MAGGIE'S PLACE LATIN CAFE
132 SE HERNANDO AVE, Lake City FL 32025 · 386.487.5194
Last inspected Apr 21, 2026 · 10 visits since August 2023
JAN 24
AUG 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed cooked onions on salad no gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler by the three compartment sink soiled with mold-like substances.
Cutting board has cut marks and is no longer cleanable. Reach in cooler by three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board. Operator discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris.
Show the remaining 1 finding ▾
Wiping cloth sanitizing solution stored on the floor. Sani bucket on floor under press. Operator moved to shelf.
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Rice, beans.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 50ppm); Sanitizer Bucket (Chlorine 200+ppm). Manager added water to mix to dilute solution.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler by the three compartment sink.
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. No food handler certificate available for Gloria.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on container of pork and beef prepared four days prior. Operator marked.
Bowl or other container with no handle used to dispense food. No-handle bowl in sugar used as scoop.
Cutting board has cut marks and is no longer cleanable. Reach in cooler by three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of reach-in cooler. Employee removed.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Over fryer.
Food stored on floor. Cooking oil on floor in dry storage area.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle. Operator moved to rack.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris.
Old labels stuck to food containers after cleaning. Old labels on food bins in reach-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
Wiping cloth sanitizing solution stored on the floor. On floor under sandwich press.
Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. On prep table next to steam holders.
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 26 recorded, 6 high priority.
6 High priority6 Intermediate14 Basic
Show 26 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands. Began preparing ready to eat foods. Cook touched pants with gloved hands and continued to prep food without removing gloves, washing hands and putting on a new pair of gloves.
Nonfood-grade containers used for food storage - direct contact with food. Rice, beans
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice dated 3/10/2925. Glass door cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 F on cookline. Placed in ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries hot holding at 111F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer 200 plus ppm. Water added; 100 ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Swiss Cheese dated 3/4/2025 in glass door reach in cooler.
Employee washed hands in a sink other than an approved handwash sink. Cook washed her hands in the three compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler by the three compartment sink.
Handwash sink not accessible for employee use at all times. Hot water line turned off at kitchen hand wash sink. Water line turned on.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Key lime pie made on 3/17.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink. Hot water turned on.
Bowl or other container with no handle used to dispense food. Container without handle in sugar.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils under rice warmer.
Cutting board has cut marks and is no longer cleanable. Reach in cooler by three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of hot holding unit.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Above fry vat
Food stored on floor. Onions stored on floor in storage area.
In-use tongs stored on equipment door handle between uses. Tongs on wire shelving and oven handle.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Key lime pie in grab and go cooler.
Open dumpster lid. Both lids open.
Single-service articles improperly stored. To-go containers on floor of storage area.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Container of tools stored above spices and prep table in the kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Cook line and three compartment sink.
Wiping cloth sanitizing solution stored on the floor. Cook line. Moved to shelf.
Dec 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lazara Del Castillo Food Manager Certification expired 1/11/2024.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager at establishment.
Aug 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded.
0 High priority4 Intermediate8 Basic
Show 12 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lazara Del Castillo Food Manager Certification expired 1/11/2024.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in cooler gaskets soiled with grease, mold-like substances, and old food debris.
Handwash sink has no water pressure to properly wash hands. Front handwashing sink, water supply turned off due to leaking/spraying aerator. Aerator removed, cleaned, and reinstalled during inspection. Water supply turned on.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager at establishment.
Bowl or other container with no handle used to dispense food. No-handle Bowl used as scoop n bulk container of sugar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C ceiling vents and light shields soiled with grease and dust accumulation.
Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of back exterior door.
Food stored on floor. Jugs of cooking oil on floor in kitchen.
In-use tongs stored on equipment door handle between uses. Two tongs on oven door handle.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting boards soiled with mold-like substance.
Wiping cloth sanitizing solution stored on the floor. Sani-bucket at cooks line on floor.
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate14 Basic
Show 16 findings ▾
Container of medicine improperly stored. Vitamins stored amongst spices on shelf rack.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with mold-like substance.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk container of salt.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C ceiling vents and light shields soiled with grease and dust accumulation.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Container of spatulas and whisks under paper towel dispenser in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board at spice rack.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging from spice rack.
Equipment in poor repair. Handle missing from lower reach-in freezer.
Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of back exterior door.
Food stored on floor. Oil, rice, potatoes, and vinegar stored on floor.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with grease, mold-like substances, and old food debris.
Old food stuck to clean dishware/utensils. Food debris on knife stored in holder over reach-in chest freezer.
Wiping cloth sanitizing solution stored on the floor. At cooks line.
Working containers of food removed from original container not identified by common name. Bulk containers of rice and beans with no label.
Aug 28, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped oil off of foot with napkin then placed on new gloves no Handwash between.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved hair out of face then touched fryer handle and container of onions.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed cooked onions on salad no gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs over tomatoes in stand up reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F - Cold Holding); cheese (47F - Cold Holding); item in reach in cooler with meat that is being cooled affecting temperature. cheese (60F - Cold Holding) ice was on cheese but had melted. Operator replaced ice.
Toxic substance/chemical improperly stored. Cleaning wipes next to Togo containers and small cutting board under coffee area.
No soap provided at handwash sink. In kitchen.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee expired.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near air vents and light shields in kitchen.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Container of spatulas and whisks under paper towel dispenser in kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee water bottle on shelf near microwave above prep area.
Food stored on floor. Oil on floor on cooks line. Vinegar and oil on floor in dry storage area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Silver stand up reach in cooler gasket soiled.
Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in bucket on floor by back door.
Wiping cloth sanitizing solution stored on the floor. On cooks line.
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.