MAD MOE'S PUB & GRILL
106 N TAMIAMI TRL, Osprey FL 34229 · 941.966.9700
Last inspected Apr 20, 2026 · 9 visits since September 2023
AUG 24
OCT 24
FEB 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tuna in the reach in cooler at the entrance to the cook line. The operator properly stored the chicken.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024011759 | Jan 17, 2024 | Mar 13, 2024 | $200 |
| 7--2015020883 | Apr 20, 2015 | Jul 28, 2015 | $500 |
Inspection history
9 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wiping hands on apron and shorts while engaging in food preparation. Educated cook on proper handwashing and not to be to be touching cloths or skin while preparing food.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw salmon and raw grouper in reach-in cooler under cook line. The cook is moving the raw hamburgers beside the raw chicken on bottom shelf in reach-in cooler.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink beside dishwashing machine turned off. The owner turned on hot water at handwashing sink beside dishwashing machine.
Show the remaining 5 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. Observed reach-in freezer on cook line gasket torn.
Floor tiles missing and/or in disrepair.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Light shield damaged/in disrepair in kitchen.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. Observed egg roll wraps stored in direct contact with a non-food grade to go bag in the walk in cooler.
Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed avocados in the walk in cooler. The operator properly stored the raw beef.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cooked gyro meat in the reach in cooler at the entrance to the cook line. The raw tuna was properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (50F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler near the pizza oven. An employee stated the cheese had been held for approximately 2 hours. The employee emptied half of the contents and stored in the lower portion of the reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed cooked chicken held at time as public health control with no time marking. The chicken was properly time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with an accumulation of food debris.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink near the ice machine.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for shredded cheese in the reach in cooler at the server station Observed a plastic portion cup with no handle used as a scoop for cut tomatoes in the reach in cooler near the pizza oven. The portion cups were removed from the above foods.
Carbon dioxide tank not adequately secured behind the bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee beverages stored on and above food preparation surfaces in the kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone on a food preparation table near the iced tea machine. Observed an employee cell phone on the reach in cooler cutting board near the pizza oven. The cell phones were properly stored.
Food stored on floor. Observed a plastic container with lettuce stored on the floor in the walk in cooler. The operator properly stored the lettuce.
In-use knife/knives stored in cracks between pieces of equipment. Observed a bread knife stored between equipment at the reach in cooler at the entrance to the cook line. The knife was properly stored.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator properly stored the scoop handle.
Plumbing system in disrepair. Observed no cold water at he hand sink near the dish machine.
Waste line missing at soda gun holster at the entrance to the bar.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the quaternary wiping cloth solution for the sanitizer bucket at the server beverage station at 0ppm. The operator discarded and refilled the solution to 200ppm.
Wiping cloth sanitizing solution stored on the floor behind the bar.
Feb 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
Nonfood-grade basting brush used in food. The operator removed the brush.
Carbon dioxide tank not adequately secured behind the bar.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed partially thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator cut slits in the packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage stored on a shelf above the reach in cooler at the entrance to the cook line. The beverage was discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and keys stored on a shelf above the reach in cooler at the entrance to the cook line. The personal belongings were properly stored.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing bracelets.
Open dumpster lid.
Soiled cardboard used to line nonfood-contact shelves underneath the steam table.
Stored food not covered. Observed multiple foods stored uncovered in the walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed raw grouper thawing in standing water. The operator moved the grouper to the walk in cooler.
Waste line missing at soda gun holster near the hand sink at the entrance to the bar.
Wiping cloth sanitizing solution stored on the floor behind the bar.
Oct 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle raw fish then open the reach in cooler with changing gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (56F - Cold Holding) on a non-refrigerated surface of the reach in cooler at the entrance to the cook line. An employee stated the cheese has been held for approximately one-half an hour. The employee placed the cheese in the reach in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed chicken held at time for public health control with no time mark. The operator placed a time mark on the chicken.
Vacuum breaker missing at hose bibb on the south side exterior of the building.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer and the can opener soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink near the ice machine. The operator provided paper towels for the hand sink.
No soap provided at handwash sink near the dishmachine. The operator provided soap for the hand sink.
Accumulation of debris on the top exterior of the warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a metal container with no handle used as a scoop for bread crumbs in dry storage. The operator removed the container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee phone stored above a reach in cooler on the cook line. Observed an employee purse and sweater stored hanging on a rack near clean equipment in dry storage. The operator properly stored the employee belongings.
Food stored on floor. Observed a bag in box soda stored on the floor near the ice machine. The operator properly stored the box of soda.
In-use knife/knives stored in cracks between pieces of equipment on the cook line. An employee properly stored the knives.
Standing water or very slow draining water in the handwash sink near the three compartment sink.
Time/temperature control for safety food thawed in an improper manner. Observed raw grouper and raw tuna thawing in standing water. Observed cooked beef thawing at room temperature. The operator placed the potentially hazardous foods in the walk in cooler.
Waste line missing at soda gun holster near the handwashing sink at the entrance to the bar.
Aug 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Vacuum breaker missing at hose bibb or on fitting on the south side of the building.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink near the ice machine.
Accumulation of debris on top exterior of warewashing machine.
Plumbing system in disrepair. Observed no cold water at the handwashing sink near the dishmachine.
Aug 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 7 high priority.
7 High priority2 Intermediate9 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Observed plastic t-shirt bags in direct contact with pizza dough in the reach in cooler at the end of the cook line.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored on top of cooked meatloaf in the walk in cooler. The operator properly stored the raw ground beef.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tuna in the reach in cooler at the entrance to the cook line. The operator properly stored the chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (56F - Cold Holding); cooked egg (53F - Cold Holding); cheese (48F - Cold Holding); cut tomatoes (51F - Cold Holding); coleslaw (48F - Cold Holding); cooked gyro meat (58F - Cold Holding); raw tuna (58F - Cold Holding); raw beef (54F - Cold Holding); raw grouper (50F - Cold Holding); raw shrimp (48F - Cold Holding) in the reach in cooler at the entrance to the kitchen. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chorizo (53F - Cold Holding); sliced cheese (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator emptied half of the contents and stored the food in the lower portion of the reach in cooler. Observed cut lettuce (56F - Cold Holding); cooked egg (53F - Cold Holding); cheese (48F - Cold Holding); cut tomatoes (51F - Cold Holding); coleslaw (48F - Cold Holding); cooked gyro meat (58F - Cold Holding); raw tuna (58F - Cold Holding); raw beef (54F - Cold Holding); raw grouper (50F - Cold Holding); raw shrimp (48F - Cold Holding) in the reach in cooler at the entrance to the kitchen. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (88F - Hot Holding) behind the cook line. The operator stated the chicken had been held for approximately 2 hours. The operator was emailed a time for public health control form.
Vacuum breaker missing at hose bibb or on fitting on the south side of the building.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees were unable to answer maximum cold holding temperature of potentially hazardous foods.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink near the ice machine.
Accumulation of debris on top exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a broken scoop with no handle in the flour in the dry storage area.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the tuna.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage container stored on a shelf above the reach in cooler at the end of the cook line. The operator removed the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored hanging on a rack near batter mix in the dry storage area. Observed employee cell phones and keys stored on a shelf above the reach in cooler at the end of the cook line. The employees properly stored the personal items.
In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored with liquor bottles behind the bar. The operator properly stored the ice scoop.
Open dumpster lid.
Plumbing system in disrepair. Observed no cold water at the handwashing sink near the dishmachine.
Time/temperature control for safety food thawed in an improper manner. Observed raw mahi thawing in standing water in the three compartment sink. The operator moved the mahi to the walk in cooler.
Mar 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate11 Basic
Show 12 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no available quaternary test kit.
Bowl or other container with no handle used to dispense food. Observed multiple plastic containers with no handles used as scoops in the dry storage area. The operator removed the plastic containers.
Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler door handles with a buildup of residue.
Cloth used as a food-contact surface. Observed a dry wiping cloth used as a liner for hamburger buns on the cook line. The operator removed the wiping cloth.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored hanging near packaged foods in the dry storage area. Observed a cell phone and keys stored on a shelf above a food preparation table in the prep area.
In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knives stored between a reach in cooler and storage rack at the entrance to the cook line. The operator properly stored the in-used knives.
No handwashing sign provided at a hand sink used by food employees near the dishmachine.
Reach-in cooler shelves with rust that has pitted the surface in the reach in cooler at the end of the cook line.
Standing water in bottom of reach-in-cooler. Observed standing water in the keg cooler behind the bar.
Uncovered food stored near sink exposed to splash. Observed an unprotected ice bin near a handwashing sink exposed to splash behind the bar.
Wet wiping cloth not stored in sanitizing solution between uses near the reach in cooler at the front counter. The operator placed the wiping cloth in the sanitizer bucket.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed the wiping cloth quaternary solution at 0ppm. The operator replaced with a solution at 200ppm.
Jan 17, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority2 Intermediate14 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over sliced onions in the reach in cooler at the end of the cook line. The operator properly stored the chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (52F - Cold Holding) on top of the containers in the reach in cooler at the entrance to the cook line. The operator stated the cheese has been held for approximately 1 hour. The operator placed the cheese inside the reach in cooler.
Vacuum breaker missing at hose bibb on the south wall of the building.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the nozzle for the soda gun at the entrance to the bar soiled with a black mold like substance.
Handwash sink not accessible for employee use at all times. Observed multiple items stored inside the handwashing sink near the ice machine.
Accumulation of debris on top of the warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed bowls with no handles used as scoops in flour, panko, and breading in the dry storage area. The operator removed the bowls.
Cloth used as a food-contact surface. Observed a wiping cloth used to cover hamburger buns on the cook line. The operator removed the wiping cloth.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee items stored hanging near clean equipment in the dry storage area. The operator properly stored the personal items.
Food stored on floor. Observed onions, a plastic container of lettuce, and a box of bread stored on the floor of the walk in cooler. The operator properly stored the above food products.
No handwashing sign provided at a hand sink used by food employees near the dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the holster for the soda gun soiled with a slime-like substance at the end of the bar.
Open dumpster lid. The operator closed the lid.
Reach-in cooler interior have accumulation of food debris at the end of the cook line.
Reach-in cooler shelves with rust that has pitted the surface at the end of the cook line.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed a sanitizer bucket stored on a food prep table near the salad station. The operator properly stored the sanitizer bucket.
Time/temperature control for safety food thawed in an improper manner. Observed raw pork ribs thawing at room temperature in the three compartment sink. The operator moved the ribs to the walk in cooler.
Uncovered food stored near sink exposed to splash. Observed an ice bin with ice exposed to splash from a hand sink at the entrance to the bar.
Sep 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Container of medicine improperly stored on a shelf above the cook line. The operator properly stored the medicine.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in the reach in cooler at the entrance to the cook line. The operator properly stored the raw chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (56F - Cold Holding) on top of containers in the reach in cooler roll top doors at the entrance to the cook line. The operator moved the cheese inside the reach in cooler for proper cold holding. Observed raw sausage (46F - Cold Holding) above the container fill line in the reach in cooler at the end of the cook line. The operator placed half of the contents in a container and moved inside the reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
No soap provided at handwash sink. Observed no soap at the handwashing sink near the dishmachine. The operator provided soap for the sink.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing.
Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the drip holders for the soda guns behind the bar soiled with a mold-like substance.
Ripped/worn tin foil used as shelf cover under the steam table.
Standing water in bottom of reach-in keg cooler behind the bar.
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.