MULLIGAN'S PUB
43 TPC BLVD, Ponte Vedra Beach FL 32082 · 904.285.1506
Last inspected Aug 24, 2026 · 9 visits since August 2023
NOV 23
DEC 24
APR 25
NOV 25
AUG 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. At bar, observed 3 flying insects by beer reach-in coolers.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Container of medicine improperly stored. At cook line area, box of advil stored above prep table with waffle iron.
Live, small flying insects found. At bar, observed 3 flying insects by beer reach-in coolers.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beer walk-in cooler, cut melon (62F - Cold Holding). Employee stated she had cut melon out for fruit dishes during rush for approximately 1 hour. Ambient temperature 35f.
Show the remaining 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. In kitchen, blade on can opener has build up of food debris.
Bowl or other container with no handle used to dispense food. In bulk brown sugar container soiled, plastic cup used as scoop.
Covered waste receptacle not provided in women's bathroom. No covered receptacles in women's restrooms.
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.
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.
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.
Standing water in bottom of reach-in-cooler. At bar, standing water in bottom of both keg reach-in coolers.
Working containers of food removed from original container not identified by common name. Multiple bulk containers not labeled.
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on speed rack in walk in cooler stored over cooked potatoes. Chicken moved to bottom rack.
Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of completely sealed vacuum packed salmon and five packages of completely sealed vacuum packed tilapia in drawer below grill.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment is conducting non-continuous cooking of chicken breasts. Per chef, chicken is initially heated to 145F then cooled and heated to 165F for later service. Provided DBPR Form HR 5022-101. Operator completed form during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for the dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in dishroom. No employee handwashing sign in women's restroom.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Lea H and Dallas S certification expired on 5-16-2025.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with light blue liquid at mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior back and sides of ice machine has black mold-like substance.
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. See stop sale. Six packages of completely sealed vacuum packed salmon and five packages of completely sealed vacuum packed tilapia in drawer below grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket is soiled. Gasket on small reach in cooler in kitchen is soiled.
Standing water in bottom of reach-in-cooler. Standing water observed in left flip top reach in cooler in kitchen.
Unclean building components, attachments or fixtures. Fan guards in walk in cooler are soiled.
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beef stew date marked 4/1. Walk in cooler. Pesto with garlic in oil date marked 4/1 walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Individual butters 78°. 79 °By bar. (Overnight temperatures)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individual butters 78°. 79 °By bar. (Overnight temperatures)
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled soda nozzle at bar. Cleaned by manager.
Handwash sink does not have enough water pressure to properly wash hands. Low water pressure at kitchen Hand Wash Sink. By mop sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans and corn mix not date marked. Made few days ago. Marked by manger.
Bowl or other container with no handle used to dispense food. Bowl as scoop in foods. Wait-station.
Single-service articles improperly stored. Boxed single service items on floor by dry goods.
Standing water in bottom of reach-in-cooler. Standing water in base of kitchen cooler.
Dec 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee on cook line cracked raw shell eggs with gloved hands then changed gloves and continued to handle clean utensils and prepare food without washing hands between tasks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over multiple sauce bottles in bottom of reach in cooler on cook line, shrimp moved
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler: Pot pie mix dated 11/27 and 11/26 Beer cheese sauce dated 11/26
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausages (106F - Hot Holding) in overfilled container in steam well on cook line, per employee sausages have been in well less then a couple of hours, saucing top of container moved to other container.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder on large ice machine in server area.
Handwash sink not accessible for employee use at all times. Soda gun soaking in pitcher of water in hand wash station at bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing sink and surface test strips.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing individual butters out at tables and server area held on time on written procedures. Also incorrect specific time frames on written procedures per employees on site.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. 3 photocopies Also 2 expired certificates
Floor soiled/has accumulation of debris. Under equipment at bar area.
Food stored on floor. Box of coffee and tea bags in storage area. Caddies with salt, pepper shakers, mustard and ketchup bottles in server area. Employee corrected during inspection
Food stored outside. Multiple packages of frozen ready to eat items and raw animal products stored in reach in freezer outside behind walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cabinets under coffee machines in server area. Exterior of fryer on cook line.
Single-service articles improperly stored. Box of napkins and straws in storage areas, employee corrected during inspection.
Standing water in bottom of reach-in-cooler. In reach in coolers at bar area.
Nov 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler closest to the fryers, raw shrimp over cooked chicken wings. Operator relocated the raw shrimp.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In the walk in cooler container of shepherds pie mix date marked 11/05.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the flip top reach in cooler opposite the stove top; roast beef (47F - Cold Holding); corn beef (49F - Cold Holding); risotto (46F - Cold Holding); grilled onions (48F - Cold Holding); goat cheese (46F - Cold Holding); mashed potatoes (48F - Cold Holding); grouper (47F - Cold Holding); mahi (46F - Cold Holding); steak (48F - Cold Holding); shrimp (48F - Cold Holding); salsa (46F - Cold Holding). All products left in the reach in cooler overnight. Operator adjusted cooler settings, states will call for maintenance and started to remove the products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler opposite the stove top; roast beef (47F - Cold Holding); corn beef (49F - Cold Holding); risotto (46F - Cold Holding); grilled onions (48F - Cold Holding); goat cheese (46F - Cold Holding); mashed potatoes (48F - Cold Holding); grouper (47F - Cold Holding); mahi (46F - Cold Holding); steak (48F - Cold Holding); shrimp (48F - Cold Holding); salsa (46F - Cold Holding). All products left in the reach in cooler overnight. Operator adjusted cooler settings, states will call for maintenance and started to remove the products.
Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board on the bottom shelf of the storage shelf closest the mop sink with build up of food residue staining. Can opener on the prep table with old food debris on the blade.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection only quaternary test kit available to test sink and surface sanitizer in three compartment sink and sanitizer buckets.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on the bulk ice bin ice chute.
Ceiling tile missing. Missing ceiling tiles in the dry storage area closest to the bar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the shelf over the dish machine, clean pots not stored covered/inverted.
Food stored on floor. Fryer oil stored on the floor of the dry storage room.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk flour container has scoop handle in contact with the flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in chest freezer has mold like substance build up on the door gasket.
Ripped/worn tin foil used as shelf cover. Ripped tin foil used as shelf cover over stovetop and non bottom shelf of the warewashing storage area.
Standing water in bottom of reach-in-cooler. Standing water at the base of the flip top reach in cooler opposite the flat top grill.
Aug 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Current license is expired 06/01/2023.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On the main cook line potatoes (112F - Hot Holding). Operator voluntarily discarded the potatoes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line; cut tomatoes (64F - Cold Holding); sausage (71F - Cold Holding) stored on top of the containers in the reach in cooler over the cooling plane. Per operator placed on the line for an order approximately 20-30 minutes before. Operator relocated the tray back to the walk in cooler to bring back to temperature range.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On the main cook line Holandaise stored on time as public health control with no time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line potatoes (112F - Hot Holding) in the steam well sausage (109F - Hot Holding). Operator voluntarily discarded the potatoes and reheated the sausage on the flat top grill.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line with old food debris on the blade. Cutting board on the reach in cooler lowest to the fryers has build up of food residue staining.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No kit or thermometer available to test not in use high temperature dish machine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance build up around the ice chute.
Ceiling tile missing. Multiple missing ceiling tiles in the dry storage area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets stored on the side of the bulk ice bin not inverted or covered. Operator inverted the ice buckets.
Equipment in poor repair. Flip top reach in cooler opposite the flat top grill has a separating door gasket.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer stored behind the exterior walk in cooler has mold like substance accumulation on the door gaskets. Exterior walk in cooler door gaskets have mold like substance build up.
Single-service articles improperly stored. Single service dinner napkins stored on the floor in the hallway to the exterior walk in cooler. Operator had employee relocate the dinner napkins.
Standing water in bottom of reach-in-cooler. Flip top reach in cooler opposite the flat top grill has standing water at the base of the cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer solution on the main cook line at 0ppm quaternary. Operator discarded the sanitizer solution.
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.