MAPLE STREET BISCUIT COMPANY
2004 SAN MARCO BLVD, Jacksonville FL 32207 · 904-398-1004
Last inspected Mar 10, 2026 · 7 visits since October 2023
APR 24
SEP 24
FEB 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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. Manager stated they are not allowed to have chlorine and she has our procedures, explained to her
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked beef, drawer unit, cook line
Shell eggs in use or stored with cracks or broken shells. A couple of cracked eggs in drawer unit, employee discarded them
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 112f tater tots, on open warmer, label by it states they hold them for 30-45 minutes but no time written or timer in at all, explain 4 hrs procedure, employee wrote time on
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 3010 ppm lactic acid in bucket at cook line and triple sink, manager diluted it them in both to 1875 lactic acid
Show the remaining 10 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket at cook line
Handwash sink used for purposes other than handwashing. Manager filling bucket with water in hand sink at cook line
Clean equipment/utensils not stored at least 6 inches above the floor. Lid for warmer on floor, cook line
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in back storage shelf not inverted
Drain cover(s) missing. In mop sink, employee placed one
Employee with no beard guard/restraint while engaging in food preparation. Employee cooking, no beard guard, he put one on
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hinged part of waffle maker with old grease build up, wall dispensed with black build up in triple sink area, vent dusty in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberry and lettuce on shelf above washed oranges, walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Blackish build up on wall by triple sink
Working containers of food removed from original container not identified by common name. White powder under baking table, front counter, manager said it's flour and in back kitchen too, labeled sugar per manager
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Shell eggs in use or stored with cracks or broken shells. A couple in drawer unit, employee removed them
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
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 expired on 2024
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area m
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee drinks above soda syrup boxes
Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
Equipment in poor repair. Gasket torn in drawer unit
Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cook line
No conspicuously located ambient air temperature thermometer in holding unit. In raw chicken prep unit by triple sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line and shelf under table by dish machine
Reuse of single-service or single-use articles. Washed produce placed back in box that they came in dirty, explained to manager
Single-service articles improperly stored. Lids not inverted in storage area
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage room
Wall soiled with accumulated grease, food debris, and/or dust. Blackish across restrooms
Feb 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority6 Intermediate10 Basic
Show 21 findings ▾
Displayed food not properly protected from contamination. Washed oranges on juicer without the top cover at front counter, employee covered it
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then changed gloves and grabbed biscuit, explained to employee and discarded bread
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f gravy, in warmer, employee reheated it to 165f
Warewashing sanitizing solution exceeding the maximum concentration allowed. 2258 ppm lactic acid in triple sink, employee diluted it to 1875 lactic acid
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2258 lactic acid in bucket, sink and surface sanitizer, cook line, employee diluted it to 1875
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
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. Manager stated they are not allowed to have chlorine and she has our procedures, explained to her
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldn't find it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee placed some
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new employee less than 2 months
Bowl or other container with no handle used to dispense food. On toffee crunch
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in storage shelf at back
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above soda syrup, manager discarded them
Food storage container/container lid cracked or broken. Lid is cracked for sugar containers
Ice scoop handle in contact with ice. On ice bin in prep cooler, employee removed it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of waffle makers
Outer openings not protected with self-closing doors. Door in back storage where they share and have open boxes of to go containers
Single-service articles not stored inverted or protected from contamination. Lids for aluminum trays in back storage
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it sanitizer bucket
Working containers of food removed from original container not identified by common name. White powder in bulk, labeled sugar
Sep 19, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Employee washed hands with no soap. Just rinsed hands in hand sink after craving an egg, explained to him and he washed hands properly
Toxic substance/chemical improperly stored. Sanitizer spray bottle by straws and syrups, front counter, employee moved them
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2258ppm lactic acid for sink and surface sanitizer, employee diluted it to 1875 lactic acid
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and around the nozzles, employee cleaned them up, waffle machines soiled and ice machine
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee brought a roll
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Could not find it for cooked potatoes and cooked chicken with time on, 90f both, emailed one
Bowl or other container with no handle used to dispense food. On spice, employee moved it
Drain cover(s) missing. Mop sink
Floor soiled/has accumulation of debris. In walk in cooler
Hood filter missing from automatic fire suppression/exhaust system. Gap in between
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers, exterior area, and walk in cooler shelves
Plumbing line from a removed fixture not capped off. Open drain by dish machine
Apr 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Container of medicine improperly stored. Pain med above soda syrup boxes, front counter, employee moved them
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes then grabbed clean dishes, explained to him and he washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f cheese on counter, employee placed it in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f grits on warmer, she turned warmer up
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and ice chute
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. Hand sink in back kitchen, employee placed some
Spray bottle containing toxic substance not labeled. At front counter, employee does know what it is,
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above soda syrup, front cooking area, also an open can soda
Employee with no hair restraint while engaging in food preparation. Cook, he put one on,
Equipment in poor repair. Fryer basket torn
Food stored on floor. Oil jug, placed on shelf by employee
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler and fan/vent in walk in cooler
Water leaking from pipe and/or faucet/handle. Hand sink by dish machine, faucet dripping
Wiping cloth sink and surface sanitizing solution not at proper minimum strength. 452ppm lactic acid in bucket, manager changed it, 704ppm lactic acid
Working containers of food removed from original container not identified by common name. Bulk container with white powder, front counter
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority4 Intermediate14 Basic
Show 24 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and scooped gravy, explained to her and she washed hands
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then she grabbed a bag of coffee filters, explained to her and she washed hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter and half and half
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f half and half in soda cooler by cash register, mgr discarded it, cooler at 50f, 48f butter in cooler by cash register, cooler has ice build up and it's at 50f,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f cooked goat cheese patty, employee wrote time, explained time as public health control, 112f chicken under lamp, no time, no procedure, employee printed label
Toxic substance/chemical improperly stored. Cleaner by to go cups, employee removed it
Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and in men restroom, employee placed some
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One new employee here could not find her certificate
Spray bottle containing toxic substance not labeled. Cleaner by employee, he labeled it
Clean linens stored on floor. In bags, back storage room
Clean utensils or equipment stored in dirty drawer or rack. For clean containers, shelf by walk in cooler
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. One has ice build up by cash register
Current Hotel and Restaurant license not displayed.
Drain cover(s) missing. On mop sink, employee placed it on
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above soda syrup, employee discarded it
Employee with no beard guard/restraint while engaging in food preparation. Mgr cooking
Equipment in poor repair. Gasket pulled out in one door unit by fryer
Food stored on floor. Boxes with waffle mix in back storage
No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit and little cooler with butter by cash register
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in back prep area
Sanitizing solution for wiping cloths not free of food debris and visible soil. From yesterday, employee discarded it
Working containers of food removed from original container not identified by common name. Bulk container with white powdery by cash register
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.