Mad Chicken

7253 Park Blvd N, Pinellas Park, FL 33781

American

Last inspected: Jan 13, 2026

Score

High Risk

Public records show five inspections at Mad Chicken stretching back to 2025. On Jan 13, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.

Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly two violations before.

“Time/temperature control for safety food” comes up most often, recorded two times in the inspection record.

That's lower than the typical Pinellas Park restaurant, which scores around 82. There are enough flags in the record to merit a second thought.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 13, 2026

Complaint Partial

2 critical violations. 1 major violation. 5 minor violations.

View 8 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of hot holding unit in silver container brown rice (90F - Hot Holding no hot or cold element. Employee discarded **Corrective Action Taken** **Repeat Violation** **Warning**

03B-01-6

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in clear Cambro under prep tale right side of fryers. No hot or cold holding element cooked chicken wings (90F - Cold Holding); Employee put in fryer retemp 209 **Corrected On-Site** **Warning**

03A-02-5

Intermediate - Vegetable slicer, tomato dicer soiled **Warning**

22-02-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**

40-06-5

Basic - Food stored on floor. Box of raw garlic on floor of walk in cooler. Employee moved **Corrected On-Site** **Warning**

08B-38-4

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed chicken in container employee food on prep table beside wood cutting board. Employee discarded **Warning**

40-01-4

Basic - Open dumpster lid. **Warning**

33-16-4

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mop sink **Warning**

36-27-5

Jan 5, 2026

Routine - Food

1 critical violation. 4 minor violations.

View 5 violations

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings inside fryer basket chicken wings (90F - Hot Holding) Employee recooked retemp 169 degrees **Corrected On-Site**

03B-01-6

Basic - Ceiling tile missing.near walk in cooler

36-36-4

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eggs for employees Inside reach in cooler. Helped establishment create at personal bin in walk in cooler

40-06-5

Basic - Food stored on floor. Two buckets of spices and salt on floor on dry storage shelves. Employee moved **Corrected On-Site**

08B-38-4

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.

36-68-5

Jul 28, 2025

Routine - Food

No violations found.

100

Jul 25, 2025

Routine - Food

4 critical violations. 7 major violations. 4 minor violations.

View 15 violations

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Raw chicken cooked for 3 min cooked to temperature 155 . Cooked chicken tenders 3 minutes temp 150 degrees

03C-44-5

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Breaded raw chicken with gloved hands touched fryer basket handle. Instructed to Washed hands.

12A-07-5

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 89 degrees

10-05-5

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken inside reach in cooler 64 degree.

03A-02-5

Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooked chicken 150 degrees on cutting.

05-10-4

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

11-27-4

Intermediate - Manager or person in charge lacking proof of food manager certification. Unable to provide.

53A-01-7

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

16-37-1

Intermediate - No probe thermometer provided to measure temperature of food products. Provided a prob thermometer for establishment.

05-08-4

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 cook

53B-01-5

Intermediate - 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.

11-26-1

Basic - No handwashing sign provided at a hand sink used by food employees. Inside bathrooms

31B-04-4

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook

13-02-4

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

12B-07-4

Basic - Current Hotel and Restaurant license not displayed.

50-09-4

Apr 2, 2025

Food-Licensing Inspection

No violations found.

100

Frequently Asked Questions

When was Mad Chicken last inspected?

The most recent health inspection at Mad Chicken on file is from Jan 13, 2026. The public record contains five inspections in total.

What is the most common violation at Mad Chicken?

Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Mad Chicken.

How does Mad Chicken compare to other restaurants in Pinellas Park?

Mad Chicken most recently scored 52 out of 100, which is lower than the Pinellas Park average of 82.

Has Mad Chicken's inspection record improved over time?

No. Recent inspections at Mad Chicken have averaged around eight violations per visit, up from roughly two earlier in the record.

What does a high risk rating mean?

A high risk rating at Mad Chicken means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.

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