Antonios Maitland
611 S Orlando Ave, Maitland, FL 32751 · Permanent Food Service · License 5805944
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 intermediate (1 fixed on the spot), 7 basic-15
- Safety score85
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 19, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked pasta on line from previous day not dated
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by dish machine
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Container of sauce in walk-in-cooler not covered,
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets torn to 2 door unit at hallway
Food storage container/container lid cracked or broken.
Lid to sugar bin in prep area is cracked
Ice buildup in reach in freezer across from walk-in-cooler
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination
Coffee filters not inverted
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe in walk-in-cooler above prepared foods
Moved foods to a different location
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees to hand sink by dish machine
Fixed on the spot
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.