Maple Street Biscuit Comapny
Last inspected: Oct 14, 2025
100
Score
Public records show nine inspections at Maple Street Biscuit Comapny stretching back to 2023. The most recent visit was on Oct 14, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 11 violations earlier in the record.
Looking across the full record, “hot time/temperature control for safety food received” is the recurring theme, flagged three times.
Restaurants in Winter Garden average 66, so Maple Street Biscuit Comapny is doing better than most peers. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 14, 2025
Complaint Partial
No violations found.
100
Sep 5, 2025
Routine - Food
No violations found.
100
Sep 4, 2025
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Butter blend,125 f ,cooked steak,130 f ,apple butter,125 held less than four hours ,Advised operator to reheat .Cooked steak,167 f,Repeat Violation** **Repeat Violation**
03B-15-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.Fresh juice held more than 12 hours.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk,49 f,sweet cream,52 f,half and half,53 f,raw chicken,48 f ,eggs,68 fheld less than four hours.Advised operator to chill.
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched hair net and put on gloves without washing hands
12A-07-5
Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Fresh squeezed juice on menu squeezed day before 3pm per operator **Admin Complaint**
52-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of sprayer hose is soiled.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Corrected On-Site**
13-06-4
Basic - Interior of oven/microwave has accumulation of black substance. **Repeat Violation**
22-08-4
Basic - Equipment and utensils not properly air-dried - wet nesting on storage rack holding stainless inserts
24-08-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean utensils or equipment stored in soiled brown plastic container on storage rack.
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Green in kitchen
14-09-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee with hairnet not covering front of hair leaving it exposed Employee wearing hat with sides of hair having down.
13-02-4
Basic - Floor and floor drains soiled/has accumulation of debris. Under all kitchen equipment on hot side of line and under prep sink
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks walk in cooler Interior handbag sink near Soda tower stained . Top back of fryer cabinets have a residue build up.
23-03-4
Basic - Soiled dry wiping cloth in use on employees shoulder **Corrected On-Site**
21-10-4
Basic - Unwashed lemons stored with ready-to-eat shallots in the walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-17-4
22
Mar 19, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Corn,129 f held,mushroom,110 f,cooked vegetables,127 f - corn reheat 167 f,vegetable reheat - 172 f,mushrooms - reheat 167 f. **Corrected On-Site**
03B-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Coffee nozzles are soiled.
22-02-4
Intermediate - Torn packages/bags of food exposing the contents to contamination. Panko. **Corrected On-Site**
01B-16-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
13-07-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Sanitizer bucket stored next to lids in-the front line area. **Corrected On-Site**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination.Foil containers in kitchen and coffee picks at the condiment station.
25-06-4
Basic - Unwashed tomatoes stored over prepped shallots in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Walk in cooler interior/shelves have accumulation of soil residues.
22-16-4
52
Nov 20, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
52
May 16, 2024
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Mushrooms,130 held less than four hours .Advised operator to reheat.
03B-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter,60 f,cooked potatoes,55 f held less than four hours transferred to walk in cooler for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored next to single service lids in dry storage area. **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Corrected On-Site**
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sprayer hose is soiled.Residue build up surrounding the drink nozzles in dining room.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean containers stored on top of the dirty machine.
24-06-4
Basic - Clean linens stored on floor.
21-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Floor soiled/has accumulation of debris by drain hole at cooks line area. **Repeat Violation**
36-73-4
Basic - No suitable facilities provided to store employee clothing and other possessions.Personal bags next to gloves on cart. **Corrected On-Site**
40-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall is soiled by the dishmachine area.
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.Sanitizer bucked stored next to lids on the cart. **Corrected On-Site**
21-44-1
Basic - Single-service articles improperly stored. Lids at the front line area. **Corrected On-Site**
25-05-4
32
Nov 28, 2023
Routine - Food
8 critical violations. 2 major violations. 15 minor violations.
View 25 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes exceeding 4 hours Sausage gravy
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Cooked potatoes
03F-01-5
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. See stop sale. Butter Cooked sausage Pattie's under heat lamp Cooked eggs under heat lamp Operator added time **Corrective Action Taken**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of yellow liquid stored next to single service items and above for plating area **Corrected On-Site**
41-10-4
High Priority - Container of medicine improperly stored. Bottle of ibuprofen stored in coffee area **Corrected On-Site**
41-07-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sausage gravy 48°
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sausage gravy 121°
03D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw mechanically tenderized beef stored over cooked pork located in walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Stacked full panned with lids in walk in cooler.
03D-15-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons and forks next to coffee machines not inverted **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Ice pops in walk in freezer
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored in insert with pour spouts near coffee machines **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch worn by employee plating food
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) in middle of kitchen with standing water.
36-22-4
Basic - Floor drains located in dish area not clean
36-01-4
Basic - Ice bucket not inverted **Corrected On-Site**
10-14-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near coffee station and batter stations
10-07-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels near register **Corrected On-Site**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. External ice machine soiled. Interior hand wash sink soiled located in dishroom
23-03-4
Basic - Plumbing system in disrepair. Water leaking from 3 compartment sink.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Salt **Corrected On-Site**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
12
Jul 6, 2023
Food-Licensing Inspection
No violations found.
100
Jun 30, 2023
Food-Licensing Inspection
2 critical violations. 1 major violation.
View 3 violations
High Priority - Heat thermometer,80 f .indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Mop sink. **Warning**
29-34-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink and three comp sink throughout the establishment. **Warning**
27-16-4
67
Frequently Asked Questions
When was Maple Street Biscuit Comapny last inspected?
The most recent health inspection at Maple Street Biscuit Comapny on file is from Oct 14, 2025. The public record contains nine inspections in total.
What is the most common violation at Maple Street Biscuit Comapny?
Across the inspection record, “hot time/temperature control for safety food received” has been cited three times, more than any other issue at Maple Street Biscuit Comapny.
How does Maple Street Biscuit Comapny compare to other restaurants in Winter Garden?
Maple Street Biscuit Comapny most recently scored 100 out of 100, which is higher than the Winter Garden average of 66.
Has Maple Street Biscuit Comapny's inspection record improved over time?
Yes. Recent inspections at Maple Street Biscuit Comapny have averaged around six violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Maple Street Biscuit Comapny 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 Street Biscuit Comapny inspected?
Based on the inspection history on file, Maple Street Biscuit Comapny is inspected around four times per year on average.
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