MAGGIE MAES ON THE BLUFFS

Name: MAGGIE MAES ON THE BLUFFS
Address: 2961 WEST BAY DR, BELLEAIR BLUFFS, FL, 33770, US
Rating: 42.2

2961 WEST BAY DR, BELLEAIR BLUFFS, FL 33770

License #6216408

42.2 Grade F / 100

Failing Health Score

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Latest inspection

September 16, 2026 · 7 findings · 0 critical

Routine - Food

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Major

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Minor

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Quick take

MAGGIE MAES ON THE BLUFFS in BELLEAIR BLUFFS currently holds an InspectFL Health Score of 42.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 16, 2026. Across those visits, inspectors documented 70 total violations — 10 critical, 20 major, 40 minor.

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Record snapshot

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The latest inspection on September 16, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

MAGGIE MAES ON THE BLUFFS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard wrapped in torn aluminum foil on shelf in dish area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cutting board and towel stored in hand sink in dish area. Items removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cups on prep surfaces.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Cooks line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Single-serve bowls used as scoop in containers on shelf above reach-in cooler. Operator removed bowls.
[36-36-4] Ceiling tile missing in ware washing area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line.
[08B-38-4] Food stored on floor. 5 gallon bucket of pickles on floor in walk-in cooler. Operator placed item on pallet.
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at handwash sink next to dishwasher.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Three bottle water in reach-in cooler on cook line.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth quat solution reading 0ppm Operator replaced solution. Reading 150ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor next to rack on cook line.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell egg then handle spatula without remover gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR HR Form 5030-157 and 5030-159
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing cutting boards in three-compartment and placing on shelf without sanitizing. Discussed with employee about proper sanitizing food contact equipment. Employee removed cutting boards from shelf.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler on cooks line at 11:15am 50F - Cold Holding); diced sausage (48F - Cold Holding) Operator placed items in ice bath. Re temp at 12:05pm a. Diced sausage 43f b. Diced tomatoes 42f
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose connected to faucet without vacuum breaker near mop sink located outside in rear of establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer used more than 24 hours ago.
[31A-09-4] Handwash sink not accessible for employee use at all times. Trash can and tub of dishes stored in front of hand wash sink next to dishwasher.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice inside of bowl of handwash sink next to soda machine in kitchen. Ice was melted down. Discussed with operator the purpose of employee hand wash sinks.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon listed on menu as a New York Style Bagel served undercooked is not identified on menu.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels handwash sink on cook line.