MAXINE'S ON SHINE
337 N SHINE AVE, Orlando FL 32803 · 407.674.6841
Last inspected Feb 18, 2026 · 9 visits since November 2023
MAY 24
SEP 24
MAR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -2 small flying insects in kitchen -2 small flying insects at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. Knife in hand sink on cooks line. Operator removed. Employee server filling water pitchers.
Spray bottle containing toxic substance not labeled. Hanging from storage shelves in server station. Employee labeled sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator had employee sanitize and wipe inside of ice machine during inspection
Food stored on floor. Oil stored on the floor in the back of the house underneath prep table. Operator lifted from the floor.
Show the remaining 3 findings ▾
In-use tongs stored on equipment door handle between uses. Hanging from oven door employee removed
Standing water in bottom of reach-in-cooler. By entrance to back of the house exit where ice machine is. Operator had employee remove food and wipe down reach in cooler to remove standing water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout Kitchen and dry storage area
Feb 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in on cooks line; steak 46-49 cold holding salmon (44F - Cold Holding); heavy cream (44-49F - Cold Holding); All foods items in reach in less than 4 hours chef placed in the freezer for temperature recovery.
Handwash sink not accessible for employee use at all times. Knife in hand sink on cooks line. Operator removed. Employee server filling water pitchers.
Spray bottle containing toxic substance not labeled. Hanging from storage shelves in server station. Employee labeled sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator had employee sanitize and wipe inside of ice machine during inspection
Food stored on floor. Oil stored on the floor in the back of the house underneath prep table. Operator lifted from the floor.
In-use tongs stored on equipment door handle between uses. Hanging from oven door employee removed
Standing water in bottom of reach-in-cooler. By entrance to back of the house exit where ice machine is. Operator had employee remove food and wipe down reach in cooler to remove standing water.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout Kitchen and dry storage area
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Displayed food not properly protected from contamination. -filed water pitcher no lid
Live, small flying insects found -2 small flying insects in kitchen -2 small flying insects at bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lasagna (51F - Cold Holding)
Toxic substance/chemical improperly stored. -spray bottles with dry storage
No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at cook line
No soap provided at handwash sink. -hand wash sink at cook line reach
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Logan -ivy -Shelly
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates at server station not protected
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. -drinking classes
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cook line hand wash sink
Old food stuck to clean dishware/utensils.
Standing water in bottom of reach-in-cooler. -both bar coolers
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -throughout kitchen and storage
Water draining onto floor surface. -from under middle flip top reach in cooler
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between rail and wall
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant on floor in kitchen worn off
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Back hand wash used to thaw chill stick Operator removed chill stick
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine chlorine has quat and ph test strips
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Has 7 employees working at time of inspection no food manager
No paper towels or mechanical hand drying device provided at handwash sink. Back hand wash sink no paper towels
Food stored on floor. Cases of oil on floor Operator moved off floor
In-use knife/knives stored in cracks between pieces of equipment. Knives in between wall and electric cord Operator removed knives and took to wash
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Food in kitchen and back area worn off and no seal
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara (54F - cooling overnight ) in reach in cooler per operator. Operator immediately discarded
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. Dish machine reading 00pm operator replaced sanitizer. Re tested 100ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (54F - Cold Holding) less than 4 hours per operator. Operator immediately put on ice for temperature recovery
Handwash sink used for purposes other than handwashing. Mat in hand sink bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Operator printed and signed on site
Spray bottle containing toxic substance not labeled. Chemical bottle no label
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on main prep table in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. jacket on storage shelf w clean didhes
In-use tongs stored on equipment door handle between uses. Tongs on oven door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven door interior Interior and exterior of microwave
Old labels stuck to food containers after cleaning. Plastic containers on dry dishes
May 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara (54F - cooling overnight ) in reach in cooler per operator. Operator immediately discarded
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. Dish machine reading 00pm operator replaced sanitizer. Re tested 100ppm
Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (54F - cooling overnight ) in reach in cooler per operator. Operator immediately discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (54F - Cold Holding) less than 4 hours per operator. Operator immediately put on ice for temperature recovery
Handwash sink used for purposes other than handwashing. Mat in hand sink bar
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Operator printed and signed on site
Spray bottle containing toxic substance not labeled. Chemical bottle no label
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on main prep table in kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. jacket on storage shelf w clean didhes
In-use tongs stored on equipment door handle between uses. Tongs on oven door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven door interior Interior and exterior of microwave
Old labels stuck to food containers after cleaning. Plastic containers on dry dishes
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on black painted wall in wait station area
Cutting board has cut marks and is no longer cleanable.
Light shield damaged/in disrepair. Cracked light shield in wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Gaskets in outside chest freezer
Wall soiled with accumulated grease, food debris, and/or dust. wall and floor around dishwasher area
Nov 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked shell eggs and went to put on gloves before washing hands. I advised her to wash hands and explained to her, hands must be washed after cracking raw shell eggs and changing tasks
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Polenta,mashed potatoes, Mushrooms soup, Strawberry cream. All 56F. Operator immediately discarded items
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter room temperature less than 4 hours per operator. Operator put on ice immediate temp recovery -Polenta,mashed potatoes, Mushrooms soup, Strawberry cream. All 56F in coolind drawer cooler overnight per operator. Operator immediately discarded
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. Provided operator with forms
Handwash sink used for purposes other than handwashing. Contrainer in hand sink on cook line
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict. Operator corrected all menus at time of inspection
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. Provided operator with forms. Operator printed and signed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on black painted wall in wait station area
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on top of oven with pots and pans
In-use tongs stored on equipment door handle between uses.
Light shield damaged/in disrepair. Cracked light shield in wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Gaskets in outside chest freezer
Wall soiled with accumulated grease, food debris, and/or dust. wall and floor around dishwasher area
Wiping cloth sanitizing solution stored on the floor. Bucket with water used to wipe down bar counter stored on floor
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.