DirtyFLRestaurant Inspection Data

MULLIGANS BEACH HOUSE BAR & GRILL

2019 Northeast Jensen Beach Boulevard
Florida, 34957
Skyline Heights
Martin County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 2/5/2025

Inspection #: Visit ID: 10771295

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above single service items at storage closet. - From follow-up inspection 2025-02-05: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer at prep area. Operator began procedures to remove ice. **Corrective Action Taken** - From follow-up inspection 2025-02-05: **Time Extended**

Inspection Date: 2/3/2025

Inspection #: Visit ID: 8830812

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside container of cooked rice in walk in cooler. Operator stored all items properly. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above single service items at storage closet.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer at prep area. Operator began procedures to remove ice. **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 25+ small flying insects at outdoor upstairs bar flying around and landing on bar counter and napkins, cups. Admin Complaint
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed "thank you" bags in direct contact with banana, oranges in produce walk in cooler. Operator removed. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Spinach dip- made on 1/24, Lobster sauce made on 1/21 Date marks exceed 7 days after preparation. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Spinach dip- made on 1/24, Lobster sauce made on 1/21 Date marks exceed 7 days after preparation. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de gallo at 47F, per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de gallo at 47F, per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale. Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed drinking rack with drink glasses completely blocking hand wash sink at outside down stairs bar. Operator removed. Corrected On-Site

Inspection Date: 7/16/2024

Inspection #: Visit ID: 8784550

  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then handled cooked bacon without changing gloves and washing hands. Advised operator of proper handwashing. Operator washed hands, changed gloves. **Corrective Action Taken**
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat from head several times, then proceeded to prepare foods without changing gloves and washing hands. Advised employee of proper handwashing. Employee removed gloves, washed hands, put clean gloves on. **Corrective Action Taken**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw hamburgers (50F - Cold Holding); pulled pork (45F-Cold holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw hamburgers (50F - Cold Holding); pulled pork (45F-Cold holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8562151

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Turkey patties not in commercial packaging over cooked sausage opened from commercial packaging reach in freezer cook line. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over fish dip reach in pantry cooler. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked lobster (48F - Cooling) at 2:00pm since 8:00am Per operator, lobster received fully cooked. Per operator, lobster is portioned in house. At current rate of cooling product never reached 41F. See stop sale.
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked lobster (48F - Cooling) at 2:00pm since 8:00am Per operator, lobster received fully cooked. Per operator, lobster is portioned in house. At current rate of cooling product never reached 41F. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (91F - Hot Holding) Observed sitting in bowl under heat lamp in expo window. Per operator, fried onions made in house. Per operator, out of temperature approximately 2 hours. Operator elected to discard product. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Oyster tags not in chronological order. Advised operator to put in chronological order by date of last order sold.

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8529888

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -inside top of ice machines
  • 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. -salmon and tuna in walk-in cooler. Tuna, salmon and grouper on cook line. Operator cut packages during inspection. Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. -standing water on floor in storage area off prep kitchen. Floor soiled/has accumulation of debris. -floors soiled under cook line equipment, under storage shelves.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in bulk flour in prep kitchen. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in outside walk-in cooler
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -partial water bottle in reach-in cooler in prep kitchen. Operator discarded. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insect on plumbing under hand wash sink in wait station. Operator removed insects, sanitized area. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cases of liquid eggs in walk-in cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -1 container of conch fritter batter in cook line cooler overnight 60°f.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -conch fritter batter (60F - Cold Holding); chicken tenders (58F - Cold Holding); rice (54F - Cold Holding) in cook line cooler. Conch fritter batter overnight, operator discarded. Chicken tenders and rice less than 4 hours, operator moved to different cooler for temperature recovery. **Corrective Action Taken**
  • 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, ice cream base in reach-in cooler by wait station not date marked. Operator corrected. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. -for cold holding. Digital thermometer has dead battery, probe thermometer low end 50°f. Provided probe thermometer for operator. Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -spinach dip made 10/8, frozen then thawed per operator. Remarked. **Corrective Action Taken**

Inspection Date: 9/15/2023

Inspection #: Visit ID: 8383024

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded shrimp over French fries reach in freezer far right cook line. French fries opened from commercial packaging. Operator stored properly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef patties over lettuce middle flip top cooler at cook line. Operator stored properly. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: cooked rice (44-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in produce cooler. See stop sale. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: cooked rice (44-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in produce cooler. See stop sale. Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed cooked house made onion strings in expo window with no time mark. Per operator, product out of temperature for 1 hour. Operator placed time stamp on product. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by bread toaster: clarified butter (130F - Hot Holding) Per operator, out of temperature for 30 minutes. Observed clarified butter double panned in steam well with very low water level. Operator returned to stove to bring back up to 135+F. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Degreaser stored over flip top at cook line. Operator stored properly. Corrected On-Site
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags for oysters not kept in chronological order. Educated operator on proper shellfish tag maintenance.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line: chicken (77F - Cooling) at 1:40 since 12:40 - 77F 2:00 At current rate of cooling product will not reach 70F within 2 hours. Observed pan of chopped chicken in pan cooling next to grill. Operator placed in reach in freezer to quick chill. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has no written procedure for cooked house made onion strings on time control. Time control procedure sent to operator. **Corrective Action Taken**