MUDVILLE GRILLE
3105 Beach Boulevard
Jacksonville, Florida, 32207
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
7
Intermediate
5
Basic
13
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 2/24/2025 revealed 25 total violations (7 high priority, 5 intermediate, 13 basic).
Inspection on 9/30/2024
High Priority
5
Intermediate
8
Basic
12
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 9/30/2024 revealed 25 total violations (5 high priority, 8 intermediate, 12 basic).
Inspection on 3/26/2024
High Priority
4
Intermediate
6
Basic
9
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 3/26/2024 revealed 19 total violations (4 high priority, 6 intermediate, 9 basic).
Inspection on 10/19/2023
High Priority
4
Intermediate
5
Basic
14
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 10/19/2023 revealed 23 total violations (4 high priority, 5 intermediate, 14 basic).