MAPLE AND ASH FLOOR 1
652 NE 2 AVE STE H160-H260, Miami FL 33132
Last inspected May 20, 2026 · 5 visits since March 2025
MAR 25
OCT 25
MAR 26
MAY 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
May 20, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw Tuna Tuna and groupers fish inside walk in cooler.
Stop Sale issued due to adulteration of food product. Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw Tuna and groupers fish inside walk in cooler. See stop sale.
Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink near oven front. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection.
Show the remaining 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: Operator is doing a special process, conducting reduced oxygen packaging, 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. Operator vacuum packages raw tuna and groupers fish. without an approved HACCP plan.
Current Hotel and Restaurant license not displayed.
May 15, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Current Hotel and Restaurant license not displayed.
Mar 6, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority7 Intermediate3 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Observed can of pumpkin pure.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Handwash sink not accessible for employee use at all times. Observed towels blocked hand wash sink located at raw bar area. Operator removed during inspection.
No paper towels or mechanical hand drying device provided at handwash 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 soap provided at handwash sink.
Original container of toxic substance or chemical does not bear the manufacturer's label. Degreaser located at front area.
Current Hotel and Restaurant license not displayed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored on water at 72°f. Manager discard the water during inspection..
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority6 Intermediate5 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over bread located at cook line area. Manager reorganized products.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Clam/mussel/oyster tags not marked with last date served.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
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 paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
Spray bottle containing toxic substance not labeled. Soap.
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Observed employee cup at cook line area.
Food stored on floor. Observed boxes of French fries and ice cream stored directly on floor walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Kitchen.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored directly on floor. Operated stored properly during inspection.
Mar 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
No soap provided at handwash sink. Bar area. Operator provided during inspection.
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. Walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Bar area, service area and employee bathroom.
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.