Maple Street Biscuit Company
Last inspected: Mar 4, 2026
82
Score
Maple Street Biscuit Company has been inspected eight times since 2022. Maple Street Biscuit Company was last inspected on Mar 4, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around nine violations to closer to five violations per visit over the last few inspections.
Across the inspection history, “no measuring device available” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Tampa restaurant scores 79. Taken together, the history is a positive one.
8
Inspections
1
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Toxic substance/chemical improperly stored. Observed bottle of degreaser hanging off shelf over handwashing sink closest to dishwasher, employee moved item to the correct location. **Corrected On-Site**
41-10-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee with beard was not wearing a beard guard, employee put on a beard guard at time of inspection. **Corrected On-Site**
13-04-4
82
Oct 13, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face and handled single service cup lids. Discussed with manager. Employee washed hands and wore new gloves during time of inspection.
12A-25-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiping front line work station and then touched utensils at hot station without changing gloves or washing hands. Discussed with manager. Employee washed hands and wore new gloves during time of inspection. **Corrective Action Taken**
12A-28-4
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. Heavy cream and shredded cheddar not date marked.
02C-03-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Open dumpster lid.
33-16-4
45
Mar 4, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Aug 13, 2024
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 64F at 11:22am placed inside Reach in cooler at 10:50am retempted to 32F at 12:10pm, homemade ranch sauce 69F at 11:24am placed inside Reach in cooler at 10:50am retempted to 38F at 12:11pm. Operator placed butter and ranch sauce inside Reach in freezer for quick cooling. **Corrected On-Site**
03A-02-5
High Priority - Sanitizer solution other than chlorine, quat or iodine not at the proper minimum strength listed in the manufacturer's instructions. Do not use equipment/utensils not properly sanitized. Sink and surface sanitizer for three compartment sink and sanitizer buckets at 170ppm. Eco lab technician corrected sanitizer to 700ppm during time of inspection. **Corrected On-Site**
22-51-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For three compartment sink and sanitizer buckets. Discussed with operator the importance of testing sanitizers to ensure proper level when sanitizing equipment and utensils. **Corrected On-Site** **Repeat Violation**
16-33-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside of both Southbend brand ovens are soiled with burns food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee collecting water from Employee handwash sink for steam well. Discussed with employee handwash sink should only be used for handwashing. **Corrective Action Taken**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. High temp Dish machine.
16-62-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in both restrooms soiled with dust and debris.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Located on 4 Reach in cooler cutting boards on front line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys stored on shelf above steamers inside kitchen, across from griddle. Operator removed keys during time of inspection. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet containers located at dry dish rack next to Dish machine. **Corrective Action Taken**
24-08-4
Basic - Floor area(s) covered with standing water. Located at Employee handwash sink next to front cashier counter. Standing water on floor next to three compartment sink.
36-22-4
Basic - Food stored on floor. 3 cases of Canola frying oil on kitchen floor next to ice machine.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between Reach in cooler lids across from griddle. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching product in pectin bin next to prep sink. Operator placed scoop with handle upright in bin during time of inspection. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on front line cook soiled. Underside of soda fountain nozzles are soiled in dining room. Drip tray for soda fountain soiled in dining room area.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Located at dry dish shelf across from Dish machine.
16-46-4
Basic - Open dumpster lid. Operator closed 1 lid during time of inspection. Other lid jammed against ground. **Corrective Action Taken**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Located at mop sink. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wet cloth into sanitizing bucket during time of inspection. **Corrected On-Site**
21-12-4
Basic - Accumulation of black/pink mold-like substance in the interior of the ice machine/bin. Ice machine Located at back of kitchen across from Reach in freezer.
22-20-5
25
Mar 28, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
70
Sep 22, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior corner piece. Employee cleaned machine. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In sauce pan reach in cooler. Employee removed. **Corrected On-Site**
14-01-5
78
Mar 31, 2023
Routine - Food
No violations found.
100
Sep 16, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temp at 155 f discussed with operator to use three compartment sink sanitizer.
22-49-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
82
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 4, 2026. The public record contains eight inspections in total.
What is the most common violation at Maple Street Biscuit Company?
Across the inspection record, “no measuring device available” 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 Tampa?
Maple Street Biscuit Company most recently scored 82 out of 100, which is higher than the Tampa 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 nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Maple Street Biscuit Company 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 Company inspected?
Based on the inspection history on file, Maple Street Biscuit Company is inspected around two times per year on average.
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