Houligan's Spirited Sports Grille

50 Plaza Dr Ste 106, Palm Coast, FL 32137 · Permanent Food Service · License 2800692

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 8 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
4 high priority (2 fixed by the Oct 8 follow-up, 2 fixed on the spot), 1 intermediate (1 repeat), 6 basic (2 repeats)
-24
Safety score76

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

Inspection history

1 inspection · 2 visits

Oct72026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 4 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in pull out drawers under grill less than 4 hours raw beef (44°F - Cold Holding); raw chicken (47°F - Cold Holding); shredded cheese (47°F - Cold Holding)
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Observed ranch and blue cheese held out of temperature no time mark. Per operator put out a hour ago and time marked on site.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher temperature not reaching minimum required temperature. Operator switch to chemical and turn booster off. Sanitizer 100 ppm.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 4 live flying insects at wait station near soda machine.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled with buildup.
  Repeat violation
Basic6
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup up in white deep freezer.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler shelves soiled with buildup.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled with dark mold like substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed cups at bar station wet nesting.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed walk in freezer floor soiled with debris. Operator cleaned during inspection.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Observed helium tank not secured behind bar. Operator secured.
  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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.