MAPLE STREET BISCUIT COMPANY

Name: MAPLE STREET BISCUIT COMPANY
Address: 2004 SAN MARCO BLVD, JACKSONVILLE, FL, 32207, US
Rating: 42.3

2004 SAN MARCO BLVD, JACKSONVILLE, FL 32207

License #2614845

🍺 Bar/Pub ℹ️

42.3 Grade F / 100

Failing Health Score

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Latest inspection

March 10, 2026 · 14 findings · 4 critical

Routine - Food

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Highest-priority rows.

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Quick take

MAPLE STREET BISCUIT COMPANY in JACKSONVILLE currently holds an InspectFL Health Score of 42.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 105 total violations — 23 critical, 23 major, 59 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 2, 2023

The latest inspection on March 10, 2026 shows 14 observation rows: 4 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

105

Coverage note

Inspector notes linked where available

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MAPLE STREET BISCUIT COMPANY 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.

Disposition: Warning Issued
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Lid for warmer on floor, cook line
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls in back storage shelf not inverted
[29-18-4] Drain cover(s) missing. In mop sink, employee placed one
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cooking, no beard guard, he put one on
[23-03-4] 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
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberry and lettuce on shelf above washed oranges, walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Blackish build up on wall by triple sink
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder under baking table, front counter, manager said its flour and in back kitchen too, labeled sugar per manager
[08A-05-6] 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
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. A couple of cracked eggs in drawer unit, employee discarded them
[03B-01-6] 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
[41-27-4] 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
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket at cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. Manager filling bucket with water in hand sink at cook line

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area m
[12B-12-5] 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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
[14-11-5] Equipment in poor repair. Gasket torn in drawer unit
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cook line
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In raw chicken prep unit by triple sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at cook line and shelf under table by dish machine
[25-32-4] Reuse of single-service or single-use articles. Washed produce placed back in box that they came in dirty, explained to manager
[25-05-4] Single-service articles improperly stored. Lids not inverted in storage area
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage room
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Blackish across restrooms
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. A couple in drawer unit, employee removed them
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
[53B-14-5] 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

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On toffee crunch
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls in storage shelf at back
[12B-12-5] 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, manager discarded them
[14-38-4] Food storage container/container lid cracked or broken. Lid is cracked for sugar containers
[10-08-5] Ice scoop handle in contact with ice. On ice bin in prep cooler, employee removed it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of waffle makers
[35B-03-4] Outer openings not protected with self-closing doors. Door in back storage where they share and have open boxes of to go containers
[25-06-4] Single-service articles not stored inverted or protected from contamination. Lids for aluminum trays in back storage
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On prep table, employee placed it sanitizer bucket
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder in bulk, labeled sugar
[08B-02-4] Displayed food not properly protected from contamination. Washed oranges on juicer without the top cover at front counter, employee covered it
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then changed gloves and grabbed biscuit, explained to employee and discarded bread
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 128f gravy, in warmer, employee reheated it to 165f
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. 2258 ppm lactic acid in triple sink, employee diluted it to 1875 lactic acid
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2258 lactic acid in bucket, sink and surface sanitizer, cook line, employee diluted it to 1875
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[11-27-4] 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. Manager stated they are not allowed to have chlorine and she has our procedures, explained to her
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Couldnt find it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee placed some
[11-26-1] 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. For new employee less than 2 months

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. On spice, employee moved it
[29-18-4] Drain cover(s) missing. Mop sink
[36-73-4] Floor soiled/has accumulation of debris. In walk in cooler
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers, exterior area, and walk in cooler shelves
[29-05-4] Plumbing line from a removed fixture not capped off. Open drain by dish machine
[12A-20-4] Employee washed hands with no soap. Just rinsed hands in hand sink after craving an egg, explained to him and he washed hands properly
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer spray bottle by straws and syrups, front counter, employee moved them
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2258ppm lactic acid for sink and surface sanitizer, employee diluted it to 1875 lactic acid
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[22-02-4] 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
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. None
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by dish machine, employee brought a roll
[03F-10-5] 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

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-07-4] 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook, he put one on,
[14-11-5] Equipment in poor repair. Fryer basket torn
[08B-38-4] Food stored on floor. Oil jug, placed on shelf by employee
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in walk in cooler and fan/vent in walk in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink by dish machine, faucet dripping
[21-08-4] Wiping cloth sink and surface sanitizing solution not at proper minimum strength. 452ppm lactic acid in bucket, manager changed it, 704ppm lactic acid
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container with white powder, front counter
[41-07-4] Container of medicine improperly stored. Pain med above soda syrup boxes, front counter, employee moved them
[12A-13-4] 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 52f cheese on counter, employee placed it in cooler
[03B-01-6] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles and ice chute
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in back kitchen, employee placed some
[41-17-4] Spray bottle containing toxic substance not labeled. At front counter, employee does know what it is,

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in back prep area
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Mgr cooking
[14-11-5] Equipment in poor repair. Gasket pulled out in one door unit by fryer
[51-18-6] No copy of latest inspection report available.
[08B-38-4] Food stored on floor. Boxes with waffle mix in back storage
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In drawer unit and little cooler with butter by cash register
[21-17-4] Clean linens stored on floor. In bags, back storage room
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. For clean containers, shelf by walk in cooler
[14-74-7] 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
[50-09-4] Current Hotel and Restaurant license not displayed.
[29-18-4] Drain cover(s) missing. On mop sink, employee placed it on
[12B-12-5] 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
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. From yesterday, employee discarded it
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk container with white powdery by cash register
[12A-27-4] 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
[12A-13-4] 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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter and half and half
[03A-02-5] 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 its at 50f,
[03B-01-6] 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
[41-10-4] Toxic substance/chemical improperly stored. Cleaner by to go cups, employee removed it
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Around nozzles
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line and in men restroom, employee placed some
[11-26-1] 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
[41-17-4] Spray bottle containing toxic substance not labeled. Cleaner by employee, he labeled it