. Water temperature 75 f. Explained and chef dumped the water. **Corrected On-Site**

Corrected On-Site
#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand wash sink next to coffee machine.

#3Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Clamshell to go containers and lids on the storage shelf. Chef inverted both. **Corrected On-Site**

Corrected On-Site
#4Basic29-17-4

Basic – Waste line missing at soda gun holster. At the second bar in the corner close to the office side.

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Simple syrup squeeze hotel not labeled at the second bar. Manager labeled. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on September 16, 2026 12:20 PM.

Violation category totals
Category 1 · Approved food source
2 observation(s)
Category 2 · Original container, labeling, date marking and consumer advisory
2 observation(s)
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 25 · Single-service and single-use items
1 observation(s)
Category 29 · Plumbing, mop sink, filters and backflow prevention
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.