by ERIN PARROTT
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Routine inspections of South Carolina’s food service establishments continue to reveal what is happening behind kitchen doors – and as a result, FITSNews is back with another installment of our ‘Carolina Kitchen Confidential‘ series.
This time, inspectors with the South Carolina Department of Agriculture (SCDA) documented numerous alleged food safety and sanitation violations at O’Hara’s Public House – located at 131 East Main Street in Lexington, S.C. This resulted in the establishment receiving a “C” grade following a routine inspection (.pdf) conducted on November 2, 2026.
Among the violations documented were improper food holding temperatures, inadequate handwashing practices, food contamination concerns, unsanitary equipment and evidence of fruit flies in the establishment’s bar area.
Several violations were identified as consecutive – meaning they had been documented during a previous inspection – and were flagged as potentially subject to further enforcement action.
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FOOD TEMPERATURE AND STORAGE VIOLATIONS
One of the most significant concerns identified during the inspection involved the restaurant’s reported failure to maintain food at temperatures required under South Carolina’s food safety regulations.
According to the report, inspectors observed cooked chicken being held at 100 degrees Fahrenheit and beer cheese at 128 degrees – both below the required hot-holding temperature of 135 degrees. Alleged cold-holding violations were also documented, with several food items registering temperatures above the required maximum of 41 degrees.
These included capicola at 64 degrees, coleslaw at 50 degrees, sauerkraut at 47 degrees, rice at 64 degrees, shredded pickled cabbage at 64 degrees and raw hamburger patties at 54 degrees.
The cold-holding violation was classified as a consecutive violation, indicating an ongoing compliance concern.
Inspectors also stated they discovered undercooked chicken wings stored above spinach dip on a rack inside the restaurant’s walk-in cooler – a violation of regulations requiring raw animal products to be properly separated from other foods to prevent cross-contamination.
Additionally, blue cheese dressing and prepared cabbage were reportedly found to have been held beyond the permitted seven-day period. Per investigators, this violation was corrected – although verification was still required.
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HANDWASHING AND SANITATION CONCERNS
Inspectors also documented multiple instances in which employees allegedly failed to follow proper handwashing procedures. According to the report, an employee failed to wash their hands between changing gloves after handling raw protein and subsequently handling ready-to-eat food.
Additionally, inspectors reported observing a server touch their hair and phone without washing their hands while preparing salads and plates for customers. In another instance, a server reportedly handled dirty dishes before touching clean items without first washing their hands. The report further noted that the kitchen’s handwashing sink allegedly lacked the required handwashing signage.
Additional sanitation concerns involved dishes that had reportedly been stored as clean despite containing food residue and sticker debris. This violation was also identified as consecutive.
Inspectors also documented black and pink growth inside the restaurant’s ice machine – and within the ice chute of its soda machine.
Other violations included clean dishes stored in containers allegedly containing food debris – and an employee with long, painted acrylic nails allegedly handling food without gloves.
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PEST ACTIVITY AND FACILITY MAINTENANCE
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Beyond the kitchen, inspectors identified additional concerns in the restaurant’s bar area. Per the inspection report, fruit flies had accumulated around the bar’s beer drain and handwashing sink. Inspectors also observed open windows in the bar area that allegedly lacked adequate pest protection.
Additional violations included a mop sink faucet connected to a pressurized hose without an adequate back-flow prevention device – a safeguard intended to prevent potentially contaminated water from entering the potable water supply.
Dust accumulation on electrical lines along the kitchen walls was also documented.
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REPEAT VIOLATIONS AND FOLLOW-UP INSPECTION
In addition to the individual violations, inspectors cited the restaurant’s leadership for failing to demonstrate adequate food safety knowledge and oversight, noting the presence of multiple priority violations at the time of inspection.
This deficiency was also classified as a consecutive violation.
According to the SCDA report, several alleged violations remained uncorrected at the conclusion of the November 2 inspection – requiring additional verification.
The inspection report identified three consecutive violations involving management oversight, food-contact surface cleanliness and improper cold-holding temperatures. Each was flagged as potentially subject to referral to the department’s enforcement section.
The report also indicated that a follow-up inspection was required, along with another routine inspection within 60 days.
Under South Carolina law, food establishments that fail to comply with applicable regulations may face enforcement actions, including monetary penalties of up to $1,000 per violation for each day of noncompliance.
The November 2 report does not establish whether any penalties were imposed, and no subsequent inspection results were included in the records reviewed by this outlet. As with previous installments of ‘Carolina Kitchen Confidential’, our coverage is based on publicly available inspection records maintained by the SCDA.
FITSNews will continue monitoring inspection findings and enforcement actions involving food service establishments across the Palmetto State as part of our ongoing commitment to public health, safety and accountability.
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ABOUT THE AUTHOR…
Erin Parrott is a Greenville, S.C. native who graduated from the University of South Carolina in 2025 with a bachelor degree in broadcast journalism. Got feedback or a tip for Erin? Email her here.
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