JP MULLIGANS
12415 TAFT ST, Pembroke Pines FL 33028 · 954.432.3350
Last inspected Jul 28, 2026 · 8 visits since September 2023
JUL 24
DEC 24
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expiration date : December 1, 2024.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 3) flip top-sliced provolone (49F - Cold Holding); sliced American cheese (46F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line. Employee moved the cheese out of temperature to walk in cooler for a quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding drawers-baked potatoes (130-132F - Hot Holding), per employee food hot held less than two hours, employee reheated on oven to 167F.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo labels or hot water temperature thermometer on site.
Equipment in poor repair. Cover of chest freezer-substantial build up of rust
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters-right side, substantial build up of grease
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory posted in establishment or on menu. Operator posted during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spatulas stored in 87F standing water on grill at cook line.
Standing water in bottom of reach-in-cooler. Observed standing water on bottom interior of cook line flip top cooler.
Jul 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expiration date : December 1, 2024.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. 2) flip top-; provolone cheese (48F - Cold Holding); cut lettuces (47F - Cold Holding); sliced yellow cheese (49F - Cold Holding); sliced tomatoes (46F - Cold Holding), per operator food held less than 4 hours, observed food stored above the rim line, employee removed food out of temperature and placed inside walk in cooler for a quick chill.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution,chlorine sanitizer at 100 ppm
Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water inside reach in freezer, employee removed.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. warmer drawers-; baked potatoes (102F - Hot Holding), per employee potatoes held less than two hours, employee reheated on oven
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not test strips or hot water probe thermometer on site.
No soap provided at handwash sink. Bar area, employee provided.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side of hood filters in cook line
Sep 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. Cook line-two compartments, substantially rusted shelves.
Jul 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not thermo labels, not high water temperature thermometer on site.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food-contact surface not smooth and easily cleanable. Dry goods storage shelves, not cleanable, paint is coming out, in rear kitchen.
Garbage on the ground and/or pad around dumpster. Used foam cups, plastics bags, straws
Reach-in cooler shelves with rust that has pitted the surface. Cook line-two compartments, substantially rusted shelves.
Single-service articles not stored inverted or protected from contamination. Bar area, to go containers on shelf, not inverted, employee inverted.
Walk-in cooler/freezer shelves with rust that has pitted the surface. All storage shelves inside walk in cooler, with substantial build up of rust.
Dec 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food stored on floor. Walk in cooler-container of pickles on floor employees removed and stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line- cooking utensils stored on water temperature (82F) employee removed from water, washed and sanitized utensils and placed on hot water temperature (140F).
Reach-in cooler shelves with rust that has pitted the surface. Cook line-two compartments cooler-all shelves rusted.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prep or portioned today. provolone cheese (51F - Cold Holding); American slice cheese (49F - Cold Holding), per employee food held less than 4 hours, observed food stored above the rim line, employee removed food out of temperature to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes (102F - Hot Holding), per employee potatoes hot held for one hour, employee reheated on microwave to 182F
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager stated, not hot water thermometer, not thermo labels.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired on.2/8/2019.
Ice scoop handle in contact with ice. Bar area, employee removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Two ice cream handles touching ice cream. Employee removed.
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.