Maggiore Bistro
Last inspected: Apr 23, 2026
23
Score
Going back to 2022, Maggiore Bistro has eight inspections in the public record. Inspectors last stopped by on Apr 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around 10 violations each.
“Carbon dioxide tanks not adequately secured” comes up most often, recorded four times in the inspection record.
That's lower than the typical North Port restaurant, which scores around 78. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
4
Critical latest
4
Major latest
9
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the grouper. **Corrected On-Site**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (47F - Cold Holding); butter (47F - Cold Holding); raw ground beef (47F - Cold Holding); cooked potatoes (46F - Cold Holding) in the 2-door stand up cooler in the back of the kitchen. The chef stated a temperature check was conducted approximately 2 hours prior to inspection. The operator will monitor the cold holding unit and move the potentially hazardous foods if needed. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed a bottle of window cleaner stored above plastic to go boxes at the server station in the hallway leading to the rear exit. The operator properly stored the chemical bottle. **Corrected On-Site**
41-10-4
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. Observed a sanitizer bucket stored with clean equipment exceeding 200ppm. The operator discarded the solution. **Corrected On-Site**
41-15-5
Intermediate - No color/concentration comparison chart available for chemical test kit used to check chlorine sanitizer.
16-36-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator posted a consumer advisory. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meatballs prepared on site and held for more than 24 hours with no date mark.
02C-02-5
Basic - Ice buildup in the chest style reach-in freezer across from the dishmachine.
14-69-4
Basic - In-use wet wiping cloth used under cutting board on the cook line. The operator removed the wet cloth. **Corrected On-Site**
21-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic ramekins with no handle used as scoops for white and brown sugar. The operator removed the ramekins from the above foods. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean equipment stored under paper towels near the hand sink at the entrance to the cook line. The operator properly stored the paper towels. **Corrected On-Site**
24-28-4
Basic - Commercially processed reduced oxygen packaged grouper bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. The operator discarded the grouper. **Corrected On-Site**
06-09-1
Basic - Silverware stored upright with the food-contact surface up on the server expo line. The operator properly stored the utensils. **Corrected On-Site**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed iced tea filters not stored inverted or protected. The operator properly stored the filters. **Corrected On-Site**
25-06-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed a missing light shield in dry storage. Observed a missing light shield above the expo line.
38-07-4
23
Nov 5, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
67
May 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shredded pork inside a microwave at 57F. Employee was unsure how long it had been in microwave. Voluntarily threw away pork. No stop sale issued. **Corrected On-Site**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener put away clean, with food debris on it. Observed employee put into dish to wash. ** Corrective Action Taken** Observed cutting boards stained throughout kitchen. Observed employee changing out the cutting boards. **Corrected On-Site**
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with grooves, throughout kitchen. Observed employee changing out the cutting boards. **Corrected On-Site**
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee in kitchen cooking with out a hair net.
13-03-4
Basic - Equipment in poor repair. Observed torn gaskets at salad station, reach in coolers with.
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed salmon and shrimp in standing water thawing. Observed employee put items under running water. **Corrective Action Taken**
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen in reach in coolers, gaskets soiled.
23-03-4
61
Jan 14, 2025
Routine - Food
5 critical violations. 6 major violations. 8 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed a non-food grade plastic to go bag used to store lettuce in the salad station reach in cooler.
14-31-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed a non-food grade orange bucket used to stored flour.
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fresh mozzarella (50F - Cold Holding); blue cheese crumbles (52F - Cold Holding) in the white refrigerator on the cook line. The operator stated the cheeses had been held overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh mozzarella (50F - Cold Holding); blue cheese crumbles (52F - Cold Holding) in the white refrigerator on the cook line. Observed chicken salad (61F - Cold Holding); potato salad (60F - Cold Holding); raw calamari (62F - Cold Holding) in the reach in cooler at the entrance to the cook line. The operator stated all above foods had been held overnight. The operator discarded all potentially hazardous foods. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. Observed a dented #10 cans of sauerkraut and tomato sauce in dry storage. The operator segregated the cans for return. **Corrected On-Site**
01B-01-4
Intermediate - Clam tags not marked with last date served. The operator dated the tags. **Corrected On-Site**
01C-03-4
Intermediate - 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/ Observed the manager on duty unable to provide proof of food manager certification.
53A-05-6
Intermediate - Observed the top interior of the microwave on the cook line peeling.
14-04-4
Intermediate - 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. Observed no proof of employee training for the kitchen staff.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A consumer advisory was posted by the operator. **Corrected On-Site**
02B-02-5
Intermediate - 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.
53B-14-5
Basic - Accumulation of a slime-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic portion cup with no handle used as a scoop for flour. The operator removed the portion cup. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tanks not adequately secured in the kitchen.
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing. The operator discarded the tuna. **Corrected On-Site**
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing on the back wall near the stand up reach in coolers.
36-03-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - No handwashing sign provided at a hand sink used by food employees behind the bar.
31B-04-4
Basic - Standing water in bottom of the keg cooler behind the bar.
29-49-6
17
Mar 28, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
67
Nov 15, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - Carbon dioxide/helium tanks not adequately secured. Observed Co2 tanks in kitchen with soda bibs not secured. **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with an abundance of cut marks.
14-09-4
Basic - Employee beverage container and or food on a food preparation table or over/next to clean equipment/utensils. They observed employee food items on prep table in kitchen next to slicer. McDonalds,Tupperware with food. Observed kitchen manager remove immediately and put in cooler. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items ( pack of cigarettes) stored above prep table in kitchen. Observed employee remove item and take to break area. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave above stand alone refrigerator with debris and coating coming Office Work on inside
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed multiple reach in coolers with spillage, food debris in side on bottom and shelves
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mops sitting on floor , mop heads down. Not properly hung up to dry correctly.
42-01-4
70
Apr 12, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steaks (49F - Cold Holding); raw hamburgers (48F - Cold Holding) in reach-in cooler across from cook line. The manager moved raw products to another reach-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - 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. The owner called to have dishwashing machine serviced. Set up 3 compartment sink. **Corrective Action Taken**
22-41-4
Intermediate - 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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled on cook line.
22-02-4
Intermediate - 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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - 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. Observed ambient temperature 49F in reach-in cooler across from cook line.
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filter unprotected above coffee machine.
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
39
Aug 17, 2022
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed ground beef over RTE Cole slaw. Operator moved ground beef. **Corrected On-Site**
08A-05-6
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling by air handler unit in kitchen.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink bottle on dish table. Employee removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee backpack stored on shelf in dry storage area. Employee moved backpack. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed kitchen employees with no hair restraints.
13-03-4
Basic - Food stored on floor. Observed plastic jugs of sauce stored on floor in dry storage area. Employee moved food to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door. Employee removed. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing in bus tub with no running water. Educated employee on correct procedure and chicken was moved to cooler. **Corrected On-Site**
06-01-5
61
Frequently Asked Questions
When was Maggiore Bistro last inspected?
The most recent health inspection at Maggiore Bistro on file is from Apr 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Maggiore Bistro?
Across the inspection record, “carbon dioxide tanks not adequately secured” has been cited four times, more than any other issue at Maggiore Bistro.
How does Maggiore Bistro compare to other restaurants in North Port?
Maggiore Bistro most recently scored 23 out of 100, which is lower than the North Port average of 78.
Has Maggiore Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Maggiore Bistro have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Maggiore Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Maggiore Bistro inspected?
Based on the inspection history on file, Maggiore Bistro is inspected around two times per year on average.
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