RP MCMURPHYS

Name: RP MCMURPHYS
Address: 1183 BEACH BLVD, JACKSONVILLE BEACH, FL, 32250, US
Rating: 89.4

1183 BEACH BLVD, JACKSONVILLE BEACH, FL 32250

License #2612964

89.4 Grade B / 100

Solid Health Score

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Quick take

RP MCMURPHYS in JACKSONVILLE BEACH currently holds an InspectFL Health Score of 89.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 24, 2026. Across those visits, inspectors documented 21 total violations — 4 critical, 6 major, 11 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

November 25, 2025

The latest inspection on February 24, 2026 shows 11 observation rows: no critical rows, 4 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

Inspector notes

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.

Location + actions

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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: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple TCS food items prepared more than 24 hours without date mark and identification of product. Manager placed date marks and name of product on items in walk in.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing rubber bracelets.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in prep area soiled with food debris.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed employee washing dishes stacking dishes on dry rack causing wet nesting. Manager educated employee regarding wet nesting and storing of clean dishes.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored above reach in cooler . Employee removed and stored properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets on cook line soiled with food debris.
[08B-38-4] Food stored on floor. Observed in walk-in cooler food buckets stored on floor. Manager removed and stored properly.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed employee handwashing station on cook line without paper towels. Employee provided paper towels.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[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. Observed some employee food training expired.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed area around soda station soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed some ceiling air vents soiled on cook line.
[41-10-4] Toxic substance/chemical improperly stored. Observed bottle of windex stored on cooler located in bar area. Manager removed and stored properly.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb located outside near back door without back flow device.
[08B-38-4] Food stored on floor. Observed open box of cheese stored on floor of walk in cooler. Manager removed and stored properly.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed establishment without probe thermometer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. Observed filters of grill area soiled.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a pan of Chili (110F - Hot Holding) sitting in steam well inside another stainless pan. Employee stated that was being placed back in cooler. Was pulled after lunch ended around Employee removed and stored properly in walk in cooler.
[14-05-4] Cardboard used to line food-contact shelves. Observed in walk in cooler card board box used to line under bags of shredded cheese. Manager removed from under cheese.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in breading reach in cooler Raw flounder (49F - Cold Holding); Raw shrimp (48F - Cold Holding); Raw clams (50F - Cold Holding); Raw chicken (49F - Cold Holding) Egg wash (50F - Cold Holding). Cooler has an ambient temperature of 51F. Employee stated that all product was refilled after lunch. Between 2-3pm. Manager removed all TCS from under reach in cooler and placed ice bath on all Products on flip top. Observed in drawer cooler under grill Raw beef (48F - Cold Holding); Cooked onions (47F - Cold Holding); Blue cheese crumbles (48F - Cold Holding); Cooked mushrooms (51F - Cold Holding). Cooler has an ambient temperature of 61F. Manager placed ice bath on all TCS items.

Community reaction

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Community pulse