Mudville Grille
3105 Beach Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2600677
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection5 high priority (fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot, 1 repeat), 8 basic (4 repeats)-43
- Administrative complaint on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score37
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken, raw beef (45°F-47°F - Cold Holding) in reach-in cooler stored above chill line of cooler. Employee removed both foods and placed in walk-in-cooler to chill. Retemped at end of inspection and chicken at 44°F and beef at 42°F Also, cooked chicken (55°F - Cold Holding) in walk-in-cooler. Observed the small door unable to stay closed. Operator voluntarily discarded the pan of Cooke chicken. Also, cooked meatloaf (50°F - Cold Holding) in bottom of reach-in cooler across from stove. Operator stated someone must have had it out since all other temps in bottom of cooler fine. Operator voluntarily discarded meatloaf.
Fixed on the spotRepeat violationAdministrative complaint
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.
Observed raw beef stored above ready to eat macaroni and cheese in reach in freezer in hallway areas-not all foods commercially packaged. Operator removed macaroni to properly stored.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed spray bottle containing toxic substance stored next to seasoning on shelf in pizza make room. Operator removed spray bottle of degreaser.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed Sanitizer Bucket (Chlorine 200+ppm) in warewashing areas. Operator diluted solution and retested at 100ppm.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6-1-26. Operator renewed license during this inspection.
Fixed on the spot
Intermediate5
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.
Operator unable to provide proof that all employees are informed of reporting symptoms related to food borne illnesses to person in charge. Operator able to provide proof for one employee being informed.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed deflector plate in large ice machine soiled. Also, holster for soda gun in both bars soiled. Also, cutting board on reach-in cooler across from grill soiled/ stained. Fryer baskets including handles soiled. Also, slicer at prep table has an accumulation of debris of debris.
Repeat violation
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand wash sink next to triple sink and at bar. Operator replenished paper towels at both hand wash sinks.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored on shelf in pizza room. Operator labeled degreaser.
Fixed on the spot
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed two employees employed more than 60 days without proof of food safety training.
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed multiple foods thawing in prep sink in standing water. Operator turned on running water to finish thawing process.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed multiple sealed boxes of food in walk in freezer stored on floor. Also, sealed bag of French fries stored on floor on cook line. Operator removed fries from floor to properly store.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed cup without handle used to dispense sugar. Operator removed souflee cup.
Fixed on the spot
Equipment in poor repair.
Observed torn gaskets on reach-in cooler on cook line.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth on cutting board. Employee removed wet wiping cloth to place in sanitizer solution.
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 exterior of equipment on cook line soiled. (Grill, fryers, oven). Also, multiple gaskets on walk-in-cooler, reach-in coolers and reach in freezers throughout kitchen areas and cook line soiled.
Repeat violation
Code 32, Restrooms: Self-closing device on bathroom door disconnected/broken.
Observed self closer on multiple restroom doors disconnected.
Code 36, Floors, walls, ceilings and ventilation: Floor, walls, ceilings soiled/has accumulation of debris.
Observed floors around equipment on cook line has accumulation of grease build up and debris. Also, walls on cook line soiled.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.