The Original Col Mustard's
1487 Mayport Rd 8-9, Atlantic Beach, FL 32233 · Mobile Food Dispensing Vehicle · License 2652538
What drove the grade
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection6 high priority (4 fixed on the spot), 7 intermediate (3 fixed on the spot), 11 basic (1 repeat)-54
- Complaint after follow-up on Sep 1Counts in full until a follow-up finds the problems fixed-20
- Safety score26
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 1, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Still the same at callback.
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Canned mushrooms 60f by grill, explained 4 hrs procedure, operator wrote time on
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
100f fries on table, explained 4 hrs procedure, he heated them up to 165f
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw phili meat in open bag on shelf above tater tots, operator rearranged upright freezer, also raw hamburger on shelf above sodas and sauces, upright cooler,
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Operator dipping hand with glove in water bucket because he thought he didn't have running water then grabbed bread after picking water bottle from floor, explained to him and he started washing hands in hand sink since he realized he did have water, following day per Robert P, see comments
Employee switched from working with raw food to ready-to-eat food without washing hands.
Operator grabbed raw phili meat then grabbed bag of fries, explained to him and he washed hands
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
+200ppm chl in bucket for counters, test strip turned black, explained to him
Intermediate7
Code 11, Employee health: 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 one new employee here, 3 days, emailed agreement
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 one
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
For chlorine sanitizer
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Grease build up on interior of fryer and fryer baskets toon
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Buckets and things on it, operator removed them
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Operator placed napkins
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. None, operator stated he doesn't have it here
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil jug on floor
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Operator cooking
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
Gap in between filters
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Shelf in upright cooler with blackish build up
Code 25, Single-service items: Single-service articles improperly stored.
To go containers in bag and box with gloves for food on floor by triple sink, explained to him
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Emailed one
Repeat violation
Code 35, Insects, rodents, pests and animals: Mobile food dispensing vehicle service opening not kept closed except during food service.
Window and side door opened, no screens
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.
Purse above plastic utensils in triple sink, employee moved purse
Fixed on the spot
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
None
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Emailed one
Fixed on the spot
No copy of latest inspection report available.
Couldn't find it
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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