DirtyFLRestaurant Inspection Data

MAD CHICKEN

Based on 5 health inspections, MAD CHICKEN in PINELLAS PARK has earned a 2.9/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 5 reports on file

Park Boulevard North
Florida, 33777
Seminole Village
Pinellas County County

Overall Food Safety Rating

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

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13610741

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Warning
  • 08B-38-4:Basic - Food stored on floor. Box of raw garlic on floor of walk in cooler. Employee moved Corrected On-Site Warning
  • 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Observed chicken in container employee food on prep table beside wood cutting board. Employee discarded Warning
  • 33-16-4:Basic - Open dumpster lid. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Mop sink Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in clear Cambro under prep tale right side of fryers. No hot or cold holding element cooked chicken wings (90F - Cold Holding); Employee put in fryer retemp 209 Corrected On-Site Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of hot holding unit in silver container brown rice (90F - Hot Holding no hot or cold element. Employee discarded **Corrective Action Taken** Repeat Violation Warning
  • 22-02-4:Intermediate - Vegetable slicer, tomato dicer soiled Warning

1/5/2026· 2mo ago

Visit ID: 13473354

Met Inspection Standards

1 high, 4 basic

  • 36-36-4:Basic - Ceiling tile missing.near walk in cooler
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eggs for employees Inside reach in cooler. Helped establishment create at personal bin in walk in cooler
  • 08B-38-4:Basic - Food stored on floor. Two buckets of spices and salt on floor on dry storage shelves. Employee moved Corrected On-Site
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings inside fryer basket chicken wings (90F - Hot Holding) Employee recooked retemp 169 degrees Corrected On-Site

7/28/2025· 7mo ago

Visit ID: 13472817

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

7/25/2025· 7mo ago

Visit ID: 10906417

Follow-up Inspection Required

4 high, 7 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Inside bathrooms
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Raw chicken cooked for 3 min cooked to temperature 155 . Cooked chicken tenders 3 minutes temp 150 degrees
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Breaded raw chicken with gloved hands touched fryer basket handle. Instructed to Washed hands.
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 89 degrees
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken inside reach in cooler 64 degree.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Unable to provide.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Provided a prob thermometer for establishment.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 cook
  • 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.
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures. Cooked chicken 150 degrees on cutting.

4/2/2025· 11mo ago

Visit ID: 10765665

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