DirtyFLRestaurant Inspection Data

JP MULLIGANS

Food safety records indicate JP MULLIGANS in PEMBROKE PINES has 7 inspections with a 2.6/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

12415 Taft Street
Pembroke Pines, Florida, 33028
Broward County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 10961508

Met Inspection Standards

1 int, 3 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at cook line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spatulas stored in 87F standing water on grill at cook line.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water on bottom interior of cook line flip top cooler.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted in establishment or on menu. Operator posted during inspection. Corrected On-Site

7/7/2025· 8mo ago

Visit ID: 10869721

Follow-up Inspection Required

3 high, 1 basic

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water inside reach in freezer, employee removed. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expiration date : December 1, 2024. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. 2) flip top-; provolone cheese (48F - Cold Holding); cut lettuces (47F - Cold Holding); sliced yellow cheese (49F - Cold Holding); sliced tomatoes (46F - Cold Holding), per operator food held less than 4 hours, observed food stored above the rim line, employee removed food out of temperature and placed inside walk in cooler for a quick chill. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution,chlorine sanitizer at 100 ppm Corrected On-Site

12/10/2024· 1y 3mo ago

1 high, 2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of hood filters in cook line
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer drawers-; baked potatoes (102F - Hot Holding), per employee potatoes held less than two hours, employee reheated on oven **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not test strips or hot water probe thermometer on site. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area, employee provided. Corrected On-Site

9/23/2024· 1y 5mo ago

1 basic

  • 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line-two compartments, substantially rusted shelves. Warning - From follow-up inspection 2024-09-23: Observed same **Time Extended**

7/12/2024· 1y 8mo ago

3 int, 5 basic

  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Dry goods storage shelves, not cleanable, paint is coming out, in rear kitchen. Warning
  • 33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Used foam cups, plastics bags, straws Warning
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line-two compartments, substantially rusted shelves. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Bar area, to go containers on shelf, not inverted, employee inverted. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. All storage shelves inside walk in cooler, with substantial build up of rust. Warning
  • 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. Poster emailed to operator Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels, not high water temperature thermometer on site. Warning
  • 53B-01-5:Intermediate - 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. Warning

12/14/2023· 2y 2mo ago

Visit ID: 8500373

Met Inspection Standards

1 high, 3 basic

  • 08B-38-4:Basic - Food stored on floor. Walk in cooler-container of pickles on floor employees removed and stored properly Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line- cooking utensils stored on water temperature (82F) employee removed from water, washed and sanitized utensils and placed on hot water temperature (140F). Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line-two compartments cooler-all shelves rusted.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

9/14/2023· 2y 6mo ago

Visit ID: 8375639

Met Inspection Standards

2 high, 3 int, 2 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Bar area, employee removed Corrected On-Site Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Two ice cream handles touching ice cream. Employee removed. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. provolone cheese (51F - Cold Holding); American slice cheese (49F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line, employee removed food out of temperature to walk in cooler.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes (102F - Hot Holding), per employee potatoes hot held for one hour, employee reheated on microwave to 182F Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager stated, not hot water thermometer, not thermo labels. Repeat Violation
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on .2/8/2019.