MAD CHICKEN

Name: MAD CHICKEN
Address: 7253 PARK BLVD N, PINELLAS PARK, FL, 33781, US
Rating: 83.3

7253 PARK BLVD N, PINELLAS PARK, FL 33781

License #3919411

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MAD CHICKEN in PINELLAS PARK currently holds an InspectFL Health Score of 83.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on January 13, 2026. Across those visits, inspectors documented 28 total violations — 7 critical, 8 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 28, 2025

The latest inspection on January 13, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[22-02-4] Vegetable slicer, tomato dicer soiled
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Mop sink
[40-01-4] 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
[08B-38-4] Food stored on floor. Box of raw garlic on floor of walk in cooler. Employee moved
[03B-01-6] 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
[03A-02-5] 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
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Disposition: Warning Issued
[03C-44-5] 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
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Inside bathrooms
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 89 degrees
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Cooked chicken 150 degrees on cutting.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation. Cook
[11-26-1] 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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] 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
[05-08-4] No probe thermometer provided to measure temperature of food products. Provided a prob thermometer for establishment.
[11-27-4] 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.
[12A-07-5] 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.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Unable to provide.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken inside reach in cooler 64 degree.

Community reaction

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Community pulse