Mulligans Beach House Bar and Grill

1025 Beachland Blvd, Vero Beach, FL 32963 · Permanent Food Service · License 4100085

Official report

out of 100

Grade F

Safety score 15 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

16 Live, small flying insects found in back storage room hot water heater closet.High priority · not yet fixed · 33 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
7 high priority (5 fixed by the Oct 7 follow-up, 1 fixed on the spot, 2 repeats), 5 intermediate (1 repeat), 16 basic (4 repeats); basic violations cost 12 at most
-56
Violations at the Oct 13 complaint check
2 high priority (1 fixed on the spot), 4 basic; 3 also cited at the Oct 5 routine inspection and counted there; basic violations cost 12 at most
-9
Violations at the Oct 27 complaint check
1 basic also cited at the Oct 5 routine inspection and counted there
Complaint after follow-up on Oct 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score15

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

Inspection history

3 inspections · 5 visits

Latest inspection

Oct272026

Complaint check

1 violation found

First visitOct 27, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
1 violation found:
- 1 Basic
What the inspector cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Grease build up under cook line
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 2

Oct132026Complaint check9 violations, 2 high priority · 1 follow-up visit Complaint after follow-up

Follow-up visitOct 14, 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.
4 violations still not corrected:
- 1 High priority
- 3 Basic
What was still cited
High priority1
- Code 35, Insects, rodents, pests and animals: 16 Live, small flying insects found in back storage room hot water heater closet.
  Observed 6 live flies in back storage area closet.Trash has been removed.
  Administrative complaint
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Bar ice bin contaminated by waste line from soda nozzle dripping into ice bin. Employee is in process of discarding ice
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: 16 Live, small flying insects found in back storage room hot water heater closet.
  Observed live small flies swarming above trash carts that are being stored in room. Room is in back away from kitchen or food preparation area. 1 live fly at bar.
Basic7
- Code 08, Food protection and cross-contamination: Food contaminated by waste water dripping into ice bin at bar .
  No waste line on soda nozzle See stop sale.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  All cook line shelving and equipment has build up of grease and food debris
  Repeat violation
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster at bar.
  Observed waste water dripping into ice bin
  Standing water in bottom of shelving front counter.
  Manager wiped up
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: 1 Dead roaches on premises.
  On floor next to servers POS area. Manager swept up
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Above mop sink
  Floor soiled/has accumulation of debris.
  Cook line is heavily soiled in grease and old food debris under equipment. Floors throughout entire kitchen and bar have old food debris and grease.
  Repeat violation
Reporting only1
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only. Observed black stone flat top grill and 16lb propane tank in storage area next to walk in freezer Manager moved outside
  Fixed on the spot
Official report, on the Florida DBPR website

Oct52026F32Routine inspection28 violations, 7 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
14 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 3 Intermediate
- 10 Basic
What was still cited
High priority1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  More time given
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
  More time given
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Operator has new faucet ordered , states it will fixed today
  More time given
Basic10
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  More time given
  Equipment in poor repair.
  More time given
  Ripped/worn tin foil used as shelf cover on the cook line.
  More time given
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Operator has filled gap with foam on door. Advised to add smooth, cleanable panel over foam
  More time given
  Cold holding equipment not maintained in good repair.
  Walk in cooler and all cook line coolers are maintaining temperature except Grill line cooler. Items are in ice baths and at 41f or below. Walk in freezer is maintaining temperature for cold holding but not keeping items frozen. Technician will be back today with parts.
  More time given
- Code 16, Dishwashing facilities and test kits: Heavy accumulation of debris inside warewashing machine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has heavy accumulation of food debris.
  More time given
- Code 23, Non-food contact surfaces clean: All cook line shelving, exterior of cook line equipment is heavily soiled with food and grease.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Walls in kitchen soiled with accumulated grease and/or dust.
  More time given
  Floor heavily soiled/has heavy accumulation of
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
28 violations found:
- 7 High priority
- 5 Intermediate
- 16 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
  See stop sale. House made dressing dated from August and September.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Lobster sauce made 8/18/26. Today is 10/5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Grill cooler - Mahi 46, grouper 46f, salmon 46f Cold Holding. cooked peppers (50°F - Cold Holding); diced tomatoes (47°F - Cold Holding); feta cheese (44°F - Cold Holding); cooked diced chicken (51°F - Cold Holding); Marinara 60°F cold holding, cooked pork 48°F cold holding, fish dip 47°F cold holding
  Administrative complaint
  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.
  Cook stated set up at 8:30.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Cook cracking eggs removing gloves and never washed hands when applying new gloves when tasks were changed by placing ham on the grill, onions.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm manager change bucket primed found at 50°F
  Fixed on the spotRepeat violation
Intermediate5
- Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
  Repeat violationAdministrative complaint
  Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Tossed in a metal pan commingling together.
- 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.
  Jeremy the cook on the line less than 60 days.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Front counter wait station
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Front counter hand sink used as dump sink and used to store ice
Basic16
- Code 06, Food properly thawed: 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. Grouper, tuna and salmon
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table ext to pancake batter on the cook line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plates used to scoop panko
  Equipment in poor repair.
  Torn gasket on grill drawers
  Ripped/worn tin foil used as shelf cover on the cook line.
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Walk in cooler door in disrepair and insulation showing leaving a large gap where light can be seen through.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in 51°F 3 upright freezers not maintained frozen due to coils heavily soiled food item are found at 43°F crab cakes, hot dogs 43°F raw shrimp also found at 43°F recommend to apply ice on all products. Pantry cooler found at 50°F due to coils heavily soiled with grease.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Heavy accumulation of debris inside warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has heavy accumulation of food debris.
- Code 23, Non-food contact surfaces clean: All cook line shelving, exterior of cook line equipment is heavily soiled with food and grease.
  Fan coils heavily soiled
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups at wait station, bulk pans used for food.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Cook line cooler across from flat top grill.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Front counter and expo cooler
- Code 36, Floors, walls, ceilings and ventilation: Walls in kitchen soiled with accumulated grease and/or dust.
  Floor heavily soiled/has heavy accumulation of
  grease build up under/behind cook line equipment.
  Repeat 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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.