DirtyFLRestaurant Inspection Data

MAISON BLANCHE

With 9 documented inspections, MAISON BLANCHE in LONGBOAT KEY has achieved a 3.9/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 9 reports on file

2605 Gulf of Mexico Drive
Florida, 34228
Sarasota County County

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 9 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13558235

Met Inspection Standards

1 basic

  • 08B-38-4:Basic - Food stored on floor. Observed pot of beef on the floor. Operator moved food of the floor. Corrected On-Site

10/23/2025· 5mo ago

Visit ID: 10908309

Met Inspection Standards
  • N/A:No Violations Were Observed

5/21/2025· 11mo ago

Visit ID: 10777636

Met Inspection Standards

1 int

  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager.

4/15/2025· 1y ago

Visit ID: 10777589

Met Inspection Standards

1 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served. - From follow-up inspection 2025-04-15: Observed oyster tags without last day served at the time of this inspection. **Time Extended**

2/11/2025· 1y 2mo ago

Visit ID: 8783173

Follow-up Inspection Required

2 high, 3 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board in kitchen with cut marks.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers in dish area on shelf above 3 compartment sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw smoked bacon over lemons in the walk in cooler. Operator moved bacon to other shelf. Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer bucket to strong. Operator corrected sanitizer to 100ppm. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed poached tuna on menu without an identifier.
  • 31A-06-4:Intermediate - No handwash sink located in or immediately adjacent to bathroom. Observed woman's room without a hand wash sign.

4/11/2024· 2y ago

Visit ID: 8581687

Met Inspection Standards

1 high, 2 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacle in the women's restroom.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed a grooved cutting board on the cook line.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw duck stored over ready to eat lettuce in the walk in cooler. Operator removed the duck. Corrected On-Site

3/5/2024· 2y 1mo ago

Visit ID: 8581576

Follow-up Inspection Required

1 int, 1 basic

  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses.Observed 2 tongs on oven door handle. - From follow-up inspection 2024-03-05: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed meats and fish. Emailed Chef HACCP Template and info sheet. Warning - From follow-up inspection 2024-03-05: Observed fish, stock, sauce,pork belly, and steaks vacuum sealed on premise without HACCP plan or process waiver submitted. Admin Complaint

12/27/2023· 2y 3mo ago

Visit ID: 8381499

Follow-up Inspection Required

3 int, 4 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area.Observed employee drink next to food in dry storage area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.Observed 2 tongs on oven door handle.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.Observed fish defrosting in sink without running water. Chef ran water. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed food debris on slicer blade guard.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Observed no paper towels in kitchen hand wash sink, spam area hand wash sink, and employee bathrooms. Observed common towel in employee bathrooms. Chef added paper towels. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed meats and fish. Emailed Chef HACCP Template and info sheet. Warning

10/11/2023· 2y 6mo ago

Visit ID: 8316949

Met Inspection Standards
  • N/A:No Violations Were Observed