MAPLE STREET BISCUIT
2233 GULF TO BAY BLVD, Clearwater FL 33765
Last inspected Aug 5, 2025 · 3 visits since July 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 24
MAY 25
AUG 25
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 46 F in drawer of cooler at cook line. Manager placed container of chicken in ice bath. Recheck 43 F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee left the office then went to cook line when wearing gloves and touched clothes then touching cutting board without removing gloves and washing hands. Reviewed with employee. Employee removed gloves and washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 46 F in drawer of cooler at cook line. Manager placed container of chicken in ice bath. Recheck 43 F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened previous morning at 6:30 am. Manager date labeled milk
Handwash sink not accessible for employee use at all times. Brooms and dustpan stored in front of hand wash sink at cook line and push cart in front of food prep area.. Reviewed with manager hand wash sinks must be accessible at all times. Items relocated.
Show the remaining 9 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink in men's restroom. Reviewed with manager
Ambient air thermometer not located in the warmest part of the cold holding unit at cook line breading station. Manager relocated thermometer
Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance in dry storage area near ice machine
Employee with no hair restraint while engaging in food preparation at cook line. Employee put hair nets on
Floor area(s) covered with standing water in back kitchen area and at cook line areas Reviewed with manager the water draining onto floor from sides of hand wash sink when hands are washed
Interior of oven has accumulation of black substance/grease/food debris. In front line area
Stored food ( whole cleaned oranges ) not covered at orange juicer in front line area. Reviewed with manager. Manager covered oranges with plastic wrap
Wiping cloth smartpower sanitizing solution not at proper minimum strength in dining area and kitchen areas. Manager changed solution. Recheck : Smart power 272-700 ppm DDBSA and 704-1875 ppm Lactic Acid
May 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked mushrooms (79F - Cooling) at 1:55 pm cooked at 10:20 am in walk in cooler - smash browns (92F - Cooling)at 2:10 pm rehydrated with boiling water at 11:56 am in cooler at cook line. Reviewed with manager cooling procedures and regularly monitoring food temperatures. Manager discarded food
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked mushrooms (79F - Cooling) at 1:55 pm cooked at 10:20 am in walk in cooler - smash browns (92F - Cooling)at 2:10 pm cooked at 11:56 am in cooler at cook line. Manager discarded food
Shell eggs in use or stored with cracks or broken shells in cold holding drawer under grill. Eggs in drawer move when drawer is open and closed resulting in cracked eggs. Reviewed with manager safe storage of raw shell eggs. See stop sale. Manager discarded eggs
Handwash sink not accessible for employee use at all times. Handwashing sink at cook line blocked by kettle equipment. Reviewed with manager hand wash sinks must be accessible at all times. Manager relocated equipment.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Reviewed with manager
Employee wearing jewelry on their arms while preparing food. Employee removed bracelet
Stored food ( container of Asiago cheese ) not covered in walk in cooler.
Utensils not stored inverted or in a protected manner on cart near beverage station
Working containers of food removed from original container not identified by common name -bulk container of flour in front counter area.
Jul 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.