Teriyaki Madness

13775 SW 152 St, Miami, FL 33177 · Permanent Food Service · License 2336469

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 20, 2026

What drove the grade

Food preparation sink has soil/old food residue.High priority · no follow-up needed · 17 other violations

How the score was calculated

Starting score100
Violations at the Jul 20 routine inspection
1 high priority (no follow-up needed), 4 intermediate (2 repeats), 13 basic (3 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Jul202026

Routine inspection

18 violations found

First visitJul 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
- 1 High priority
- 4 Intermediate
- 13 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Food preparation sink has soil/old food residue.
Intermediate4
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed shelf with clean pans under stove heavily soiled.
  Repeat violation
  Non-pitting surface rust on food-contact equipment.
  Observed clean dishes shelves above the triple sink rusted.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwashing sink at kitchen entrance blocked by black fan.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed container of garlic stored at cook line not labeled. Also observed container of salt stored near the steam table not labeled.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed employee juice stored at reach in cooler near steam table.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed manager with no hair restraint.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler near the walk in cooler used as dry storage.
  Repeat violation
  Ripped/worn tin foil used as shelf cover.
  Observed shelf above the triple sink.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed on clean plastic containers at shelf near the triple sink.
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Observed Sanitizer Bucket (Quaternary 150ppm). Manager reset Sanitizer Bucket final reading (Quaternary 200ppm).
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Advised manager to clean reach in coolers.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets soiled at reach in coolers in the kitchen.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed metals and plastic containers stacked together not properly air-dried at shelves across exit door.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed on the side of exit door.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled at prep sink.
  Floor soiled/has accumulation of debris.
  Observed floor under cooking equipments soiled with old food debris. Also observed floor under shelves in the establishment, and ware washing area has accumulation of debris
  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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.