DirtyFLRestaurant Inspection Data

MAD BEACH POKE

MAD BEACH POKE maintains a 2.9/5 food safety rating based on 6 health department inspections in MADEIRA BEACH. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

13999 GULF BLVD UNIT C1

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13575253

Met Inspection Standards

1 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in sugar bin
  • 06-09-1:Basic - 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. Raw grouper not removed from vacuum packaging prior to thaw
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 67F
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Raw grouper not removed from vacuum packaging prior to thaw

11/13/2025· 5mo ago

Visit ID: 10876428

Met Inspection Standards

1 high, 1 int, 2 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer bucket empty, operator set of chlorine sanitizer in utility sink 50ppm**Corrective Action Taken** **Corrective Action Taken**
  • 10-01-5: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 rice bin
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice at front counter
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator

6/3/2025· 10mo ago

Visit ID: 8825747

Met Inspection Standards
  • N/A:No Violations Were Observed

7/10/2024· 1y 9mo ago

Visit ID: 8741334

Met Inspection Standards

2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 10-01-5: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 rice bin
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 7/8/24, date added Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, replaced Corrected On-Site

1/5/2024· 2y 3mo ago

Visit ID: 8455583

Met Inspection Standards

1 high, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in sugar bins Repeat Violation
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 10-01-5: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 rice bin
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle n cut lettuce at front counter
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over Krab Rangoon in reach in cooler, order corrected Corrected On-Site

7/26/2023· 2y 8mo ago

Visit ID: 8362978

Met Inspection Standards

3 high, 2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice bin
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. male employee with no hair restraint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shell eggs (46F - Cold Holding) front counter reach in cooler, moved to rear coolers **Corrective Action Taken**
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Time mark on sushi rice states 12-4:30 and 4:30-9. Discussed with employee about max 4 hour limit. Current batch held less than 4 hrs
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm, corrected 100ppm Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with additional form via e-mail
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand sink in restroom