Maple Street Biscuit Company
Last inspected: Mar 10, 2026
30
Score
Across the available record, Maple Street Biscuit Company has nine inspections on file, the first dated 2022. Maple Street Biscuit Company was last inspected on Mar 10, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly 10 violations before.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Maple Street Biscuit Company's latest score of 30 falls below the Jacksonville average of 74. There are enough flags in the record to merit a second thought.
9
Inspections
4
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked beef, drawer unit, cook line
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. A couple of cracked eggs in drawer unit, employee discarded them **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-14-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 112f tater tots, on open warmer, label by it states they hold them for 30-45 minutes but no time written or timer in at all, explain 4 hrs procedure, employee wrote time on **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 3010 ppm lactic acid in bucket at cook line and triple sink, manager diluted it them in both to 1875 lactic acid **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket at cook line
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Manager filling bucket with water in hand sink at cook line
31A-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Lid for warmer on floor, cook line
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in back storage shelf not inverted
24-05-4
Basic - Drain cover(s) missing. In mop sink, employee placed one **Corrected On-Site**
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cooking, no beard guard, he put one on **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hinged part of waffle maker with old grease build up, wall dispensed with black build up in triple sink area, vent dusty in walk in cooler **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberry and lettuce on shelf above washed oranges, walk in cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Blackish build up on wall by triple sink
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White powder under baking table, front counter, manager said it's flour and in back kitchen too, labeled sugar per manager **Corrected On-Site**
02D-01-5
30
Sep 10, 2025
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. A couple in drawer unit, employee removed them
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles **Repeat Violation**
22-02-4
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. One expired on 2024
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area m
36-34-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Opened employee drinks above soda syrup boxes **Repeat Violation**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
13-04-4
Basic - Equipment in poor repair. Gasket torn in drawer unit
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
14-42-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cook line
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In raw chicken prep unit by triple sink
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line and shelf under table by dish machine **Repeat Violation**
23-03-4
Basic - Reuse of single-service or single-use articles. Washed produce placed back in box that they came in dirty, explained to manager
25-32-4
Basic - Single-service articles improperly stored. Lids not inverted in storage area
25-05-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage room
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Blackish across restrooms
36-27-5
39
Feb 14, 2025
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
16
Sep 19, 2024
Complaint Full
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Employee washed hands with no soap. Just rinsed hands in hand sink after craving an egg, explained to him and he washed hands properly **Corrected On-Site**
12A-20-4
High Priority - Toxic substance/chemical improperly stored. Sanitizer spray bottle by straws and syrups, front counter, employee moved them **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2258ppm lactic acid for sink and surface sanitizer, employee diluted it to 1875 lactic acid **Corrected On-Site**
41-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee brought a roll **Corrected On-Site** **Repeat Violation**
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. Could not find it for cooked potatoes and cooked chicken with time on, 90f both, emailed one
03F-10-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice bin and around the nozzles, employee cleaned them up, waffle machines soiled and ice machine **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. On spice, employee moved it **Corrected On-Site**
14-01-5
Basic - Drain cover(s) missing. Mop sink
29-18-4
Basic - Floor soiled/has accumulation of debris. In walk in cooler
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers, exterior area, and walk in cooler shelves **Repeat Violation**
23-03-4
Basic - Plumbing line from a removed fixture not capped off. Open drain by dish machine
29-05-4
29
Apr 17, 2024
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Container of medicine improperly stored. Pain med above soda syrup boxes, front counter, employee moved them **Corrected On-Site**
41-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dirty dishes then grabbed clean dishes, explained to him and he washed hands **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f cheese on counter, employee placed it in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f grits on warmer, she turned warmer up **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back kitchen, employee placed some **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. At front counter, employee does know what it is, **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and ice chute **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above soda syrup, front cooking area, also an open can soda **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook, he put one on, **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Fryer basket torn **Repeat Violation**
14-11-5
Basic - Food stored on floor. Oil jug, placed on shelf by employee **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler and fan/vent in walk in cooler **Repeat Violation**
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink by dish machine, faucet dripping
29-11-4
Basic - Wiping cloth sink and surface sanitizing solution not at proper minimum strength. 452ppm lactic acid in bucket, manager changed it, 704ppm lactic acid **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container with white powder, front counter **Repeat Violation**
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
23
Nov 2, 2023
Routine - Food
No violations found.
100
Oct 30, 2023
Routine - Food
6 critical violations. 4 major violations. 14 minor violations.
View 24 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter and half and half
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47f half and half in soda cooler by cash register, mgr discarded it, cooler at 50f, 48f butter in cooler by cash register, cooler has ice build up and it's at 50f, **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 130f cooked goat cheese patty, employee wrote time, explained time as public health control, 112f chicken under lamp, no time, no procedure, employee printed label **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cleaner by to go cups, employee removed it **Repeat Violation**
41-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs then changed gloves and scooped gravy, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then she grabbed a bag of coffee filters, explained to her and she washed hands **Corrected On-Site** **Warning**
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and in men restroom, employee placed some **Corrected On-Site** **Repeat Violation**
31B-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. One new employee here could not find her certificate
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by employee, he labeled it **Corrected On-Site**
41-17-4
Basic - Clean linens stored on floor. In bags, back storage room
21-17-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. For clean containers, shelf by walk in cooler
24-06-4
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. One has ice build up by cash register **Warning**
14-74-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Drain cover(s) missing. On mop sink, employee placed it on **Corrected On-Site**
29-18-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above soda syrup, employee discarded it **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Mgr cooking **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Gasket pulled out in one door unit by fryer **Repeat Violation**
14-11-5
Basic - Food stored on floor. Boxes with waffle mix in back storage
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit and little cooler with butter by cash register **Corrected On-Site**
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in back prep area **Repeat Violation**
23-03-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. From yesterday, employee discarded it **Corrected On-Site**
21-11-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container with white powdery by cash register **Repeat Violation**
02D-01-5
14
May 5, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Aug 4, 2022
Routine - Food
6 minor violations.
View 6 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine, Discussed and provided the Employee Health Reporting Agreement form during the inspection employee cleaned ice machine during inspection **Corrected On-Site**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Jacket stored on boxes of fountain drinks, employee moved jacket during inspection **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard on Employee prepping and preparing food products **Repeat Violation**
13-04-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler drawer
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 77°F at coffee maker near register, manager poured out water during inspection **Corrected On-Site**
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
74
Frequently Asked Questions
When was Maple Street Biscuit Company last inspected?
The most recent health inspection at Maple Street Biscuit Company on file is from Mar 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Maple Street Biscuit Company?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Maple Street Biscuit Company.
How does Maple Street Biscuit Company compare to other restaurants in Jacksonville?
Maple Street Biscuit Company most recently scored 30 out of 100, which is lower than the Jacksonville average of 74.
Has Maple Street Biscuit Company's inspection record improved over time?
No. Recent inspections at Maple Street Biscuit Company have averaged around 15 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Maple Street Biscuit Company 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 Maple Street Biscuit Company inspected?
Based on the inspection history on file, Maple Street Biscuit Company is inspected around three times per year on average.
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