MULLIGAN'S GRILLE OF PO

Name: MULLIGAN'S GRILLE OF PO
Address: 3830 S NOVA RD STE B1, PORT ORANGE, FL, 32127, US
Rating: 55.4

3830 S NOVA RD STE B1, PORT ORANGE, FL 32127

License #7406900

🍽️ American ℹ️

55.4 Grade F / 100

Failing Health Score

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Latest inspection

July 29, 2025 · 11 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

MULLIGAN'S GRILLE OF PO in PORT ORANGE currently holds an InspectFL Health Score of 55.4 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 July 29, 2025. Across those visits, inspectors documented 78 total violations — 8 critical, 12 major, 58 minor.

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Record snapshot

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Inspections on file

Clean inspections

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Latest clean pass

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The latest inspection on July 29, 2025 shows 11 observation rows: no critical rows, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

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MULLIGAN'S GRILLE OF PO 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
[36-36-4] Ceiling tile missing.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area in back
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
[36-73-4] Floor soiled/has accumulation of debris. -cookline
[36-17-5] Floor tiles missing and/or in disrepair. -some cracked tiles in back
[36-24-5] Hole in or other damage to wall. Near water heater
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled hand sink at end of cookline -significant grease build up on hood filters above fryers in isolated area. -light fixtures on cook line area above stove -lids of hot holding equipment
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -debris stuck to can opener blade
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink at bar obstructed by large keg cooler. Manager stated employees generally work around obstruction. Advised to allow for unobstructed access to hand sink. Continuously Being blocked by equipment may lead to administrative enforcement.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k unit on wall inside kitchen

Disposition: Warning Issued
[36-36-4] Ceiling tile missing.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area in back
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
[06-09-1] 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. -thawed salmon, mahi inside vacuum sealed packaging.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
[36-73-4] Floor soiled/has accumulation of debris. -cookline
[36-17-5] Floor tiles missing and/or in disrepair. -some cracked tiles in back
[36-24-5] Hole in or other damage to wall. Near water heater
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled hand sink at end of cookline -significant grease build up on hood filters above fryers in isolated area. -light fixtures on cook line area above stove -lids of hot holding equipment
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (46F - Cold Holding); chili (44-45F - Cold Holding); Beef (45F - Cold Holding); Beef (44-45F - Cold Holding); precooked chicken wings (48F - Cold Holding); chicken noodle soup (45-46F - Cold Holding); mashed potatoes (45F - Cold Holding); smoked ham (46F - Cold Holding); diced tomatoes (46F - Cold Holding); beef steaks (45-46F - Cold Holding) inside walk in cooler longer than 4 hours, see stop sale.. Callback inspection requires next day to verify compliance for internal cold holding temperatures of 41F or below.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -debris stuck to can opener blade
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink at bar obstructed by large keg cooler. Manager stated employees generally work around obstruction. Advised to allow for unobstructed access to hand sink. Continuously Being blocked by equipment may lead to administrative enforcement.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k unit on wall inside kitchen

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[36-36-4] Ceiling tile missing. -above water heater
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-22-4] Floor area(s) covered with standing water. -below cooler across from dish machine
[36-73-4] Floor soiled/has accumulation of debris behind equipment/corners.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -cooler door/interior of door
[08B-12-5] Stored food not covered. -mashed potatoes inside walk in cooler
[36-27-5] Walls soiled with accumulated grease, food debris, and/or dust.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. -bulk sugar
[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. 0-10ppm
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. feta cheese (50F - Cold Holding); sliced cheeses (50F - Cold Holding); shredded cheese (47-49F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (50F - Cold Holding); sliced cheeses (50F - Cold Holding); shredded cheese (47-49F - Cold Holding)single service butter 60F -, sour krout 47F, cooked vegetables 49F Inside cooler overnight, see stop sale
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior cone of soda gun inside bar near door