Maggie's Place Latin Cafe
Last inspected: Apr 21, 2026
74
Score
Maggie's Place Latin Cafe has been inspected 13 times since 2022. The latest inspection on file is from Apr 21, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things are looking better lately, with recent visits averaging around six violations compared to roughly nine violations earlier on.
“Wiping cloth sanitizing solution stored on the floor” comes up most often, recorded six times in the inspection record.
Maggie's Place Latin Cafe's latest score of 74 falls below the Lake City average of 80. The full record sits in fairly typical territory for a working restaurant.
13
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler by the three compartment sink soiled with mold-like substances. **Repeat Violation**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler by three compartment sink. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sani bucket on floor under press. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
21-38-4
74
Dec 3, 2025
Routine - Food
No violations found.
100
Sep 23, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
30
Mar 26, 2025
Routine - Food
No violations found.
100
Mar 19, 2025
Routine - Food
6 critical violations. 6 major violations. 14 minor violations.
View 26 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries hot holding at 111F.
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer 200 plus ppm. Water added ; 100 ppm **Corrected On-Site**
41-15-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands. Began preparing ready to eat foods. Cook touched pants with gloved hands and continued to prep food without removing gloves, washing hands and putting on a new pair of gloves. **Warning**
12A-07-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice, beans
14-15-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice dated 3/10/2925. Glass door cooler.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 F on cookline. Placed in ice. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Swiss Cheese dated 3/4/2025 in glass door reach in cooler.
02C-03-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed her hands in the three compartment sink.
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler by the three compartment sink. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hot water line turned off at kitchen hand wash sink. Water line turned on. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Key lime pie made on 3/17.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink. Hot water turned on . **Corrected On-Site** **Repeat Violation**
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Container without handle in sugar. **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils under rice warmer.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler by three compartment sink.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach in cooler.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of hot holding unit.
40-06-5
Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Above fry vat
14-72-4
Basic - Food stored on floor. Onions stored on floor in storage area. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on wire shelving and oven handle. **Repeat Violation**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Key lime pie in grab and go cooler.
02D-03-4
Basic - Open dumpster lid. Both lids open.
33-16-4
Basic - Single-service articles improperly stored. To-go containers on floor of storage area.
25-05-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Container of tools stored above spices and prep table in the kitchen.
42-03-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line and three compartment sink.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. Moved to shelf. **Corrected On-Site** **Repeat Violation**
21-38-4
11
Dec 9, 2024
Routine - Food
No violations found.
100
Oct 14, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager at establishment. **Warning** - From follow-up inspection 2024-10-14: No change. Hurricanes delayed. **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lazara Del Castillo Food Manager Certification expired 1/11/2024. **Warning** - From follow-up inspection 2024-10-14: No change. Hurricanes delay. **Time Extended**
53A-03-7
82
Aug 14, 2024
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager at establishment. **Warning**
53A-07-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lazara Del Castillo Food Manager Certification expired 1/11/2024. **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in cooler gaskets soiled with grease, mold-like substances, and old food debris. **Repeat Violation**
22-02-4
Intermediate - Handwash sink has no water pressure to properly wash hands. Front handwashing sink, water supply turned off due to leaking/spraying aerator. Aerator removed, cleaned, and reinstalled during inspection. Water supply turned on. **Corrected On-Site**
27-19-4
Basic - Bowl or other container with no handle used to dispense food. No-handle Bowl used as scoop n bulk container of sugar. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C ceiling vents and light shields soiled with grease and dust accumulation. **Repeat Violation**
36-34-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of back exterior door. **Repeat Violation**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. Two tongs on oven door handle. **Repeat Violation**
10-20-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting boards soiled with mold-like substance. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sani-bucket at cooks line on floor. **Repeat Violation**
21-38-4
Basic - Food stored on floor. Jugs of cooking oil on floor in kitchen. **Repeat Violation**
08B-38-4
45
Jan 22, 2024
Routine - Food
1 critical violation. 1 major violation. 14 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Vitamins stored amongst spices on shelf rack.
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with mold-like substance. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk container of salt.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C ceiling vents and light shields soiled with grease and dust accumulation. **Repeat Violation**
36-34-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Container of spatulas and whisks under paper towel dispenser in kitchen. **Repeat Violation**
24-28-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board at spice rack. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging from spice rack.
40-06-5
Basic - Equipment in poor repair. Handle missing from lower reach-in freezer.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of back exterior door.
35B-01-4
Basic - Food stored on floor. Oil, rice, potatoes, and vinegar stored on floor. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
10-20-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with grease, mold-like substances, and old food debris. **Repeat Violation**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Food debris on knife stored in holder over reach-in chest freezer.
16-48-4
Basic - Wiping cloth sanitizing solution stored on the floor. At cooks line. **Repeat Violation**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice and beans with no label.
02D-01-5
39
Aug 28, 2023
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
22
Mar 16, 2023
Complaint Full
No violations found.
100
Nov 21, 2022
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of cleaner over opened box of grits and canned tomatoes. Operator moved. **Corrected On-Site** **Repeat Violation**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani bucket solution measured over 200ppm. Manager discarded and mixed new solution to 50ppm. **Repeat Violation**
41-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling a/c vents soiled/dusty.
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pots, pans, and trays stored within 6" of floor.
24-26-4
Basic - Current Hotel and Restaurant license not displayed. License displayed on wall expired 6-1-22. Manager replaced with current license. **Corrected On-Site**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on microwave oven. Operator moved. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Sealed package of meat in uncovered bucket on floor in front of hand wash sink. Also, oil stored on floor.**Repeat Violation** **Repeat Violation**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cutting board on prep table while cleaning shrimp.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gasket soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in bucket on floor in front of hand wash sink in kitchen. **Repeat Violation**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sani buckets on floor in kitchen and at front register. **Corrected On-Site** **Repeat Violation**
21-38-4
47
Jul 19, 2022
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator grab lettuce pieces and placed on sandwiches.
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/2022.
50-17-2
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Garlic and oil on cooks line.
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Can of cleaner on prep table next to cut onions. Wiping cloth solution exceeding the maximum concentration allowed. Over 200ppm.
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed operator wash lettuce at Handwash sink in kitchen.
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. White granulated substance in containers by coffee maker.
02D-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Sheet pans on floor by Three compartment sink. Flat top on floor under counter on cooks line.
24-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. 2 containers not inverted with lids sealing container and water trapped inside on clean dish rack.
24-08-4
Basic - Food stored in a location that is exposed to splash/dust. Lettuce pieces stored under paper towel dispenser next to Handwash sink on cooks line.
08B-36-4
Basic - Food stored on floor. Containers of beans under shelf on floor on cooks line. Large bags of rice and beans on floor on cooks line. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. 3 pairs of tongs on black shelf next to oven at waist height.
10-20-4
Basic - Single-service articles not stored inverted or protected from contamination. Red and white checkered containers on cooks line. Cups by coffee area with food contact facing up.
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing in bucket on floor in front of Three compartment sink at room temperature.
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line. Sanitizer bucket next to bags of coffee grounds at front counter.
21-38-4
32
Frequently Asked Questions
When was Maggie's Place Latin Cafe last inspected?
The most recent health inspection at Maggie's Place Latin Cafe on file is from Apr 21, 2026. The public record contains 13 inspections in total.
What is the most common violation at Maggie's Place Latin Cafe?
Across the inspection record, “wiping cloth sanitizing solution stored on the floor” has been cited six times, more than any other issue at Maggie's Place Latin Cafe.
How does Maggie's Place Latin Cafe compare to other restaurants in Lake City?
Maggie's Place Latin Cafe most recently scored 74 out of 100, which is lower than the Lake City average of 80.
Has Maggie's Place Latin Cafe's inspection record improved over time?
Yes. Recent inspections at Maggie's Place Latin Cafe have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Maggie's Place Latin Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Maggie's Place Latin Cafe inspected?
Based on the inspection history on file, Maggie's Place Latin Cafe is inspected around three times per year on average.
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