Maple and Cream Restuarant
Last inspected: Jan 15, 2026
82
Score
Going back to 2022, Maple and Cream Restuarant has 11 inspections in the public record. Inspectors last stopped by on Jan 15, 2026. A low risk tier reflects an inspection that turned up minimal issues.
The picture has improved over the last few visits: recent inspections have averaged around four violations, down from roughly seven violations earlier in the record.
The most common issue across all inspections has been “in-use utensil in non-time/temperature control”, showing up two times.
That puts the facility ahead of the local pack: the average Plantation restaurant scores 78. The file should reassure diners considering a visit.
11
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
82
Sep 13, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unwashed tomatoes and avocados stored over ready-to-eat sauces and guacamole in walk in cooler. Operator stored properly. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-13: Observed unwashed tomatoes above cooked meat. **Time Extended**
08B-17-4
95
Sep 12, 2025
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
11
Jan 31, 2025
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
High Priority - Employee washed hands with cold water. Observed employee wash hands with cold water on cook line.
12A-19-4
High Priority - Raw animal food stored over or with unwashed produce. Observed sheet pan of raw chicken stored on top of boxes of oranges in walk-in cooler.
08A-04-5
Basic - Food stored on floor. Observed box of milk on walk-in cooler floor.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in flour container scoop handle in contact with flour. **Repeat Violation**
10-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking at the dishwasher
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave has accumulation of black substance/grease/food debris.by expo station
22-08-4
Basic - Plumbing system in disrepair. Hot water faucet spinning at hand washing sink in rear kitchen
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Baking powder employee labeled. **Corrected On-Site**
02D-01-5
52
Sep 16, 2024
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in Walk-in cooler Raw eggs stored above cooked potatoes. PIC removed and stored appropriately. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler cooked shrimp (47F - Cold Holding). Per operator items were not prepared or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in cooler cooked shrimp (47F - Cold Holding). Per operator items were not prepared or portioned today. See stop sale.
03A-02-5
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed chef cracked raw shell eggs then proceeded to handle ready to eat croissants without washing hands.
12A-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing cleaning chemical not identified by its common name net to wait station.
41-17-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork cooked more than 24 hours (09/15) not date marked.
02C-02-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above sugars stored under table next to walk in cooler. PIC removed and stored appropriately.
10-01-5
43
Mar 13, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
58
Dec 4, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed at time of inspection **Corrected On-Site**
50-17-3
Intermediate - No soap provided at handwash sink. Manager replaced soap **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager clean and sanitize Ice machine **Corrected On-Site**
22-20-5
Basic - Bathroom door left open other than during cleaning or maintenance. Employee rest room. Manager closed door **Corrected On-Site**
32-02-4
70
Jun 22, 2023
Complaint Full
No violations found.
100
Jun 21, 2023
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Flip top cooler// ; cooked chickpeas (60°F - Cooling)since 10:00am, at 11:15 am; 61°F at 12:00pm. diced tomatoes (60°F - Cooling) since 9:00am, at 11:15am; 60°F at 12:00pm. diced chicken (63°F - Cooling) since 10:30am, at 11:15am. 62°F at 12:00pm. Ambient thermometer in cooler reads 60°F. At this rate, foods will not reach 41°F or below in allotted time. Operator put foods on ice to quick chill. **Corrective Action Taken** **Warning**
03D-06-5
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 procedures to operator. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink on cook line. Operator provided. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Reviewed and emailed Time as a public health control procedures to operator. **Corrective Action Taken** **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substance inside ice machine in kitchen. **Warning**
22-20-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored between flip top cooler and lowboy cooler on cook line. Operator removed, washed, rinsed and sanitized knives. **Corrected On-Site** **Warning**
10-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm) at cook line. Operator changed sanitizer to Quaternary 200ppm. **Corrected On-Site** **Warning**
21-07-4
55
Jun 14, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
39
Dec 7, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Corrected On-Site**
29-42-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. A copy has been given to the operator. **Corrected On-Site**
02B-02-5
Basic - Missing drain plug at dumpster. -Observed drain plug missing ad dumpster.
33-11-4
74
Frequently Asked Questions
When was Maple and Cream Restuarant last inspected?
The most recent health inspection at Maple and Cream Restuarant on file is from Jan 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at Maple and Cream Restuarant?
Across the inspection record, “in-use utensil in non-time/temperature control” has been cited two times, more than any other issue at Maple and Cream Restuarant.
How does Maple and Cream Restuarant compare to other restaurants in Plantation?
Maple and Cream Restuarant most recently scored 82 out of 100, which is higher than the Plantation average of 78.
Has Maple and Cream Restuarant's inspection record improved over time?
Yes. Recent inspections at Maple and Cream Restuarant have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Maple and Cream Restuarant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Maple and Cream Restuarant inspected?
Based on the inspection history on file, Maple and Cream Restuarant is inspected around four times per year on average.
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