MAPLE AND CREAM RESTUARANT
375 N UNIVERSITY DR · PLANTATION · Broward County · FL 33324
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 10
22-42-4High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 50ppm corrected to Quaternary 200ppm). **Warning**
41-07-4High Priority – Container of medicine improperly stored. Observed DayQuil in back prep area by triple sink. Operator stored properly. **Corrected On-Site** **Warning**
12A-27-4High Priority – Employee cracked raw shell eggs and then handled clean plates without washing hands. Employee washed hands properly. **Corrected On-Site** **Warning**
12A-12-4High Priority – Employee switched from working with raw ground beef to ready-to-eat hamburger buns without washing hands. Employee washed hands properly. **Corrected On-Site** **Warning**
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed shrimp in reduced oxygen packaging being held not frozen in walk in cooler. See stop sale. **Warning**
08A-05-6High Priority – Raw shell eggs stored over ready-to-eat sauces in walk in cooler. Operator stored properly. Raw chicken and egg yolks stored over ready to eat sauces and pickles in back storage area near the restrooms. Operator stored properly. **Corrected On-Site** **Warning**
12A-02-4High Priority – Server handled soiled dishes and then picked up plated food. Server washed hands properly. **Corrected On-Site** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed shrimp in reduced oxygen packaging being held not frozen in walk in cooler. See stop sale. Establishment also packages chicken, beef, potatoes and cabbage in reach in cooler in rear of restaurant for more than 48 hours using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. See stop sale. **Warning**
01B-02-5High 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. Observed butter (70F – Cold Holding). As per operator, item not prepped or portioned today. As per operatorout of temperature for 2 days. See stop sale. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Observed pancake batter (52F – Cold Holding). Due to ice bath not at fill level. Operator placed in 2 metal pans at the ice bath fill level. 2)Observed butter (70F – Cold Holding). As per operator, item not prepped or portioned today. As per operatorout of temperature for 2 days. See stop sale. **Warning**
Intermediate 5
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed dishwasher washing dishes in soapy water and rinse and sanitizing in same compartment with a chlorine level of 50ppm. Educated employee on correct dishwashing procedures and Senior inspector set up triple sink properly. **Corrected On-Site** **Warning**
03G-43-2Intermediate – Establishment packaging sausage, bbq beef, chick peas and guacamole less than 48 hours in walk in cooler. Operator will removed these items from packaging. Establishment also packages chicken, beef, potatoes and cabbage in reach in cooler in rear of restaurant for more than 48 hours using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. See stop sale. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed hand wash sink on cookline used for filling glasses with water and ringing out wash clothes. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at back handwash sink. Operator provided paper towels. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. As per operator chemical is fabuloso. Operator labeled properly. **Corrected On-Site** **Warning**
Basic 4
40-06-5Basic – Employee water bottle stored above a food preparation area in the back of the cook line. Operator removed. **Corrected On-Site** **Warning**
10-12-5Basic – In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on top of the ice machine. Operator stored properly. **Corrected On-Site** **Warning**
31B-04-4Basic – No handwashing sign provided at a rear hand sink used by food employees. Operator provided hand washing sign. **Warning**
08B-17-4Basic – Unwashed tomatoes and avocados stored over ready-to-eat sauces and guacamole in walk in cooler. Operator stored properly. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 21, 2026 8:20 AM.
Violation category totals
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.