MUDVILLE GRILLE
3105 BEACH BLVD, Jacksonville FL 32207 · (904)398.4326
Last inspected Aug 6, 2026 · 7 visits since October 2023
SEP 24
FEB 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f stew in watermelon, no water in container, employee added water
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Aug 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
What the inspector wrote — 18 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6-1-26. Operator renewed license during this inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored above ready to eat macaroni and cheese in reach in freezer in hallway areas-not all foods commercially packaged. Operator removed macaroni to properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken, raw beef (45F-47F - Cold Holding) in reach-in cooler stored above chill line of cooler. Employee removed both foods and placed in walk-in-cooler to chill. Retemped at end of inspection and chicken at 44F and beef at 42F Also, cooked chicken (55F - Cold Holding) in walk-in-cooler. Observed the small door unable to stay closed. Operator voluntarily discarded the pan of Cooke chicken. Also, cooked meatloaf (50F - Cold Holding) in bottom of reach-in cooler across from stove. Operator stated someone must have had it out since all other temps in bottom of cooler fine. Operator voluntarily discarded meatloaf.
Toxic substance/chemical improperly stored. Observed spray bottle containing toxic substance stored next to seasoning on shelf in pizza make room. Operator removed spray bottle of degreaser.
Show the remaining 14 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine 200+ppm) in warewashing areas. Operator diluted solution and retested at 100ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed deflector plate in large ice machine soiled. Also, holster for soda gun in both bars soiled. Also, cutting board on reach-in cooler across from grill soiled/ stained. Fryer baskets including handles soiled. Also, slicer at prep table has an accumulation of debris of debris.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to triple sink and at bar. Operator replenished paper towels at both hand wash sinks.
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. Operator unable to provide proof that all employees are informed of reporting symptoms related to food borne illnesses to person in charge. Operator able to provide proof for one employee being informed.
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. Observed two employees employed more than 60 days without proof of food safety training.
Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored on shelf in pizza room. Operator labeled degreaser.
Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense sugar. Operator removed souflee cup.
Equipment in poor repair. Observed torn gaskets on reach-in cooler on cook line.
Floor, walls, ceilings soiled/has accumulation of debris. Observed floors around equipment on cook line has accumulation of grease build up and debris. Also, walls on cook line soiled.
Food stored on floor. Observed multiple sealed boxes of food in walk in freezer stored on floor. Also, sealed bag of French fries stored on floor on cook line. Operator removed fries from floor to properly store.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment on cook line soiled. (Grill, fryers, oven). Also, multiple gaskets on walk-in-cooler, reach-in coolers and reach in freezers throughout kitchen areas and cook line soiled.
Self-closing device on bathroom door disconnected/broken. Observed self closer on multiple restroom doors disconnected.
Time/temperature control for safety food thawed in an improper manner. Observed multiple foods thawing in prep sink in standing water. Operator turned on running water to finish thawing process.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on cutting board. Employee removed wet wiping cloth to place in sanitizer solution.
Jan 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority6 Intermediate7 Basic
Show 19 findings ▾
Dented/rusted cans present. See stop sale.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting pre cooked chicken with no gloves, employee stated that the chicken was not going to get cooked after but placed wrapped up and placed into cooler, operator educated employee on proper gloves usage employee put on gloves
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 123F, Cheese 136F, Gravy 138F, all re heating, per operator they had been prepared and cooked the day before and then placed into walk in cooler overnight and then re heated, items started reheating at 9AM, temperatures taken at 11:45 AM, operator disposed of food products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in reach in cooler on cook line at 52, operator states it has been in there since 9AM this morning. Operator placed cheeses below the cool line.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See Stop Sale. Chili 123F, Cheese 136F, Gravy 138F, all re heating, per operator they had been prepared and cooked the day before and then placed into walk in cooler overnight and then re heated, items started reheating at 9AM, temperatures taken at 11:45 AM, operator disposed of food products.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in glass door reach in cooler outside of cook line has no date mark. Employee stated it was opened a couple days ago.employee placed a date mark on the milk
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled microwave on cook line. Cutting board on prep table at end of cook line stained.
Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink at bar. Employee cleaned ice out of hand wash sink
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in back bathroom of pizza area, was not dispensing paper towels, had no power.
Records/documents for required employee training do not contain all of the required information. One food handler certification was missing the birthdate. Operator put employee birthday on certificate.
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed spray bottle with chemical substance in it on food prep table above food items. Observed spray bottle with chemical substance on counter at weight station next to food items, employee relocated the spray bottle.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Multiple bathroom doors not self closing.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of food prep table on cook line. Employee relocated the drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sunglasses above food prep table on cook line, employee relocated sunglasses Observed employee jacket on shelf next to food and above food prep table.
Floor walls and of ceilings soiled/has accumulation of debris. Walls in kitchen area soiled with grease residue. Floors behind cook line equipment in kitchen area soiled with grease residue. Ceilings in kitchen area soiled with grease residue.
Food stored on floor. Observed two boxes of fries on floor by walk In cooler, operator picked up fries and stored them correctly. Observed 4 bottles of water on floor by reach in freezer at entrance to pizza room. Operator picked up water bottles.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets in kitchen area soiled with old food debris.
Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloth on food prep table not in use.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer in kitchen on food prep table not under a hood system.
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 3 high priority.
3 High priority3 Intermediate17 Basic
Show 23 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, ran out of chlorine, employee bought it, employee drained water
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cold cuts above fill line in prep reach in cooler, employee rearranged
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in triple sink at bar
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with old build up
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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. For one new employee at pizza area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restrooms
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowls on shelf by walk in cooler
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. Seated tuna, employee punctured it
Covered waste receptacle not provided in women's bathroom. Unisex restroom by office
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged
Equipment in poor repair. Gasket torn in prep reach in cooler and two fryer baskets torn, one small door in walk in cooler not properly sealing, latch is a little loose, manager will fix it
Floor soiled/has accumulation of debris. Under cooking equipment
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, bulk container in storage area, employee moved handle
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Unisex restrooms used by employees and hand sink in new pizza area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior area of bucket for sanitizer, fan at bar dusty, handles in upright freezer are soiled
Time/temperature control for safety food thawed in an improper manner. In standing water, fish and shrimp, 40f, employee placed them in cooler
Water leaking from pipe and/or faucet/handle. Faucet in triple sink at bar
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee discarded water
Working containers of food removed from original container not identified by common name. Bulk container in ice bin area, employee stated it's sugar
Feb 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 7 high priority.
7 High priority5 Intermediate13 Basic
Show 25 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm in triple sink, employee added more, 100 ppm
Employee rubbed hands together for less than 10-15 seconds while washing hands. Manager washed hands for 7 seconds after raw chicken and then put on gloves and grabbed pitta, explained to him and he washed hands properly
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Grabbed sandwich from grill, explained to him and he put on gloves
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Left cups only 10 seconds, back bar, explained to her and she placed them back for 30 seconds
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked onions, employee rearranged reach in cooler, raw eggs on shelf above cheese in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f sheared cheese and cut lettuce left on prep table, employee placed them in reach in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 109f stew in watermelon, no water in container, employee added water
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat
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. For new employee
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. A few expired in January and early February 2025
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on Friday
Spray bottle containing toxic substance not labeled. Pink solution by triple sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restroom
Covered waste receptacle not provided in women's bathroom. Unisex restroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink by triple sink, employee covered it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse above lids and napkins, ice bin area,
Equipment in poor repair. Gasket in walk in cooler
Food stored on floor. Oil jugs on hallway
Hood filter missing from automatic fire suppression/exhaust system. One is broken
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen, two hood filters are dirty
Raw fruits/vegetables not washed prior to preparation. Employee cut whole lettuce, explained to him
Time/temperature control for safety food thawed in an improper manner. Cold cut at room temp, 34f, explained to employee, placed in cooler
Water leaking from pipe and/or faucet/handle. Base of faucet in triple sink
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 5 high priority.
5 High priority8 Intermediate12 Basic
Show 25 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wipe face with t shirt then put on glove to grab food but I explained to him and he washed hands before he touched the food
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Pushed cooked hamburger meat to plate, explained to him and he washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f milk in bear cooler overnight, employee discarded it, only tcs in this cooler, employee write a note not to put milk in there
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet at triple sink
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 2 days ago, bar, dated by employee
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat for bar triple sink
No paper towels or mechanical hand drying device provided at handwash sink. Employee placed one, hand sink at bar
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. For 2 employees here
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. One cook here since last inspection
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Wings looked cooked but cook stated they are not filling cooked, explained to him and he labeled them
Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. Employee stated wings are part cooked, explained to owner and emailed procedure
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms
Covered waste receptacle not provided in women's bathroom. Unisex restrooms
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, owner placed it on bottom shelf, one open can drink for employee at bar at back area
Equipment and utensils not rinsed between washing and sanitizing. Owner washed and placed pot in sanitizer, explained to him
Food stored on floor. Bucket with pickles in walk in cooler, employee placed it on shelf
Hole in or other damage to wall. By mop sink in room by bar in back area
Ice scoop handle in contact with ice. Bar by kitchen and bar in back bar, employee moved it
Interior of ice machine/bin with rust that has pitted the surface. Microwave, interior
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at bar
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler at storage hallway
Utensils in poor condition. Broken handle for sugar scoop, storage area, employee removed it
Working containers of food removed from original container not identified by common name. White powder in server area, employee wrote sugar
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chl at bar and in kitchen, employee didn't put all the packet, put more and mixed it, 100 ppm, poured more bleach in triple sink, kitchen
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw tuna then grabbed a tray with fries, manager grabbed raw phili meat and then scooped Mac and cheese, explained to him and he washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Uncooked smoked sausage on shelf above lettuce, manager rearranged, walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Uncooked smoked sausage on shelf above shelled eggs, manager rearranged, walk in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened a couple of days ago, bar, cooked pork opened a couple of days ago, cook line
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. At bar in back bar room
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. For new employee and owner
No soap provided at handwash sink. At bar in back car room
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. Owner helps prepare food if needed
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restrooms
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. Raw tuna, employee punctured them
Covered waste receptacle not provided in women's bathroom. Unisex restroom
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at drink server area, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and jacket above container with ketchup packets, employee moved them
Floor soiled/has accumulation of debris. By cook line and one door prep unit
Ice scoop handle in contact with ice. Ice bin in back bar room
No handwashing sign provided at a hand sink used by food employees. In a couple of unisex restrooms that employees can use, emailed one
Straws provided not individually wrapped or in an approved dispenser. At bar, employee moved them
Oct 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 4 high priority.
4 High priority5 Intermediate14 Basic
Show 23 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled distrust dishes then changed gloves and grabbed hamburger to be cooked, explaining to him and he washed hands
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw hamburgers then grabbed a bag of fries, explained to him and he washed hands
Spray hose at dish sink lower than flood rim of sink. In triple sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 49f cut tomatoes above fill line, employee placed it in cooler
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. Emailed to him
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat
No probe thermometer provided to measure temperature of food products. Mgr couldn't find it
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ribs cooked yesterday morning
Spray bottle containing toxic substance not labeled. Chemical by bar, cleaned by employee wrote name on
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By passing window
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. Raw fish, mgr punctured it
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. Cook cooking
Food storage container/container lid cracked or broken. Container cracked for sauce, grill area
Food stored on floor. Water bottles by dining area, employee placed them on shelf
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Restrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above prep cooler, also door frame in cooler by hallway, owner cleaned door frame
Utensils in poor condition. Handle for sugar scoop is broken, employee removed it
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. By passing window
Wet wiping cloth not stored in sanitizing solution between uses. On prep area
Working containers of food removed from original container not identified by common name. White powder on storage shelf, hallway, employee wrote name on
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.