Mudville Grille
Last inspected: Jan 13, 2026
18
Score
Across the available record, Mudville Grille has eight inspections on file, the first dated 2022. Inspectors last stopped by on Jan 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around 17 violations compared to roughly 21 violations earlier on.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited two times.
By comparison, the average Jacksonville facility scores 74, putting Mudville Grille on the weaker side. The pattern in the record is worth a careful look.
8
Inspections
4
Critical latest
5
Major latest
7
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
18
Aug 7, 2025
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
20
Feb 24, 2025
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
11
Sep 30, 2024
Routine - Food
5 critical violations. 8 major violations. 12 minor violations.
View 25 violations
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**
12A-25-4
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**
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk
01B-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**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at triple sink
29-34-4
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 2 days ago, bar, dated by employee **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
22-02-4
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**
16-37-1
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**
31B-02-4
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**
11-26-1
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**
53B-13-5
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**
02D-11-5
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
03C-94-4
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**
02D-01-5
Basic - Utensils in poor condition. Broken handle for sugar scoop, storage area, employee removed it **Corrected On-Site**
14-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler at storage hallway
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at bar
23-03-4
Basic - Food stored on floor. Bucket with pickles in walk in cooler, employee placed it on shelf **Corrected On-Site**
08B-38-4
Basic - Interior of ice machine/bin with rust that has pitted the surface. Microwave, interior
14-34-4
Basic - Ice scoop handle in contact with ice. Bar by kitchen and bar in back bar , employee moved it **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - Hole in or other damage to wall. By mop sink in room by bar in back area
36-24-5
Basic - Equipment and utensils not rinsed between washing and sanitizing. Owner washed and placed pot in sanitizer, explained to him
16-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms **Repeat Violation**
32-04-4
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**
12B-07-4
Basic - Covered waste receptacle not provided in women's bathroom. Unisex restrooms **Repeat Violation**
32-12-5
12
Mar 26, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
19
Oct 19, 2023
Routine - Food
4 critical violations. 5 major violations. 14 minor violations.
View 23 violations
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**
03A-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. In triple sink **Repeat Violation** **Admin Complaint**
29-37-4
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**
12A-12-4
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-13-4
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**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat **Repeat Violation**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Mgr couldn't find it
05-08-4
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**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical by bar, cleaned by employee wrote name on **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms
31B-04-4
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**
23-03-4
Basic - Utensils in poor condition. Handle for sugar scoop is broken, employee removed it **Corrected On-Site** **Repeat Violation**
14-12-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By passing window
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep area
21-12-4
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**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By passing window **Repeat Violation**
36-34-5
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**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
13-03-4
Basic - Food storage container/container lid cracked or broken. Container cracked for sauce, grill area **Corrected On-Site**
14-38-4
Basic - Food stored on floor. Water bottles by dining area, employee placed them on shelf **Corrected On-Site**
08B-38-4
Basic - No copy of latest inspection report available.
51-18-6
17
May 22, 2023
Routine - Food
3 critical violations. 5 major violations. 11 minor violations.
View 19 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
14
Dec 9, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Mudville Grille last inspected?
The most recent health inspection at Mudville Grille on file is from Jan 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Mudville Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Mudville Grille.
How does Mudville Grille compare to other restaurants in Jacksonville?
Mudville Grille most recently scored 18 out of 100, which is lower than the Jacksonville average of 74.
Has Mudville Grille's inspection record improved over time?
Yes. Recent inspections at Mudville Grille have averaged around 17 violations per visit, down from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mudville Grille means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mudville Grille inspected?
Based on the inspection history on file, Mudville Grille is inspected around three times per year on average.
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