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Mixed Health Record
How is this score calculated? → 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.
IRISH PUB ON 4TH in ST PETERSBURG currently holds an InspectFL Health Score of 75 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on August 5, 2026. Across those visits, inspectors documented 11 total violations — 7 critical, 4 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on August 5, 2026 shows 11 observation rows: 7 critical, 0 major, and 4 minor.
DBPR source + data confidenceWhat’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
IRISH PUB ON 4TH has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Walk in cooler Curry Dated 7-27 beer cheese dated 7-28
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside deli cooler bottom at cook line individual bags ground beef (48F - Cold Holding) Put in deli cooler last night. Chef stated had been in the deli cooler all night condensation observed on bags.
- [14-69-4] Ice buildup in walk-in freezer.
- [36-11-4] Floors not maintained smooth and durable. Walk in cooler
- [22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Was 0 ppm changed bucket now 100 ppm
- [35B-08-4] Fly sticky tape hanging over slicer. Employee moved
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside deli cooler bottom at cook line individual bags ground beef (48F - Cold Holding) Put in deli cooler last night. Chef stated had been in the deli cooler all night condensation observed on bags.
- [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Walk in cooler Curry Dated 7-27 beer cheese dated 7-28 stope sale
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table left side tomatoes basil soup (100F - Hot Holding) Turned warmer up Retemp 178
- [33-20-4] Grease on the ground and/or pad around grease receptacle.
- [50-17-3] Operating with an expired Division of Hotels and Restaurants license. 2-1-26 establishment opened and operating. Owner paid during inspection
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