MUDVILLE GRILLE

Name: MUDVILLE GRILLE
Address: 3105 BEACH BLVD, JACKSONVILLE, FL, 32207, US
Rating: 71

3105 BEACH BLVD, JACKSONVILLE, FL 32207

License #2600677

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MUDVILLE GRILLE in JACKSONVILLE currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 42 total violations — 8 critical, 9 major, 25 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 January 13, 2026 shows 19 observation rows: 5 critical, 6 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chili 123F, Cheese 136F, Gravy 138F, all re heating , per operator they had been prepared and cooked the day before and then placed into walk in cooler overnight and then re heated, items started reheating at 9AM, temperatures taken at 11:45 AM, operator disposed of food products.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloth on food prep table not in use.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler gaskets in kitchen area soiled with old food debris.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Multiple bathroom doors not self closing.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee sunglasses above food prep table on cook line, employee relocated sunglasses Observed employee jacket on shelf next to food and above food prep table.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer in kitchen on food prep table not under a hood system.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. One food handler certification was missing the birthdate. Operator put employee birthday on certificate.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting pre cooked chicken with no gloves, employee stated that the chicken was not going to get cooked after but placed wrapped up and placed into cooler, operator educated employee on proper gloves usage employee put on gloves
[36-73-4] Floor walls and of ceilings soiled/has accumulation of debris. Walls in kitchen area soiled with grease residue. Floors behind cook line equipment in kitchen area soiled with grease residue. Ceilings in kitchen area soiled with grease residue.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Observed spray bottle with chemical substance in it on food prep table above food items. Observed spray bottle with chemical substance on counter at weight station next to food items , employee relocated the spray bottle.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in reach in cooler on cook line at 52, operator states it has been in there since 9AM this morning. Operator placed cheeses below the cool line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on top of food prep table on cook line. Employee relocated the drink.
[08B-38-4] Food stored on floor. Observed two boxes of fries on floor by walk In cooler, operator picked up fries and stored them correctly. Observed 4 bottles of water on floor by reach in freezer at entrance to pizza room. Operator picked up water bottles.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled microwave on cook line. Cutting board on prep table at end of cook line stained.
[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 in reach in glass door reach in cooler outside of cook line has no date mark. Employee stated it was opened a couple days ago.employee placed a date mark on the milk
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in back bathroom of pizza area , was not dispensing paper towels, had no power.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. See Stop Sale. Chili 123F, Cheese 136F, Gravy 138F, all re heating , per operator they had been prepared and cooked the day before and then placed into walk in cooler overnight and then re heated, items started reheating at 9AM, temperatures taken at 11:45 AM, operator disposed of food products.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink at bar. Employee cleaned ice out of hand wash sink
[01B-01-4] Dented/rusted cans present. See stop sale.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f cold cuts above fill line in prep reach in cooler, employee rearranged
[14-11-5] Equipment in poor repair. Gasket torn in prep reach in cooler and two fryer baskets torn, one small door in walk in cooler not properly sealing, latch is a little loose, manager will fix it
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm, employee discarded water
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Big bowls on shelf by walk in cooler
[32-12-6] Covered waste receptacle not provided in womens bathroom. Unisex restroom by office
[51-18-6] No copy of latest inspection report available.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container in ice bin area, employee stated its sugar
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet in triple sink at bar
[06-09-1] 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. Seated tuna, employee punctured it
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, bulk container in storage area, employee moved handle
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer food, employee rearranged
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior area of bucket for sanitizer, fan at bar dusty, handles in upright freezer are soiled
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cook line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Unisex restrooms used by employees and hand sink in new pizza area
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment
[11-26-1] 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. For one new employee at pizza area
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex restrooms
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer with old build up
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, ran out of chlorine, employee bought it, employee drained water
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet in triple sink at bar
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In standing water, fish and shrimp, 40f, employee placed them in cooler

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