Teriyaki Madness
Last inspected: Mar 10, 2026
47
Score
Inspectors have visited Teriyaki Madness seven times, with records going back to 2023. On Mar 10, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
That's lower than the typical St. Johns restaurant, which scores around 69. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
4
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from hose side of splitter attached to mop sink.
29-42-4
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut cabbage (48F,49F - Cooling after 5 hours) in large plastic covered and stacked containers, more then a few inches deep in walk in cooler, per manager cabbage was cut around 10am and time of temperature check was around 3:10pm and door to walk in cooler has been consistently open for several hours prior.
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut cabbage (48F,49F - Cooling after 5 hours) in large plastic covered and stacked containers, more then a few inches deep in walk in cooler, per manager cabbage was cut around 10am and time of temperature check was around 3:10pm and door to walk in cooler has been consistently open for several hours prior.
01B-38-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (44F,45F - Cold Holding) in walk in cooler right next to walk in cooler door, per employees door has been consistently open for several hours prior to check. liquid eggs (53F - Cold Holding) in squeeze bottle sitting on top of ice bath on cart in front of wok station, per manager bottle has been taken in and out of ice bath for several hours prior, bottle buried in ice bath. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cabbage (48F,49F - Cooling after 5 hours) in large plastic covered and stacked containers, more then a few inches deep in walk in cooler, per manager cabbage was cut around 10am and time of temperature check was around 3:10pm and door to walk in cooler has been consistently open for several hours prior. **Repeat Violation**
03D-15-4
Basic - Single-service articles improperly stored. Box of to go forks on floor under front cover, box moved. **Corrected On-Site**
25-05-4
47
Jul 18, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
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 touching hair and face as they where leaving the kitchen then came back and out on gloves and made food orders without washing hands first.
12A-25-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Large containers of cooked noodles and cut cabbage marked with expiration date that is 8 days from the t8me of preparation, per employees on site that is how they suppose to mark all items according to chart provided by their corporate office.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. noodles (46F - Cold Holding) in overfilled containers in top section of reach in cooler on cook line, per employee 1 container of noodles has been in cooler for over 4 hours with the lid consistently open.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. noodles (46F - Cold Holding); orange chicken (46F - Cold Holding) in overfilled containers in top section of reach in cooler on cook line, per employee chicken has been in cooler for 30 minutes and 1 container of noodles has been in cooler for over 4 hours with the lid consistently open, lid closed. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodles (47F, 46F- Cooling, after 45 minutes 45F,45F); tofu (46F - Cooling, after 45 minutes 46F) in plastic, stacked, covered containers more then 2 inches deep in walk in cooler, per employee all items where prepared almost 4 prior. Employee removed all items from walk in cooler and placed in reach in freezer. **Corrective Action Taken**
03D-15-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present, all with food handler training, all engaged in food handling and no one on site is a certified food manager.
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid at front counter. **Repeat Violation**
41-17-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. To go forks at drink station in dining area.
25-09-4
Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cart on cook line, tongs removed. **Corrected On-Site** **Repeat Violation**
10-20-4
37
Feb 17, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
47
Jul 10, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jan 30, 2024
Routine - Food
No violations found.
100
Nov 29, 2023
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee on the main cook line cooked chicken (146F - Hot Holding) to add to hot holding unit. Inspector had employee place chicken back on to grill to properly cook. **Corrective Action Taken**
03C-44-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler wrapped cooked noodle (46F - Cold Holding) stored stacked above the cooling plane of the reach in cooler. Discussed with operator to not stack time/temperature control food for safety too high. At conclusion of inspection cooked noodles in temperature range. **Corrected On-Site**
03A-02-5
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken** **Repeat Violation**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the flip top reach in cooler has build up of food residue staining.
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. At time of inspection no certified food manager present and no proof of certified food manager for establishment. **Warning**
53A-01-7
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. No proof of employee food handler training at time of inspection. **Warning**
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. No proof of employee food handler training, employee reporting agreement or similar training in regards to employee responsibility to report health concerns in regards to foodborne illnesses. **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle at the front counter with no product labeling. Operator labeled the chemical spray bottle. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the main cook line have busied up of dust. Dry storage shelf used for bulk sauce containers has build up of food residue.
23-03-4
Basic - Food stored on floor. In the prep area , soda syrup box stored on the floor.
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop heads stored in mop buckets and mop sink. Discussed with operator hanging the wet mops, per operator storage hooks fell off of wall. **Corrective Action Taken**
42-01-4
35
Jul 12, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker at mop sink after splitter is attached.
29-42-4
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the warewashing area.
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. One carbon dioxide tank stored not secured next to the mop sink. Operator states is returning the tank as it was a temporary until the permanent unit was installed.
51-11-4
Basic - No Heimlich maneuver/choking sign posted. No choking poster available in establishment. Inspector provided poster in opening packet. **Corrective Action Taken**
51-13-4
64
Frequently Asked Questions
When was Teriyaki Madness last inspected?
The most recent health inspection at Teriyaki Madness on file is from Mar 10, 2026. The public record contains seven inspections in total.
What is the most common violation at Teriyaki Madness?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Teriyaki Madness.
How does Teriyaki Madness compare to other restaurants in St. Johns?
Teriyaki Madness most recently scored 47 out of 100, which is lower than the St. Johns average of 69.
Has Teriyaki Madness' inspection record improved over time?
Results have been roughly steady. Inspections at Teriyaki Madness have averaged around seven violations per visit across the recent 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.
How often is Teriyaki Madness inspected?
Based on the inspection history on file, Teriyaki Madness is inspected around three times per year on average.
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