DirtyFLRestaurant Inspection Data

MAXIMILLIAN'S CAFE

1695 10 ST

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 11/20/2024

Inspection #: Visit ID: 8841821

  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen and the hallway back exit. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat deli meat in the stand up reach in cooler in the back preparation area. Owner removed the salmon. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar cheese 56F stored at room in the sandwich make area. Employee stated the cheese had been stored at room temperature for approximately 30 minutes. Employee placed the cheese in the reach in cooler. **Corrective Action Taken**

Inspection Date: 7/26/2024

Inspection #: Visit ID: 8787871

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area behind and around the soda nozzle on the soda machine in the dining area soiled.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen and the hallway. Repeat Violation
  • 41-25-4:High Priority - Tracking powder pesticide used inside establishment. Observed tracking powder along the base boards in the dry storage area. Owner removed the tracking powder with a damp mop. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed a wiping cloth in the hand washing sink next to the three compartment sink. Educated manager and employees that hand washing sink are to be used for washing hands only.

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8504052

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the stand up reach in cooler in the front counter area. Employee removed the drinks. Corrected On-Site
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of in the kitchen and back hallway. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored next to food in the front counter area. Employee removed the medicine. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits for the sanitizer buckets and three compartment sink.
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. No training dates recorded on any of the employee training certificates.

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8386847

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food storage racks in the dry storage area soiled.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen. Repeat Violation
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees picked a wiping towel of the floor and placed it in the soiled laundry then handled cleaning equipment without washing their hands. Employee washed their hands and sanitized the equipment. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 64F stored at room temperature on the sandwich make line. Owner stated the chicken had been at room temperature for approximately 1 hour. Owner placed the chicken in the reach in cooler. **Corrective Action Taken**
  • 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. Emailed handouts to the operator. Repeat Violation