FLETCHER'S IRISH PUB AND BREWERY

Name: FLETCHER'S IRISH PUB AND BREWERY
Address: 745 RIDGEWOOD AVE, HOLLY HILL, FL, 32117, US
Rating: 76.7

745 RIDGEWOOD AVE, HOLLY HILL, FL 32117

License #7407752

🍺 Bar/Pub ℹ️

76.7 Grade C / 100

Mixed Health Record

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Latest inspection

October 2, 2025 · 19 findings · 4 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

FLETCHER'S IRISH PUB AND BREWERY in HOLLY HILL currently holds an InspectFL Health Score of 76.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 2, 2025. Across those visits, inspectors documented 42 total violations — 6 critical, 8 major, 28 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 2, 2025 shows 19 observation rows: 4 critical, 4 major, and 11 minor.

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Inspector notes

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FLETCHER'S IRISH PUB AND BREWERY 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.

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*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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-06-4] Clean utensils or equipment stored in dirty drawer, back kitchen area.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. -grease on floor under cooking equipment.
[08B-38-4] Food stored on floor. -case of chicken stored on floor in walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -buildup of grease and food debris on grill. -exterior of microwave soiled with grease. -shelf under microwave soiled.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -chicken wings cooked and placed in 40 gallon containers to cool in walk in cooler. Discussed proper cooling procedures with operator.
[36-27-5] Wall soiled with accumulated grease in kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken wings in walk in cooler between 59°f and 67°f. Chicken wings cooked and placed in walk in cooler yesterday.
[01B-36-5] 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. -chicken wings in walk in cooler between 59°f and 67°f. Chicken wings cooked and placed in walk in cooler yesterday.
[22-12-5] Metal stem-type thermometer soiled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -flat of raw shell eggs stored over ready to eat foods in reach in cooler.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink in back kitchen area.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -lentil soup, French onion soup and stew in reach in cooler.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.