MURRAY BROS CADDYSHACK
455 S LEGACY TRL E 106, Saint Augustine FL 32092
Last inspected May 21, 2026 · 8 visits since October 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.
APR 24
DEC 24
APR 25
DEC 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water available at handwash sink by oven in back prep area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 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. Dish machine 0ppm, manager cleared the line and 100ppm at end of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. jambalaya (49F - Cold Holding); cheese slices (46-47F - Cold Holding); pimento cheese (46F - Cold Holding); cooked onions (46F - Cold Holding) food items were stored in flip top cooler since previous day.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards on cooks line white and green. Can opener blade is soiled with black food debris.
Bowl or other container with no handle used to dispense food. Black soufflé cup used to scoop applesauce. Manager removed cup.
Ceiling tile missing. Ceiling tile missing near oven and prep area.
Equipment and utensils not properly air-dried - wet nesting. Wet dishes stacked on shelf in ware washing area.
Floor tiles missing and/or in disrepair. Cracked floor tiles in ware washing areas.
Food stored on floor. Starry boxed fountain drink stored on floor, manager properly stored fountain drink.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cooks line.
Dec 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 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. Dishmachine tested at 0ppm chlorine.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid on dishroom shelf. Operator identified contents as bleach and labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water available at handwash sink by oven in back prep area.
Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Multiple vents in kitchen, dishroom and expo line are soiled. Floor under fryers is soiled. Walls below dishmachine and triple sink are soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up observed up observed in walk in freezer. Two hood filters with multiple slats missing creating a gap in hood filter system.
Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in flip top reach in cooler in kitchen. Employee removed beverage.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen by grills.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored in the floor in the bar area.
Apr 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. 6 dented cans of caramel topping in dry storage area.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee handled phone in prep area then washed hands in hand wash station and rubbed hands together for only a few seconds before engaging in food preparation.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mashed potatoes (104F - Hot Holding) in warmer drawer on make line in kitchen, per manager potatoes where heated up in microwave less then 45 minutes prior, manager voluntarily discarded potatoes.
Toxic substance/chemical improperly stored. Spray bottle of sanitizer and bleach stored with paper towels in storage closet between bathrooms, bottles moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs in reach in cooler open 4/1 per manager, dogs labeled.
Floor soiled/has accumulation of debris. Under sinks at bar area.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand wash sink at bar, closest to entrance to bar walk in cooler.
Wiping cloth sanitizing solution stored on the floor. 2 sanitation buckets at bar, buckets moved.
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Toxic substance/chemical improperly stored. Sanitizer spray bottles stored with paper towels in storage room by bathrooms, bottles moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake open Sunday without any date markings in reach in coolers on make line. Also butter blend made on Saturday in reach in cooler on make line. manager corrected during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Asterisk on poke bowl for raw tuna, but asterisk does not lead to consumer advisory on menu, manager corrected during inspection.
Spray bottle containing toxic substance not labeled. Unlaced sanitizer spray bottle in closest by bathrooms, manager corrected during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Walls of large ice machine in kitchen.
Current Hotel and Restaurant license not displayed. License in book in cabinet in bar area.
Floor soiled/has accumulation of debris. Under all equipment at bar area.
Floors not constructed to be easily cleanable. Deep grout in floor in ware washing area.
Insect control device installed over food preparation area. Bug zapper stored over service counter in kitchen over napkins and empty tea urns.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven in prep area near ware washing
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in walk in cooler.
Raw fruits/vegetables not washed prior to preparation. Employee cutting heads of lettuce first in prep area, then washing them.
Unnecessary items/unused equipment on the premises. Discarded reach in cooler and sink in outside employee break area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitation bucket in prep area reading 0ppm, manager remade to 200ppm.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef patties stored over cooked jambalaya in flip top reach in cooler in kitchen. Unwashed avocados stored over ready to eat garlic bread in walk in cooler. Operator moved all to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has build up of debris. Operator took can opener to dishroom to be cleaned.
No/expired chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonium test kit for sanitizer solution is not registering on concentration chart when testing solutions. Chlorine test kit for the dish machine is not registering on concentration chart. Container of strips expired 8/2019.
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. Training certificate for Drew M expired 2-3-2024.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid at bar. Operator stated it is sanitizer and labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine and around chute has black mold-like substance.
Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen, prep, server line, dry storage and dish room are soiled. Wall at dish machine is soiled. Flooring under dry storage room shelving and under equipment in bar is soiled. Beer cooler fan guards have debris.
Dead roaches on premises. Approximately 67 dead roaches in six different sticky traps in far left cabinet in large hole behind main cabinet area. Traps are dated 2021 and 2022. Operator removed and discarded all sticky traps and cleaned and sanitized cabinet surfaces.
Drain cover(s) missing. Drain covers missing at mop sink and right side of bar area.
Duct tape used to repair nonfood-contact surface. Duct tape used on handle of reach in freezer by fryers and middle cabinet on server line. Walk in freezer gasket is torn.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbag on top of case of napkins in cabinet on server line. Operator moved handbag to proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under grills has food debris.
Standing water in bottom of reach-in-cooler. Standing water observed in right flip top reach in cooler in kitchen.
Oct 3, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the removable top reach in cooler to the side of the main cook line, cooked chicken (49F - Cold Holding); peppers and onions (50F - Cold Holding). Operator states has had issues with cooler holding temperature during rush and will have the cooler looked at by maintenance. Operator discarded both items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the removable top reach in cooler to the side of the main cook line, cooked chicken (49F - Cold Holding); peppers and onions (50F - Cold Holding). Operator states has had issues with cooler holding temperature during rush and will have the cooler looked at by maintenance. Operator discarded both items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on the prep line has old food debris build up around the blade. Operator had employee wash and sanitize can opener. Cutting board on wooden prep table has build up of food residue staining.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling air vents with build up of rust/dust in kitchen area.
Duct tape used to repair nonfood-contact surface. Duct tape used on the main cook line microwave door handle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on wooden prep table. Operator voluntarily discarded the employee beverage.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf in the prep area, clean containers stacked while wet.
Equipment in poor repair. Walk in freezer door gasket torn and hanging off, build up of ice on the walk in freezer floor. Walk in cooler door handle broken.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in beer cooler has mold like substance build up on the door gasket.
Standing water in bottom of reach-in-cooler. Standing water at the base of the cooler on the waitstation line. Standing water at the base of the flip top reach in cooler on the main cook line. Operator is aware and in contact with maintenance company.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table next to the steam table and reach in freezer. Operator relocated the wiping cloth.
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.