BACK PORCH MULBERRY

Name: BACK PORCH MULBERRY
Address: 8761 SE 165 MULBERRY LN, THE VILLAGES, FL, 32162, US
Rating: 49.3

8761 SE 165 MULBERRY LN, THE VILLAGES, FL 32162

License #5203175

49.3 Grade F / 100

Failing Health Score

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Latest inspection

June 4, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BACK PORCH MULBERRY in THE VILLAGES currently holds an InspectFL Health Score of 49.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, inspectors documented 81 total violations — 22 critical, 20 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 25, 2024

The latest inspection on June 4, 2026 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Would you eat here?

BACK PORCH MULBERRY has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup stored on top of refrigerated make-table at cookline. An employee removed the drink cup during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area around nozzles in server station soiled with mold-like substance.
[25-05-4] Single-service articles improperly stored. Boxes containing single-use foam trays stored directly on floor in exterior storage shed.
[36-50-4] Unclean building components, attachments or fixtures. Several ceiling tiles in prep area soiled with dust.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan containing raw salmon stored on shelf directly above pan containing cooked pork inside walk-in cooler. The manager removed the raw salmon from the shelf during this inspection.
[03F-02-5] 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. Butter stored at room temperature at cookline without time marks. The chef verified butter is being held using Time as a Public Health Control. An employee stated they are now butter was placed on the counter at 3pm and added the proper time marks during this inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at hose connection on wall below dish machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in prep area soiled either old food debris.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several vents and tiles throughout kitchen soiled with dust.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Two male employees with beards. Also, one male employee has no hair restraint.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses in server station stacked together wet.
[36-22-4] Floor area(s) covered with standing water. On floor behind bar.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Two pitchers of tea on bar with no lids.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between toaster and prep table. Removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance around doors of reach in cooler at server station.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk in cooler: Pork shank with aujus has date only.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One towel. Employee placed in bucket.
[12A-28-4] 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. Male employee touched shirt then pulled basket from fryer without washing hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef tips on shelf over mussels in reach in make table on cook line. Also, in walk in cooler tray of prime rib not fully cooked on shelf over raw
[01B-24-5] 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: salsa made with fresh tomatoes with a date mark of 8/7, discard date 8/13.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of spray sanitizer on shelf over prep table. Moved.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Three mussel tags missing dates. Also, tags are not in chronological order.
[02C-03-5] 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 two days ago with no date mark. Pasta cooked two days ago with no date mark. Chef added date marks.
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Prime rib cooked to 120F then cooled in walk in cooler and cooked to order when served. Provided DBPR form during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Three soda gun nozzles at bar have build up.
[53B-01-5] 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. Manager stated class is scheduled 8/24.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of degreaser not labeled.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Broken black cup in corn meal bag in dry storage area. Removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on top of reach in freezer in prep area. Drink on shelf over mixer in prep area. All were moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag on shelf over bag in a box sodas. Candy on shelf over food to be served in reach in make table on cookline. All were moved during this inspection.
[13-03-4] Employee with no hair restraint and/or beard guard while engaging in food preparation. Three male employees currently working without hair and/or beards restrained.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses in server station. Plastic pans on clean dish shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in make table has build up. Gaskets of reach in freezer on cookline has slimy substance. Hood filters in prep area has a build up of grease.
[33-16-4] Open dumpster lid. One lid on dumpster open.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline moved trash can then continued to flip burger without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw beef on shelf over container of cream in make table on cookline. Moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline on top of pan of ice for less than one hour: fish 51F. Employee placed bag of ice on fish then in twenty minutes 40F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan of hot water on grill: grilled onions 119F and sauteed mushrooms 112-120F. Employee reheated then onions 186F and mushrooms 191F.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar soiled with slimy substance. Employee cleaned.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee on cookline obtained water in bottle at hand sink on cookline.
[53B-01-5] 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup in red seasoning on cookline.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cookline.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several plastic pans in ware wash area. Glasses in server station.
[08B-38-4] Food stored on floor. Buckets of pickles on floor in walk in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit and/or stored improperly. Tongs stored in water at 91F in dessert area. Also, ice bucket stored on top of machine not inverted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around doors of reach in coolers on cookline soiled with mold like substance.
[16-46-4] Old labels stuck to food containers after cleaning. Several clean dishes with old labels on clean dish shelf.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At bar area, bucket on shelf over single use lids. Bucket on shelf over clean dishes on cookline. Manager moved.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment has reduced oxygen packages of meatloaf and pork made yesterday with no label. Chef stated that items are removed from ROP within 48 hours.
[22-41-4] 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. 0 ppm chlorine. Machine has chemical attached but chemical is not reaching dishes.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee on cookline touched pants and towel and continued to prepare food without washing hands.
[09-01-4] 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. Male employee on cookline touched bread of two Ruben sandwiches with bare hands when removing from grill and placing on cutting board.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you style grocery bag with ice on top of fish on roll cart located on cookline. Thank you style grocery bag contains bread in walk in cooler.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In triple sink, 0 ppm quaternary ammonium. Manager called other location and employee brought bottle of sanitizer to establishment, then 100 ppm chlorine.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Butter in reach in cooler with a date mark of 10/15.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bean sprout In pan on counter: Bean sprouts 62F on front line. Chef stated they were laced there 20 minutes prior, with the intent of being placed in ice bath, ice was then added.
[41-10-4] Toxic substance/chemical improperly stored. Yellow chemical on shelf over single service items. Chef removed.
[02C-03-5] 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 at bar opened two days ago with no date mark. Added during this inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Two soda guns have mold like substance build up on nozzles. Interior of reach in cooler on cookline soiled with food debris. Interior of ice machine has black substance on top wall and near chute. Manager began cleaning.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sink in middle of cookline has knife inside. Removed during this inspection.
[31B-02-4] No paper towels or mechanical hand drying device and/or towels provided at handwash sink. Sink on cookline has no towels or soap. Added during this inspection.
[53B-14-5] 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. One employee expired 2/2023
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink at bar has hot water turned off. Water at sink is 78F.