MAGGIE MAE'S SUNRISE CAFE
1261 GULF BLVD STE 104
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup no handle used for portioning in nut containers.
- 08B-38-4:Basic - Food stored on floor. Breading and flour containers stored on floor.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Breading containers .
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cooked sausage links and patties no time mark. Time mark adjusted.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potato casserole 131f,
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 1/27/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 9/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/16/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass case in front area.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. She'll eggs and cooked potatoes no time mark. Time mark adjusted. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 9/16/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 3/18/2024
High Priority
4
Intermediate
0
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing- kitchen. Ceiling tiles soiled.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on cooks line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. 1/3 pan frozen chicken thawing at room temp under oven. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shells eggs stored over cartons of OJ . Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs 52f, Repeat Violation
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sausage Pattie's and link sausage no time mark. Time mark adjusted.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 115f, put back on grill for reheat. **Corrective Action Taken**
Food safety inspection conducted on 3/18/2024 revealed 9 total violations (4 high priority, 0 intermediate, 5 basic).
Inspection on 9/13/2023
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - From follow-up inspection 2023-09-13: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. - From follow-up inspection 2023-09-13: **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen. - From follow-up inspection 2023-09-13: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. Shared dumpster. - From follow-up inspection 2023-09-13: **Time Extended**
Food safety inspection conducted on 9/13/2023 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 9/12/2023
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- 33-16-4:Basic - Open dumpster lid. Shared dumpster.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken thawing at room temperature. Item put in reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced ham 48f, liquid eggs 50f, cooked mushrooms 47f, diced tomatoes 46f, reach in cooler on line. Raw chicken 46f, raw burger 45f, sliced cheese 46f, under flat top grill.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Washing grapes in the hand sink. Corrected On-Site
- 53A-05-6:Intermediate - 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/
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Dish area. Corrected On-Site
Food safety inspection conducted on 9/12/2023 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).