Mario's
Last inspected: Mar 17, 2026
43
Score
Going back to 2023, Mario's has six inspections in the public record. The newest entry in the record is dated Mar 17, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 10 violations per visit lately, up from roughly seven violations before.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing three times across the record.
By comparison, the average Madeira Beach facility scores 68, putting Mario's on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
1
Critical latest
3
Major latest
8
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26 **Repeat Violation**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards heavily stained **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Soiled equipment in hand sink on cook line
31A-09-4
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. **Repeat Violation**
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line with no hair restraint **Repeat Violation**
13-03-4
Basic - Equipment in poor repair. Prep cooler on cook line is broken, all items held in ice bath
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled next to cook line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Stored food not covered. Individual cake slices not covered in walk in cooler
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Tiramisu Thawing at room temp on dry storage shelf
06-01-5
43
Oct 14, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Hydrogen peroxide bottle over espresso station, removed **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test kit
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Lasagna in freezer prepared on 10/7, dated **Corrected On-Site**
02C-04-5
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. Management unable to locate some certificates
53B-13-5
Basic - Employee with no hair restraint while engaging in food preparation. Two male employees on cook line with no hair restraints
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. On cook line
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease in hood filters
23-03-4
43
Jul 24, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Jul 26, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - Handwash sink not accessible for employee use at all times. Hose in hand sink on cook line, removed **Corrected On-Site**
31A-09-4
90
Jul 18, 2023
Complaint Full
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw seafood in drawer cooler on cook line, order corrected **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hose attached to hand sink in kitchen, removed during inspection **Corrected On-Site**
31A-11-4
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 with no proof of training
53B-13-5
Basic - Bowl or other container with no handle used to dispense food.bowl in sugar bin, removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line
14-09-4
Basic - Dead roaches on premises. 2 dead roaches behind dish machine, area cleaned and sanitized **Corrected On-Site**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on dry storage shelf with seasonings, removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Torn walk in cooler gaskets
14-11-5
Basic - Floor soiled/has accumulation of debris. Accumulation of grease and debris under cook line
36-73-4
Basic - Food stored on floor. Cartons of balsamic vinegar on floor of walk-in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed **Corrected On-Site**
10-20-4
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 - No handwashing sign provided at a hand sink used by food employees. Hand sink in kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket soiled
23-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting boards
21-09-4
35
Jan 12, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
70
Frequently Asked Questions
When was Mario's last inspected?
The most recent health inspection at Mario's on file is from Mar 17, 2026. The public record contains six inspections in total.
What is the most common violation at Mario's?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Mario's.
How does Mario's compare to other restaurants in Madeira Beach?
Mario's most recently scored 43 out of 100, which is lower than the Madeira Beach average of 68.
Has Mario's inspection record improved over time?
No. Recent inspections at Mario's have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Mario's 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 Mario's inspected?
Based on the inspection history on file, Mario's is inspected around two times per year on average.
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