TERIYAKI MADNESS

Name: TERIYAKI MADNESS
Address: 140 LITTLE CYPRESS DR STE 106, ST. JOHNS, FL, 32259, US
Rating: 81.1

140 LITTLE CYPRESS DR STE 106, ST. JOHNS, FL 32259

License #6502459

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

81.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TERIYAKI MADNESS in ST. JOHNS currently holds an InspectFL Health Score of 81.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 13 total violations — 6 critical, 4 major, 3 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.

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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

None on file yet

The latest inspection on March 10, 2026 included 3 critical violations, 1 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Administrative complaint recommended
[25-05-4] Single-service articles improperly stored. Box of to go forks on floor under front cover, box moved.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing from hose side of splitter attached to mop sink.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cabbage (48F,49F - Cooling after 5 hours) in large plastic covered and stacked containers, more then a few inches deep in walk in cooler, per manager cabbage was cut around 10am and time of temperature check was around 3:10pm and door to walk in cooler has been consistently open for several hours prior.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. cut cabbage (48F,49F - Cooling after 5 hours) in large plastic covered and stacked containers, more then a few inches deep in walk in cooler, per manager cabbage was cut around 10am and time of temperature check was around 3:10pm and door to walk in cooler has been consistently open for several hours prior.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (44F,45F - Cold Holding) in walk in cooler right next to walk in cooler door, per employees door has been consistently open for several hours prior to check. liquid eggs (53F - Cold Holding) in squeeze bottle sitting on top of ice bath on cart in front of wok station, per manager bottle has been taken in and out of ice bath for several hours prior, bottle buried in ice bath.

Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Multiple tongs on handles of cart on cook line, tongs removed.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching hair and face as they where leaving the kitchen then came back and out on gloves and made food orders without washing hands first.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. To go forks at drink station in dining area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. noodles (46F - Cold Holding) in overfilled containers in top section of reach in cooler on cook line, per employee 1 container of noodles has been in cooler for over 4 hours with the lid consistently open.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid at front counter.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present, all with food handler training, all engaged in food handling and no one on site is a certified food manager.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Large containers of cooked noodles and cut cabbage marked with expiration date that is 8 days from the t8me of preparation, per employees on site that is how they suppose to mark all items according to chart provided by their corporate office.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. noodles (47F, 46F- Cooling, after 45 minutes 45F,45F); tofu (46F - Cooling, after 45 minutes 46F) in plastic, stacked, covered containers more then 2 inches deep in walk in cooler, per employee all items where prepared almost 4 prior. Employee removed all items from walk in cooler and placed in reach in freezer.

Community reaction

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Community pulse