MAXINE'S ON SHINE
Shine Avenue
Orlando, Florida, 32803
Little Saigon
Orange County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/27/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between rail and wall
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Sealant on floor in kitchen worn off **Repeat Violation**
Food safety inspection conducted on 3/27/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/13/2024
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Cases of oil on floor Operator moved off floor **Corrected On-Site**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between wall and electric cord Operator removed knives and took to wash **Corrected On-Site**
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Food in kitchen and back area worn off and no seal
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Back hand wash used to thaw chill stick Operator removed chill stick **Corrected On-Site**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Dish machine chlorine has quat and ph test strips
- 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/ Has 7 employees working at time of inspection no food manager
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back hand wash sink no paper towels
Food safety inspection conducted on 9/13/2024 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).
Inspection on 7/30/2024
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on main prep table in kitchen **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. jacket on storage shelf w clean didhes **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven door interior Interior and exterior of microwave **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers on dry dishes **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. marinara (54F - cooling overnight ) in reach in cooler per operator. Operator immediately discarded **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. Dish machine reading 00pm operator replaced sanitizer. Re tested 100ppm **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (54F - Cold Holding) less than 4 hours per operator. Operator immediately put on ice for temperature recovery **Corrective Action Taken** **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Mat in hand sink bar **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed and signed on site **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
- 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle no label **Corrected On-Site** **Warning** - From follow-up inspection 2024-07-30: **Time Extended**
Food safety inspection conducted on 7/30/2024 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).