MAPLE STREET BISCUIT COMPANY

Name: MAPLE STREET BISCUIT COMPANY
Address: 1627 RACETRACK RD, ST. JOHNS, FL, 32259, US
Rating: 78.6

1627 RACETRACK RD, ST. JOHNS, FL 32259

License #6502163

🍺 Bar/Pub ℹ️

78.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

December 16, 2025 · 6 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MAPLE STREET BISCUIT COMPANY in ST. JOHNS currently holds an InspectFL Health Score of 78.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on December 16, 2025. Across those visits, inspectors documented 36 total violations — 13 critical, 11 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 15, 2024

The latest inspection on December 16, 2025 shows 6 observation rows: 4 critical, 1 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

MAPLE STREET BISCUIT COMPANY has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of large ice machine next to triple sink has a build up of lime scale and mold like substance spots.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. At start of inspection employees came from back of kitchen and put on gloves then began to make food orders without washing hands first.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee rubbed hands together for less the 10 seconds at hand wash station by office after handling raw eggs then raw chicken.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. scrambled eggs (121F - Hot Holding) in steam table on make line in middle of kitchen, per manager eggs have been in table for about 30 minutes, temperature of table turned up and employee added new hot eggs to existing eggs.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid eggs (44F - Cold Holding) sitting on top of ice bath next to grill on cook line, per manager they usually leave eggs in walk in cooler, but took eggs out less then 1 hour prior, eggs put back in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of pink liquid in cabinet in front of bathrooms.

Disposition: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two food handlers on make line wearing hair ties on wrists.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
[25-05-4] Single-service articles improperly stored. Multiple boxes of single service items stored on rack directly on floor in non-working walk in freezer that is less than 6 inches off the floor.
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. Single use stoppers that go inside of single use coffee lids in uncovered container facing all directions at drink station in dining area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. individual buffalo sauce with butter (59F - Cold Holding); individual ranch with buttermilk (59F - Cold Holding) in top section of reach in cooler on make line over fill line, per manager lids where removed approximately 2 hours prior to temperature check, all items moved to bottom of reach in cooler
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of sanitizer and glass cleaner stored over napkins under front counter, bottles removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash stations in dish area. Also paper towel dispenser in mens bathroom is dispensing paper towels.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing page 3 of 3 of written procedures and page 1 missing information.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training records expired either in May of January of 2024