STONE’S IRISH PUB

Name: STONE’S IRISH PUB
Address: 323 NE COMMERCIAL CIR, KEYSTONE HEIGHTS, FL, 32656, US
Rating: 79.8

323 NE COMMERCIAL CIR, KEYSTONE HEIGHTS, FL 32656

License #2001277

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

STONE’S IRISH PUB in KEYSTONE HEIGHTS currently holds an InspectFL Health Score of 79.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 16, 2026. Across those visits, inspectors documented 22 total violations — 4 critical, 1 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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

August 14, 2025

The latest inspection on April 16, 2026 included 2 critical violations, 0 major, and 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on door of walk in freezer.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. On shelf by walk in cooler, clean pan with old label attached.
[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.
[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.
[35A-02-7] Live, small flying insects found. Observed live fly on cook line by chicken wing storage container.
[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.

Warning Issued
[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.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On dry storage shelf, clean plastic containers stacked while wet.
[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.
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Portion cup used as scoop in coleslaw container.
[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.
[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.

Community reaction

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Community pulse