MAPLE STREET BISCUIT COMPANY

Name: MAPLE STREET BISCUIT COMPANY
Address: 2004 SAN MARCO BLVD, JACKSONVILLE, FL, 32207, US
Rating: 80.9

2004 SAN MARCO BLVD, JACKSONVILLE, FL 32207

License #2614845

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.9 Grade C / 100

Mixed Health Record

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Quick take

MAPLE STREET BISCUIT COMPANY in JACKSONVILLE currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 29 total violations — 5 critical, 4 major, 20 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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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 March 10, 2026 shows 14 observation rows: 4 critical, 2 major, and 8 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: Administrative complaint recommended
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Lid for warmer on floor, 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
[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
[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
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. Manager filling bucket with water in hand sink at cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Blackish build up on wall by triple sink
[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
[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
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberry and lettuce on shelf above washed oranges, walk in cooler
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cooking, no beard guard, he put one on
[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
[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

Disposition: Inspection Completed - No Further Action
[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
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. A couple in drawer unit, employee removed them
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Working with open foods
[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
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area m
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cook line
[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
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gap in between them
[14-11-5] Equipment in poor repair. Gasket torn in drawer unit
[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
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In raw chicken prep unit by triple sink
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Blackish across restrooms

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