Maple Leaf Sandbar
2100 Kings Hwy, Port Charlotte, FL 33980 · Permanent Food Service · License 1801112
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection1 high priority (fixed on the spot), 3 intermediate, 1 basic (1 repeat)-14
- Safety score86
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 visitOct 16, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Observed raw shell eggs not time marked from 7am-11am at cookline next to Flat Grill. Operator time marked the raw shell eggs.
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written procedure. Emailed operator the form, Time as a Public Health Control.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed multiple ice cubes in the front counter handwash sink. Educated the operator of the handwash sink strictly for handwashing.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Tammy Z.
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed no hair restraint on employees preparing food at cookline. Employees placed hair restraint over their hair/head.
Fixed on the spotRepeat violation
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.