Maiza

13820 Old St Augustine Rd #125 & 133, Jacksonville, FL 32258 · Permanent Food Service · License 2614666

Official report

out of 100

Grade F

Safety score 28 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Sewage/wastewater backing up through floor drains.High priority · not yet fixed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 routine inspection
7 high priority (3 fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 4 basic
-52
Administrative complaint on Oct 5, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score28

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 4 visits

Oct52026

Routine inspection

15 violations found · Inspector came back 3 times

3rd follow-up visitOct 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 4 Intermediate
What was still cited
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitOct 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
- 1 High priority
- 4 Intermediate
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salsa, salsa, salsa at self service area since 11am per person in charge at 51-55°F. See stop sale. Salsa in squeeze bottle on line at 62°F. Person in charge moved to reach in cooler.
  Administrative complaintFixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Operator needs more time to submit plans.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  More time given
  No proof of required state approved employee training provided for any employees.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
- 1 High priority
- 4 Intermediate
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salsa in squeeze bottle at 48°F. Salsa, salsa, salsa at self service area since noon at 51-54°F. See stop sale.
  Administrative complaint
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Operator needs more time to update menu.
  More time given
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Operator needs more time to submit.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Operator needs more time to obtain.
  More time given
  No proof of required state approved employee training provided for any employees.
  Operator needs more time to obtain.
  More time given
Official report, on the Florida DBPR website
First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 7 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Pork cooling overnight in stacked covered pan at 58°F.
  Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
  Fish must be fully cooked or discarded. Establishment serves ceviche with fish that is not cooked per person in charge. Unable to provide parasite destruction letter. Person in charge reduced out to supplier who provided by end of inspection.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salsa in squeeze bottle not submerged in ice at 68°F. Person in charge moved to reach in cooler. Salsa, salsa at salsa bar in dining area at 54-55°F. Person in charge moved to reach in cooler to rapidly chill.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Corn in pan with burner turned off at 109°F. Person in charge began cooling, recommend holding on time.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Pork cooling overnight in stacked covered pan at 58°F.
- Code 28, Sewage and wastewater disposal: Sewage/wastewater backing up through floor drains.
  Observed wastewater backing up from floor drains throughout kitchen and front counter. Person in charge has called for repair during inspection.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed two flying insects in bar and kitchen during inspection.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Ceviche made with raw fish has no disclosure on the menu.
  Repeat violation
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has added tortilla flattop, dessert reach in cooler, self serve salsa station in dining room, dishmachine and dump sink to bar area. Not indicated on revised plans.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  Person in charge unable to provide proof of CFM for establishment.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of any training during inspection for employees working 60+ days.
Basic4
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Observed handles touching raw meat in reach in cooler drawers at cookline. Also, observed ice scoop handle touching ice in ice bin at front line.
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Cardboard lining shelves in kitchen.
- Code 32, Restrooms: Toilet/urinal not flushing/functioning properly.
  Observed one women's restroom out of order. Person in charge states due to handle. Has repair scheduled.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Light visible at front doors.
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.