STONE’S IRISH PUB

Name: STONE’S IRISH PUB
Address: 323 NE COMMERCIAL CIR, KEYSTONE HEIGHTS, FL, 32656, US
Rating: 67.9

323 NE COMMERCIAL CIR, KEYSTONE HEIGHTS, FL 32656

License #2001277

🍺 Bar/Pub ℹ️

67.9 Grade F / 100

Failing Health Score

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Latest inspection

April 16, 2026 · 17 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

STONE’S IRISH PUB in KEYSTONE HEIGHTS currently holds an InspectFL Health Score of 67.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 69 total violations — 12 critical, 8 major, 49 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 14, 2025

The latest inspection on April 16, 2026 shows 17 observation rows: 2 critical, 1 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

STONE’S IRISH PUB has a rough inspection history. Would you risk it?

F record

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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
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Waitstation salad reach in cooler, plates stored on top portion under paper towels for hand wash sink, exposed to water splash. Operator inverted the plates.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone stored on wax deli paper on prep line. Operator relocated the phone.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Two employees actively working with food with no beard guards when needed.
[36-12-4] Floors not constructed to be easily cleanable. Floors of walk in cooler raised and separating no longer easily cleanable. Accumulation of debris on floor under prep table between bathroom and office.
[08B-38-4] Food stored on floor. Soda syrup boxes at outside bar stored on the floor. Operator began relocating.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door of walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In bulk flour container, scoop handle in contact with product.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwaves on cook line with heavy accumulation of food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with burned debris build up. Handles of cook line reach in cooler drawers with food residue build up.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Objectionable odor from employee restroom by prep area, per operator scheduled plumbing under way. Toilet not functioning but recently used when not operating.
[16-46-4] Old labels stuck to food containers after cleaning. On shelf by walk in cooler, clean pan with old label attached.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at base of waitstation salad reach in cooler.
[32-23-5] Toilet/urinal not flushing/functioning properly. Urinalysis in mens room out of order. Employee restroom out of order.
[35A-02-7] Live, small flying insects found. Observed live fly on cook line by chicken wing storage container.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw bones and pork trimming in bags stored over packaged ready to eat soup. Operator relocated.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets in use on cook line heavy accumulation of food debris on the wired mesh. Food debris build up at bottom of reach in freezer.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher on wall of kitchen area in the recharge zone.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used as scoop in coleslaw container.
[14-45-4] Cardboard used to line nonfood-contact shelves. Soiled cardboard lining bottom shelf of center prep table.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On dry storage shelf, clean plastic containers stacked while wet.
[14-11-5] Equipment in poor repair. Cook line flip top reach in cooler with torn door gasket.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Missing cook line hood filters in spots of kitchen equipment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line with debris build up along sides and back of bottom plate.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler door gaskets with debris build up in tracks. Debris build up on hood filters over salamander oven and on exterior top of salamander oven.
[25-22-4] Single-service articles stored next to handwash/food preparation sink exposed to splash. Single service carry out containers stored under paper towel dispenser exposed ton dripping water from hands when reaching for paper towels.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler on cook line, hot dog (61F - Cold Holding); salsa (55F - Cold Holding); sour cream (56F - Cold Holding) per operator stored in cooler over night. Operator removed and discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cook line bottom drawer to reach in cooler, beef (48F - Cold Holding); chicken (49F - Cold Holding) per operator stocked from walk in cooler 1 hour prior. Door left ajar on cooler, relocated items to walk in freezer at conclusion of inspection in temperature range. In flip top reach in cooler on cook line, hot dog (61F - Cold Holding); salsa (55F - Cold Holding); sour cream (56F - Cold Holding) per operator stored in cooler over night. Operator removed and discarded.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by three compartment sink. Operator provided paper towels.

Disposition: Warning Issued
[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. In the cook line drawer reach in cooler and flip top reach in cooler at the pass through, 14 sealed vacuum bags of mahi fully thawed.inspector discussed with operator and employee. Operator removed and labeled as not for sale to the public.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on center prep table. Operator relocated the beverage.
[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 shelf over reach in cooler by steam table. Employee jacket on soda syrup boxes at bar area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean containers stacked while wet.
[36-22-4] Floor area(s) covered with standing water. Standing water at the corner of the cook line by the fryers. Operator brought out mop to clean. Ceiling vents have dust build up in kitchen area.
[08B-38-4] Food stored on floor. Soda syrup box of lemonade stored on the floor of the bar storage area.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on the cookline have build up of debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters forming grease drippings.
[25-22-4] Single-service articles stored next to handwash/food preparation sink exposed to splash. Flip top salad reach in cooler with single service trays on top portion exposed to splash of hand wash sink when reaching for soap/paper towels.
[29-49-6] Standing water in bottom of reach-in-cooler. Flip top salad prep line reach in cooler has standing water at the base of the 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. Chlorine dishwasher machine at 0ppm, operator attempted switching bucket and priming, remained at 0ppm chlorine. Operator called for repair and set up the three compartment sink.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. At time of inspection current license expired 06/01/2024.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In the cook line drawer reach in cooler and flip top reach in cooler at the pass through, 14 sealed vacuum bags of mahi fully thawed.inspector discussed with operator and employee. Operator removed and labeled as not for sale to the public. Open container of heavy cream missing product date marking, operator unsure of date opened, voluntarily discarded.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of heavy cream missing product date marking, operator unsure of date opened, voluntarily discarded.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep station has debris on the blade.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to provide written procedures for time as public health control. Inspector provided written procedures. Establishment correctly following procedures.
[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. At time of inspection 2 expired food handler training certificates.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Build up of dust around kitchen area ceiling vents.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron and hats stored on bread speed rack. Operator relocated all personal items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On the storage shelf of the prep area, clean containers stacked while wet.
[10-14-5] Ice bucket/shovel stored on floor between uses. Ice buckets on the floor in front of the bulk ice bin. Operator hung the ice buckets.
[35B-02-4] Insect control device installed over food preparation area. Blue bug zapper at the end of the washboards over clean utensils. Operator relocated the clean utensils.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Build up of food debris residue in the cook line microwave closest to the warewashing area. Employee began cleaning the microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance build up.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at the base of the salad station reach in cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor of the cook line by the fryers. Operator relocated the sanitizer solution.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up knife from the floor, changed gloves to clean gloves and proceeded to cook on the flat top grilling no handwash step.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer commercially packaged raw beef short ribs over opened container of ice cream.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Chicken wings and buttermilk held on time as public health control not properly time marked. Employee added time label for both items.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow preventer installed above the splitter of the mop sink. Operator relocated the vacuum breaker to the correct location.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep table with food debris above the blade. Cutting boards on the main cook line have food residue staining.