MAD BEACH CANTINA

High Priority - 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. 0ppm, chemical bucket empty, manager replaced and primed system, 50ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind bar, replaced Corrected On-Site

Intermediate - 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. Some training certificates expired 1/5/26

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Oven door handle, removed Corrected On-Site Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp (44F - Cold Holding) cook line, moved to freezer, retemp 39F. Wait station salsa cups (64F - Cold Holding), manager voluntarily discarded Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle and holster soiled at bar.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door not self closing

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop at bar stored on plastic flavoring bottles, removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Oven handle, removed Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Drink garnishes at entrance to bar not covered, lid placed on top Corrected On-Site

Basic - Accumulation of lime scale on the inside of the dishmachine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage at wait station counter, removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry storage room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on cooler at bar, removed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station Repeat Violation

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Triple sink with sanitizer in middle sink, order corrected Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Top shelf of walk in cooler, removed Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in ice bath, corrected to running water Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink at bar, used as dump sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over drink ice well at bar, removed Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups at wait station

Basic - 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 Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Old labels stuck to food containers after cleaning. In dish room Repeat Violation

Basic - Soiled dry wiping cloth in use. Cook line Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At top of stairs on patio Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flies in UV glue trap in kitchen, operator discarded glue strips Corrected On-Site

Basic - Building components, attachments or fixtures in poor repair. Exterior handrail on stairs from patio to beer cooler loose, staff began repairs during inspection Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C vents soiled over kitchen

Basic - Clean utensils or equipment stored in dirty drawer or rack. Metal storage shelves in dish area soiled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to spices over prep table, removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line

Basic - Equipment in poor repair. Broken lid handle on cook line cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled on cook line Accumulation of grease behind cook line

Basic - Old labels stuck to food containers after cleaning. Metal hotel pans on rack in dish area

Basic - Soiled dry wiping cloth in use. Cook line

Basic - Unclean building components, attachments or fixtures. Fan covers in walk-in beer cooler soiled

Basic - Waste line missing at soda gun holster. Bar

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50ppm, corrected 200ppm Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Wood cutting board on cook line with separation

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched face and hair went back to wrapping silverwear. Employee corrected to wash hands and washed hands. Employee washed hands . Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Employee moved drink. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Employee removed tongs Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line reach in coolers build up of food debris.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table not in sanitizer bucket. Employee moved to sanitizer bucket. Corrected On-Site