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Licensee
Name:
MAGGIE MAE'S SUNRISE CAFE
License Number:
SEA6213119
Rank:
Seating
License Expiration Date:
02/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
1261 GULF BLVD STE 104 CLEARWATER BEACH, FL 33767
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/11/2021
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
5
9
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Various employee water bottles and coffee drinks on prep shelves.
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen turkey .in box held out at room temperature. Item put in stand up freezer. **Corrected On-Site**
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ready to eat products stored in glass cooler in lobby area with no means to lock items from the guests. **Repeat Violation**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish stored over milk in stand up glass cooler. **Repeat Violation**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67°f, chicken salad 46°f, sliced turkey 47°f, diced sausage 50°f, **Repeat Violation**
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 and the time removed from temperature control cannot be determined. Cooked sausage links and patties, raw shell eggs. Time mark adjusted.
**Repeat Violation**
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.
American cheese re-wrapped in plastic wrap no date mark.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chili no date mark, diced ham,diced sausage no date mark.
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
