Maple Street Biscuit Comapny
16027 New Independence Pkwy Ste 100, Winter Garden, FL 34787 · Permanent Food Service · License 5815817
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.Butter milk,44 f,chicken,45 f held less than four hours stated operator.Advised operator to transfer to another reach in cooler.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 2 basic-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 visitOct 26, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.Butter milk,44 f,chicken,45 f held less than four hours stated operator.Advised operator to transfer to another reach in cooler.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.Raw shells stored next to butter milk.Operator moved the milk.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Interior of sprayer hose is soiled.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Jacket and purse stored next to clean linen in back storage area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.