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MAKI MART

5371 Yonge St · Food Premises

Official record from Toronto →

Inspection summary

MAKI MART has been inspected 9 times by Toronto Public Health since February 21, 2024. The most recent inspection, on September 29, 2026, recorded 1 infraction.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on August 7, 2025. For example: Accurate indicating and easily readable thermometers

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on March 26, 2026. For example: ADMINISTRATIVE REQUIREMENTS

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 2 times across 2 separate inspections, most recently on August 15, 2024. For example: Proper maintenance / washing of rooms (including washrooms)

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on September 29, 2026. For example: MAINTENANCE / SANITATION OF SANITARY FACILITIES

About this data

These results come from Toronto Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

9 inspections

  1. Inspection

    1 infraction

    • 06. MAINTENANCE / SANITATION OF SANITARY FACILITIES
      • OPERATE FOOD PREMISE - FAIL TO EQUIP SANITARY FACILITY WITH SINGLE SERVICE TOWELS OR DRYER - SEC. 25(3)(E)
  2. Inspection

    1 infraction

    • ADMINISTRATIVE REQUIREMENTS
      • No license available at time of inspection. A referral has been made to Municipal Licensing and Standards.
  3. Inspection

    2 infractions

    • 06. MAINTENANCE / SANITATION OF SANITARY FACILITIES
      • FAIL TO ENSURE FACILITY SURFACE CLEANED AS NECESSARY - SEC. 22
    • ADMINISTRATIVE REQUIREMENTS
      • No license available at time of inspection. A referral has been made to Municipal Licensing and Standards.
  4. Inspection

    0 infractions

  5. Inspection

    3 infractions

    • 5B. Accurate indicating and easily readable thermometers
      • FAIL TO PROVIDE THERMOMETER IN REFRIGERATION EQUIPMENT - SEC. 30(B)
    • 6B. Provision of sanitary facility supplies
      • Operate food premise - fail to equip sanitary facility with hot and cold running water - Sec. 25(3)(a)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Maintain potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
  6. Inspection

    0 infractions

  7. Inspection

    2 infractions

    • 4C. Provision and proper use of sinks and supplies for manual
      • SANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FAIL TO ENSURE EQUIPMENT SURFACE SANITIZED AS NECESSARY - SEC. 22
  8. Inspection

    0 infractions

  9. Inspection

    3 infractions

    • 4A. Hot / cold running water under pressure and proper
      • Fail to provide hot and cold running water in food preparation area - Sec. 7(3)(b)
    • A. OPERATOR FAIL TO MEET ADMINISTRATIVE REQUIREMENTS OF
      • Fail to ensure completion of food handling training by food handler or supervisor - Sec. 32
    • 5B. Accurate indicating and easily readable thermometers
      • FAIL TO PROVIDE THERMOMETER IN REFRIGERATION EQUIPMENT - SEC. 30(B)

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