Maxine's on Shine
Last inspected: Feb 18, 2026
64
Score
Public records show 11 inspections at Maxine's on Shine stretching back to 2022. The latest inspection on file is from Feb 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to 10 violations per visit.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
Maxine's on Shine's latest score of 64 falls below the Orlando average of 79. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Hanging from storage shelves in server station. Employee labeled sanitizer. **Corrected On-Site** - From follow-up inspection 2026-02-18: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Knife in hand sink on cooks line. Operator removed. Employee server filling water pitchers. **Corrected On-Site** - From follow-up inspection 2026-02-18: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. By entrance to back of the house exit where ice machine is. Operator had employee remove food and wipe down reach in cooler to remove standing water. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout Kitchen and dry storage area **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator had employee sanitize and wipe inside of ice machine during inspection **Corrected On-Site** - From follow-up inspection 2026-02-18: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Food stored on floor. Oil stored on the floor in the back of the house underneath prep table. Operator lifted from the floor. **Corrected On-Site** - From follow-up inspection 2026-02-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door employee removed **Corrected On-Site** - From follow-up inspection 2026-02-18: **Time Extended**
10-20-4
64
Feb 13, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in on cooks line ; steak 46-49 cold holding salmon (44F - Cold Holding); heavy cream (44-49F - Cold Holding); All foods items in reach in less than 4 hours chef placed in the freezer for temperature recovery. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Knife in hand sink on cooks line. Operator removed. Employee server filling water pitchers. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Hanging from storage shelves in server station. Employee labeled sanitizer. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door employee removed **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Oil stored on the floor in the back of the house underneath prep table. Operator lifted from the floor. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator had employee sanitize and wipe inside of ice machine during inspection **Corrected On-Site**
22-20-5
Basic - Standing water in bottom of reach-in-cooler. By entrance to back of the house exit where ice machine is. Operator had employee remove food and wipe down reach in cooler to remove standing water. **Corrected On-Site** **Repeat Violation**
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout Kitchen and dry storage area **Repeat Violation**
36-02-5
55
Oct 24, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Displayed food not properly protected from contamination. -filed water pitcher no lid
08B-02-4
High Priority - Live, small flying insects found -2 small flying insects in kitchen -2 small flying insects at bar
35A-02-7
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lasagna (51F - Cold Holding)
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -spray bottles with dry storage
41-10-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Logan -ivy -Shelly
53B-13-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at cook line
31B-02-4
Intermediate - No soap provided at handwash sink. -hand wash sink at cook line reach
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates at server station not protected
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -drinking classes
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cook line hand wash sink
23-03-4
Basic - Old food stuck to clean dishware/utensils.
16-48-4
Basic - Standing water in bottom of reach-in-cooler. -both bar coolers
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -throughout kitchen and storage **Repeat Violation**
36-02-5
Basic - Water draining onto floor surface. -from under middle flip top reach in cooler
29-03-4
27
Mar 27, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between rail and wall
10-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant on floor in kitchen worn off **Repeat Violation**
36-02-5
90
Sep 13, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Back hand wash used to thaw chill stick Operator removed chill stick **Corrected On-Site**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine chlorine has quat and ph test strips
16-32-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Has 7 employees working at time of inspection no food manager
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand wash sink no paper towels
31B-02-4
Basic - Food stored on floor. Cases of oil on floor Operator moved off floor **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between wall and electric cord Operator removed knives and took to wash **Corrected On-Site**
10-17-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Food in kitchen and back area worn off and no seal
36-02-5
58
Jul 30, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
33
May 3, 2024
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (54F - Cold Holding) less than 4 hours per operator. Operator immediately put on ice for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara (54F - cooling overnight ) in reach in cooler per operator. Operator immediately discarded **Corrected On-Site** **Warning**
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 00pm operator replaced sanitizer. Re tested 100ppm **Corrected On-Site** **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (54F - cooling overnight ) in reach in cooler per operator. Operator immediately discarded. **Corrected On-Site** **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Mat in hand sink bar **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. Operator printed and signed on site **Corrected On-Site** **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle no label **Corrected On-Site** **Warning**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on main prep table in kitchen **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. jacket on storage shelf w clean didhes **Corrected On-Site** **Warning**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Corrected On-Site** **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven door interior Interior and exterior of microwave **Warning**
22-08-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers on dry dishes **Warning**
16-46-4
26
Nov 20, 2023
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-11-20: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Cracked light shield in wait station - From follow-up inspection 2023-11-20: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Gaskets in outside chest freezer - From follow-up inspection 2023-11-20: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall and floor around dishwasher area - From follow-up inspection 2023-11-20: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on black painted wall in wait station area - From follow-up inspection 2023-11-20: **Time Extended**
36-34-5
78
Nov 17, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked shell eggs and went to put on gloves before washing hands. I advised her to wash hands and explained to her, hands must be washed after cracking raw shell eggs and changing tasks **Corrected On-Site**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Polenta,mashed potatoes , Mushrooms soup, Strawberry cream. All 56F. Operator immediately discarded items **Corrected On-Site**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter room temperature less than 4 hours per operator . Operator put on ice immediate temp recovery -Polenta,mashed potatoes , Mushrooms soup, Strawberry cream. All 56F in coolind drawer cooler overnight per operator. Operator immediately discarded **Corrected On-Site** **Warning**
03A-02-5
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. Provided operator with forms **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Contrainer in hand sink on cook line
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict. Operator corrected all menus at time of inspection **Corrected On-Site**
02B-01-5
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. Provided operator with forms. Operator printed and signed **Corrected On-Site**
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on black painted wall in wait station area
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
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 bags on top of oven with pots and pans **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Light shield damaged/in disrepair. Cracked light shield in wait station
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Gaskets in outside chest freezer
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall and floor around dishwasher area
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. Bucket with water used to wipe down bar counter stored on floor **Corrected On-Site**
21-38-4
29
Apr 12, 2023
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects on bar.
35A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Garlic butter with date marked of 2-16-2023 , per operator was retaken out of freezer on Sunday.
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Hollandaise made on Sunday with no date marked.
02C-02-5
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.Milk opened on Sunday with no date marked, mozzarella cheese opened on Sunday with no date marked.
02C-03-5
Basic - Food not stored at least 6 inches off of the floor.Oil stored direct on floor at outside storage .
08B-47-4
Basic - Cutting board has cut marks and is no longer cleanable.Small black cuttting board located at bar.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor soiled/has accumulation of debris.Grease build up on floor behind cooking equipment.
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.Small ovens have grease build up.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside of salamander , outside of flat top have grease build up. Hood filters have grease build up.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler located on cook line have debris.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up.Spoons and forks kept on prep area .
24-18-4
37
Oct 20, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
74
Frequently Asked Questions
When was Maxine's on Shine last inspected?
The most recent health inspection at Maxine's on Shine on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Maxine's on Shine?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Maxine's on Shine.
How does Maxine's on Shine compare to other restaurants in Orlando?
Maxine's on Shine most recently scored 64 out of 100, which is lower than the Orlando average of 79.
Has Maxine's on Shine's inspection record improved over time?
No. Recent inspections at Maxine's on Shine have averaged around 10 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Maxine's on Shine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Maxine's on Shine inspected?
Based on the inspection history on file, Maxine's on Shine is inspected around three times per year on average.
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