Friendly Fisherman Restaurant
150 128 Ave W, Madeira Bch, FL 33708 · Permanent Food Service · License 6207620
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 4 basic (3 repeats)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 13, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cook line - lemon butter (111°F - Hot Holding), staff placed on grill to reheat, retemp 179°F
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 2/1/26 Establishment open and operating, serving food to the public Manager renewed during inspection
Fixed on the spotRepeat violation
Intermediate3
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
Weak water pressure at hand sink next to service window due to water line also connected to dish machine
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Hand sink next to dish machine, staff replaced
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. 3 employee certificates expired
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Beer cooler at bar
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Over cook line
Repeat violation
Floor soiled/has accumulation of debris.
Grease on floor under cook line
Repeat violation
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.