MAD BEACH CRAFT BREWING COMPANY
12945 VILLAGE BLVD, Madeira Beach FL 33708 · 727-362-0008
Last inspected Jul 7, 2026 · 9 visits since July 2023
AUG 24
FEB 25
OCT 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies next to soda gun at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
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
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Show the remaining 3 findings ▾
Food stored on floor. Container of cooking oil on floor in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 72F water
Interior of oven/microwave has accumulation of black substance/grease/food debris. On cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Exterior of monitors on cook line soiled
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese crumbles (54F - Cold Holding); diced tomatoes (51F - Cold Holding); cut lettuce (47F - Cold Holding), held less than 4 hours, moved to freezer. Retemp: all items at or below 42F
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling soiled
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of dust on display monitors over cook line
Feb 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate11 Basic
Show 14 findings ▾
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 on cook line wiped forehead with arm, then continued to handle in use equipment without washing hands and changing gloves
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Table cooler under service window : diced tomatoes (48F - Cold Holding); blue cheese crumbles (49F - Cold Holding); cut lettuce (57F - Cold Holding), held less than 4 hours, moved to walk in cooler, retemp: all items at or below 42F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above cooler on cook line
Floor area(s) covered with standing water. Under hand sink next to dish machine. Under ice machine
Floor soiled/has accumulation of debris. Accumulation of grease under cook line
Ice bucket/shovel stored on floor between uses. Ice bucket on ground next to ice machine
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
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. DM temperature gauge not working
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of hand sink behind bar soiled with mold like substance. Portable fan behind bar soiled
Stored food not covered. Poked potatoes and ribs in walk in cooler not covered
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies next to soda gun at bar
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 400+ ppm, operator corrected 200ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. buttermilk dredge (51F - Cold Holding), operator voluntarily discarded
Handwash sink not accessible for employee use at all times. Staff engaged in food prep next to hand sink at walk n cooler and has rolling cart blocking sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over kitchen
Floor soiled/has accumulation of debris. Walk in cooler Accumulation of grease and food debris under cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sterile of ice machine soiled
Stored food not covered. Tray of bacon in walk-in cooler
Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Chest freezer containing unpackaged food in dining room not secured
Apr 24, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hummus (45F - Cold Holding), staff moved to walk-in cooler and replaced product. Retemp 42F
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead insects in glue trap hanging under beer taps, replaced
Floor soiled/has accumulation of debris. Under cook line
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers and grill
Jan 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under expo window: fish spread (59F - Cold Holding); hummus (58F - Cold Holding); cut tomatoes (60F - Cold Holding); cut lettuce (59F - Cold Holding); rice (66F - Cold Holding), operator discarded items. Salad station: blue cheese (51F - Cold Holding); diced tomatoes (49F - Cold Holding), items discarded
Accumulation of debris on exterior of warewashing machine.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM not properly dispensing sanitizer, operator set up triple sink quaternary 200ppm
Floor soiled/has accumulation of debris. Under cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Jan 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. Dented can on storage rack
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish spread (59F - Cold Holding); hummus (58F - Cold Holding); cut tomatoes (60F - Cold Holding); cut lettuce (59F - Cold Holding); rice (66F - Cold Holding). All items in cooler with ambient temp 60F. Salad station: blue cheese (51F - Cold Holding); diced tomatoes (49F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under expo window: fish spread (59F - Cold Holding); hummus (58F - Cold Holding); cut tomatoes (60F - Cold Holding); cut lettuce (59F - Cold Holding); rice (66F - Cold Holding), operator discarded items. Salad station: blue cheese (51F - Cold Holding); diced tomatoes (49F - Cold Holding), items discarded
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. 1 server with no proof of training
Spray bottle containing toxic substance not labeled. Sanitizer bottle at host stand
Accumulation of debris on exterior of warewashing machine.
Damaged/spoiled/recalled food not properly segregated. Dented can on storage rack
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. DM not properly dispensing sanitizer, operator set up triple sink quaternary 200ppm
Equipment in poor repair. Reach in cooler across from salad station not properly cold hold holding 60F ambient temp
Floor soiled/has accumulation of debris. Under cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
Jul 31, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheddar (64F - Cold Holding) on cook line, operator voluntarily discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled, moved to dish area
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 in kitchen with no proof of training
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 dead roach in glue trap in dry storage, discarded
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, removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk cooler fan covers soiled. Accumulation of grease on sides of equipment on cook line
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.