Madfish
Last inspected: Apr 27, 2026
33
Score
Public records show nine inspections at Madfish stretching back to 2023. The newest entry in the record is dated Apr 27, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded five times.
Madfish's latest score of 33 falls below the St. Pete Beach average of 76. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
1
Critical latest
4
Major latest
11
Minor latest
Inspection History
Apr 27, 2026
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 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. 0ppm, hose was not connected to chemical bucket, staff replaced and primed system **Corrected On-Site** **Repeat Violation**
22-41-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Establishment receives fresh clams, mussels and oysters, some tags not dated **Repeat Violation**
01C-03-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit
16-32-5
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.
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing 102F water in steam table
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink on cook line **Repeat Violation**
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Water draining onto floor surface. Water from dish machine draining onto floor due to clogged drain directly under machine. Waste water is observed flowing into floor drain under triple sink, not effecting any cooking/prepping/food storage areas **Repeat Violation**
29-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line - 200ppm, staff diluted 100ppm **Corrected On-Site**
21-07-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell,phone on clean plates on cook line, removed **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups over salad cooler
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
33
Dec 18, 2025
Routine - Food
No violations found.
100
Dec 10, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise 98f, put back on grill for reheat.
03B-01-6
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. 0 ppm.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked sausage 56f, sliced tomatoes 57f, moved to reach in cooler for quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.
22-02-4
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.
53B-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's room.
31B-04-4
Basic - Water draining onto floor surface. Drain from dishwasher blocked..
29-03-4
35
Jun 11, 2025
Complaint Partial
1 minor violation.
View 1 violation
Basic - Floor soiled/has accumulation of debris. Floor soiled in office and in closet in dish area. **Repeat Violation**
36-73-4
95
Feb 21, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
32
Nov 20, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting boards stained, soda fountain nozzles soiled. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-20: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers. **Warning** - From follow-up inspection 2024-11-20: Cleaned gaskets but more detailed cleaning needed. **Time Extended**
23-03-4
82
Nov 4, 2024
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 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 chlorine 0ppm. Employee set up 3 compartment sink. **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen near soda fountain on wall. Educated on flies. **Warning**
35A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of cleaner on clean pan rack. Employee removed and discarded. **Corrected On-Site** **Warning**
41-17-4
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Chlorine sanitizer 0ppm in dish machine. **Warning**
16-59-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting boards stained, soda fountain nozzles soiled. **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in area near walk ins not accessible. Employee removed items and tray. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Basic - Floor area(s) covered with standing water. Standing water on floor under soda fountain in kitchen. **Warning**
36-22-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like debris on interior of ice machine. Employee cleaning ice machine. **Repeat Violation** **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. License displayed 2-1-2024. **Repeat Violation** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in rear near foods to be served to the public. Employee removed drinks. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks on cook line no hair restraints. **Warning**
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on reach in coolers. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves soiled on cook line. **Warning**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Take out containers not inverted on cook line. Employee inverted. **Corrected On-Site** **Warning**
25-06-4
32
Jun 26, 2024
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. Tomato paste and peeled tomatoes dented cans.
01B-01-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee Raw beef to cooked rice no hand wash. Educated employee then employee washed hands. **Corrective Action Taken**
12A-12-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw grouper. In reach in cooler. Employee removed raw beef lower shelf. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler shredded mozzarella cheese (58F - Cold Holding); mussels (50F - Cold Holding); raw salmon (50F - Cold Holding); cooked clams (44F - Cold Holding); retemped clams at 40F, mussels 43F, salmon 41F, mozzarella 46f. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled, cutting boards stained, mixer head soiled, slicer soiled and soda fountain nozzles soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in rear prep area blocked. Employee removed blockage. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. oysters not identified on the menu as raw. Employee marked menus. **Corrected On-Site**
02B-01-5
Intermediate - No soap provided at handwash sink. No soap at hand sink. Employee refilled soap
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster, mussel and clam tags not dated. Employee dating tags. **Corrective Action Taken**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in flour no handle. Employee removed bowl. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. Current license not displayed.
50-09-4
Basic - Insect control device installed over food preparation area. Bug zapper over coffee machine.
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with burnt on food debris.
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in cooler on cook line.
12B-13-4
25
Jul 1, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 62 F, cheese 62 F in reach in cooler, operator placed on ice. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-01: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 22 live roaches in reach in cooler gasket on cook line. 1 live roach in cove molding 3 live roaches on floor on cook line. 2 live roaches in reach in cooler 5 live roaches under cook top **Admin Complaint** - From follow-up inspection 2023-07-01: 1 live roach in dry storage on co2 tanks. 2 live roach underneath table in kitchen with coffee pot. 1 live roach underneath bar in bar area. Operator Eradicated live roaches, cleaned and sanitized the areas. **Admin Complaint** **Corrective Action Taken**
35A-05-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line. **Warning** - From follow-up inspection 2023-07-01: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-07-01: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle next to plates. **Warning** - From follow-up inspection 2023-07-01: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on cook line. **Warning** - From follow-up inspection 2023-07-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach on skillet 2 dead roaches on floor on cook line 1 dead roach on floor in dry storage **Admin Complaint** - From follow-up inspection 2023-07-01: 4 dead roaches underneath prep table on cook line. 5 underneath shelf in dry storage area. 2 dead roaches underneath hand wash sink in dry storage room. 1 dead roach in door way of storage room 1 dead roach in dishwasher area. Operator discarded dead roaches , cleaned and sanitized the areas. **Admin Complaint** **Corrective Action Taken**
35A-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. In dry storage. **Warning** - From follow-up inspection 2023-07-01: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted across from dish machine. **Warning** - From follow-up inspection 2023-07-01: **Time Extended**
24-05-4
45
Frequently Asked Questions
When was Madfish last inspected?
The most recent health inspection at Madfish on file is from Apr 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Madfish?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Madfish.
How does Madfish compare to other restaurants in St. Pete Beach?
Madfish most recently scored 33 out of 100, which is lower than the St. Pete Beach average of 76.
Has Madfish's inspection record improved over time?
No. Recent inspections at Madfish have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Madfish 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.
How often is Madfish inspected?
Based on the inspection history on file, Madfish is inspected around three times per year on average.
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