MAPLE STREET BISCUIT COMPANY
1627 RACETRACK RD, Saint Johns FL 32259
Last inspected Dec 16, 2025 · 7 visits since September 2023
□ 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.
FEB 24
AUG 24
FEB 25
JUL 25
DEC 25
▲ GETTING WORSE
5 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. individual butters (45F - Cold Holding) in bottom of reach in cooler in middle of kitchen, per employee doors to cooler have been open and closed for less then 1 hour.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Dec 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. At start of inspection employees came from back of kitchen and put on gloves then began to make food orders without washing hands first.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for less the 10 seconds at hand wash station by office after handling raw eggs then raw chicken.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. scrambled eggs (121F - Hot Holding) in steam table on make line in middle of kitchen, per manager eggs have been in table for about 30 minutes, temperature of table turned up and employee added new hot eggs to existing eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (44F - Cold Holding) sitting on top of ice bath next to grill on cook line, per manager they usually leave eggs in walk in cooler, but took eggs out less then 1 hour prior, eggs put back in walk in cooler.
Show the remaining 2 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle of pink liquid in cabinet in front of bathrooms.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine next to triple sink has a build up of lime scale and mold like substance spots.
Jul 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use, dish machine reading 0ppm, sanitizer bucket empty, bucket replaced and machine ran multiple times, retested at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual butters (45F - Cold Holding) in bottom of reach in cooler in middle of kitchen, per employee doors to cooler have been open and closed for less then 1 hour.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Manager placing pre washed oranges in orange juice machine at front counter with bare hands.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing milk on written procedures that is held on time control in wait station in dining area, milk written on procedures.
Spray bottle containing toxic substance not labeled. Spray bottle of blue liquid under front counter. Spray bottle of pink liquid in drawer outside of bathrooms.
Unclean building components, attachments or fixtures. Fan guards of condenser in walk in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed peppers and tomatoes stored over bags of shredded cheese and bags of prepackaged leafy greens in walk in cooler, manager rearranged boxes during inspection.
Feb 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Displayed food not properly protected from contamination. Washed oranges in top section of juicing machine at front counter next to register is not covered/protected from customers, employee wrapped top section with plastic wrap.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs with gloved hands on cook line, changed gloves, then continued to make food orders without washing hands between tasks. Also employee handled raw chicken with gloved hands on cook line, changed gloves, then continued to make food orders without washing hands between tasks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (44F - Cold Holding) in reach in cooler at server station, per manager milk has been consistently taken in and out for no more then a couple of hours, per manager milk never lasts more then a few hours, suggested putting milk on time control.
Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid in storage room connected to office.
Single-service items for customer self-service not properly protected to prevent contamination. To go lids interior at drink station stored facing customers, lids inverted.
Unclean building components, attachments or fixtures. Fan guards in walk in freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms, tomatoes, onions, and bell peppers stored over various cheeses and multiple containers of other ready to eat foods in walk in cooler.
Oct 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual buffalo sauce with butter (59F - Cold Holding); individual ranch with buttermilk (59F - Cold Holding) in top section of reach in cooler on make line over fill line, per manager lids where removed approximately 2 hours prior to temperature check, all items moved to bottom of reach in cooler
Toxic substance/chemical improperly stored. Spray bottle of sanitizer and glass cleaner stored over napkins under front counter, bottles removed
No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash stations in dish area. Also paper towel dispenser in men's bathroom is dispensing paper towels.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing page 3 of 3 of written procedures and page 1 missing information.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records expired either in May of January of 2024
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two food handlers on make line wearing hair ties on wrists.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
Single-service articles improperly stored. Multiple boxes of single service items stored on rack directly on floor in non-working walk in freezer that is less than 6 inches off the floor.
Single-service items for customer self-service not properly protected to prevent contamination. Single use stoppers that go inside of single use coffee lids in uncovered container facing all directions at drink station in dining area.
Feb 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employees cracked raw shell eggs with gloved hands then handled clean container with spinach leaves without changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked peppers and onions (48F - Cold Holding); chopped sausage (49F - Cold Holding) sitting in melted ice bath near cook line, per manager items have been in bath no more the a couple of hours and ice, not the food, is changed out every 4 hours, employee replaced ice.
Manager or person in charge lacking proof of food manager certification. Manager on site, Wade Graham, is not able to find any proof of certification.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station across from dish area in kitchen. Also paper towel dispenser not working in stall in men's bathroom. Manager corrected during inspection.
No soap provided at handwash sink. At hand wash station across from dish area in kitchen. Manager corrected during inspection.
Dead roaches on premises. 1 dead roach in storage area connected to office in kitchen, manager cleaned up during inspection.
Stored food not covered. Ready to eat oranges on top of orange juice machine at front counter next to register are not covered/protected, manager corrected during inspection.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the front line steam well, meatballs (118F - Hot Holding). Operator removed the meatballs to the oven to reheat to proper temperature. At conclusion of inspection meatballs properly reheated.
Toxic substance/chemical improperly stored. Chemical spray bottle stored at the front service counter over rack of clean silverware. Operator relocated the chemical spray bottle.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. At time of inspection no quaternary test kit available. Operator states ecolab recently switched sanitizer from sink and surface to quaternary and is waiting on test strips.
Ceiling tile missing. Missing ceiling vent cover over the pass through window steam table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has mold like substance spots.
Stored food not covered. At the end of the cook line closest to the warewashing area uncovered bulk container of flour mix. Operator placed cover on the bulk container.
Water leaking from pipe and/or faucet/handle. Hand wash sink between the dishmachine and three compartment sink has a leaking pipe. Operator has reached out to a plumber.
Working containers of food removed from original container not identified by common name. Bulk flour container to the side of the main cook line missing product labeling. Operator labeled the bulk container.
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.