MULLIGANS PUB
45 Hotel Place
Florida, 32082
Saint Johns County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/15/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2025
High Priority
4
Intermediate
3
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in foods. Wait-station.
- 25-05-4:Basic - Single-service articles improperly stored. Boxed single service items on floor by dry goods.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beef stew date marked 4/1. Walk in cooler. Pesto with garlic in oil date marked 4/1 walk in cooler. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Individual butters 78°. 79 °By bar. (Overnight temperatures) Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butters 78°. 79 °By bar. (Overnight temperatures) Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. Cleaned by manager. Corrected On-Site
- 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Low water pressure at kitchen Hand Wash Sink. By mop sink.
- 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. Beans and corn mix not date marked. Made few days ago. Marked by manger.
Food safety inspection conducted on 4/9/2025 revealed 10 total violations (4 high priority, 3 intermediate, 3 basic).
Inspection on 12/7/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/6/2024
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment at bar area.
- 08B-38-4:Basic - Food stored on floor. Box of coffee and tea bags in storage area. Caddies with salt, pepper shakers, mustard and ketchup bottles in server area. Employee corrected during inspection Corrected On-Site Repeat Violation
- 08B-42-4:Basic - Food stored outside. Multiple packages of frozen ready to eat items and raw animal products stored in reach in freezer outside behind walk in cooler. Admin Complaint
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets under coffee machines in server area. Exterior of fryer on cook line. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Box of napkins and straws in storage areas, employee corrected during inspection. Corrected On-Site
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in coolers at bar area. Repeat Violation
- 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 on cook line cracked raw shell eggs with gloved hands then changed gloves and continued to handle clean utensils and prepare food without washing hands between tasks.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over multiple sauce bottles in bottom of reach in cooler on cook line, shrimp moved Corrected On-Site Repeat Violation Admin Complaint
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: Pot pie mix dated 11/27 and 11/26 Beer cheese sauce dated 11/26 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. sausages (106F - Hot Holding) in overfilled container in steam well on cook line, per employee sausages have been in well less then a couple of hours, saucing top of container moved to other container. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder on large ice machine in server area.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Soda gun soaking in pitcher of water in hand wash station at bar.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing sink and surface test strips. Repeat Violation
- 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. Missing individual butters out at tables and server area held on time on written procedures. Also incorrect specific time frames on written procedures per employees on site.
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 3 photocopies Also 2 expired certificates
Food safety inspection conducted on 12/6/2024 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
Inspection on 11/14/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/13/2023
High Priority
4
Intermediate
2
Basic
8
Total
14
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. Mold like substance on the bulk ice bin ice chute. Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Missing ceiling tiles in the dry storage area closest to the bar. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the shelf over the dish machine, clean pots not stored covered/inverted. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Fryer oil stored on the floor of the dry storage room.
- 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. Bulk flour container has scoop handle in contact with the flour.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in chest freezer has mold like substance build up on the door gasket. Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used as shelf cover over stovetop and non bottom shelf of the warewashing storage area.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler opposite the flat top grill. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler closest to the fryers, raw shrimp over cooked chicken wings. Operator relocated the raw shrimp. Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler container of shepherds pie mix date marked 11/05.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler opposite the stove top; roast beef (47F - Cold Holding); corn beef (49F - Cold Holding); risotto (46F - Cold Holding); grilled onions (48F - Cold Holding); goat cheese (46F - Cold Holding); mashed potatoes (48F - Cold Holding); grouper (47F - Cold Holding); mahi (46F - Cold Holding); steak (48F - Cold Holding); shrimp (48F - Cold Holding); salsa (46F - Cold Holding). All products left in the reach in cooler overnight. Operator adjusted cooler settings, states will call for maintenance and started to remove the products. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the stove top; roast beef (47F - Cold Holding); corn beef (49F - Cold Holding); risotto (46F - Cold Holding); grilled onions (48F - Cold Holding); goat cheese (46F - Cold Holding); mashed potatoes (48F - Cold Holding); grouper (47F - Cold Holding); mahi (46F - Cold Holding); steak (48F - Cold Holding); shrimp (48F - Cold Holding); salsa (46F - Cold Holding). All products left in the reach in cooler overnight. Operator adjusted cooler settings, states will call for maintenance and started to remove the products. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board on the bottom shelf of the storage shelf closest the mop sink with build up of food residue staining. Can opener on the prep table with old food debris on the blade. Repeat Violation
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection only quaternary test kit available to test sink and surface sanitizer in three compartment sink and sanitizer buckets.
Food safety inspection conducted on 11/13/2023 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).
Inspection on 8/14/2023
High Priority
5
Intermediate
2
Basic
8
Total
15
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. Bulk ice bin has mold like substance build up around the ice chute. Repeat Violation
- 36-36-4:Basic - Ceiling tile missing. Multiple missing ceiling tiles in the dry storage area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on the side of the bulk ice bin not inverted or covered. Operator inverted the ice buckets. Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Flip top reach in cooler opposite the flat top grill has a separating door gasket. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer stored behind the exterior walk in cooler has mold like substance accumulation on the door gaskets. Exterior walk in cooler door gaskets have mold like substance build up. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Single service dinner napkins stored on the floor in the hallway to the exterior walk in cooler. Operator had employee relocate the dinner napkins. Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Flip top reach in cooler opposite the flat top grill has standing water at the base of the cooler. Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution on the main cook line at 0ppm quaternary. Operator discarded the sanitizer solution. **Corrective Action Taken**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license is expired 06/01/2023. Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line potatoes (112F - Hot Holding). Operator voluntarily discarded the potatoes. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; cut tomatoes (64F - Cold Holding); sausage (71F - Cold Holding) stored on top of the containers in the reach in cooler over the cooling plane. Per operator placed on the line for an order approximately 20-30 minutes before. Operator relocated the tray back to the walk in cooler to bring back to temperature range. **Corrective Action Taken** 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. On the main cook line Holandaise stored on time as public health control with no time marking.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line potatoes (112F - Hot Holding) in the steam well sausage (109F - Hot Holding). Operator voluntarily discarded the potatoes and reheated the sausage on the flat top grill. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line with old food debris on the blade. Cutting board on the reach in cooler lowest to the fryers has build up of food residue staining. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No kit or thermometer available to test not in use high temperature dish machine.
Food safety inspection conducted on 8/14/2023 revealed 15 total violations (5 high priority, 2 intermediate, 8 basic).