MULLIGANS BEACH HOUSE BAR & GRILL
2019 NE JENSEN BEACH BLVD, Jensen Beach FL 34957
Last inspected Dec 11, 2025 · 9 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.
DEC 23
JUL 24
FEB 25
JUL 25
DEC 25
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by bread toaster: clarified butter (130F - Hot Holding) Per operator, out of temperature for 30 minutes. Observed clarified butter double panned in steam well with very low water level. Operator returned to stove to bring back up to 135+F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008102 | Dec 4, 2025 | Mar 19, 2026 | $400 |
| 2--2023054348 | Sep 15, 2023 | Nov 20, 2023 | $200 |
| 2--2018062597 | Dec 6, 2018 | Jan 11, 2019 | $160 |
Inspection history
9 visits, newest first
Dec 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm at down stairs bar Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishes run in main chlorine machine at 50ppm
Observed tomato sauce made on 11/21 Date exceeds 7 days after opening/preparation. See stop sale
Operating with an expired Division of Hotels and Restaurants license 12/1/2025
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked tomato sauce date marked 11/21 Date exceeds 7 days after opening/preparation. See stop sale Observed Commercially processed reduced oxygen packaged tuna at stove reach in cooler 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
Stop Sale issued due to food not being in a wholesome, sound condition. Observed Commercially processed reduced oxygen packaged tuna at stove reach in cooler 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
Handwash at cook line blocked food containers and prep cart sink not accessible for employee use at all times Chef moved
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed Commercially processed reduced oxygen packaged tuna at stove reach in cooler 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
Standing water in bottom of reach-in-cooler cook line
Jul 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher machine chlorine sanitizer at 10 ppm operator primed and ran machine up to 50 ppm at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cooked chicken at stainless reach in cooler at cook line. Operator removed
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice date marking made on 7/16, items exceed 7 days after preparation. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice date marking made on 7/16, items exceed 7 days after preparation. See stop sale. Repeat Violation**
Handwash sink used for purposes other than handwashing. Observed food containers inside hand wash sink at cook line. Upstairs bar hand wash sink. Operator removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed food manager certification for Jaiden Trimble 7/11/2023 Oliver Nesmith expired on 8/28/2024 Jaiden T not present at time of inspection, more than 4 food handler employees working in Kitchen, bar, servers dish washer
Standing water in bottom of reach-in-cooler. Observed standing water in multiple reach in coolers at cook line.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above single service items at storage closet.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer at prep area. Operator began procedures to remove ice.
Feb 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 25+ small flying insects at outdoor upstairs bar flying around and landing on bar counter and napkins, cups.
Nonfood-grade bags used in direct contact with food. Observed "thank you" bags in direct contact with banana, oranges in produce walk in cooler. Operator removed.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Spinach dip- made on 1/24, Lobster sauce made on 1/21 Date marks exceed 7 days after preparation. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed Spinach dip- made on 1/24, Lobster sauce made on 1/21 Date marks exceed 7 days after preparation. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de gallo at 47F, per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico de gallo at 47F, per operator, items not prepared or portioned today. Items out of temperature for more than 4 hours. See stop sale.
Handwash sink used for purposes other than handwashing. Observed drinking rack with drink glasses completely blocking hand wash sink at outside down stairs bar. Operator removed.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle inside container of cooked rice in walk in cooler. Operator stored all items properly.
Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling above single service items at storage closet.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer at prep area. Operator began procedures to remove ice.
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then handled cooked bacon without changing gloves and washing hands. Advised operator of proper handwashing. Operator washed hands, changed gloves.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed hat from head several times, then proceeded to prepare foods without changing gloves and washing hands. Advised employee of proper handwashing. Employee removed gloves, washed hands, put clean gloves on.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw hamburgers (50F - Cold Holding); pulled pork (45F-Cold holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line low boy, raw hamburgers (50F - Cold Holding); pulled pork (45F-Cold holding). Not prepared or portioned today. Operator stated items held in unit overnight. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form to operator.
Dec 4, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 6 high priority.
6 High priority1 Intermediate0 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/1/23.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Turkey patties not in commercial packaging over cooked sausage opened from commercial packaging reach in freezer cook line. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw oysters over fish dip reach in pantry cooler. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked lobster (48F - Cooling) at 2:00pm since 8:00am Per operator, lobster received fully cooked. Per operator, lobster is portioned in house. At current rate of cooling product never reached 41F. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cooked lobster (48F - Cooling) at 2:00pm since 8:00am Per operator, lobster received fully cooked. Per operator, lobster is portioned in house. At current rate of cooling product never reached 41F. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried onions (91F - Hot Holding) Observed sitting in bowl under heat lamp in expo window. Per operator, fried onions made in house. Per operator, out of temperature approximately 2 hours. Operator elected to discard product.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed Oyster tags not in chronological order. Advised operator to put in chronological order by date of last order sold.
Oct 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 small flying insect on plumbing under hand wash sink in wait station. Operator removed insects, sanitized area.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs over cases of liquid eggs in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -1 container of conch fritter batter in cook line cooler overnight 60°f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -conch fritter batter (60F - Cold Holding); chicken tenders (58F - Cold Holding); rice (54F - Cold Holding) in cook line cooler. Conch fritter batter overnight, operator discarded. Chicken tenders and rice less than 4 hours, operator moved to different cooler for temperature recovery.
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, ice cream base in reach-in cooler by wait station not date marked. Operator corrected.
No probe thermometer provided to measure temperature of food products. -for cold holding. Digital thermometer has dead battery, probe thermometer low end 50°f. Provided probe thermometer for operator.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -spinach dip made 10/8, frozen then thawed per operator. Remarked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -inside top of ice machines
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. -salmon and tuna in walk-in cooler. Tuna, salmon and grouper on cook line. Operator cut packages during inspection.
Floor area(s) covered with standing water. -standing water on floor in storage area off prep kitchen. Floor soiled/has accumulation of debris. -floors soiled under cook line equipment, under storage shelves.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in bulk flour in prep kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in outside walk-in cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. -partial water bottle in reach-in cooler in prep kitchen. Operator discarded.
Sep 15, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 7 high priority.
7 High priority3 Intermediate0 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw breaded shrimp over French fries reach in freezer far right cook line. French fries opened from commercial packaging. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw beef patties over lettuce middle flip top cooler at cook line. Operator stored properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: cooked rice (44-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in produce cooler. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce cooler: cooked rice (44-48F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held overnight in produce cooler. See stop sale.
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. Observed cooked house made onion strings in expo window with no time mark. Per operator, product out of temperature for 1 hour. Operator placed time stamp on product.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by bread toaster: clarified butter (130F - Hot Holding) Per operator, out of temperature for 30 minutes. Observed clarified butter double panned in steam well with very low water level. Operator returned to stove to bring back up to 135+F.
Toxic substance/chemical improperly stored. Observed Degreaser stored over flip top at cook line. Operator stored properly.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags for oysters not kept in chronological order. Educated operator on proper shellfish tag maintenance.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cook line: chicken (77F - Cooling) at 1:40 since 12:40 - 77F 2:00 At current rate of cooling product will not reach 70F within 2 hours. Observed pan of chopped chicken in pan cooling next to grill. Operator placed in reach in freezer to quick chill.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has no written procedure for cooked house made onion strings on time control. Time control procedure sent to operator.
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.