MADFISH GRILL
4059 CATTLEMEN RD, Sarasota FL 34233 · 9413773474
Last inspected Dec 16, 2025 · 8 visits since August 2023
MAR 24
AUG 24
FEB 25
JUL 25
DEC 25
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed on cook line in speed rack Cold Holding Heavy Cream 68F, Egg Mix 67F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine at 0ppm. Service was provided during inspection and corrected to 50ppm.
Handwash sink used for purposes other than handwashing.Observed cups in hand wash sink at bar.
No soap provided at handwash sink. Observed soap emptying men's room. Employee replaced.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in small ice cream chest freezer.
Jul 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line towards dish machine cold holding fish 60F, cod57F, cut lettuce 61F, shredded cheese 58F, ambient reach in cooler 55F
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Observed chlorine in 2 buckets above 200ppm. Corrected to 50ppm.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black substance on walk in cooler door gasket.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed lobster 69F in reach in cooler top on cook line. Cook moved to freezer.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Observed splitter at mop sink with 2 hoses and only 1 vacuum breaker.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.Observed chlorine sanitizer bucket on cook line at 200ppm. Cook corrected to 100 ppm.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed sugar scoop in bulk container with handle touching sugar. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed grease buildup on hood filters
Wiping cloth sanitizing solution stored on the floor. Knowledge of the major food allergens is now required. The person in charge must be able to describe foods identified as major food allergens and symptoms they may cause. Major food allergens include milk, eggs, soybeans, tree nuts and peanuts, wheat, fish (including crab, lobster and shrimp) and foods containing these items. Allergic symptoms include, but are not limited to, hives, itching, swelling of lips, throat and/or face; vomiting, diarrhea, wheezing, swelling of throat, and fainting. The person in charge must ensure food allergy awareness is part of employee training. The big six FOODBORNE illnesses are: Hepatitis A, Shiga-toxin E. coli, Norovirus, Shigella, salmonella non-typhoidal, and Salmonella typhi. Please be aware of their symptoms. Please avoid FOODBORNE illness by avoiding bare hand contact with ready-to- eat food, washing hands frequently and when necessary, and not working with food when ill. Utensils available for use. Provided operator with information on food allergen awareness (Form HR 5030-038) and employee health/manager responsibility (Form HR 5030-039 and 101). Hepatitis A document provided. To report a foodborne illness at your establishment, please call your local health department. Manatee County is 941-748-0747. Sarasota County is 941-861-2900. Licenses will no longer be mailed to operators, can renew by logging into your DBPR account at www.myfloridalicense.com moved to shelf.
Aug 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Food stored on floor.Observed oil tubs on floor in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Observed walk in cooler gaskets soiled with black substance.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Observed on cook line in speed rack Cold Holding Heavy Cream 68F, Egg Mix 67F
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled.Observed blue glass cleaner in unmarked bottle under hand wash sink by walkin cooler.
Ice scoop handle in contact with ice.Manager removed.
In-use tongs stored on equipment door handle between uses. Observed tongs on rear oven handle. Cook removed. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
Oct 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operation using vacuum seal for raw beef. Emailed operator information and HACCP template.
Aug 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operation using vacuum seal for raw beef. Emailed operator information and HACCP template.
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 fish in Walkin Cooler defrosted and not cut or removed from packaging. Chef corrected by cutting bags.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handles. Cook corrected by removing.
Stored food not covered.Observed fish, chicken, and onion rings in Walkin Freezer stored uncovered. As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
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.