MULLIGANS BEACH HOUSE BAR AND GRILL

Name: MULLIGANS BEACH HOUSE BAR AND GRILL
Address: 1025 BEACHLAND BLVD, VERO BEACH, FL, 32963, US
Rating: 31.2

1025 BEACHLAND BLVD, VERO BEACH, FL 32963

License #4100085

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

31.2 Grade F / 100

Failing Health Score

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Quick take

MULLIGANS BEACH HOUSE BAR AND GRILL in VERO BEACH currently holds an InspectFL Health Score of 31.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, DBPR recorded 109 total findings; InspectFL has detailed violation rows for 106 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 1, 2026 shows 11 observation rows: 2 critical, 1 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

106

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Call Back - Complied
[14-69-4] Ice buildup in reach-in freezer on pantry side. Items are no longer frozen but temperature is maintaining TCS foods at 41f or below
[08B-38-4] Bag of onions stored on floor in walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Pantry cooler
[35A-02-7] 1 Live, small flying insects found at bar
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers on cooks line have old food debris
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw bacon in walk in cooler
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at soda station and at bar
[36-73-4] Floor soiled/has accumulation of debris. Heavy build up of grease on cooks line floors and throughout kitchen and dish area. Walk in cooler floors are soiled.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up between equipment and old food debris next to reach in freezers
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom shelves in walk in cooler

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer on pantry side. Items are no longer frozen but temperature is maintaining TCS foods at 41f or below
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up between equipment and old food debris next to reach in freezers
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at soda station and at bar
[29-49-6] Standing water in bottom of reach-in-cooler. Pantry cooler
[35A-02-7] 1 Live, small flying insects found at bar
[36-73-4] Floor soiled/has accumulation of debris. Heavy build up of grease on cooks line floors and throughout kitchen and dish area. Walk in cooler floors are soiled.
[53A-05-6] 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/ Manager came in
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager is unsure where tags are
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Employee states items have been in cooler over night cold holding. cooked chicken (60F - Cold Holding); feta (58F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked shrimp (47F - Cold Holding); tuna (49F - Cold Holding); cooked pork (49F - Cold Holding); cooked lobster (49F - Cold Holding); sliced cheese (53F - Cold Holding); shredded cheddar (51F - Cold Holding); blue cheese crumbles (54F - Cold Holding)
[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. Pantry cooler- Digital display is reading 38f. Ambient temperature with my thermometer is reading 48f
[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. Reading 0ppm. Primed and rechecked, reading 0ppm
[08B-38-4] Bag of onions stored on floor in walk in cooler
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. 1/2 dozen eggs in hotel pan with cracked eggs in pantry cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cooks line are soiled - Can opener blade has old food debris
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers on cooks line have old food debris
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom shelves in walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw bacon in walk in cooler

Disposition: Administrative complaint recommended
[35A-02-7] 5 Live, small flying insects found at bar
[36-73-4] Floor soiled/has accumulation of debris. Cook line floors have heavy grease and old food debris on floor under equipment
[16-46-4] Old labels stuck to food containers after cleaning. Old label on lobster sauce in walk in cooler
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Grill cooler walls and shelves have soil residue
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked rice in walk in cooler at 49f
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawer are soiled
[29-08-4] Plumbing system in disrepair. Hand sink across from beer walk in cooler is not secured to wall. Expo line hand sink sprays water
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter Used as dump sink evidenced by straws in sink
[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.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On cooks line. Cook removed bucket
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice 49
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Remodel for bar. Establishment has added an ice machine and removed two hand sinks. Bar has one hand sink next to ice machine
[53A-05-6] 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/
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Educated employee
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler- Blue cheese crumbles 60f Sliced tomatoes 49f Pico de gallo 63f Shredded cheese 53f White cheddar 62f Ham 52f Cooked onions 52f Sirloin 54f Cut lettuce 53f Ribs 51f All cold holding in cooler overnight. Expo- Cut melon 54f. Cold holding. ; coleslaw (53F - Cold Holding); sour cream (53F - Cold Holding) cold holding for 3 hours. Advised to rapid chill
[29-49-6] Standing water in bottom of reach-in-cooler. Grill line cooler #1
[14-11-5] Equipment in poor repair. torn gasket on cooler drawer . Missing handle on fryer cooler Lid door is not secure on salad cooler
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[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. Grill cooler on cooks line is ambient 54f. Expo cooler ambient 69f. And has visible ice
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade is soiled. Ice machine ceiling is soiled in mold like substance
[01C-10-4] oysters tag removed from original container prior to container being emptied. Raw shucked oysters in cook line cooler with no tag. Cook was able to get tag from office and place with product

Community reaction

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Community pulse