MAD MOE'S PUB & GRILL
106 N TAMIAMI TRL · OSPREY · Sarasota County · FL 34229
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 7
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. Observed plastic t-shirt bags in direct contact with pizza dough in the reach in cooler at the end of the cook line.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef stored on top of cooked meatloaf in the walk in cooler. The operator properly stored the raw ground beef. **Corrected On-Site**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw tuna in the reach in cooler at the entrance to the cook line. The operator properly stored the chicken. **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (56F – Cold Holding); cooked egg (53F – Cold Holding); cheese (48F – Cold Holding); cut tomatoes (51F – Cold Holding); coleslaw (48F – Cold Holding); cooked gyro meat (58F – Cold Holding); raw tuna (58F – Cold Holding); raw beef (54F – Cold Holding); raw grouper (50F – Cold Holding); raw shrimp (48F – Cold Holding) in the reach in cooler at the entrance to the kitchen. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chorizo (53F – Cold Holding); sliced cheese (51F – Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the end of the cook line. The operator emptied half of the contents and stored the food in the lower portion of the reach in cooler. Observed cut lettuce (56F – Cold Holding); cooked egg (53F – Cold Holding); cheese (48F – Cold Holding); cut tomatoes (51F – Cold Holding); coleslaw (48F – Cold Holding); cooked gyro meat (58F – Cold Holding); raw tuna (58F – Cold Holding); raw beef (54F – Cold Holding); raw grouper (50F – Cold Holding); raw shrimp (48F – Cold Holding) in the reach in cooler at the entrance to the kitchen. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods. **Corrective Action Taken** **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (88F – Hot Holding) behind the cook line. The operator stated the chicken had been held for approximately 2 hours. The operator was emailed a time for public health control form.
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting on the south side of the building.
Intermediate 2
53B-16-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employees were unable to answer maximum cold holding temperature of potentially hazardous foods.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for the handwashing sink near the ice machine.
Basic 9
16-21-4Basic – Accumulation of debris on top exterior of warewashing machine.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed a broken scoop with no handle in the flour in the dry storage area. **Repeat Violation**
06-09-1Basic – 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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator discarded the tuna. **Corrected On-Site**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee beverage container stored on a shelf above the reach in cooler at the end of the cook line. The operator removed the beverage. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored hanging on a rack near batter mix in the dry storage area. Observed employee cell phones and keys stored on a shelf above the reach in cooler at the end of the cook line. The employees properly stored the personal items. **Corrected On-Site** **Repeat Violation**
10-12-5Basic – In-use ice scoop stored on soiled surface between uses. Observed an ice scoop stored with liquor bottles behind the bar. The operator properly stored the ice scoop. **Corrected On-Site**
33-16-4Basic – Open dumpster lid.
29-08-4Basic – Plumbing system in disrepair. Observed no cold water at the handwashing sink near the dishmachine.
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw mahi thawing in standing water in the three compartment sink. The operator moved the mahi to the walk in cooler. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 26, 2026 12:09 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 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.