Back Porch Mulberry
Last inspected: Nov 3, 2025
64
Score
Public records show 13 inspections at Back Porch Mulberry stretching back to 2022. The most recent visit was on Nov 3, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly five violations before.
Across the inspection history, “equipment and utensils not properly air-dried - wet nesting” is the issue that surfaces most often, recorded five times.
Compared to other The Villages restaurants (averaging 80), there's room to close the gap. The inspection history reads as standard for a restaurant of this size.
13
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Nov 3, 2025
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with sticky substance. Around rim of ice bin in server station has black build up. **Repeat Violation**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 78F. Removed during this inspection. **Corrected On-Site**
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic pans in dry dish storage area. Cups in server station. Cups behind bar. **Repeat Violation**
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Two on cookline make tables.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at bar not inverted. Manager flipped over all. **Corrected On-Site**
24-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in dressings in walk in cooler and on cookline. All were removed during this inspection. **Corrected On-Site**
14-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several in prep area. Employee removed all. **Corrected On-Site**
21-12-4
Basic - Water leaking from pipe and/or faucet/handle. Under hand sink in prep area.
29-11-4
64
May 22, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cheese in reach-in coolers throughout across from cook line grill. Manager moved cheese to another part of the cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Live, small flying insects found Observed three flies in server food setup area. Observed two flies in salad prep area.
35A-02-7
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine in dish area, 0 ppm. Manager primed dish machine, 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on kitchen prep table. Cutting boards on cook line reach-in coolers. Soda gun in bar area. **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line fryers greasy. Walk-in coolers throughout across gaskets. **Repeat Violation**
23-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table outside of keg cooler.
40-06-5
50
Aug 20, 2024
Complaint Full
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
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. Male employee touched shirt then pulled basket from fryer without washing hands. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Toxic substance/chemical improperly stored. Bottle of spray sanitizer on shelf over prep table. Moved. **Corrected On-Site**
41-10-4
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: salsa made with fresh tomatoes with a date mark of 8/7, discard date 8/13.
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef tips on shelf over mussels in reach in make table on cook line. Also, in walk in cooler tray of prime rib not fully cooked on shelf over raw **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Three mussel tags missing dates. Also, tags are not in chronological order.
01C-03-4
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 two days ago with no date mark. Pasta cooked two days ago with no date mark. Chef added date marks. **Corrected On-Site**
02C-03-5
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Prime rib cooked to 120F then cooled in walk in cooler and cooked to order when served. Provided DBPR form during this inspection. **Corrective Action Taken**
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Three soda gun nozzles at bar have build up. **Repeat Violation**
22-02-4
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. Manager stated class is scheduled 8/24. **Repeat Violation** **Admin Complaint**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several vents and tiles throughout kitchen soiled with dust.
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees with beards. Also, one male employee has no hair restraint. **Repeat Violation**
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station stacked together wet. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. On floor behind bar.
36-22-4
Basic - Food stored in a location that is exposed to splash/dust. Two pitchers of tea on bar with no lids.
08B-36-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between toaster and prep table. Removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around doors of reach in cooler at server station. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk in cooler: Pork shank with aujus has date only.
03G-53-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel. Employee placed in bucket. **Corrected On-Site**
21-12-4
19
Jun 4, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2024-06-04: No change. Manager stated they have not completed any training since the last inspection. **Admin Complaint**
53B-01-5
90
Apr 25, 2024
Complaint Partial
No violations found.
100
Apr 1, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
26
Nov 13, 2023
Routine - Food
No violations found.
100
Oct 30, 2023
Routine - Food
8 critical violations. 6 major violations. 9 minor violations.
View 23 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine. Machine has chemical attached but chemical is not reaching dishes. **Warning**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched pants and towel and continued to prepare food without washing hands.
12A-29-4
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. Male employee on cookline touched bread of two Ruben sandwiches with bare hands when removing from grill and placing on cutting board.
09-01-4
High Priority - Nonfood-grade bags used in direct contact with food. Thank you style grocery bag with ice on top of fish on roll cart located on cookline. Thank you style grocery bag contains bread in walk in cooler.
14-31-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In triple sink, 0 ppm quaternary ammonium. Manager called other location and employee brought bottle of sanitizer to establishment, then 100 ppm chlorine. **Corrected On-Site**
22-43-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter in reach in cooler with a date mark of 10/15. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprout In pan on counter: Bean sprouts 62F on front line. Chef stated they were laced there 20 minutes prior, with the intent of being placed in ice bath, ice was then added. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Yellow chemical on shelf over single service items. Chef removed. **Corrected On-Site**
41-10-4
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 at bar opened two days ago with no date mark. Added during this inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns have mold like substance build up on nozzles. Interior of reach in cooler on cookline soiled with food debris. Interior of ice machine has black substance on top wall and near chute. Manager began cleaning. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sink in middle of cookline has knife inside. Removed during this inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device and/or towels provided at handwash sink. Sink on cookline has no towels or soap. Added during this inspection. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired 2/2023
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at bar has hot water turned off. Water at sink is 78F.
27-16-4
Basic - Food stored on floor. Buckets of pickles on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic pans in ware wash area. Glasses in server station.
24-08-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment has reduced oxygen packages of meatloaf and pork made yesterday with no label. Chef stated that items are removed from ROP within 48 hours. **Repeat Violation**
03G-53-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cookline.
13-04-4
Basic - Bowl or other container with no handle used to dispense food. Cup in red seasoning on cookline.
14-01-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At bar area, bucket on shelf over single use lids. Bucket on shelf over clean dishes on cookline. Manager moved. **Corrected On-Site**
21-44-1
Basic - Old labels stuck to food containers after cleaning. Several clean dishes with old labels on clean dish shelf. **Repeat Violation**
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in coolers on cookline soiled with mold like substance.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or stored improperly. Tongs stored in water at 91F in dessert area. Also, ice bucket stored on top of machine not inverted.
10-07-4
11
Jun 16, 2023
Complaint Full
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Jun 15, 2023
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At the cook line, flying insect land on ham. Manager discarded the piece of ham. **Warning**
01B-13-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line raw burgers above raw fish, manager stored properly. **Corrected On-Site**
08A-20-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the cook line, observed two flying insects. **Repeat Violation** **Admin Complaint**
35A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container with water. **Repeat Violation**
31A-11-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some mussels tags.
01C-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table at the cook line, manager moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the cook line, employee personal food stored above customers food, manager moved. **Corrected On-Site**
08B-49-4
Basic - Old labels stuck to food containers after cleaning. In use containers with old stickers residue **Repeat Violation**
16-46-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. At the cook line and walk-in cooler, observed raw burgers (sliders) no time marked, manager opened the package, also cooked shrimp, cooked brisket and cooked pork. All products were made 06/14/2023, manager will open all product tonight. **Corrective Action Taken**
03G-53-1
43
May 5, 2023
Routine - Food
No violations found.
100
May 1, 2023
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler salmon and grouper vacuum sealed on site.
03G-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, onions 120F. Manager voluntarily discarded. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, on ice bath since 11:00am, sour crea, 57F, butter milk 52F **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, on ice bath since 11:00am, sour crea, 57F, butter milk 52F
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At the kitchen area, approximately 15 flying insects, manager killed and cleaned some. **Warning**
35A-02-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
03G-43-1
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line, bucket inside sink, manager moved. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. At the salad station, multiple bowls no handles inside cut tomatoes, chives, dressing, eggs and other, Manager moved all. **Corrected On-Site**
14-01-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the salad station all items on ice bath., ambient temperature of 50F.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, and cook line, multiple employee drinks on prep tables.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the side of the cook line, employee purse and other personal items next to plates, employee moved. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers stacked at the dish machine area and salad station.
24-08-4
Basic - Old labels stuck to food containers after cleaning. Stacked containers at the dish machine area with old stickers and residue.
16-46-4
26
Dec 7, 2022
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Dressings; cilantro, caesar, blue cheese, honey mustard, tartar sauce and secret sauce, all made with in-house mayonnaise that contains raw shell eggs. Consumer **Warning**
02B-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, cut tomatoes 51F and cut lettuce 53F, dressing made with raw shell eggs 56F, beans sprouts 53F . Manager will use time as a Public health control for all dressing and cut **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line mashed potatoes 66F, manager moved to oven to reheated to 165F, also grits 114, manager moved to ice bath. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Mussels no date marked
01C-03-4
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. At the bar area, half and calf no date marked, also in walk-in cooler, mashed potatoes no date marked, per manager items were opened/cooked 12/05/2020
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the bar area used to stored sanitizer bucket, employee moved, also at the cook line, observed three spoons inside sink, manager loved. **Corrected On-Site**
31A-11-4
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. No documents available at inspection time. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. Handwash sink at the cook line (center), also no paper towels. At the bar area, no soap no paper towels
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bulk containers not labeled, per manager, flour, breadcrumbs, sugar and cornmeal.
02D-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drink next to cleaned cups, employee moved. **Corrected On-Site**
12B-07-4
35
Frequently Asked Questions
When was Back Porch Mulberry last inspected?
The most recent health inspection at Back Porch Mulberry on file is from Nov 3, 2025. The public record contains 13 inspections in total.
What is the most common violation at Back Porch Mulberry?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Back Porch Mulberry.
How does Back Porch Mulberry compare to other restaurants in The Villages?
Back Porch Mulberry most recently scored 64 out of 100, which is lower than the The Villages average of 80.
Has Back Porch Mulberry's inspection record improved over time?
No. Recent inspections at Back Porch Mulberry have averaged around 11 violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Back Porch Mulberry means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Back Porch Mulberry inspected?
Based on the inspection history on file, Back Porch Mulberry is inspected around four times per year on average.
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