MAGGIE'S PLACE LATIN CAFE
132 Southeast Hernando Avenue
Florida, 32025
Columbia County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/26/2025
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 3/26/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/19/2025
High Priority
6
Intermediate
6
Basic
14
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container without handle in sugar. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils under rice warmer.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Reach in cooler by three compartment sink.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on top of reach in cooler.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of hot holding unit.
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Above fry vat
- 08B-38-4:Basic - Food stored on floor. Onions stored on floor in storage area. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on wire shelving and oven handle. Repeat Violation
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Key lime pie in grab and go cooler.
- 33-16-4:Basic - Open dumpster lid. Both lids open.
- 25-05-4:Basic - Single-service articles improperly stored. To-go containers on floor of storage area.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Container of tools stored above spices and prep table in the kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line and three compartment sink.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. Moved to shelf. Corrected On-Site Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook put on gloves without washing hands. Began preparing ready to eat foods. Cook touched pants with gloved hands and continued to prep food without removing gloves, washing hands and putting on a new pair of gloves. Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice, beans
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked rice dated 3/10/2925. Glass door cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 70 F on cookline. Placed in ice. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fries hot holding at 111F.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine sanitizer 200 plus ppm. Water added ; 100 ppm Corrected On-Site
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Swiss Cheese dated 3/4/2025 in glass door reach in cooler.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed her hands in the three compartment sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler by the three compartment sink. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hot water line turned off at kitchen hand wash sink. Water line turned on. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Key lime pie made on 3/17.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hand wash sink. Hot water turned on . Corrected On-Site Repeat Violation
Food safety inspection conducted on 3/19/2025 revealed 26 total violations (6 high priority, 6 intermediate, 14 basic).
Inspection on 12/9/2024
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 12/9/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/14/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lazara Del Castillo Food Manager Certification expired 1/11/2024. Warning - From follow-up inspection 2024-10-14: No change. Hurricanes delay. **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager at establishment. Warning - From follow-up inspection 2024-10-14: No change. Hurricanes delayed. **Time Extended**
Food safety inspection conducted on 10/14/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 8/14/2024
High Priority
0
Intermediate
4
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No-handle Bowl used as scoop n bulk container of sugar. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C ceiling vents and light shields soiled with grease and dust accumulation. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of back exterior door. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Jugs of cooking oil on floor in kitchen. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two tongs on oven door handle. Repeat Violation
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cutting boards soiled with mold-like substance. Repeat Violation
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sani-bucket at cooks line on floor. Repeat Violation
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Lazara Del Castillo Food Manager Certification expired 1/11/2024. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach-in cooler gaskets soiled with grease, mold-like substances, and old food debris. Repeat Violation
- 27-19-4:Intermediate - Handwash sink has no water pressure to properly wash hands. Front handwashing sink, water supply turned off due to leaking/spraying aerator. Aerator removed, cleaned, and reinstalled during inspection. Water supply turned on. Corrected On-Site
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No Certified Food Manager at establishment. Warning
Food safety inspection conducted on 8/14/2024 revealed 12 total violations (0 high priority, 4 intermediate, 8 basic).
Inspection on 1/22/2024
High Priority
1
Intermediate
1
Basic
14
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in bulk container of salt.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. A/C ceiling vents and light shields soiled with grease and dust accumulation. Repeat Violation
- 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Container of spatulas and whisks under paper towel dispenser in kitchen. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board at spice rack. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging from spice rack.
- 14-11-5:Basic - Equipment in poor repair. Handle missing from lower reach-in freezer.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Daylight shining through gap at bottom of back exterior door.
- 08B-38-4:Basic - Food stored on floor. Oil, rice, potatoes, and vinegar stored on floor. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with grease, mold-like substances, and old food debris. Repeat Violation
- 16-48-4:Basic - Old food stuck to clean dishware/utensils. Food debris on knife stored in holder over reach-in chest freezer.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At cooks line. Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice and beans with no label.
- 41-07-4:High Priority - Container of medicine improperly stored. Vitamins stored amongst spices on shelf rack.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained with mold-like substance. Repeat Violation
Food safety inspection conducted on 1/22/2024 revealed 16 total violations (1 high priority, 1 intermediate, 14 basic).
Inspection on 8/28/2023
High Priority
6
Intermediate
2
Basic
8
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Near air vents and light shields in kitchen.
- 24-28-4:Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Container of spatulas and whisks under paper towel dispenser in kitchen.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee water bottle on shelf near microwave above prep area.
- 08B-38-4:Basic - Food stored on floor. Oil on floor on cooks line. Vinegar and oil on floor in dry storage area. Repeat Violation
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf above prep area next to swinging doors.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Silver stand up reach in cooler gasket soiled. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken being thawed in bucket on floor by back door.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cooks line. Repeat Violation
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped oil off of foot with napkin then placed on new gloves no Handwash between.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved hair out of face then touched fryer handle and container of onions.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placed cooked onions on salad no gloves.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Carton of raw shell eggs over tomatoes in stand up reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (47F - Cold Holding); cheese (47F - Cold Holding); item in reach in cooler with meat that is being cooled affecting temperature. cheese (60F - Cold Holding) ice was on cheese but had melted. Operator replaced ice. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaning wipes next to Togo containers and small cutting board under coffee area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen.
- 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. One employee expired.
Food safety inspection conducted on 8/28/2023 revealed 16 total violations (6 high priority, 2 intermediate, 8 basic).