Owner of Maxine's on Shine
Update March 1, 2017
They got their act together for their Feb 24th DBPR inspection (See Here), but during their Feb 23rd inspection (See Here), Maxines on Shine (Website) was not so shiny. Inspectors found a Gatorade stored in the ice used for drinks, cold seafood and chicken being kept at 20 degrees over the allowed temperature, employees using a hand washing sink as a dump sink and the manager with no proof of food manager certification among other infractions.
The restaurant sent us a response. See below the inspection report.
| Violation | Observation | |
| 23-25-4 | Basic - Build-up of grease/dust/debris on hood filters. | |
| 51-11-4 | Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** | |
| 50-09-4 | Basic - Current Hotel and Restaurant license not displayed. | |
| 14-09-4 | Basic - Cutting board has cut marks and is no longer cleanable. In kitchen. | |
| 13-04-4 | Basic - Employee with no beard guard/restraint while engaging in food preparation. | |
| 36-14-4 | Basic - Grease accumulated on kitchen floor and/or under cooking equipment under prep area. | |
| 14-70-4 | Basic - Ice buildup in walk-in freezer. In hallway. | |
| 14-36-5 | Basic - Interior of ice machine in disrepair/has exposed insulation. | |
| 22-19-4 | Basic - Interior of microwave soiled with encrusted food debris. In kitchen. | |
| 38-01-4 | Basic - Light shield damaged/in disrepair. In prep area above three base sink. | |
| 51-18-6 | Basic - No copy of latest inspection report available. | |
| 14-67-4 | Basic - Reach-in cooler gasket torn/in disrepair. Outside hallway cooler. | |
| 23-09-4 | Basic - Soiled reach-in cooler gaskets. Multiple units in kitchen. | |
| 08B-56-4 | High Priority - Food stored in ice used for drinks. See stop sale. Gatorade in ice machine. | |
| 03A-02-4 | High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Scallops 59°, shrimp 59°, noodles 57°, tomatoes base 56°, cherry tomatoes 57°, fish 63°, chicken 61°. | |
| 08A-13-4 | High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp over mushrooms and cherry tomatoes in kitchen. | |
| 01B-02-4 | High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Scallops, shrimp, pasta noodles, tomato base, cherry tomatoes, and beef patties are all above 56 degrees, prep beyond four hours. | |
| 14-74-5 | Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. In front of cook line. | |
| 31A-13-4 | Intermediate - Employee used handwash sink as a dump sink. In bar area. | |
| 22-22-4 | Intermediate - Encrusted material on can opener blade. | |
| 31A-03-4 | Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in kitchen hand wash sink across grill. | |
| 31A-11-4 | Intermediate - Handwash sink used for purposes other than handwashing. Rinse limes in kitchen. | |
| 53A-01-5 | Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. | |
| 31B-02-4 | Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen. **Corrected On-Site** | |
| 53B-01-5 | Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. | |
| 16-34-4 | Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. | |
| 31B-03-4 | Intermediate - No soap provided at handwash sink. In prep area. **Corrected On-Site** | |
| 41-17-4 | Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle. **Corrected On-Site** |
Mark and The Daily City Readers,
FIRST, THANK YOU FOR ALSO INCLUDING THE FOLLOW UP REPORT DONE LESS THAN 24 HOURS AFTER THE INSPECTION REFERENCED IN THIS ARTICLE. The inspector said he had not ever been greeted with the enthusiasm for his input, and thoroughness of corrective action taken so quickly. Though there are many that will tell you they dread a health inspection, we welcome them. While we are committed to the highest standards in food quality, as is indicated by our record of performance over the past five years, equipment breaks and errors happen in this nonstop restaurant business. It is our responsibility to ensure that Maxine’s not only meet, but exceed all food standards set by the state of Florida. These inspections further reinforce our actions and mindset to do so. I’d like to address the violations you highlighted.
1) The issue with the temperature for the line cooler, which is one of the two newest coolers we have purchased, was resolved immediately, and we disposed of all food on the spot. We run temperature checks on our coolers in the morning and evening. This inspection happened prior to our check for dinner service. Our technician found an issue with the coils, which can happen at any time, but it is our duty to monitor their condition all the time.
2) Yes, there was fruit in a hand sink prior to opening. I had a staff member come in early to cut fruit for a special event going on the next day. It was not his usual role, and a dump bucket is normally behind the bar for that. The bar back sets that up later in the day.
3) All of our staff is safe serve certified, and manager certificates were on hand in the kitchen. I personally made the mistake of taking home all files for all things Maxine’s for Spring cleaning a few days earlier. We have been blessed with a very busy start of the new year, and allocating our limited office space is best done when completely emptied before reorganizing.
Although there have been no negative health issues arising from our food, our commitment is to continue to not only meet, but exceed all food standards set by the state of Florida. It is demonstrated in our loyal Orlando family who we share thousands of meals and great experiences with each year. Thank you Orlando and we will see all of you soon!
Sincerely,
Kirt & Maxine Earhart
__________________________________________________________________
Note: Most local Orlando newspapers only report on restaurant inspections if the restaurant was shut down. This gives the writers a clear guideline for themselves on what they have to cover. We've learned after 6 years of running our food truck events that while a restaurant may not have received a closing notice, the inspection can still be pretty shocking. We think is worth sharing and our readers agree: the inspection reports we publish are some of the most-clicked stories we publish. How do we find out about them? We receive a weekly email once a week from a company that works with restaurants that lists the worst inspections of the week. If we spot a restaurant name our readers will know, we share the inspection report.