Col.Mustard’s Phabulous Smash Burgers

1487 Mayport Rd Units 7-9, Atlantic Beach, FL 32233 · Permanent Food Service · License 2614747

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Sep 1, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · fixed by the Sep 1 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 28 routine inspection
3 high priority (fixed by the Sep 1 follow-up, 3 repeats), 1 intermediate (fixed on the spot, 1 repeat), 10 basic (10 repeats); basic violations cost 12 at most
-30
Administrative complaint on Aug 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug282026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
14 violations found:
- 3 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed Cooked noodles (54°F - Cold Holding); Cooked meatballs (52°F-54°F - Cold Holding); Cooked Chicken strips (52°F-54°F - Cold Holding); Corn beef (52°F-54°F); Shredded cheese (52°F-54°F - Cold Holding); Deli Ham (52°F-54°F - Cold Holding); Blue cheese crumbles (52°F-54°F - Cold Holding) stored in a refrigerator in storage room next to restroom. See stop sale. Cooler has an ambient temperature of 50.7°F. Manager stated food was prepared yesterday and was left over from catering event and placed back in refrigerator last night.
  Repeat violationAdministrative complaint
  Shell eggs in use or stored with cracks or broken shells.
  See stop sale. Observed 5 cracked raw shell eggs stored with raw shell eggs located in reach in cooler on cook line. See stop sale.
  Repeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Cooked noodles (54°F - Cold Holding); Cooked meatballs (52°F-54°F - Cold Holding); Cooked Chicken strips (52°F-54°F - Cold Holding); Corn beef (52°F-54°F); Shredded cheese (52°F-54°F - Cold Holding); Deli Ham (52°F-54°F - Cold Holding); Blue cheese crumbles (52°F-54°F - Cold Holding) stored in a refrigerator in storage room next to restroom. See stop sale. Cooler has an ambient temperature of 50.7°F. Manager stated food was prepared yesterday and was left over from catering event and placed back in refrigerator last night.
  Repeat violationAdministrative complaint
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed gal of milk without date mark. Employee stated milk was opened on Monday. Employee placed time mark on milk.
  Fixed on the spotRepeat violation
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed soda box stored on floor in ware washing area. Employee removed and stored properly.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed in use tong stored on oven handle in kitchen. Manager removed and stored properly.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee drink on prep table on cook line. Employee removed and stored properly.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed filters over grill area soiled with grease buildup.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service cups stored on floor in bar area. Employee removed and stored properly.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed employee handwashing station near restroom without handwashing sign. Inspector sent copy of employee handwashing sign to establishment.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed light shining from outside at bottom of exit door.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed floors under equipment soiled with grease and food debris.
  Repeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed in bar area employee backpack stored on single service box Employee removed and stored properly .
  Repeat violationFixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop stored in mop bucket. Employee hung mop to dry properly.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.