MAA KITCHEN

Name: MAA KITCHEN
Address: 8206 PHILLIPS HWY ST 25, JACKSONVILLE, FL, 32256, US
Rating: 48.1

8206 PHILLIPS HWY ST 25, JACKSONVILLE, FL 32256

License #2613836

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

48.1 Grade F / 100

Failing Health Score

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Quick take

MAA KITCHEN in JACKSONVILLE currently holds an InspectFL Health Score of 48.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 32 total violations — 11 critical, 5 major, 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Administrative complaint recommended
[10-20-4] In-use tongs stored on equipment door handle between uses Tongs at tandoori oven hanging from equipment, in direct contact with ground. Person in charge pulled to clean. Also utensils stored in standing water at 84F. Person in charge replaced and began reheating.
[14-01-5] Bowl or other container with no handle used to dispense food. To go containers used as scoops in dry goods, rice. Person in charge began removing. Also, multiple clean dishware items missing edges, melted.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Multiple items wet nesting at clean dishware storage area.
[36-22-4] Floor area(s) covered with standing water. Standing water on floor in dish pit area. Also, heavy grease accumulation on floor behind cookline.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over breaded okra. Raw chicken stored over batters. Person in charge began rearranging.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak observed under far right sink at triple sink. Person in charge placed catch bucket during inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in sink at room temperature. Person in charge turned on cold running water, began submerging.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle personal phone with gloved hands, then portion food into to go container without hand wash. Also, observed employee handle raw chicken with gloved hands, then wash gloves at hand sink, remove gloves, then return to cookline and handle clean utensils without hand wash, person in charge had both employees wash hands.
[41-10-4] Toxic substance/chemical improperly stored. Observed air freshener stored with liquor on shelf. Person in charge removed.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under green cutting board at tandoori oven. Person in charge removed.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed two LP tanks 20lb in bar area.
[35A-02-7] Live, small flying insects found. Observed two flying insects in bar area. Observed two flying insects in server area off of kitchen.
[53A-05-6] 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/ No CFM present with 4+ food handlers on site. Manager has expired CFM expired 3.2025.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried onions made yesterday at room temperature overnight 64F. Recommend holding on time in the future.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions made yesterday at room temperature overnight 64F. Recommend holding on time in the future. Also, three cans of tomato paste stored outside back door with dent along seams.

Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler made more than 24 hours ago, or thawed from freezer with no date mark.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in prep sink in back kitchen. Person in charge removed and move to reach in cooler.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at cookline at 84F. Person in charge Regan reheating water.
[12A-25-4] 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 head with gloved hands, then handle container of food without hand wash. Spoke to employee who removed gloves and washed hands.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at hand wash sink by ice machine.
[36-73-4] Floor soiled/has accumulation of debris. Heavy grease buildup behind cookline. Gap observed around back door.
[08B-38-4] Food stored on floor. Multiple items stored on floor in walk in cooler. Multiple items stored uncovered in walk in freezer.
[41-10-4] Toxic substance/chemical improperly stored. Chemicals stored with food in back dry storage area. Person in charge moved to appropriate location.
[31B-03-4] No soap provided at handwash sink. Soap missing at hand wash sink in kitchen. Person in charge provided.
[14-11-5] Equipment in poor repair. Faucet at prep sink held together with plastic wrap, not smooth and easily cleanable.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with staining at bar. Person in charge discarded. Soda nozzle at bar with debris buildup.
[35A-03-4] Dead roaches on premises. Observed two dead roaches in water at catch bucket under prep sink. Observed one dead roaches on shelf to right of prep sink with dry good storage. Person in charge discarded.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak under hand wash sink by ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooktop, hood filters at cookline with debris buildup. Interior and side of not in use reach in cooler drawers with debris buildup. Shelves under cookline with debris buildup. Exterior of bulk dry good containers with debris buildup. Shelving in walk in cooler with debris buildup. Speed rack cover with debris buildup in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. All time/temperature control for safety items except for those thawing from frozen in walk in cooler at 49-55F. Samosa in warmer at 81F. Person in charge states had been in unit overnight. Chicken cooling overnight in walk in cooler at 58-70F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Samosa in warmer at 81F. Person in charge states have been in unit overnight.

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