TERIYAKI MADNESS
140 LITTLE CYPRESS DR STE 106 · ST. JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
9 full violation description(s) documented by the inspector during this visit.
High Priority 4
12A-25-4High Priority – 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.
02C-01-5High Priority – 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.
01B-02-5High Priority – 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.
03A-02-5High Priority – 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. **Corrective Action Taken**
Intermediate 3
03D-15-4Intermediate – 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. **Corrective Action Taken**
53A-05-6Intermediate – 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.
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid at front counter. **Repeat Violation**
Basic 2
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cart on cook line, tongs removed. **Corrected On-Site** **Repeat Violation**
25-09-4Basic – Single-service items for customer self-service not properly protected to prevent contamination. To go forks at drink station in dining area.
Inspector observations synchronized from DBPR on September 7, 2026 1:25 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.