MAUI BUS STOP
101 PERRY AVE SE
Overall Food Safety Rating
★★★½☆ (3.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 4/21/2025
Inspection #: Visit ID: 10745693
- 36-27-5:Basic - Wall behind triple sink in disrepair and soiled with a mold like substance.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Mac salad 45f less than 2 hours.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold beef patties less than 1 hour 93f. Operator advised to reheat beef patties to 165f or above and hot hold at 135f or above.
Inspection Date: 12/17/2024
Inspection #: Visit ID: 8779491
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents with accumulation of grease.
Inspection Date: 3/14/2024
Inspection #: Visit ID: 8576170
- 36-32-5:Basic - Ceiling shows water damage adjacent/ above service counter.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Repackaged raw chicken over beef patties in upright reach in freezer ( All frozen solid ) . Chicken relocated during the inspection. Corrected On-Site
Inspection Date: 1/4/2024
Inspection #: Visit ID: 8584550
- N/A:No Violations Were Observed
Inspection Date: 12/15/2023
Inspection #: Visit ID: 8390327
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 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/ Establishment had for employees that were cooking, prepping, and serving food. Therefore, a Certifed Food Manager is required to be present when the establishment is open and operating.