FIONN MACCOOL'S IRISH PUB & RESTAURANT

Name: FIONN MACCOOL'S IRISH PUB & RESTAURANT
Address: 145 HILDEN RD STE 111, PONTE VEDRA, FL, 32081, US
Rating: 72.7

145 HILDEN RD STE 111, PONTE VEDRA, FL 32081

License #6502263

🍺 Bar/Pub ℹ️

72.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

May 19, 2026 · 13 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FIONN MACCOOL'S IRISH PUB & RESTAURANT in PONTE VEDRA currently holds an InspectFL Health Score of 72.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 49 total violations — 9 critical, 13 major, 27 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 24, 2025

The latest inspection on May 19, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

63%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

FIONN MACCOOL'S IRISH PUB & RESTAURANT has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple tanks not secured. Operator placed cord around tanks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On clean dish shelves, pans/containers stacked before air drying.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floors under shelves and equipment throughout kitchen including storage rooms and coolers.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, in bottom section of reach-in cooler, scoop in mac and cheese has handle touching product. Employee removed scoop. Also, utensils at stove in standing water at 105f. Operator removed utensils from standing water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gaskets on reach-in freezer have build up of food debris and mold-like substance. At cook line fry station, hood filters have grease build up.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At wait station, coffee filters in plastic container with no overhead protection. Operator placed lid on container.
[08B-12-5] Stored food not covered. At wait station, tea bags and coffee bags stored in plastic containers with no overhead protection. Operator placed lids on containers.
[02D-01-5] Working containers of food removed from original container not identified by common name. In kitchen, bulk pinko breading container not labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line reach-in cooler, in bottom section, raw shell eggs stored over cooked pasta. Employee moved eggs to bottom shelf.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, container of cooed pasta dated 5/11- 9 days prior.
[53A-03-7] 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/ Certified Food Manager certificate for P. Glaser expired 2/11/2025.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In prep area on lower shelf, diced blade and plunger have food debris. Operator moved to be washed.
[31A-09-4] Handwash sink not accessible for employee use at all times. At prep area, trash can stored in front of handwash sink. Operator moved trash can.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine in kitchen.
[06-09-1] 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. 2 packages of fully thawed out raw salmon in reach in cooler on cook line. 6 packages of fully thawed out raw mahi in reach in cooler on cook line.
[40-04-4] Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Cup with employees keys and chewing tobacco ion reach in cooler on cook line, employee corrected during inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in prep area, employee corrected during inspection.
[36-73-4] Floor soiled/has accumulation of debris. Under racks in walk in cooler. In walk in freezer.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Per operator they will offer salmon undercooked per customer request, but are not able to find any proof of parasite destruction.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of fully thawed out raw salmon in reach in cooler on cook line. 6 packages of fully thawed out raw mahi in reach in cooler on cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half and half (44F - Cold Holding) in reach in cooler at bar, per operator doors where left open while taking inventory less than 1 hour prior. mahi (53F - Cold Holding); cheese sauce (49F - Cold Holding); sausages (49F - Cold Holding) in reach in cooler at end of cook line, per operator doors where left open while taking inventory less then 1 hour prior. Employees put ice in reach in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of salad flip top cooler in kitchen.
[31B-03-4] No soap provided at handwash sink. At hand wash station between prep area and cook line.
[53B-14-5] 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. 2 expired over a year ago Also operator not able to find certificates from 1 employee on site hired over 60 days ago.
[29-28-4] Water treatment device has not been inspected or serviced according to manufacturers instructions. Expiration of water filter in prep area dated for 2021. Expiration of water filter near large ice machine in kitchen behind bar 2018.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Orange and black mold-like substance on front and back of deflector plate and around ice chute area.
[36-34-5] Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent and surrounding ceiling tiles at server beverage area, above ice machine and above bag in box soda rack are dusty. Floor under soda machine, under/around ice machine, under coffee/tea table and in dish room is soiled. Wall at dish machine is soiled.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops stored in standing water at 115F. Operator removed water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underplating around nozzles on soda machine is soiled. Gaskets on salad reach in cooler, beer walk in cooler and food walk in cooler are soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like substance.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chicken wings in walk in cooler at 77F. Per employee, wings prepared 2.5 hours prior. Wings were in 1/3 pan with lid. Employee placed wings on sheet pan and placed back in cooler. Temperature taken approximately 30 minutes later at 44F.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stored can opener has food debris on the blade. Brown and blue cutting boards in kitchen has black staining.
[53B-14-5] 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. Food handler training for Shannon P expired on 4-27-2024.