MULLIGANS BEACH HOUSE BAR AND GRILL

Name: MULLIGANS BEACH HOUSE BAR AND GRILL
Address: 1025 BEACHLAND BLVD, VERO BEACH, FL, 32963, US
Rating: 28.3

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

28.3 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 28.3 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, inspectors documented 81 total violations — 14 critical, 21 major, 46 minor.

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 included 2 critical violations, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Call Back - Complied
[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.
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers on cooks line have old food debris
[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
[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

Warning Issued
[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)
[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
[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
[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
[08B-38-4] Bag of onions stored on floor in walk in cooler
[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
[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
[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
[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

Administrative complaint recommended
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter Used as dump sink evidenced by straws in sink
[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
[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-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/
[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
[29-49-6] Standing water in bottom of reach-in-cooler. Grill line cooler #1
[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
[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
[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-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
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawer are soiled
[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.

Community reaction

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Community pulse