TERIYAKI MADNESS
23894 US HWY 19 N STE 30, Clearwater FL 33765
Last inspected Apr 16, 2024 · 6 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
OCT 23
FEB 24
APR 24
— STEADY
4 inspections within 35 points of each other. Whatever this kitchen does, it does consistently.
Presence of insects, rodents, or other pests. Live caterpillar in dining room area by rear door. Employee removed and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
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.
Presence of insects, rodents, or other pests. Live caterpillar in dining room area by rear door. Employee removed and sanitized the area.
Toxic substance/chemical improperly stored. Stainless steel cleaner stored on prep table with vegetable press. Manager removed.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable press in rear of kitchen is soiled with food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink just inside kitchen door is blocked by food cart. Employee removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda nozzles on soda machine have mold like substance.
Condensation or other drainage not disposed of according to law. Water leaking from air conditioning vent in dining room area.
Cove molding at floor/wall juncture broken/missing. Broken cove molding at rear door of restaurant.
Covered waste receptacle not provided in women's bathroom.
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.
Drain cover(s) missing. Drain cover missing for condensation line from walk in cooler.
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.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris. Floor in kitchen is soiled with food debris.
In-use tongs stored on equipment door handle between uses. Tongs stored on handkerchiefs of food cart. Employee removed.
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.
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.
Single-service articles not stored inverted or protected from contamination. To go forks by soda machine not stored in an inverted manner for protection.
Feb 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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.
In-use utensil stored with handle on the top of lid containing cooked chicken.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm.
Wiping cloth sanitizing solution stored on the floor. Front area.
Oct 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
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.
Quaternary ammonium sanitizer not at proper minimum strength. Corrected to 200ppm sanitizer buckets.
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.
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
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.
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.
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.
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.
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.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Prep table legs and wheels, gaskets
Reach-in cooler interior/shelves have accumulation of soil residues. Right hand side reach in cooler across from cooks line.
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.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority8 Intermediate5 Basic
Show 15 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 live flies on soiled towel in storage container near triple sink - person in charge placed soiled towels and flies inside bag and tied close the bag
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken at 129 F, cooked rice at 120 F at steam table placed on steam table 2 hours previously - steam table unplugged -person in charge plugged in steam table, reheated food and increased temperature of steam table - recheck chicken 188F -202 F,person in charge voluntarily discarded cooked rice
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.
Handwash sink not accessible for employee use at all times. Cart in front of hand wash sink at cook line - reviewed with person in charge that hand wash sink must be accessible at all times- cart relocated
Handwash sink used for purposes other than handwashing. - scrub pads inside hand wash sink at cook line - reviewed with person in charge - person in charge removed scrub pads
Manager or person in charge lacking proof of food manager. Certificate posted on wall is for a manager that no longer works at the location per person in charge.
No probe thermometer provided to measure temperature of food products.
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.
Probe thermometer not used to ensure proper food temperatures.
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.
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 in container on shelf in walk in cooler.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing bracelets
Reach-in freezer interior/shelves have accumulation of soil residues in kitchen.
Water leaking from pipe and/or faucet/handle at triple sink and cook line hand wash sinks
Jul 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
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.
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
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
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.