Mad Beach Craft Brewing Company
Last inspected: Feb 23, 2026
55
Score
Mad Beach Craft Brewing Company appears in inspection records 11 times, starting in 2022. Mad Beach Craft Brewing Company was last inspected on Feb 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly seven violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded nine times.
Compared to other Madeira Beach restaurants (averaging 68), there's room to close the gap. On the whole, the file is mixed but not concerning.
11
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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. **Repeat Violation**
53B-14-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 72F water
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Exterior of monitors on cook line soiled **Repeat Violation**
23-03-4
55
Oct 13, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (54F - Cold Holding); diced tomatoes (51F - Cold Holding); cut lettuce (47F - Cold Holding), held less than 4 hours, moved to freezer. Retemp: all items at or below 42F **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - 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.
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on display monitors over cook line **Repeat Violation**
23-03-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling soiled
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
64
Feb 11, 2025
Routine - Food
2 critical violations. 1 major violation. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table cooler under service window : diced tomatoes (48F - Cold Holding); blue cheese crumbles (49F - Cold Holding); cut lettuce (57F - Cold Holding), held less than 4 hours, moved to walk in cooler, retemp: all items at or below 42F **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line wiped forehead with arm, then continued to handle in use equipment without washing hands and changing gloves
12A-25-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
22-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen **Repeat Violation**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above cooler on cook line
12B-07-4
Basic - Floor area(s) covered with standing water. Under hand sink next to dish machine. Under ice machine
36-22-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation**
36-73-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on ground next to ice machine
10-14-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin
10-01-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. DM temperature gauge not working
16-38-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand sink behind bar soiled with mold like substance. Portable fan behind bar soiled
23-03-4
Basic - Stored food not covered. Poked potatoes and ribs in walk in cooler not covered **Repeat Violation**
08B-12-5
39
Aug 15, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk dredge (51F - Cold Holding), operator voluntarily discarded **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 400+ ppm, operator corrected 200ppm **Corrected On-Site**
22-43-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies next to soda gun at bar
35A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Staff engaged in food prep next to hand sink at walk n cooler and has rolling cart blocking sink
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
36-34-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler Accumulation of grease and food debris under cook line **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sterile of ice machine soiled **Repeat Violation**
23-03-4
Basic - Stored food not covered. Tray of bacon in walk-in cooler
08B-12-5
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer containing unpackaged food in dining room not secured
08B-63-4
41
Apr 24, 2024
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (45F - Cold Holding), staff moved to walk-in cooler and replaced product. Retemp 42F **Corrected On-Site** **Repeat Violation**
03A-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects in glue trap hanging under beer taps, replaced **Corrected On-Site**
35A-06-4
Basic - Floor soiled/has accumulation of debris. Under cook line **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin, removed **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers and grill
23-03-4
67
Jan 9, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under expo window: fish spread (59F - Cold Holding); hummus (58F - Cold Holding); cut tomatoes (60F - Cold Holding); cut lettuce (59F - Cold Holding); rice (66F - Cold Holding), operator discarded items. Salad station: blue cheese (51F - Cold Holding); diced tomatoes (49F - Cold Holding), items discarded **Repeat Violation** **Warning** - From follow-up inspection 2024-01-09: Fish spread 42F, hummus 43F, cut tomatoes 42F, cut lettuce 42F, blue cheese 51F. No rice available **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM not properly dispensing sanitizer, operator set up triple sink quaternary 200ppm **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-09: DM no operational, scheduled repairs for later in day. All equipment washed and sanitized in triple sink, quaternary 200ppm **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under cook line **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation** **Warning** - From follow-up inspection 2024-01-09: **Time Extended**
23-03-4
70
Jan 8, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented can on storage rack **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under expo window: fish spread (59F - Cold Holding); hummus (58F - Cold Holding); cut tomatoes (60F - Cold Holding); cut lettuce (59F - Cold Holding); rice (66F - Cold Holding), operator discarded items. Salad station: blue cheese (51F - Cold Holding); diced tomatoes (49F - Cold Holding), items discarded **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish spread (59F - Cold Holding); hummus (58F - Cold Holding); cut tomatoes (60F - Cold Holding); cut lettuce (59F - Cold Holding); rice (66F - Cold Holding). All items in cooler with ambient temp 60F. Salad station: blue cheese (51F - Cold Holding); diced tomatoes (49F - Cold Holding) **Warning**
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at host stand **Warning**
41-17-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 server with no proof of training **Repeat Violation** **Warning**
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can on storage rack **Warning**
08B-20-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM not properly dispensing sanitizer, operator set up triple sink quaternary 200ppm **Corrective Action Taken** **Warning**
16-55-4
Basic - Equipment in poor repair. Reach in cooler across from salad station not properly cold hold holding 60F ambient temp **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cook line **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled **Repeat Violation** **Warning**
23-03-4
39
Jul 31, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar (64F - Cold Holding) on cook line, operator voluntarily discarded **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, moved to dish area **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee in kitchen with no proof of training
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk cooler fan covers soiled. Accumulation of grease on sides of equipment on cook line **Repeat Violation**
23-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour, removed **Corrected On-Site**
10-01-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead roach in glue trap in dry storage, discarded **Corrected On-Site**
35A-06-4
52
Mar 14, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High 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. Dish machine at bar 0ppm, operated set of sanitizer in triple sink at bar quaternary 200ppm **Corrected On-Site**
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked pancetta in walk-in cooler, operator corrected **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp, operator corrected **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (49F - Cold Holding); cut lettuce (45F - Cold Holding) under service window, items moved to walk-in cooler, retemp blue cheese 43F, lettuce 43F **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled soiled, operator began cleaning during inspection. Soda guns at bar soiled **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens on cook line
22-08-4
Basic - Single-service articles improperly stored. Box of portioning cups on floor, moved to shelf **Corrected On-Site**
25-05-4
Basic - 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. Frozen mahi not removed from vacuum packaging during hawing process
06-09-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Accumulation of grease on sides of flat top
23-03-4
33
Oct 21, 2022
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
26
Jul 27, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -standing water at prep station on cooks line **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens in kitchen has accumulation of grease **Warning** - From follow-up inspection 2022-07-27: **Time Extended**
22-08-4
86
Frequently Asked Questions
When was Mad Beach Craft Brewing Company last inspected?
The most recent health inspection at Mad Beach Craft Brewing Company on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mad Beach Craft Brewing Company?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited nine times, more than any other issue at Mad Beach Craft Brewing Company.
How does Mad Beach Craft Brewing Company compare to other restaurants in Madeira Beach?
Mad Beach Craft Brewing Company most recently scored 55 out of 100, which is lower than the Madeira Beach average of 68.
Has Mad Beach Craft Brewing Company's inspection record improved over time?
No. Recent inspections at Mad Beach Craft Brewing Company have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mad Beach Craft Brewing Company means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mad Beach Craft Brewing Company inspected?
Based on the inspection history on file, Mad Beach Craft Brewing Company is inspected around three times per year on average.
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