Mulligan's Pub

43 Tpc Blvd, Ponte Vedra Beach, FL 32082 · Permanent Food Service · License 6501947

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Aug 24, 2026

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 12 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
4 high priority, 1 intermediate, 8 basic (1 repeat)
-36
Administrative complaint on Aug 24
Counts in full until a follow-up finds the problems fixed
-20
Safety score44

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

Inspection history

1 inspection · 1 visit

Aug242026

Routine inspection

13 violations found

First visitAug 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 4 High priority
- 1 Intermediate
- 8 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.
  In beer walk-in cooler, cut melon (62°F - Cold Holding). Employee stated she had cut melon out for fruit dishes during rush for approximately 1 hour. Ambient temperature 35f.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  At bar, observed 3 flying insects by beer reach-in coolers.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  At cook line area, box of advil stored above prep table with waffle iron.
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  License expired 6/1/2027. Establishment observed preparing, serving, or selling food to customers with an expired license. Verified ownership with general manager.
  Administrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  In kitchen, blade on can opener has build up of food debris.
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Multiple bulk containers not labeled.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In bulk sugar container, scoop has handle touching product. Also, at cook line area, multiple chef knives stored between bottom of slicer and top of reach-in freezer.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In bulk brown sugar container soiled, plastic cup used as scoop.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line, hood filters over flat top have grease build up. At wait station drink station juice dispenser, area above orange juice nozzle has black mold-like substance.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  At bar, standing water in bottom of both keg reach-in coolers.
  Repeat violation
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  No covered receptacles in women's restrooms.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  At bar area, multiple floor tiles loose. Also, in kitchen, one ceiling tile has finish coating peeling.
  Floors, walls and/or ceilings soiled/has accumulation of debris.
  Floor at bar soiled/sticky. Ceiling in kitchen has dust build up.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.