TERIYAKI MADNESS
140 LITTLE CYPRESS DR STE 106, Saint Johns FL 32259 · 904.672.7271
Last inspected Mar 10, 2026 · 7 visits since July 2023
NOV 23
JUL 24
FEB 25
JUL 25
MAR 26
— STEADY
5 inspections within 29 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Expired 6/1/2024
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
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.
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.
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.
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.
Show the remaining 2 findings ▾
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.
Single-service articles improperly stored. Box of to go forks on floor under front cover, box moved.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate2 Basic
Show 9 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 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.
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.
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.
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.
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.
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.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid at front counter.
In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cart on cook line, tongs removed.
Single-service items for customer self-service not properly protected to prevent contamination. To go forks at drink station in dining area.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Toxic substance/chemical improperly stored. Multiple bottles of soap stored over drain board of triple sink where clean equipment air drys.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from secondary splitter at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip top reach in cooler across from grill in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. In bathroom closest to dining area, employee corrected during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle of sanitizer, per employee, at front counter, employee labeled.
Food stored on floor. Case of water under front counter, employee corrected during inspection.
In-use tongs stored on equipment door handle between uses. 3 tongs on handle of cart by grill top on cook line, tongs moved.
Single-service articles improperly stored. Box of to go forks on floor under front counter, employee corrected during inspection.
Jul 10, 2024Inspection 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 6/1/2024
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler on cook line.
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. One employee working at front counter does not have proof, employee signed reporting agreement during inspection.
Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Establishment using unsealed wood spatulas on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sink of hand wash station next to grill on cook line.
Old labels stuck to food containers after cleaning. On several plastic tubs in storage area.
Single-service articles improperly stored. Box of to go forks on floor behind front counter.
Unwrapped single-service utensils not presented so that only the handles are touched. To go knifes and forks at drink station in dining area.
Jan 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
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.
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.
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.
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.
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.
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.
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.
Spray bottle containing toxic substance not labeled. Chemical spray bottle at the front counter with no product labeling. Operator labeled the chemical spray bottle.
Food stored on floor. In the prep area, soda syrup box stored on the floor.
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.
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.
Jul 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 6 findings ▾
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.
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.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in the warewashing area.
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.
No Heimlich maneuver/choking sign posted. No choking poster available in establishment. Inspector provided poster in opening packet.
No child labor law poster. For reporting purposes only. At time of inspection operator has ordered child labor law poster, not yet at establishment.
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.