Maple and Cream Restuarant
375 N University Dr, Plantation, FL 33324 · Permanent Food Service · License 1625652
What drove the grade
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 29, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack a raw shell egg, pick a shell out of the pan and change their gloves without washing their hands. Employee then scoop cheese with their hand to add to an order of eggs. Employee washed their hands and changed their gloves.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee rinsing off a wash rag in the front handwashing sink. Operator informed employee to not use handwashing sinks for anything other than washing their hands.
Fixed on the spot
Basic1
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed raw beef slacking at room temperature on a speed rack. Operator placed under cold running water.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.