1/13/2026· 1mo ago

Visit ID: 13486400

Follow-up Inspection Required

5 high, 6 int, 7 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Multiple bathroom doors not self closing.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of food prep table on cook line. Employee relocated the drink. Corrected On-Site
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sunglasses above food prep table on cook line, employee relocated sunglasses Observed employee jacket on shelf next to food and above food prep table.Corrected On-Site Corrected On-Site Repeat Violation
36-73-4:Basic - Floor walls and of ceilings soiled/has accumulation of debris. Walls in kitchen area soiled with grease residue. Floors behind cook line equipment in kitchen area soiled with grease residue. Ceilings in kitchen area soiled with grease residue. Repeat Violation
08B-38-4:Basic - Food stored on floor. Observed two boxes of fries on floor by walk In cooler, operator picked up fries and stored them correctly. Observed 4 bottles of water on floor by reach in freezer at entrance to pizza room. Operator picked up water bottles. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets in kitchen area soiled with old food debris.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloth on food prep table not in use.
01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting pre cooked chicken with no gloves, employee stated that the chicken was not going to get cooked after but placed wrapped up and placed into cooler, operator educated employee on proper gloves usage employee put on gloves Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 123F, Cheese 136F, Gravy 138F, all re heating , per operator they had been prepared and cooked the day before and then placed into walk in cooler overnight and then re heated, items started reheating at 9AM, temperatures taken at 11:45 AM, operator disposed of food products.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in reach in cooler on cook line at 52, operator states it has been in there since 9AM this morning. Operator placed cheeses below the cool line. **Corrective Action Taken** Repeat Violation Admin Complaint
03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See Stop Sale. Chili 123F, Cheese 136F, Gravy 138F, all re heating , per operator they had been prepared and cooked the day before and then placed into walk in cooler overnight and then re heated, items started reheating at 9AM, temperatures taken at 11:45 AM, operator disposed of food products.
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in glass door reach in cooler outside of cook line has no date mark. Employee stated it was opened a couple days ago.employee placed a date mark on the milk Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled microwave on cook line. Cutting board on prep table at end of cook line stained.
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink at bar. Employee cleaned ice out of hand wash sink Corrected On-Site
31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in back bathroom of pizza area , was not dispensing paper towels, had no power.
53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. One food handler certification was missing the birthdate. Operator put employee birthday on certificate. Corrected On-Site
41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed spray bottle with chemical substance in it on food prep table above food items. Observed spray bottle with chemical substance on counter at weight station next to food items , employee relocated the spray bottle. Corrected On-Site
45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer in kitchen on food prep table not under a hood system.

8/7/2025· 7mo ago

Visit ID: 10887756

Follow-up Inspection Required

3 high, 3 int, 17 basic

2/24/2025· 1y ago

Visit ID: 8991158

Follow-up Inspection Required

7 high, 5 int, 13 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin Repeat Violation
32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom
32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink by triple sink, employee covered it Corrected On-Site Repeat Violation
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above lids and napkins, ice bin area,
14-11-5:Basic - Equipment in poor repair. Gasket in walk in cooler
08B-38-4:Basic - Food stored on floor. Oil jugs on hallway Repeat Violation
14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. One is broken
51-18-6:Basic - No copy of latest inspection report available.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen, two hood filters are dirty Repeat Violation
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cut whole lettuce, explained to him
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Cold cut at room temp, 34f, explained to employee, placed in cooler Corrected On-Site
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in triple sink, employee added more, 100 ppm Corrected On-Site
12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Manager washed hands for 7 seconds after raw chicken and then put on gloves and grabbed pitta, explained to him and he washed hands properly Corrected On-Site
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed sandwich from grill, explained to him and he put on gloves Corrected On-Site Repeat Violation Admin Complaint
22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Left cups only 10 seconds, back bar, explained to her and she placed them back for 30 seconds Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked onions, employee rearranged reach in cooler, raw eggs on shelf above cheese in walk in cooler Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f sheared cheese and cut lettuce left on prep table, employee placed them in reach in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f stew in watermelon, no water in container, employee added water **Corrective Action Taken**
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat Repeat Violation
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee Repeat Violation
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A few expired in January and early February 2025
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on Friday
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink solution by triple sink

9/30/2024· 1y 5mo ago

Visit ID: 8722890

Follow-up Inspection Required

5 high, 8 int, 12 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms Repeat Violation
32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Unisex restrooms Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, owner placed it on bottom shelf, one open can drink for employee at bar at back area Corrected On-Site Repeat Violation
16-16-4:Basic - Equipment and utensils not rinsed between washing and sanitizing. Owner washed and placed pot in sanitizer, explained to him
08B-38-4:Basic - Food stored on floor. Bucket with pickles in walk in cooler, employee placed it on shelf Corrected On-Site
36-24-5:Basic - Hole in or other damage to wall. By mop sink in room by bar in back area
10-08-5:Basic - Ice scoop handle in contact with ice. Bar by kitchen and bar in back bar , employee moved it Corrected On-Site Repeat Violation
14-34-4:Basic - Interior of ice machine/bin with rust that has pitted the surface. Microwave, interior
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at bar
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler at storage hallway
14-12-4:Basic - Utensils in poor condition. Broken handle for sugar scoop, storage area, employee removed it Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder in server area, employee wrote sugar Corrected On-Site
12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wipe face with t shirt then put on glove to grab food but I explained to him and he washed hands before he touched the food Corrected On-Site
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Pushed cooked hamburger meat to plate, explained to him and he washed hands Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f milk in bear cooler overnight, employee discarded it, only tcs in this cooler, employee write a note not to put milk in there **Corrective Action Taken**
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at triple sink
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago, bar, dated by employee Corrected On-Site Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat for bar triple sink Repeat Violation
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee placed one, hand sink at bar Corrected On-Site Repeat Violation
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For 2 employees here Repeat Violation
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One cook here since last inspection Repeat Violation Admin Complaint
02D-11-5:Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Wings looked cooked but cook stated they are not filling cooked, explained to him and he labeled them Corrected On-Site
03C-94-4:Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Employee stated wings are part cooked, explained to owner and emailed procedure

3/26/2024· 1y 11mo ago

Visit ID: 8531246

Follow-up Inspection Required

4 high, 6 int, 9 basic

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restrooms
06-09-1:Basic - 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. Raw tuna, employee punctured them Corrected On-Site
32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Unisex restroom
12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at drink server area, employee discarded it Corrected On-Site
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket above container with ketchup packets, employee moved them Corrected On-Site
36-73-4:Basic - Floor soiled/has accumulation of debris. By cook line and one door prep unit
10-08-5:Basic - Ice scoop handle in contact with ice. Ice bin in back bar room
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In a couple of unisex restrooms that employees can use, emailed one Repeat Violation
25-27-4:Basic - Straws provided not individually wrapped or in an approved dispenser. At bar, employee moved them Corrected On-Site
22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chl at bar and in kitchen, employee didn't put all the packet, put more and mixed it, 100 ppm, poured more bleach in triple sink, kitchenCorrected On-Site Corrected On-Site
12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw tuna then grabbed a tray with fries, manager grabbed raw phili meat and then scooped Mac and cheese, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked smoked sausage on shelf above lettuce, manager rearranged, walk in cooler **Corrective Action Taken**
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Uncooked smoked sausage on shelf above shelled eggs, manager rearranged, walk in cooler Corrected On-Site
02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened a couple of days ago, bar, cooked pork opened a couple of days ago, cook line Corrected On-Site
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine Repeat Violation
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar in back bar room
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee and owner
31B-03-4:Intermediate - No soap provided at handwash sink. At bar in back car room
53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner helps prepare food if needed

10/19/2023· 2y 4mo ago

Visit ID: 8345194

Follow-up Inspection Required

4 high, 5 int, 14 basic

36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By passing window Repeat Violation
06-09-1:Basic - 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. Raw fish, mgr punctured it Corrected On-Site
50-09-4:Basic - Current Hotel and Restaurant license not displayed.
13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
14-38-4:Basic - Food storage container/container lid cracked or broken. Container cracked for sauce, grill area Corrected On-Site
08B-38-4:Basic - Food stored on floor. Water bottles by dining area, employee placed them on shelf Corrected On-Site
51-18-6:Basic - No copy of latest inspection report available.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above prep cooler, also door frame in cooler by hallway, owner cleaned door frame Corrected On-Site Repeat Violation
14-12-4:Basic - Utensils in poor condition. Handle for sugar scoop is broken, employee removed it Corrected On-Site Repeat Violation
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By passing window
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep area
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powder on storage shelf, hallway, employee wrote name on Corrected On-Site
12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled distrust dishes then changed gloves and grabbed hamburger to be cooked, explaining to him and he washed hands Corrected On-Site
12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburgers then grabbed a bag of fries, explained to him and he washed hands Corrected On-Site
29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. In triple sink Repeat Violation Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f cut tomatoes above fill line, employee placed it in cooler **Corrective Action Taken**
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to him Corrected On-Site
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat Repeat Violation
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Mgr couldn't find it
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs cooked yesterday morning Repeat Violation
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical by bar, cleaned by employee wrote name on Corrected On-Site Repeat Violation

MUDVILLE GRILLE

Overall Food Safety Rating

All Inspection Reports

1/13/2026· 1mo ago

8/7/2025· 7mo ago

2/24/2025· 1y ago

9/30/2024· 1y 5mo ago

3/26/2024· 1y 11mo ago

10/19/2023· 2y 4mo ago