Mulligans Pub
Last inspected: Nov 17, 2025
35
Score
Mulligans Pub appears in inspection records seven times, starting in 2022. On Nov 17, 2025, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has been favorable: violation counts have eased from around 15 violations to closer to four violations per visit over the last few inspections.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
That's lower than the typical Ponte Vedra Beach restaurant, which scores around 75. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
2
Critical latest
5
Major latest
5
Minor latest
Inspection History
Nov 17, 2025
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on speed rack in walk in cooler stored over cooked potatoes. Chicken moved to bottom rack. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of completely sealed vacuum packed salmon and five packages of completely sealed vacuum packed tilapia in drawer below grill.
01B-13-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is conducting non-continuous cooking of chicken breasts. Per chef, chicken is initially heated to 145F then cooled and heated to 165F for later service. Provided DBPR Form HR 5022-101. Operator completed form during inspection. **Corrected On-Site**
03C-89-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for the dishmachine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in dishroom. No employee handwashing sign in women's restroom.
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. Lea H and Dallas S certification expired on 5-16-2025.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with light blue liquid at mop sink.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket is soiled. Gasket on small reach in cooler in kitchen is soiled.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in left flip top reach in cooler in kitchen.
29-49-6
Basic - Unclean building components, attachments or fixtures. Fan guards in walk in cooler are soiled.
36-50-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior back and sides of ice machine has black mold-like substance.
22-20-5
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. See stop sale. Six packages of completely sealed vacuum packed salmon and five packages of completely sealed vacuum packed tilapia in drawer below grill.
06-09-1
35
Apr 15, 2025
Routine - Food
No violations found.
100
Dec 7, 2024
Routine - Food
No violations found.
100
Nov 13, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
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**
08A-05-6
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-24-5
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**
01B-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**
03A-02-5
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**
22-02-4
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.
16-32-5
Basic - Ceiling tile missing. Missing ceiling tiles in the dry storage area closest to the bar. **Repeat Violation**
36-36-4
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**
24-05-4
Basic - Food stored on floor. Fryer oil stored on the floor of the dry storage room.
08B-38-4
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.
10-01-5
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**
23-03-4
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.
14-20-4
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**
29-49-6
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**
22-20-5
30
Aug 14, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
26
Feb 17, 2023
Routine - Food
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door reach in cooler at the end of the main cook line, raw calamari stored over cooked ready to eat chicken wings. Operator relocated the chicken wings. In the two door reach in freezer in the prep area, raw commercially packaged fish over uncovered drink ice cubes, operator relocated the ice cubes. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the steam table to the side of the flat top grill, roasted potatoes (110F - Hot Holding). Operator discarded the roasted potatoes. **Corrective Action Taken**
01B-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 at the server pass through window; cut tomatoes (67F - Cold Holding); ham (62F - Cold Holding).Operator states placed out on sheet tray above the cooling plane of the cooler 1 hour prior. Operator placed the items in cooler on ice. At conclusion of inspection; cut tomatoes (46F - Cooling); ham (45F - Cooling). **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the steam table to the side of the flat top grill, roasted potatoes (110F - Hot Holding). Operator discarded the roasted potatoes. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. On the soda syrup dispenser rack, chemical spray bottle of windex and container of bleach stored over soda syrup boxes. Employee relocated both chemicals to the proper storage location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection, four employees currently working with food and no certified food manager present.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At time of inspection establishment properly using time as public health control for hollandaise sauce but no written plan. Inspector provided written plan and operator correctly wrote down the establishment procedures. **Corrected On-Site**
03F-10-5
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Exterior reach in chest freezer door gaskets have build up of mold like substance. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sink and surface test kit available to test three compartment sink or sanitizer solution buckets. No irreversible thermometer or temperature gauge stickers available to test the high temperature dishwasher.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute in the interior of the bulk ice machine has mold like substance along the sides of the chute.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the storage shelf in the mop sink area, pot on top shelf not inverted or covered for protection. Operator inverted the metal pot. **Corrected On-Site**
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two employees actively working with food with no beard guards. **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Flip top reach in cooler opposite the flat top grill has a torn cooler door gasket. **Repeat Violation**
14-11-5
Basic - Fly trap over food/food preparation area/food-contact equipment. On the spice shelf over the prep table in the warewashing area, red fly trap apple stored over bottle of vanilla. Operator relocated the fly trap. **Corrected On-Site**
35B-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system over the main cook line has build up of dust on the hood filters.
23-03-4
Basic - Single-service articles improperly stored. In the dry storage room, single service cutlery stored in box on the floor. **Repeat Violation**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Standing water at the base of both reach in coolers on the main cook line. **Repeat Violation**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. On the prep sink washboard, frozen broccoli cheddar soup thawing at ambient air temperature. Operator placed in sink in service cool running water. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers on the waitstation line with no product labeling. Operator labeled the bulk containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
17
Oct 12, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
35
Frequently Asked Questions
When was Mulligans Pub last inspected?
The most recent health inspection at Mulligans Pub on file is from Nov 17, 2025. The public record contains seven inspections in total.
What is the most common violation at Mulligans Pub?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Mulligans Pub.
How does Mulligans Pub compare to other restaurants in Ponte Vedra Beach?
Mulligans Pub most recently scored 35 out of 100, which is lower than the Ponte Vedra Beach average of 75.
Has Mulligans Pub's inspection record improved over time?
Yes. Recent inspections at Mulligans Pub have averaged around four violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mulligans Pub 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 Mulligans Pub inspected?
Based on the inspection history on file, Mulligans Pub is inspected around two times per year on average.
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