TERIYAKI MADNESS Inspection – February 5, 2024

High Priority 2

#6High Priority50-17-3

High Priority – Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2024

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked beef (127F – Hot Holding) Manger discarded for quality purposes.

Intermediate 3

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained on cook line.

#9Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink in rear of restaurant blocked by mop buckets. Manager removed. **Corrected On-Site**

Corrected On-Site

#10Intermediate11-26-1

Intermediate – 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.

Basic 5

#1Basic32-12-5

Basic – Covered waste receptacle not provided in women's bathroom.

#2Basic24-08-4

Basic – Equipment and utensils not properly air-dried – wet nesting. Pan on shelf in dish area wet nesting.

#3Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. Tongs on cart handles.

#4Basic33-16-4

Basic – Open dumpster lid.

#5Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Panko removed from original container. Manager labeled item. **Corrected On-Site**

Corrected On-Site

Florida Food Watch