MAA KITCHEN
2245 COUNTY RD 210 W STE 108, Saint Johns FL 32259 · 904-607-4547
Last inspected Mar 19, 2026 · 9 visits since July 2023
JAN 24
DEC 24
APR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Box of moldy cucumbers in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 10ppm after running multiple times.
Mar 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority7 Intermediate0 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine reading 10ppm after running multiple times.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Several food handlers touching face with gloved hands then continued to handle containers of food and clean equipment without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over various sauces and other ready to eat items in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (66F - Cold Holding);curry sauce (78F - Cold Holding); fried chicken (69F - Cold Holding); cut cabbage mix (74F - Cold Holding) per employees all items taken in and out of reach in coolers and walk in cooler for less then a few hours, all items moved into coolers.
Toxic substance/chemical improperly stored. Multiple chemical spray bottles of degreaser and all purpose cleaners stored over dish machine where clean dishes come out.
Employee dumping mop water in the three-compartment sink / food preparation sink. Employee states mop water is discarded in triple sink next to dish machine after inspector asked what do they do with the mop water since the mop sink basin is filled with containers and bag of onions.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes (46F - Cooling, after 25 minutes 46F) in covered container more then a few inches deep in walk in cooler, per employee potatoes where cooked about 4 hours ago, cover removed. mango chutney (64F - Cooling, after 40 minutes 64F) in cart in middle of kitchen, per employee chutney was made several hours ago and they keep taking it in and out of cooler.
Handwash sink not accessible for employee use at all times. Hand wash station in middle of kitchen blocked with black hand cart.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The only certified food manager for the establishment is not on site with 5 food handlers working at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per employees on site 4 food handlers on site have been working for over 3 months and do not have any food handler training.
Spray bottle containing toxic substance not labeled. Various spray bottles with yellow and purple liquid in dish washing area and server area.
Sep 23, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Food with mold-like growth. See stop sale. Box of moldy cucumbers in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over boxes of soda in walk in cooler. Raw chicken over tonkasu sauce in walk in cooler.
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. No time markings on chart for tapioca pearls held on time in prep area, per operator pearls were heated several hours ago.
Handwash sink not accessible for employee use at all times. Hand wash station by triple sink blocked by stack of plates over sink.
Floor soiled/has accumulation of debris. Under all equipment in establishment.
Food stored on floor. Cooking oil in back prep area, operator corrected during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop and metal stirring straws in 76F water in prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line. Exterior of shelves and equipment on cook line.
Outer openings not protected with self-closing doors. Back door to kitchen does not close all the way by itself.
Single-service articles improperly stored. Box of to go lids on floor in storage area by bathroom, operator corrected during inspection.
Dec 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Portioned raw salmon stored over cooked shrimp and raw beef stored over corn in flip top reach in cooler. Operator rearranged to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw chicken (49F - Cold Holding); raw shrimp (51F - Cold Holding); raw beef (50F - Cold Holding); noodles (47F - Cold Holding) in flip top reach in cooler. Per owner, all products have been in the cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed raw chicken (49F - Cold Holding); raw shrimp (51F - Cold Holding); raw beef (50F - Cold Holding); noodles (47F - Cold Holding) in flip top reach in cooler. Per owner, all products have been in the cooler overnight.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded faucet to right of back exit is missing a vacuum breaker.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by wire rack. Operator removed rack.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holding cooked tapioca on time controls. No written procedures available. Provided DBPR Form HR 5022-090.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine top and around deflector plate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table at boba area. Employee removed beverage.
Food stored on floor. Corn on floor in walk in freezer. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 81F. Operator removed water from container.
Missing drain plug at dumpster. Drain plug missing on dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in flip top reach in cooler in kitchen.
No copy of latest inspection report available. Not available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler door gaskets and walk in cooler door gasket are soiled.
Plumbing system in disrepair. Cold water faucet at three compartment sink is inoperable.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored with mop head sitting in mop sink.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut tomatoes (46F - Cooling, after 30 minutes 46F); cut lettuce (47F - Cooling, after 30 minutes 47F) in covered plastic containers reach in cooler on make table, manager moved to walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary ammonium test strips
Jul 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Handwash sink used for purposes other than handwashing. Hand wash sink on either end of the main cook line used to store kitchen utensils. Operator removed the utensils from the hand wash sinks.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on shelf in the walk in cooler over unwashed lettuce. Operator relocated the employee personal food.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Operator asked employee to rewash the metal containers.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board on the main cook line. Operator relocated the wet wiping cloth.
Working containers of food removed from original container not identified by common name. Bulk sugar container under the tea station with no product labeling. Operator labeled the bulk container.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.