MULLIGANS BEACH HOUSE BAR AND GRILL

Name: MULLIGANS BEACH HOUSE BAR AND GRILL
Address: 1025 BEACHLAND BLVD, VERO BEACH, FL, 32963, US
Rating: 0

1025 BEACHLAND BLVD, VERO BEACH, FL 32963

License #4100085

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 11 findings · 2 critical

Complaint Full

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Quick take

MULLIGANS BEACH HOUSE BAR AND GRILL in VERO BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 14 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 222 total violations — 34 critical, 52 major, 136 minor.

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

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Inspection coverage

100%

Inspector notes

222

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MULLIGANS BEACH HOUSE BAR AND GRILL has a rough inspection history. Would you risk it?

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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

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Disposition: Met Inspection Standards
[08B-38-4] Bag of onions stored on floor 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.
[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
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers on cooks line have old food debris
[29-49-6] Standing water in bottom of reach-in-cooler. Pantry cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom shelves in walk in cooler
[35A-02-7] 1 Live, small flying insects found at bar
[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
[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

Disposition: Warning Issued
[08B-38-4] Bag of onions stored on floor in walk in 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
[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.
[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
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Multiple coolers on cooks line have old food debris
[29-49-6] Standing water in bottom of reach-in-cooler. Pantry cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom shelves in walk in cooler
[35A-02-7] 1 Live, small flying insects found at bar
[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
[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
[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
[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. 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)
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Manager is unsure where tags are
[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
[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
[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

Disposition: Warning Issued
[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
[36-73-4] Floor soiled/has accumulation of debris. Cook line floors have heavy grease and old food debris on floor under equipment
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawer are soiled
[29-08-4] Expo hand sink has been fixed. Back sink still needs to be secured
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Grill cooler walls and shelves have soil residue
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[35A-02-7] 5 Live, small flying insects found at bar
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Educated employee
[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
[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/
[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/
[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
[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.

Disposition: Warning Issued
[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
[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
[36-73-4] Floor soiled/has accumulation of debris. Cook line floors have heavy grease and old food debris on floor under equipment
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cooler drawer are soiled
[16-46-4] Old labels stuck to food containers after cleaning. Old label on lobster sauce in walk in cooler
[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
[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
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On cooks line. Cook removed bucket
[35A-02-7] 5 Live, small flying insects found at bar
[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
[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
[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
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Educated employee
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter Used as dump sink evidenced by straws in sink
[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/
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[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
[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.
[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

Disposition: Met Inspection Standards
[08B-12-5] Ice bin located at the bar has rotted wood, rusted metal and a red line covered with mold like substance directly above ice bin that should be covered
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ceiling of ice bin
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting door. Womens restroom door does not shut
[14-74-7] Salad cooler is not in use and needs a new compressor. Ambient 46f. -Fryer cooler ambient temp is 48f. Technician is on site during callback. No food is being stored in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line cooler cutting boards
[29-18-4] Drain cover(s) missing. At bar and on cooks line pantry side
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses at bar Glasses at soda station
[14-11-5] Equipment in poor repair. Torn gasket on fry cooler Hood filter in disrepair on pantry side
[36-22-4] Floor area(s) covered with standing water. At front servers station and in back storage area next to ice machine
[36-01-4] Floor not cleaned when the least amount of food is exposed. Bar floors have old food debris under equipment .
[36-62-4] Light not functioning. 2 bulbs out Under hoods
[29-08-4] Plumbing system in disrepair. Faucet leak at dish sink. Leak under hand sink at dish pit. Leak at wait station hand sink
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing tags for January and February
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Scott junks expired 8/28/24
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cook states breakfast batters are on time plan

Disposition: Warning Issued
[08B-12-5] Ice bin located at the bar has rotted wood, rusted metal and a red line covered with mold like substance directly above ice bin that should be covered
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ceiling of ice bin
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting door. Womens restroom door does not shut
[14-01-5] Bowl or other container with no handle used to dispense food. Soufflé cup in ground beef. Large bowl in flour bin
[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. Ambient 54° fryer cooler Salad cooler ambient 55°
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cook line cooler cutting boards
[29-18-4] Drain cover(s) missing. At bar and on cooks line pantry side
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses at bar Glasses at soda station
[14-11-5] Equipment in poor repair. Torn gasket on fry cooler Hood filter in disrepair on pantry side
[36-22-4] Floor area(s) covered with standing water. At front servers station and in back storage area next to ice machine
[36-01-4] Floor not cleaned when the least amount of food is exposed. Bar floors have old food debris under equipment .
[36-62-4] Light not functioning. 2 bulbs out Under hoods
[29-08-4] Plumbing system in disrepair. Faucet leak at dish sink. Leak under hand sink at dish pit. Leak at wait station hand sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cooks line fryer cooler interior has mold like substance
[29-49-6] Standing water in bottom of reach-in-cooler. In fryer cooler and 2 door reach in across from fryers
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At front counter
[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. Bar reading 0ppm
[35A-02-7] Live, small flying insects found 1 live fly at bar. 3 live flies at back door
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster sauce in walk in cooler
[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. Fry cooler ; cut lettuce (48F - Cold Holding); raw chicken (48F - Cold Holding); raw shrimp (48F - Cold Holding); Swai fish (48F - Cold Holding); squid (49F - Cold Holding); pasta (48F); clams (53F - Cold Holding); buttermilk (51F - Cold Holding); half and half (51F - Cold Holding); chopped clams (49F - Cold Holding) Salad cooler - blue cheese 49f cold holding ; sliced tomatoes (61F - Cold Holding); shredded cheese (49F - Cold Holding); cooked lobster (59F - Cold Holding); shredded lettuce (52F - Cold Holding); parm cheese (53F - Cold Holding; cut salad mix (53F - Cold Holding); raw shelled eggs ambient (53F - Cold Holding)
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Shucked oysters on cooks line reach in cooler. Operator needs to make copy of tag from box in walk in cooler. Educated supervisor
[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
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing tags for January and February
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Scott junks expired 8/28/24
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar
[31B-03-4] No soap provided at handwash sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cook states breakfast batters are on time plan
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster sauce dated 1/16/25. Today is 2/26/25. See stop sale

Disposition: Warning Issued
[24-05-4] Clean bowls not stored inverted or in a protected manner.
[29-18-4] Drain cover(s) missing. Bar
[08B-38-4] Bag n box soda stored on floor.
[14-01-5] Bowl used to scoop coleslaw.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups at the bar.
[36-22-4] Floor area(s) covered with standing water. Wait station, cook line, dish washing area.
[23-03-4] Gaskets on fry cooler soiled.
[36-24-5] Hole in wall under hand sink on expo line
[14-11-5] Hood filters in pantry area in disrepair.
[08B-12-5] Ice bin located at the bar, there appears to be rotted wood, rusted metal and a red line covered with mold like substance directly above ice bin that should be covered.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[22-08-4] Interior of oven has heavy build up.
[36-62-4] Light not functioning on cook line, back prep line, server station.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar
[16-48-4] Old food stuck to clean cups at the server station.
[29-08-4] Plumbing system in disrepair under 3 bay propped up by a floor jack.
[25-06-4] Single-service articles not stored inverted or protected from contamination.
[21-10-4] Soiled dry wiping cloth in use. Cook line
[29-49-6] Standing water in bottom of reach-in-cooler.
[36-01-4] Under equipment on cook line soiled. Bar behind equipment is debris and broken glass.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[35A-02-6] 3 Live, small flying insects at bar area.
[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. Bar 0 ppm
[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 bacon on the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. portioned bowls of cut melon stored above cooler not directly in refrigerator found at 50F. Recommend to rapid chill.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By hand sink in the back prep area
[22-02-4] Cook line cutting boards soiled. Ice machines soiled around shoot
[31A-09-4] Handwash sink not accessible for employee use at all times. Servers area hand sink has silverware being stored. 2 hand sinks at the bar are shut off due to being plumbed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bar hand sink used to store bottle brushes
[31B-03-4] No soap provided at handwash sink. Bar
[01C-10-4] Oysters tag removed from original container prior to container being emptied.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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. Cooler next to fryers not keeping food cold
[35A-03-4] Dead roaches on premises. 1 dead roach on cooks line. Manager cleaned up.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooler
[36-01-4] Floor not cleaned when the least amount of food is exposed. Under freezer next to fryers
[08B-38-4] Food stored on floor. Celery in walk in cooler
[14-69-4] Ice buildup in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. On cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple coolers soiled with slime like residue
[16-46-4] Old labels stuck to food containers after cleaning. Old Swai label on container of ribs in reach in cooler
[29-49-6] Standing water in bottom of reach-in-cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 flies in bar area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1.Opened Raw ground beef in same pan as opened ham in walk in cooler 2.Partially cooked chicken wings over grouper in reach in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issued for: Cooked chicken -74-54° Sliced cheese -59 ° Fish dip -47 °
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese crumbles 54° Coleslaw 46° Pineapple salsa 45° Cooked chicken 74-54° Sliced cheese 59 ° Fish dip 47° Wasabi cream 52° Cheddar cheese shredded 55° Manager stated items were made 3 hours ago. Advised to rapid chill °
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied.
[03C-90-4] Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Establishment is partially cooking chicken wings without a written procedure. Provided form to manager
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[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. Denham