MAXWELL'S AMERICAN CAFE

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Feb 12, 2026

   ✕
   7 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

2. Feb 14, 2025

   ✓
   5 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Store clothing and other personal items in lockers or other suitable places.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • The consumer advisory disclosure must include either: • A description of the food as raw or undercooked • An asterisk to a footnote describing the food as raw or undercooked
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

3. Feb 14, 2024

   ✕
   7 violations

   • Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared in a processing plant and held for more than 24 hours once opened. Day one is the day the food was opened.
   • Store single-service and single-use items in a clean dry location. All items must be stored at least 6 inches above the floor.
   • Keep the physical facilities in good repair.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove the supply of individual disposable towels and hand soap from food preparation sinks, utensil washing sinks, and mop sinks.
   • Provide the proper wash water temperature for the warewashing machine as specified in rule and the manufacturer's data plate.

4. Feb 14, 2023

   ✕
   2 violations

   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Clearly label working containers of toxic chemicals with the common chemical name.