MARIA'S CAFE
10 SW OSCEOLA ST, STUART 34994
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/23/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/23/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/22/2024
High Priority
5
Intermediate
1
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Bacon on sheet tray wrapped with garbage bags. Advised operator to remove garbage bags and use food safe plastic wrap.
- 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 okra and plantain reach in freezer on cook line, raw beef over tater tots white chest freezer by cook line. All products not in commercial packaging. Operator stored properly. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dry storage walk in: chili (47F - Cold Holding); cheese 49F cold holding; hot dogs 50F cold holding; sausage gravy (47F - Cold Holding); pasteurized egg whites (51F - Cold Holding); hard boiled eggs (48F - Cold Holding); split pea soup (47F - Cold Holding); Alley walk in: turkey (46F - Cold Holding); cooked collard greens (46F - Cold Holding); raw shell eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held in cooler overnight. Operator storing all tcs products prepared today in reach in coolers or freezer and or packed with ice in walk in cooler. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dry storage walk in: chili (47F - Cold Holding); cheese 49F cold holding; hot dogs 50F cold holding; sausage gravy (47F - Cold Holding); pasteurized egg whites (51F - Cold Holding); hard boiled eggs (48F - Cold Holding); split pea soup (47F - Cold Holding); Alley walk in: turkey (46F - Cold Holding); cooked collard greens (46F - Cold Holding); raw shell eggs (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, all products held in cooler overnight. Operator storing all tcs products prepared today in reach in coolers or freezer and or packed with ice in walk in cooler. See stop sale. Repeat Violation Admin Complaint
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. No time mark for cooked potatoes on counter in kitchen. Per operator, out of temperature for approximately 1.5 hours. Operator placed time mark for remaining 2.5 hours. **Corrective Action Taken**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On ice bath: pancake batter (eggs) (71F - Cooling) at 9:43 since 8:00 - 73F at 10:08 - At current rate of cooling product will not reach 41F within 4 hours. Operator decided to add to time control. Operator placed time stamp 8:00-12:00; tomato sauce (121F - Cooling) at 9:45 since 9:15 - 117F at 10:08 - Observed sitting on kitchen counter. At current rate of cooling product will not reach 70F within 2 hours. Operator placed on ice bath. **Corrective Action Taken**
Food safety inspection conducted on 4/22/2024 revealed 6 total violations (5 high priority, 1 intermediate, 0 basic).
Inspection on 11/2/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site - From follow-up inspection 2023-11-02: **Time Extended** Corrected On-Site
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside walk in cooler - From follow-up inspection 2023-11-02: **Time Extended**
Food safety inspection conducted on 11/2/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/1/2023
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is currently active
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on shelf with clean dishes Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Outside walk in cooler door , metal is peeling off
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in salad prep cooler Dust on fan in dry storage area Outside Walk in cooler fan covers
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Outside walk in cooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Left side of kitchen by steam table and door to outside walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Several soups, and raw beef (44F - Cold Holding) in outside walk in cooler overnight per operator. Advised operator to put in ice for immediate temperature recovery. Operator put items on ice and adjusted cooler temperature **Corrective Action Taken** Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Food safety inspection conducted on 11/1/2023 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).