Maa Kitchen
8206 Phillips Hwy St 25, Jacksonville, FL 32256 · Permanent Food Service · License 2613836
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection1 high priority (fixed on the spot), 3 intermediate (fixed on the spot), 9 basic (2 repeats)-20
- Safety score80
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 visitAug 25, 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.
13 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 cold held at greater than 41°F.
Yogurt relish /Raita at 60° in kitchen. At 2:35°. Per Person In Charge was placed at 11am. Moved by manager to walk in freezer. For rapid cooling.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Missing paper towels at various Hand Wash Sink. Replaced by manger.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Two unlabeled chemical spray bottle by rear goods. Degreaser. Marked by manger.
Fixed on the spot
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 Food service employee onsite with no Certified Food Manager. Arrived later. Establishment closes at 2:30 pm.
Fixed on the spot
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered Cooked foods in walk in cooler.
Food stored on floor.
Tub of food on floor In walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl as scoop in foods.
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned pans : dry storage.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Soiled deflector plate to interior of ice machine located : kitchen.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled interior base of drawer coolers. Exterior of microwave. Soiled Counters and shelves at kitchen and rear kitchen.
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers. Several.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water on floor in base of bar cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor by Dish machine line.
Repeat violation
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. LP tank inside building by rear of kitchen.
Repeat 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.