🪰1,189,239 violations tracked across 67 Florida counties

HARP AND CELT RESTAURANT AND IRISH PUB

25 S MAGNOLIA ST, ORLANDO, FL 32801

License #5811893

🍺 Bar/Pub ℹ️
76 Grade C / 100

Mixed Health Record

How is this score calculated? →
Latest inspection
August 27, 2026 · 13 findings · 4 critical
Routine - Food
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Critical
Highest-priority rows.
Major
Worth checking for repeats.
Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 27, 2026 shows 13 observation rows: 4 critical, 3 major, and 6 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
13
Coverage note
Inspector notes linked where available

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HARP AND CELT RESTAURANT AND IRISH PUB has some meaningful issues on record. Would you still eat here?

C record

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

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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.

Official DBPR inspection report ↗
  • Disposition: Inspection Completed - No Further Action
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cottage pie (97-112F - Hot Holding) in steamwell less than 4hrs per operator. Operator immediately reheated to 182F
  • [13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook.
  • [29-49-6] Standing water in bottom of reach-in-cooler. At bar on Celt side
  • [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Upstairs womens
  • [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.
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of freezer at entry to kitchen Bottom interior of bread freezer
  • [01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Beef stew 8/16 per operator. Operator discarded
  • [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked Ground beef 45-49F - Cold Holding in bottom prep cooler overnight per operator. Operator discarded
  • [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On Prep table. Operator removed
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked Ground beef 45-49F - Cold Holding in bottom prep cooler overnight per operator. Operator discarded
  • [31B-03-4] No soap provided at handwash sink. On other side of cook line
  • [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on plate above prep table. Per operator they dont use those plates. Operator removed phone and moved plate to be washed
  • [53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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