Teriyaki Madness
Last inspected: Apr 11, 2024
21
Score
Teriyaki Madness has been inspected seven times since 2022. The most recent visit was on Apr 11, 2024. High risk usually means inspectors flagged either critical violations or a stack of smaller ones. The file hasn't been updated since Apr 11, 2024, so take the current picture with that in mind.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly six violations before.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged three times.
Restaurants in Clearwater average 79, so Teriyaki Madness trails the local norm. This restaurant has more on its record than most do.
7
Inspections
4
Critical latest
3
Major latest
13
Minor latest
Inspection History
Apr 11, 2024
Complaint Full
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has vacuum breaker, but it is located on wrong side of splitter.
29-42-4
High Priority - Toxic substance/chemical improperly stored. Stainless steel cleaner stored on prep table with vegetable press. Manager removed. **Corrected On-Site**
41-10-4
High Priority - Presence of insects, rodents, or other pests. Live caterpillar in dining room area by rear door. Employee removed and sanitized the area. **Corrected On-Site**
35A-09-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came from front counter and put on gloves with first washing hands to work with food.
12A-07-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable press in rear of kitchen is soiled with food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink just inside kitchen door is blocked by food cart. Employee removed. **Corrected On-Site**
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee ice cream stored in double door upright reach in freezer in kitchen by vegetable sink.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor in kitchen is soiled with food debris.
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. Tongs stored with handle touching vegetables in steam well. Employee removed. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Container of rice in kitchen is soiled with food debris on outside sliding partition. Gaskets on reach in freezer are soiled with built up food debris.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go forks by soda machine not stored in an inverted manner for protection.
25-06-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handkerchiefs of food cart. Employee removed. **Corrected On-Site**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda nozzles on soda machine have mold like substance.
22-20-5
Basic - Condensation or other drainage not disposed of according to law. Water leaking from air conditioning vent in dining room area.
28-02-4
Basic - Cove molding at floor/wall juncture broken/missing. Broken cove molding at rear door of restaurant.
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Brown cutting board used to portion chicken has grooved cut marks and is no longer cleanable.
14-09-4
Basic - Drain cover(s) missing. Drain cover missing for condensation line from walk in cooler.
29-18-4
21
Feb 13, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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 - In-use utensil stored with handle on the top of lid containing cooked chicken.
10-06-5
Basic - Wiping cloth sanitizing solution stored on the floor. Front area.
21-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm.
21-08-4
67
Oct 12, 2023
Complaint Full
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength. Corrected to 200ppm sanitizer buckets. **Corrected On-Site**
22-40-4
High Priority - Presence of insects. 2 live ants observed on the floor under prep table behind front counter. Operator disposed of Anita's and cleaned and sanitized the area. **Corrected On-Site**
35A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food containers stored as clean soiled on storage rack. Operator removed food containers and placed hem in 3 compartment sink to be washed, rinsed and sanitized. **Corrected On-Site**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Discussed the importance of having chemical test strips to check you chemicals ppm
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink on the left side entrance of the kitchen next to the cooks line. Discussed the importance of keeping hand wash sinks stocked with paper towels at all times. Operator replenished paper towels.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
31B-02-4
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. **Repeat Violation**
11-26-1
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 - Cloth used as a food-contact surface. Wiping cloth wrapped around handle and stored in cooking oil used to coat the grill for cooking. Discussed the need to only use materials approved for food contact.
21-05-5
Basic - Dead roaches on premises. 1 dead roach observed under the prep table at the far right side of the kitchen. Operator disposed of the roach and cleaned and sanitized the area. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Floors heavily soiled under and behind fixed equipment. Floor has accumulation of grease in cooking, prepping and storage areas.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from handle of cart on cook line. Discussed proper storage of in use utensils. Operator removed tongs from handle of cart. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table legs and wheels, gaskets
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Right hand side reach in cooler across from cooks line.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cooks line containing foods removed from its original container not labeled with common name.
02D-01-5
32
Sep 21, 2023
Routine - Food
1 critical violation. 6 major violations. 4 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
26
Jul 21, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-07-21: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-21: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled on reach in coolers - hinges soiled of reach in cooler - soiled shelves in kitchen by desk - From follow-up inspection 2023-07-21: Gaskets clean Time extended - shelves in kitchen soiled and hinges on reach in coolers soiled **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses- on end of drying rack in dishwashing area and on cooking equipment at cook line - reviewed with person in charge - Person in charge relocated tongs **Corrected On-Site** - From follow-up inspection 2023-07-21: **Time Extended**
10-20-4
74
Aug 10, 2022
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Vacuum breaker in incorrect position, needs to be placed at end of splitter without spray hose. Discussed with manager. **Warning** - From follow-up inspection 2022-08-10: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -On cooks line below grill inside reach in cooler drawers. Discussed with manager. **Warning** - From follow-up inspection 2022-08-10: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. -Above three compartment sink in back kitchen area. Discussed with manager. **Warning** - From follow-up inspection 2022-08-10: **Time Extended**
14-33-4
78
Aug 8, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Previously AC on callback 6/7/2022 **Admin Complaint** - From follow-up inspection 2022-08-08: **Admin Complaint**
50-17-2
86
Frequently Asked Questions
When was Teriyaki Madness last inspected?
The most recent health inspection at Teriyaki Madness on file is from Apr 11, 2024. The public record contains seven inspections in total.
What is the most common violation at Teriyaki Madness?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Teriyaki Madness.
How does Teriyaki Madness compare to other restaurants in Clearwater?
Teriyaki Madness most recently scored 21 out of 100, which is lower than the Clearwater average of 79.
Has Teriyaki Madness' inspection record improved over time?
No. Recent inspections at Teriyaki Madness have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Teriyaki Madness 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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