MADISON RESTAURANT
4475 MADISON ST
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/20/2025
High Priority
3
Intermediate
2
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook put hat on Corrected On-Site
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handling dirty dishes then clean dishes without washing hands, discussed proper hand washing procedure with dishwasher
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Togo bag used for sausage on cook line, cook put sausage in pan and removed from to go bag Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 11-26-1: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. Tim and Kenia no employee reporting agreement, emailed operator form 5030-103
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush used for butter on cook line
Food safety inspection conducted on 3/20/2025 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/13/2024
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 25-32-4:Basic - Reuse of single-service or single-use articles. Sour cream containers reused for multiple different food items Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cook line under expo window Warning
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee wrapped toast with bare hands after handling cordless work phone. Temperature of the toast was 122F Warning
- 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (48F - Cold Holding); cooked sausage (51F - Cold Holding); diced sausage (49F - Cold Holding) held over night in reach in cooler across from grill on cook line, no temperature monitor Warning
- 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. Turkey in walk in cooler not in original packaging no date marked Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Niko has been here over 60 days with no food handlers certification Warning
Food safety inspection conducted on 11/13/2024 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 4/10/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then handling clean dishes without washing hands
Food safety inspection conducted on 4/10/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 9/21/2023
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to clean plates, drink removed Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Lettuce debris in hand sink in kitchen Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid in dish area not labeled, spray bottle properly labeled Corrected On-Site
Food safety inspection conducted on 9/21/2023 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).