MAPLE STREET BISCUIT

Name: MAPLE STREET BISCUIT
Address: 2233 GULF TO BAY BLVD, CLEARWATER, FL, 33765, US
Rating: 89.5

2233 GULF TO BAY BLVD, CLEARWATER, FL 33765

License #6218579

☕ Café/Breakfast ℹ️

89.5 Grade B / 100

Solid Health Score

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Latest inspection

August 5, 2025 · 13 findings · 2 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 in CLEARWATER currently holds an InspectFL Health Score of 89.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on August 5, 2025. Across those visits, inspectors documented 22 total violations — 5 critical, 6 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 16, 2024

The latest inspection on August 5, 2025 shows 13 observation rows: 2 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

MAPLE STREET BISCUIT looks fairly solid on paper. Would you eat here?

B record

Solid overall, with enough history that people may still weigh the details differently.

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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: Met Inspection Standards
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit at cook line breading station . Manager relocated thermometer
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated dust, or mold-like substance in dry storage area near ice machine
[13-03-4] Employee with no hair restraint while engaging in food preparation at cook line . Employee put hair nets on
[36-22-4] Floor area(s) covered with standing water in back kitchen area and at cook line areas Reviewed with manager the water draining onto floor from sides of hand wash sink when hands are washed
[22-08-4] Interior of oven has accumulation of black substance/grease/food debris. In front line area
[08B-12-5] Stored food ( whole cleaned oranges ) not covered at orange juicer in front line area . Reviewed with manager. Manager covered oranges with plastic wrap
[21-08-4] Wiping cloth smartpower sanitizing solution not at proper minimum strength in dining area and kitchen areas . Manager changed solution . Recheck : Smart power 272-700 ppm DDBSA and 704-1875 ppm Lactic Acid
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee left the office then went to cook line when wearing gloves and touched clothes then touching cutting board without removing gloves and washing hands . Reviewed with employee. Employee removed gloves and washed hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken 46 F in drawer of cooler at cook line . Manager placed container of chicken in ice bath . Recheck 43 F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened previous morning at 6:30 am . Manager date labeled milk
[31A-09-4] Handwash sink not accessible for employee use at all times. Brooms and dustpan stored in front of hand wash sink at cook line and push cart in front of food prep area . . Reviewed with manager hand wash sinks must be accessible at all times . Items relocated .
[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 in mens restroom . Reviewed with manager

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry on their arms while preparing food. Employee removed bracelet
[08B-12-5] Stored food ( container of Asiago cheese ) not covered in walk in cooler .
[24-05-4] Utensils not stored inverted or in a protected manner on cart near beverage station
[02D-01-5] Working containers of food removed from original container not identified by common name -bulk container of flour in front counter area .
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked mushrooms (79F - Cooling) at 1:55 pm cooked at 10:20 am in walk in cooler - smash browns (92F - Cooling)at 2:10 pm rehydrated with boiling water at 11:56 am in cooler at cook line . Reviewed with manager cooling procedures and regularly monitoring food temperatures . Manager discarded food
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked mushrooms (79F - Cooling) at 1:55 pm cooked at 10:20 am in walk in cooler - smash browns (92F - Cooling)at 2:10 pm cooked at 11:56 am in cooler at cook line . Manager discarded food
[01B-14-4] Shell eggs in use or stored with cracks or broken shells in cold holding drawer under grill. Eggs in drawer move when drawer is open and closed resulting in cracked eggs. Reviewed with manager safe storage of raw shell eggs . See stop sale. Manager discarded eggs
[31A-09-4] Handwash sink not accessible for employee use at all times . Handwashing sink at cook line blocked by kettle equipment. Reviewed with manager hand wash sinks must be accessible at all times. Manager relocated equipment .
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Reviewed with manager