Maple Street Biscuit Company
Last inspected: Oct 22, 2025
50
Score
Across the available record, Maple Street Biscuit Company has nine inspections on file, the first dated 2023. Inspectors last stopped by on Oct 22, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 11 violations before.
“Food stored on floor” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Pembroke Pines average 79, so Maple Street Biscuit Company trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
50
Jul 14, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
Nov 5, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink at front line block with food items. Operator removed items from sink.
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At front line.
31B-05-4
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not labeled. **Repeat Violation**
02D-01-5
Basic - Food stored on floor. -Observed various food items stored on floor throughout establishment.
08B-38-4
74
Jul 15, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food in Good Condition, Safe, and Unadulterated
FL-13
55
Feb 28, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Employee put gloves on. **Corrected On-Site**
13-06-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring devices available.
16-62-1
Basic - Single-service articles improperly stored. Observed coffee filters stored on dirt surface on coffee machine. Operator placed in clean container. **Corrected On-Site**
25-05-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
74
Dec 27, 2023
Complaint Full
7 critical violations. 6 major violations. 8 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken station Observed raw chicken (43-47F - Cold Holding). Items were packed above fill line. Per operator, items were not prepared or processed today. Items were placed in cooler the day prior to inspection. See stop sale. Observed cream cheese (47F - Cold Holding). Per operator, item was not prepared or processed today. Item was placed in cooler a day prior to inspection. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Chicken station Observed raw chicken (43-47F - Cold Holding). Items were packed above fill line. Per operator, items were not prepared or processed today. Items were placed in cooler the day prior to inspection. See stop sale. Observed cream cheese (47F - Cold Holding). Per operator, item was not prepared or processed today. Item was placed in cooler a day prior to inspection. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage gravy (109-124F - Hot Holding). Per operator, item was out of temp for approximately 40 minutes. Operator placed gravy to be reheated. Reheated to 175F. **Corrected On-Site**
03B-01-6
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. Per operator, milk was taken from temperature control at 9:00am. Operator placed time stamp on milk. **Corrected On-Site**
03F-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - walk-in cooler Observed asiago cheese opened more than a week not date marked. See stop sale.
01B-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect flying around dish washing area. Observed one flying insect flying around table holding spices and seasonings.
35A-02-6
High Priority - Food with mold-like growth. See stop sale. Observed bar of cream cheese with an accumulation of mold.
01B-07-4
Intermediate - Spray bottle containing toxic substance not labeled. - Single service item shelf. Observed unlabeled spray bottle containing quaternary sanitizer. Employee labeled bottle. **Corrected On-Site**
41-17-4
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. - walk-in cooler Observed asiago cheese opened more than a week not date marked. See stop sale.
02C-03-5
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/. Observed Food Manager's Certificate for Christopher Young 11/2/2018. **Warning**
53A-03-7
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. 3 compartment sink Observed sink and surface test strips used to test quaternary sanitizer.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to single service items shelf.
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. Observed no written plan for milk held on time at tea station.
03F-10-5
Basic - Food stored on floor. Next to mop area. Observed cases of cooking oil stored on floor.
08B-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - Sandwich station Observed employee bracelet touching food. Manager instructed employee to removed bracelet. **Corrected On-Site**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Storage area Observed employee hand bags stored next to packs of single service items. Employee removed and stored appropriately. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. - Back exit door Observed standing water at back exit door.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - cooking unit Observed in use utensil stored in standing water at 91F. Manager removed utensil from water. **Corrected On-Site**
10-07-4
Basic - Water leaking from pipe and/or faucet/handle. - Mop sink Observed pipe leaking at mop sink.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. - Mop area Observed mop not stored in a way to allow proper air drying.
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth at 0ppm. Manager discarded solution. Second reading 200ppm. **Corrected On-Site**
21-07-4
13
Sep 19, 2023
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line- stove-liquified butter (125F - Hot Holding), per employee food hot held less than two hours, employee reheated on microwave to 168F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced yellow cheese (55F - Cold Holding), per operator food held less than 4 hours, observed cheese stored above the rim line, employee removed food out of temperature and stored in empty container, for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used cell phone, then proceed to cook line, placed gloves to prep pancakes for a customer order , without washing hands . After manager instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-29-4
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 unpasteurized shell eggs, after grabbed two clean plates with ready to eat smash browns and handle for a different customer. After manager instructed employee discarded gloves, washed hands and put in new pair of gloves. **Corrected On-Site**
12A-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table, in front of walk in cooler, manager 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. Single service storage shelf, purse and drink cup on same shelf of customer cups, employee removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Cook line, next to waffle station, container of cooking oil, employee removed. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line -stove, spoons and tongs, inside water temperature of 103F, employee removed and placed on hot water (140F). **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line - two compartment ovens, soiled shelves.
22-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. mop seating on yellow bucket.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Above stove shelf, bottle containing water, Employee labeled. **Corrected On-Site**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ware washing area, clean equipment storage rack- pasta drainer on top shelf -ice bucket, next to ice machine. Employee inverted both containers. **Corrected On-Site**
24-05-4
37
Jun 16, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
61
Feb 1, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken tenders (131F - Hot Holding), per operator food hot holding less than two hours, employee placed on fryer to 170F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Breaded station -flip top-cut tomatoes (49F - Cold Holding); chicken cutlets (47F - Cold Holding); breaded chicken (50F - Cold Holding); raw steak (47F - Cold Holding), per operator food pull out of WIC, 3 hours ago. Advised operator to ice bath containers of TCS foods for a quick chill, and manager placed breaded chicken in fryer. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on same shelf of SS cups, Employee removed bottle **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -Under equipment in cook line -under dishwasher and triple sink -under prep sink and table, in front of WIC Build up of food debris and black like substance **Warning**
36-73-4
61
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 Oct 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Maple Street Biscuit Company?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Maple Street Biscuit Company.
How does Maple Street Biscuit Company compare to other restaurants in Pembroke Pines?
Maple Street Biscuit Company most recently scored 50 out of 100, which is lower than the Pembroke Pines average of 79.
Has Maple Street Biscuit Company's inspection record improved over time?
Yes. Recent inspections at Maple Street Biscuit Company have averaged around five violations per visit, down from roughly 11 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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