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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
MAD BEACH CANTINA in MADEIRA BEACH currently holds an InspectFL Health Score of 80.5 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 September 16, 2026. Across those visits, inspectors documented 12 total violations — 2 critical, 2 major, 8 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 16, 2026 shows 9 observation rows: 2 critical, 2 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
MAD BEACH CANTINA has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board behind bar grooved with cuts.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board behind bar is soiled with mold like substance.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sink at bar had metal straining pan and margarita glasses stored in sink. Employee removed items from handwashing sink.
- [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook line soiled with food debris.
- [10-08-5] Ice scoop handle in contact with ice. Scoop handle in ice. Behind bar. Employee removed ice scoop from ice.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa in cooler in server area tempted at 47F. Employee moved salsa into walk-in-cooler to chill down. Retemped at 3:31, 40F
- [22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine soiled on metal plate above black guard with mold like substance.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards on ice machine soiled with dust.
- [41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary solution tested at over 400 ppm. Employee remained sanitizer solution, tested at 200ppm
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