Mad O Caribbean and Seafood Restaurant

9735 Old St. Augustine Rd. Suite 13, Jacksonville, FL 32257 · Permanent Food Service · License 2615341

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Jul 22, 2026

What drove the grade

Operating with an expired Division of Hotels and Restaurants license.High priority · fixed by the Jul 22 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
1 high priority (fixed by the Jul 22 follow-up), 4 intermediate (1 fixed on the spot, 1 repeat), 5 basic (2 repeats)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitJul 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
  Person in charge has pulled bottled juice until warning label can be printed.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 1 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to customers with an expired license. License expired 6.1.26.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Field peas made Sunday per person in charge not date marked.
  Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label.
  Establishment sells juice squeezed in house per person in charge and bottled in house with no warning label.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Missing paper towels at hand wash sink in kitchen. Person in charge provided.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Person in charge with no proof of CFM.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Missing minimum labeling on juice for customer self service.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Cookline equipment with grease accumulated. Hood filters with heavy grease accumulation.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Single service item cases stored on floor in secondary storage area. Person in charge began raising.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed one dead roach in glue trap in women's restroom, one dead roach in glue trap in men's restroom.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Heavy grease accumulated on floor at cookline. Debris observed on floor along walls in kitchen area.
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.