MULLIGANS BEACH HOUSE BAR AND GRILL
1025 BEACHLAND BLVD · VERO BEACH · Indian River County · FL 32963
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 7
22-41-4High Priority – 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 ppm manager change bucket primed found at 50F **Corrected On-Site** **Repeat Violation**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracking eggs removing gloves and never washed hands when applying new gloves when tasks were changed by placing ham on the grill, onions.
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lobster sauce made 8/18/26. Today is 10/5
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill cooler – Mahi 46, grouper 46f, salmon 46f Cold Holding. cooked peppers (50F – Cold Holding); diced tomatoes (47F – Cold Holding); feta cheese (44F – Cold Holding); cooked diced chicken (51F – Cold Holding); Marinara 60F cold holding, cooked pork 48F cold holding, fish dip 47F cold holding **Admin Complaint**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cook stated set up at 8:30.
01B-17-5High Priority – Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. House made dressing dated from August and September.
Intermediate 5
01C-05-4Intermediate – Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tossed in a metal pan commingling together.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Front counter hand sink used as dump sink and used to store ice
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Jeremy the cook on the line less than 60 days.
01C-03-4Intermediate – Oyster tags not marked with last date served. **Repeat Violation** **Admin Complaint**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Front counter wait station
Basic 16
23-03-4Basic – All cook line shelving, exterior of cook line equipment is heavily soiled with food and grease. Fan coils heavily soiled **Repeat Violation**
14-01-5Basic – Bowl or other container with no handle used to dispense food. Plates used to scoop panko
14-74-7Basic – 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. Walk in 51F 3 upright freezers not maintained frozen due to coils heavily soiled food item are found at 43F crab cakes, hot dogs 43F raw shrimp also found at 43F recommend to apply ice on all products. Pantry cooler found at 50F due to coils heavily soiled with grease. **Repeat Violation**
06-09-2Basic – 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. See stop sale. Grouper, tuna and salmon
12B-07-4Basic – Employee beverage container on a food preparation table ext to pancake batter on the cook line.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Cups at wait station, bulk pans used for food. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Torn gasket on grill drawers
36-73-4Basic – Floor heavily soiled/has heavy accumulation of grease build up under/behind cook line equipment. **Repeat Violation**
16-03-4Basic – Heavy accumulation of debris inside warewashing machine.
10-20-4Basic – In-use tongs stored on equipment door handle between uses.
22-08-4Basic – Interior of oven/microwave has heavy accumulation of food debris.
14-36-5Basic – Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler door in disrepair and insulation showing leaving a large gap where light can be seen through.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Front counter and expo cooler
14-20-4Basic – Ripped/worn tin foil used as shelf cover on the cook line.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Cook line cooler across from flat top grill.
36-27-5Basic – Walls in kitchen soiled with accumulated grease and/or dust.
Inspector observations synchronized from DBPR on October 6, 2026 1:54 PM.
Violation category totals
4 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.