Maple Street Biscuit Company
2004 San Marco Blvd, Jacksonville, FL 32207 · Permanent Food Service · License 2614845
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitSep 15, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed one cracked egg stored in pan with other shell eggs. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken (55°F-56°F - Cold Holding) at chicken breading cooler. Operator stated employee was cleaning cooler and accidentally turned cooler off. Chicken was placed in cooler approximately 1 hour prior. Operator turned cooler back on and Retemped chicken 25 min at 52°F.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed sausage gravy (110°F-120°F - Hot Holding) in food warmer table across from fryers. Operator had employee add more water and adjusted the temp. Retested at 165°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed waffle batter with raw shelled eggs stored above ready to eat liquid pasteurized eggs in reach-in cooler below waffle baker.
Basic3
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed chicken breading station reach-in cooler unable to maintain temp of 41°F and below. Observed cooler was turned off. Ambient temperature of cooler at 55°F. Retemped after cooler was turned on about 30 min and ambient temperature 35°F
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed gasket on top reach-in cooler drawer below grill and gasket on walk-in-cooler soiled with residue.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed an insect control device installed directly over clean rack shelf that he clean racks on shelf near warewashing area. Operator stated light is being removed soon.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.