DRUNKEN MULLET
3306 SHOAL LINE BLVD, Hernando Beach FL 34607
Last inspected Aug 12, 2025 · 10 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
JUL 24
AUG 24
AUG 25
— STEADY
4 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. Observed 6 live small flying insects near floor drain in dish pit area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 12, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
Live, small flying insects found. Observed 6 live small flying insects near floor drain in dish pit area.
Aug 5, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects found. Observed 6 live small flying insects near floor drain in dish pit area.
Nonfood-grade bags used in direct contact with food. Observed black garbage bags stored on floor in freezer holding ice for consumption. Operator started to have employees move to a different bag.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Observed Mushroom Caps with Imitation Krab (47F - Cold Holding); Cooked Pasta (47F - Cold Holding); Jalapeño Stuffing - Cream Cheese (47F - Cold Holding); Raw Shell Eggs (47F - Ambient Air Temperature) in reach-in cooler in dish pit area. Employee stated items had been in cooler for less than 4 hours and the last known temperature was below 41F. Employee moved to a different cooler. - Observed Swiss Cheese (48F - Cold Holding); Shredded Mozzarella Cheese (48F - Cold Holding); Shredded Cheddar Cheese (48F - Cold Holding); Ricotta Cheese (50F - Cold Holding); Milk (60F - Cold Holding); Sour Cream (50F - Cold Holding); Cream Cheese (50F - Cold Holding); Raw Chicken (53F - Cold Holding) in walk-in cooler. Employee stated items were below 41F within 4 hours. Employee moved to walk-in freezer and will monitor walk-in cooler.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back kitchen door open at time of inspection with no screen and flies present in area. Discussed with operator.
Wall soiled with a dark substance behind three compartment sink.
Aug 29, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Portioned rice (14) dated 8/20, portioned linguini (5)dated 8/20 Heavy cream in refrigerator in bar dated 8/20 see stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Portioned rice (14) dated 8/20, portioned linguini (5)dated 8/20 Heavy cream in refrigerator in bar dated 8/20
Vacuum breaker missing at hose bibb or on 4 way splitter by back door of kitchen added to hose bibb.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on floor in kitchen> 200 ppm, operator dumped out.
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 and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling repair in bar not completely finished, has open space between old and new drywall.
Duct tape used to repair nonfood-contact surface. On lid of lift top cooler in kitchen
No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator in bar
Wiping cloth sanitizing solution stored on the floor. On cook line, operator removed.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheddar (54 F - Cold Holding); sliced tomatoes (54 F - Cold Holding); taco meat (57F - Cold Holding); sliced ham (55 F - Cold Holding);blue cheese crumbles; (60 F - Cold Holding); Swiss cheese (71F - Cold Holding); sliced tomatoes (51F - Cold Holding); cooked rice (70F - Cold Holding); pico (50F - Cold Holding); salami (53F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler, prep area- coleslaw (46F - Cold Holding);ham 46 ( - Cold Holding); moved to freezer In reach in cooler on cook line- coleslaw (46F - Cold Holding); ham 46 ( - Cold Holding); Pork (41F - Cold Holding); Dairy (41F - Cold Holding); shredded cheddar (54 F - Cold Holding); sliced tomatoes (54 F - Cold Holding); taco meat (57F - Cold Holding); sliced ham (55 F - Cold Holding); Fish (38F - Cold Holding); Poultry (40F - Cold Holding); Fish (40F - Cold Holding);blue cheese crumbles; (60 F - Cold Holding); Swiss cheese (71F - Cold Holding); sliced tomatoes (51F - Cold Holding); cooked rice (70F - Cold Holding); pico (50F - Cold Holding); salami (53F - Cold Holding) In refrigerator in bar- watermelon (45F - Cold Holding); heavy cream (45F - Cold Holding), moved to beer cooler On cook line- chicken wings (86F - Cold Holding)on counter, cooked at 12, moved to freezer
Jul 26, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheddar (54 F - Cold Holding); sliced tomatoes (54 F - Cold Holding); taco meat (57F - Cold Holding); sliced ham (55 F - Cold Holding);blue cheese crumbles; (60 F - Cold Holding); Swiss cheese (71F - Cold Holding); sliced tomatoes (51F - Cold Holding); cooked rice (70F - Cold Holding); pico (50F - Cold Holding); salami (53F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler, prep area- coleslaw (46F - Cold Holding);ham 46 ( - Cold Holding); moved to freezer In reach in cooler on cook line- coleslaw (46F - Cold Holding); ham 46 ( - Cold Holding); Pork (41F - Cold Holding); Dairy (41F - Cold Holding); shredded cheddar (54 F - Cold Holding); sliced tomatoes (54 F - Cold Holding); taco meat (57F - Cold Holding); sliced ham (55 F - Cold Holding); Fish (38F - Cold Holding); Poultry (40F - Cold Holding); Fish (40F - Cold Holding);blue cheese crumbles; (60 F - Cold Holding); Swiss cheese (71F - Cold Holding); sliced tomatoes (51F - Cold Holding); cooked rice (70F - Cold Holding); pico (50F - Cold Holding); salami (53F - Cold Holding) In refrigerator in bar- watermelon (45F - Cold Holding); heavy cream (45F - Cold Holding), moved to beer cooler On cook line- chicken wings (86F - Cold Holding)on counter, cooked at 12, moved to freezer
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shredded cheddar (54 F - Cold Holding); sliced tomatoes (54 F - Cold Holding); taco meat (57F - Cold Holding); sliced ham (55 F - Cold Holding);blue cheese crumbles; (60 F - Cold Holding); Swiss cheese (71F - Cold Holding); sliced tomatoes (51F - Cold Holding); cooked rice (70F - Cold Holding); pico (50F - Cold Holding); salami (53F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler, prep area- coleslaw (46F - Cold Holding);ham 46 ( - Cold Holding); moved to freezer In reach in cooler on cook line- coleslaw (46F - Cold Holding); ham 46 ( - Cold Holding); Pork (41F - Cold Holding); Dairy (41F - Cold Holding); shredded cheddar (54 F - Cold Holding); sliced tomatoes (54 F - Cold Holding); taco meat (57F - Cold Holding); sliced ham (55 F - Cold Holding); Fish (38F - Cold Holding); Poultry (40F - Cold Holding); Fish (40F - Cold Holding);blue cheese crumbles; (60 F - Cold Holding); Swiss cheese (71F - Cold Holding); sliced tomatoes (51F - Cold Holding); cooked rice (70F - Cold Holding); pico (50F - Cold Holding); salami (53F - Cold Holding) In refrigerator in bar- watermelon (45F - Cold Holding); heavy cream (45F - Cold Holding), moved to beer cooler On cook line- chicken wings (86F - Cold Holding)on counter, cooked at 12, moved to freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table and over lift top cooler, move to bottom shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in kitchen
Wiping cloth sanitizing solution stored on the floor. In kitchen, moved into another bucket,
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
Oct 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar Reach in cooler by oven, interior soiled
Equipment in poor repair. Gasket on reach in cooler by ovens torn Gasket of ice small machine torn
Floor soiled/has accumulation of debris. Walls and floors in kitchen and dish room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in kitchen Fan guards in walk in cooler Soda gun holsters in both bars, bartender cleaned 1 holster
Sep 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler by door to dining room - fish spread (44/46F - Cold Holding), moved to walk in cooler In small refrigerator in prep room - ) crab stuffed mushrooms (50 F - Cold Holding); butter (55F - Cold Holding) 2 door cooler on cook line- meatballs (55F - Cold Holding) heavy cream (50F - Cold Holding); Swiss cheese (54F - Cold Holding);moved to walk in cooler Alfredo sauce (52F) - Cold Holding) In walk in cooler - raw chicken (45F - Cold Holding); butter (46F - Cold Holding); marinated chicken (45F - Cold Holding) moved to freezer
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar Reach in cooler by oven, interior soiled
Equipment and utensils not properly air-dried - wet nesting. on rack by dish machine
Equipment in poor repair. Gasket on reach in cooler by ovens torn Gasket of ice small machine torn
Floor soiled/has accumulation of debris. Walls and floors in kitchen and dish room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in kitchen Fan guards in walk in cooler Soda gun holsters in both bars, bartender cleaned 1 holster
Sep 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. crab stuffed mushrooms (50 F - Cold Holding); butter (55F - Cold Holding) 2 door cooler on cook line- meatballs (55F - Cold Holding) heavy cream (50F - Cold Holding); Swiss cheese (54F - Cold Holding);moved to walk in cooler Alfredo sauce (52F) - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In single door cooler by door to dining room - fish spread (44/46F - Cold Holding), moved to walk in cooler In small refrigerator in prep room - ) crab stuffed mushrooms (50 F - Cold Holding); butter (55F - Cold Holding) 2 door cooler on cook line- meatballs (55F - Cold Holding) heavy cream (50F - Cold Holding); Swiss cheese (54F - Cold Holding);moved to walk in cooler Alfredo sauce (52F) - Cold Holding) In walk in cooler - raw chicken (45F - Cold Holding); butter (46F - Cold Holding); marinated chicken (45F - Cold Holding) moved to freezer
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. In bar and at wait station, > than 200 ppm, both buckets corrected to 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at outside bar Reach in cooler by oven, interior soiled
Employee with no hair restraint while engaging in food preparation. 1 cook
Equipment and utensils not properly air-dried - wet nesting. on rack by dish machine
Equipment in poor repair. Gasket on reach in cooler by ovens torn Gasket of ice small machine torn
Floor soiled/has accumulation of debris. Walls and floors in kitchen and dish room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan in kitchen Fan guards in walk in cooler Soda gun holsters in both bars, bartender cleaned 1 holster
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.