Mulligan's

165 Wekiva Springs Rd #193, Longwood, FL 32779 · Permanent Food Service · License 6903245

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Jul 14 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
3 high priority (fixed by the Jul 14 follow-up, 1 repeat), 2 intermediate, 8 basic (4 repeats)
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Jul92026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 14, 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:
- 5 Basic
What was still cited
Basic5
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in chest freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on dish trays
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - blue cheese (45°F - Cold Holding); - raw burger (45°F - Cold Holding); - cut lettuce (47°F - Cold Holding) Operator states less than 4 hours and had cooler door open for extended periods of time for restocking.
  Repeat violation
  Establishment conducts non-continuous cooking of raw animal foods without properly cooling the food to 41°F within 6 hours.
  - meatloaf (53f-66f - Cooling). Observed food pans stacked in cooler. Operator states par cooked yesterday.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  - Meatloaf
- Code 03, Food out of temperature: Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request.
  - meatloaf. Provided forms and info sheet.
Basic8
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  - cookline cooler door gapped in middle area when shut.
  Repeat violation
  Ice buildup in reach-in chest freezer.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on dish trays
  Accumulation of lime scale on the inside of the dishmachine.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  - worn floors at dish station.
  Repeat violation
  Floor tiles missing and/or in disrepair.
  - throughout kitchen
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  - in kitchen area
  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.
Stop sale: An order that the food can’t be sold or served.