Sculley's
190 John's Pass Boardwalk, Madeira Beach, FL 33708 · Permanent Food Service · License 6208861
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 6 complaint inspection1 high priority (no follow-up needed), 2 intermediate (1 repeat), 7 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitOct 6, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Egg wash at frying station had no time mark. Crab stuffed mushrooms, no time mark.
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
No date marking on oyster tags.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed simple green in hand wash sink in ware washing area.
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage in dry storage rack next to fish n chips batter.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee on fry station with no hair restraint
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Right side door handle on reach in cooler next to breading station in poor repair.
Racks at various locations in preparation and storing areas have shelves with rust that has pitted the surface.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed exterior of soda machine at wait station had build up of debris.
Code 24, Clean equipment storage and air drying: Equipment located in an area not protected from overhead leakage of pipes, drains and other sources.
Observed condensation dripping over cook line onto plates on right side main cook line. The employee removed plates.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed 2 jackets in dry storage area on bags of flour. Items removed.
Fixed on the spot
Earlier inspections 1
A93Complaint inspection4 violations No follow-up needed
- First visitJul 9, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Basic3
Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
Outdoor ice machine next to prep kitchen and outdoor seating unsecured when not in use
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverages on shelf above single service in servers wait station
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Across from fryers
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.