MAIA
400 S COLLIER BLVD, Marco Island FL 34145 · 305-446-0123
Last inspected May 19, 2026 · 9 visits since October 2023
MAR 24
NOV 24
APR 25
OCT 25
MAY 26
▲ GETTING WORSE
5 inspections trending down, 20 points off where it started.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 152F).
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024010523 | Jan 9, 2024 | Mar 13, 2024 | $400 |
| 7--2023045305 | Jun 23, 2023 | Nov 20, 2023 | $400 |
Inspection history
9 visits, newest first
May 19, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler on the back of the omelette station, liquid eggs (57F - Cold Holding); swiss cheese (57F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler on the back of the omelette station, liquid eggs (57F - Cold Holding); swiss cheese (57F - Cold Holding). See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the cook line roasted tomatoes (84F - Hot Holding). Operator moved the tomatoes to the oven to reheat.
Whole fruit displayed for self-service not wrapped and no utensils provided. There are apples available for customers self service on the breakfast buffet that are not individually wrapped.
Show the remaining 1 finding ▾
In-use tongs stored on equipment door handle between uses. There are tongs on an oven door handle. Operator removed the tongs.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. There is a garbage can in front of and a pan inside of the hand washing sink by the dishwasher.
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler in front of the Rational ovens, cooked shrimp (50F - Cold Holding); cooked corned beef (50F - Cold Holding); ham (53F - Cold Holding); chorizo (55F - Cold Holding); sausage (53F - Cold Holding); cooked mushrooms (53F - Cold Holding). Items have been in the cooler greater than four hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler in front of the Rational ovens, cooked shrimp (50F - Cold Holding); cooked corned beef (50F - Cold Holding); ham (53F - Cold Holding); chorizo (55F - Cold Holding); sausage (53F - Cold Holding); cooked mushrooms (53F - Cold Holding). Items have been in the cooler greater than four hours. See stop sale.
Handwash sink not accessible for employee use at all times. There is a garbage can in front of and a pan inside of the hand washing sink by the dishwasher.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink by the dishwasher.
Employee with no hair restraint while engaging in food preparation. Employee put on a hat.
In-use tongs stored on equipment door handle between uses. Operator removed the tongs.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the carving station on the buffet, ham (126F - Hot Holding). Per operator the ham has been on the buffet less than 4 hours. Operator added the carving station to the items held under time as a public health control.
Handwash sink not accessible for employee use at all times. There is a picture and spatula in the hand washing sink on the buffet station. Operator cleared the sink.
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In a drop in cooler on the egg station, french toast batter (47F - Cold Holding). Operator stated that the batter us less than four hours old. Operator iced the batter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the buffet line, cooked potatoes (129F - Hot Holding). Operator replaced the cooked potatoes.
Handwash sink not accessible for employee use at all times. There is a garbage can in front of and a scoop inside the hand washing sink by the door to the dining room. Operator cleared the hand washing sink.
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Toxic substance/chemical improperly stored. There is a chemical spray bottle stored next to clean cutlery sets. Operator removed the chemical spray bottle.
Jan 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. There are multiple pastries, charcuterie and cheeses unprotected on the self service cold buffet in the dining room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dish washing area at the exit from the dishwasher there is a employee cellphone inside a silverware draining cup. Operator removed the cellphone.
Nov 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. There are multiple pastries, charcuterie and cheeses unprotected on the self service cold buffet in the dining room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dish washing area at the exit from the dishwasher there is a employee cellphone inside a silverware draining cup. Operator removed the cellphone.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 152F).
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. There are multiple pastries, charcuterie and cheeses unprotected on the self service cold buffet in the dining room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the omelette station cooked shrimp (45F - Cold Holding), per operator items have been on the front line less than four hours. Shrimp moved to a reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box in the banquet kitchen scrambled eggs (134F - Hot Holding). Per operator eggs were cooked less than four hours ago. Eggs moved to oven fir reheat.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dish washing area at the exit from the dishwasher there is a employee cellphone inside a silverware draining cup. Operator removed the cellphone.
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.