DirtyFLRestaurant Inspection Data

MAXINE'S ON SHINE

MAXINE'S ON SHINE maintains a 2.2/5 food safety rating based on 9 health department inspections in ORLANDO. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 9 reports on file

Shine Avenue
Orlando, Florida, 32803
Little Saigon
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 9 health inspection reports

All Inspection Reports

2/18/2026· 3w ago

Visit ID: 13632665

Met Inspection Standards

2 int, 5 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator had employee sanitize and wipe inside of ice machine during inspection Corrected On-Site - From follow-up inspection 2026-02-18: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Oil stored on the floor in the back of the house underneath prep table. Operator lifted from the floor. Corrected On-Site - From follow-up inspection 2026-02-18: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door employee removed Corrected On-Site - From follow-up inspection 2026-02-18: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. By entrance to back of the house exit where ice machine is. Operator had employee remove food and wipe down reach in cooler to remove standing water. Corrected On-Site Repeat Violation - From follow-up inspection 2026-02-18: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout Kitchen and dry storage area Repeat Violation - From follow-up inspection 2026-02-18: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Knife in hand sink on cooks line. Operator removed. Employee server filling water pitchers. Corrected On-Site - From follow-up inspection 2026-02-18: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Hanging from storage shelves in server station. Employee labeled sanitizer. Corrected On-Site - From follow-up inspection 2026-02-18: **Time Extended**

2/13/2026· 3w ago

Visit ID: 13559148

Follow-up Inspection Required

1 high, 2 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator had employee sanitize and wipe inside of ice machine during inspection Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Oil stored on the floor in the back of the house underneath prep table. Operator lifted from the floor. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door employee removed Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. By entrance to back of the house exit where ice machine is. Operator had employee remove food and wipe down reach in cooler to remove standing water. Corrected On-Site Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Throughout Kitchen and dry storage area Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in on cooks line ; steak 46-49 cold holding salmon (44F - Cold Holding); heavy cream (44-49F - Cold Holding); All foods items in reach in less than 4 hours chef placed in the freezer for temperature recovery. Repeat Violation Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Knife in hand sink on cooks line. Operator removed. Employee server filling water pitchers. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Hanging from storage shelves in server station. Employee labeled sanitizer. Corrected On-Site

10/24/2025· 4mo ago

Visit ID: 10946140

Met Inspection Standards

4 high, 3 int, 8 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates at server station not protected
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. -drinking classes
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of cook line hand wash sink
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -both bar coolers
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. -throughout kitchen and storage Repeat Violation
  • 29-03-4:Basic - Water draining onto floor surface. -from under middle flip top reach in cooler
  • 08B-02-4:High Priority - Displayed food not properly protected from contamination. -filed water pitcher no lid
  • 35A-02-7:High Priority - Live, small flying insects found -2 small flying insects in kitchen -2 small flying insects at bar
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lasagna (51F - Cold Holding)
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottles with dry storage
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at cook line
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -hand wash sink at cook line reach
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Logan -ivy -Shelly

3/27/2025· 11mo ago

Visit ID: 8889008

Met Inspection Standards

2 basic

  • 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

9/13/2024· 1y 6mo ago

Visit ID: 8719074

Met Inspection Standards

4 int, 3 basic

  • 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

7/30/2024· 1y 7mo ago

Visit ID: 8666901

Met Inspection Standards

3 high, 4 int, 5 basic

  • 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**

5/3/2024· 1y 10mo ago

Visit ID: 8555627

Follow-up Inspection Required

4 high, 5 int, 5 basic

  • 12B-07-4: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
  • 40-06-5: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
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Corrected On-Site Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven door interior Interior and exterior of microwave Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers on dry dishes Warning
  • 03D-02-5: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
  • 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. Dish machine reading 00pm operator replaced sanitizer. Re tested 100ppm Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. marinara (54F - cooling overnight ) in reach in cooler per operator. Operator immediately discarded. Corrected On-Site Warning
  • 03A-02-5: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
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Mat in hand sink bar Corrected On-Site Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
  • 11-26-1: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
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle no label Corrected On-Site Warning

11/20/2023· 2y 3mo ago

Visit ID: 8555357

Met Inspection Standards

5 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on black painted wall in wait station area - From follow-up inspection 2023-11-20: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-11-20: **Time Extended**
  • 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Cracked light shield in wait station - From follow-up inspection 2023-11-20: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Gaskets in outside chest freezer - From follow-up inspection 2023-11-20: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall and floor around dishwasher area - From follow-up inspection 2023-11-20: **Time Extended**

11/17/2023· 2y 3mo ago

Visit ID: 8340854

Follow-up Inspection Required

3 high, 4 int, 8 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent on black painted wall in wait station area
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 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 bags on top of oven with pots and pans Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Cracked light shield in wait station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Gaskets in outside chest freezer
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. wall and floor around dishwasher area
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Bucket with water used to wipe down bar counter stored on floor Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cracked shell eggs and went to put on gloves before washing hands. I advised her to wash hands and explained to her, hands must be washed after cracking raw shell eggs and changing tasks Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Polenta,mashed potatoes , Mushrooms soup, Strawberry cream. All 56F. Operator immediately discarded items Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Whipped butter room temperature less than 4 hours per operator . Operator put on ice immediate temp recovery -Polenta,mashed potatoes , Mushrooms soup, Strawberry cream. All 56F in coolind drawer cooler overnight per operator. Operator immediately discarded Corrected On-Site Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Contrainer in hand sink on cook line
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict. Operator corrected all menus at time of inspection Corrected On-Site
  • 11-26-1: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. Provided operator with forms. Operator printed and signed Corrected On-Site