MAISON BLANCHE
2605 GULF OF MEXICO DR, Longboat Key FL 34228 · 3838088
Last inspected Apr 8, 2026 · 9 visits since October 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2016026654 | May 13, 2016 | Jul 21, 2016 | $400 |
| 7--2016012841 | Mar 3, 2016 | Mar 30, 2016 | $400 |
Inspection history
9 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Food stored on floor. Observed pot of beef on the floor. Operator moved food of the floor.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked bacon over lemons in the walk in cooler. Operator moved bacon to other shelf.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer bucket to strong. Operator corrected sanitizer to 100ppm.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached tuna on menu without an identifier.
No handwash sink located in or immediately adjacent to bathroom. Observed woman's room without a hand wash sign.
Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen with cut marks.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dish area on shelf above 3 compartment sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck stored over ready to eat lettuce in the walk in cooler. Operator removed the duck.
Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in the women's restroom.
Cutting board has cut marks and is no longer cleanable. Observed a grooved cutting board on the cook line.
Referred for a formal case, which can lead to a fine. 2 violations recorded.
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed meats and fish. Emailed Chef HACCP Template and info sheet.
In-use tongs stored on equipment door handle between uses.Observed 2 tongs on oven door handle.
Violations found and a warning issued, with a return visit required. 7 recorded.
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime.Observed food debris on slicer blade guard.
No paper towels or mechanical hand drying device provided at handwash sink.Observed no paper towels in kitchen hand wash sink, spam area hand wash sink, and employee bathrooms. Observed common towel in employee bathrooms. Chef added paper towels.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed meats and fish. Emailed Chef HACCP Template and info sheet.
Employee eating in a food preparation or other restricted area.Observed employee drink next to food in dry storage area.
In-use tongs stored on equipment door handle between uses.Observed 2 tongs on oven door handle.
Time/temperature control for safety food thawed in an improper manner.Observed fish defrosting in sink without running water. Chef ran water.
Wiping cloth sanitizing solution stored on the floor.
A return visit. The problems from the previous inspection had been dealt with.
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.