Maia
400 S Collier Blvd, Marco Island, FL 34145 · Permanent Food Service · License 2100186
What drove the grade
Handwash sink does not have running water or enough water pressure to properly wash hands.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection4 intermediate (2 fixed on the spot, 1 repeat)-11
- Safety score89
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 visitSep 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
There are unwrapped apples available for customer self service by the omelet station. Operator had the apples returned to the kitchen, washed, wrapped and returned to the customer self service display.
Fixed on the spotRepeat violation
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
There is not enough water pressure to wash hands properly at the hand washing sink in front of the main cook line, next to the door to the dining area.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
The hand washing sink next to the outflow of the dishwasher is blocked by glass racks. Operator cleared access to the hand washing sink.
Fixed on the spot
No soap provided at handwash sink.
There is no soap at the hand washing sink between the omelette station and the buffet in the dining room. Soap was provided for the hand washing sink.
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.