DirtyFLRestaurant Inspection Data

MAPLE LEAF CC RESTAURANT

MAPLE LEAF CC RESTAURANT maintains a 2.9/5 food safety rating based on 6 health department inspections in PT CHARLOTTE. Recent inspections show improving food safety practices.

Last inspection: 3 months ago · 6 reports on file

2100 KINGS HWY

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

11/20/2025· 3mo ago

Visit ID: 13491954

Met Inspection Standards

1 high, 2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed residue buildup in the interior of ice machine. Operator cleaned and sanitized the machine. Corrected On-Site Repeat Violation
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at Walk in Freezer. Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed unable to determine the mop sink vacuum breaker operable due to no cover on top of the built-in vacuum breaker.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed strainer inside the basin of kitchen handwashing sink. Operator removed the strainer. 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. Observed egg salad not date marked at Salad Station. Operator date marked the food item. Corrected On-Site

8/13/2025· 7mo ago

Visit ID: 10904324

Met Inspection Standards

3 high, 1 basic

  • 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at Walk in Freezer.
  • 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. Observed chlorine sanitizer 0ppm on test strip due to empty container. Operator corrected to 100ppm by replacing the empty sanitizer container with a full container. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed hard boiled eggs 53F at Salad Station due to being on top of other containers instead of flushed in the cold holding unit (Make Table). Operator discarded the eggs due to sitting on top over other food items overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hard boiled eggs 53F at Salad Station due to being on top of other containers instead of flushed in the cold holding unit (Make Table). Operator discarded the eggs due to sitting on top of other food items overnight.

1/21/2025· 1y 1mo ago

Visit ID: 8873355

Met Inspection Standards

1 high, 2 int

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over cooked fish not commercially packaged at Walk in Freezer. Operator switched the food items. Corrected On-Site
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

8/27/2024· 1y 6mo ago

Visit ID: 8783006

Met Inspection Standards

3 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed Make Table handles soiled. Educated the operator.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed tank not adequately secured at bar next to beer Walk in Cooler.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves rusted at Walk in Cooler.
  • 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. Observed roasted garlic balsamic vinaigrette contains eggs not date marked at Reach in Cooler. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed on multiple soda guns at bar. Repeat Violation
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

12/1/2023· 2y 3mo ago

Visit ID: 8480264

Met Inspection Standards

2 basic

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle touching at flour container. Operator removed the handle from touching. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cutting board on Make Table. Operator placed in sanitizer solution. Corrected On-Site

8/22/2023· 2y 6mo ago

Visit ID: 8381309

Met Inspection Standards

3 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Operator delime the Dish Machine. Corrected On-Site
  • 22-20-5:Basic - Accumulation of residue buildup in the interior of the ice machine/bin. Operator cleaned and sanitized the ice machine. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener blade holder at prep table. Operator cleaned and sanitized the holder. Corrected On-Site