PADDY MURPHY'S IRISH PUB

Name: PADDY MURPHY'S IRISH PUB
Address: 1089 N COLLIER BLVD #440, MARCO ISLAND, FL, 34145, US
Rating: 84

1089 N COLLIER BLVD #440, MARCO ISLAND, FL 34145

License #2103893

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

84 Grade C / 100

Mixed Health Record

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Quick take

PADDY MURPHY'S IRISH PUB in MARCO ISLAND currently holds an InspectFL Health Score of 84 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 December 8, 2025. Across those visits, inspectors documented 20 total violations — 7 critical, 6 major, 7 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

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.

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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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler by the triple sink raw ground beef is stored above sauerkraut. Operator moved items to proper storage.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[14-01-5] Bowl or other container with no handle used to dispense food. There is a plastic to go ramekin inside a container of Old Bay Seasoning.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a buildup of a mold like substance on the ice chute in the ice machine.
[41-17-4] Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles, two at the front bar and in the servers station.
[10-20-4] In-use tongs stored on equipment door handle between uses. There are multiple sets of tongs on the oven door handle. Operator moved the tongs to proper storage.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink by the ice machine and at the bars.

Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the bottom of the make table cooler near the dish pit raw beef is stored over cut onions. Operator moved the raw beef to the walk in cooler.
[16-21-4] Accumulation of debris on exterior of warewashing machine. There is a buildup of food debris on the top of the dishwasher.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler, Turkey gravy 6/19/25 1 quart Shepards pie 6/24/25 3 pounds Turkey breast cut 6/19/25 3 pounds Beef gravy 6/19/25 1 quart. See stop sale.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk in cooler, Turkey gravy 6/19/25 1 quart Shepards pie 6/24/25 3 pounds Turkey breast cut 6/19/25 3 pounds Beef gravy 6/19/25 1 quart. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler closest to the bar, cooked shrimp (46F - Cold Holding); cooked turkey (46F - Cold Holding); chicken salad (45F - Cold Holding). Operator reduced the temperature of the make table, cooked turkey 37F cold holding, chicken salad 36F cold holding, cooked shrimp 36F cold holding.
[31A-09-4] Handwash sink not accessible for employee use at all times. There is a container inside the hand washing sink on the cook line. Employee removed the container from the hand washing sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun in the service station T the bar. Operator cleaned the soda gun nozzle.
[41-17-4] Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle on a cart bynthe gar.
[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. Dishwasher (Chlorine 0ppm). Operator set up quaternary sanitizer in the triple sink.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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