MAPLE AND ASH FLOOR 1

Name: MAPLE AND ASH FLOOR 1
Address: 652 NE 2 AVE STE H160-H260, MIAMI, FL, 33132, US
Rating: 66

652 NE 2 AVE STE H160-H260, MIAMI, FL 33132

License #2338361

66 Grade F / 100

Failing Health Score

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Quick take

MAPLE AND ASH FLOOR 1 in MIAMI currently holds an InspectFL Health Score of 66 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 36 total violations — 10 critical, 16 major, 10 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 20, 2026 shows 6 observation rows: 2 critical, 3 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[50-09-4] Current Hotel and Restaurant license not displayed.
[01B-03-5] Stop Sale issued due to adulteration of food product. Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw Tuna and groupers fish inside walk in cooler. See stop sale.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed: Operator is doing a special process, conducting reduced oxygen packaging, combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator vacuum packages raw tuna and groupers fish. without an approved HACCP plan.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Operator provided during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal container inside hand wash sink near oven front. Operator removed during inspection.
[03G-05-5] Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed raw Tuna Tuna and groupers fish inside walk in cooler.

Disposition: Inspection Completed - No Further Action
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna over bread located at cook line area. Manager reorganized products.
[03G-19-5] Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[41-17-4] Spray bottle containing toxic substance not labeled. Soap.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Kitchen.
[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.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored directly on floor. Operated stored properly during inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. Operator provided during inspection.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
[08B-38-4] Food stored on floor. Observed boxes of French fries and ice cream stored directly on floor walk in cooler.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee cup at cook line area.

Community reaction

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Community pulse