CASA MAYA GRILL
301 SE 15 TERR
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 5/16/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Warning - From follow-up inspection 2024-05-16: Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. 2. Beverage air two door reach in cooler door gaskets by triple sink in kitchen. Repeat Violation Warning - From follow-up inspection 2024-05-16: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-05-16: Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Time Extended**
Food safety inspection conducted on 5/16/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 5/15/2024
High Priority
5
Intermediate
4
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. Warning
- 08B-38-4:Basic - Food stored on floor. Observed pot of uncooked tomatillos stored on the floor opposite dish machine. Warning
- 36-62-4:Basic - Light not functioning. One light not functioning at hood above cook line in kitchen. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to desert cooler. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cookline in kitchen. 2. Beverage air two door reach in cooler door gaskets by triple sink in kitchen. Repeat Violation Warning
- 25-05-4:Basic - Single-service articles improperly stored. Single serve napkins in boxes stored on the floor near desert cooler. Operator removed. Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Observed rice stored on storage rack opposite Dishmachine uncovered. Operator covered. Corrected On-Site Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen Octopus thawing in pot of standing water on food prep by triple sink. Operator placed under cold running water. Corrected On-Site Warning
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth observed stored on dishmachine drain board in kitchen. Repeat Violation Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed oil in spray bottle at cookline unlabeled. Operator labeled oil. Corrected On-Site Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee removing soiled gloves and donning new gloves then handled clean utensils without hand washing. Warning
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drying soiled gloves with wiping cloth. Warning
- 01B-02-5:High 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. Cooked shredded pork (46F), raw steak (51F), raw pork (51F), seasoned raw pork in bags (51F), and cheese (53F) stored in four door reach in cooler opposite cook line in kitchen. Not portioned or prepared today. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shredded pork (46F), raw steak (51F), raw pork (51F), seasoned raw pork in bags (51F), and cheese (53F) stored in four door reach in cooler opposite cook line in kitchen. Not portioned or prepared today. See Stop Sale. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onion (122F - Hot Holding), cooked today per operator and stored on shelf above cook line under no temperature control. Warning
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to desert cooler. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at hand sink next to desert cooler. Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 5/15/2024 revealed 19 total violations (5 high priority, 4 intermediate, 10 basic).
Inspection on 4/29/2024
High Priority
0
Intermediate
0
Basic
7
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Warning - From follow-up inspection 2024-04-29: Basic - Accumulation of lime scale on the inside of the dishmachine. **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. 1. Torn down gasket, lettuce dispenser. Repeat Violation Warning - From follow-up inspection 2024-04-29: Basic - Equipment in poor repair. 1. Torn down gasket, lettuce dispenser. **Time Extended**
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on oven door handle between uses, in kitchen. Warning - From follow-up inspection 2024-04-29: Basic - In-use tongs stored on oven door handle between uses, in kitchen. **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. 2. Door gaskets on two door reach in cooler in ware wash area. Warning - From follow-up inspection 2024-04-29: Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of two door reach-in-cooler, next to hand sink in the kitchen. Repeat Violation Warning - From follow-up inspection 2024-04-29: Basic - Standing water in bottom of two door reach-in-cooler, next to hand sink in the kitchen. Repeat Violation **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe at ice dispenser at the bar. Warning - From follow-up inspection 2024-04-29: Basic - Water leaking from pipe at ice dispenser at the bar. **Time Extended**
- 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored on red cutting board on food prep table in kitchen and hung on fire extinguisher next to hand sink in kitchen. Warning - From follow-up inspection 2024-04-29: Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored on drain board by Dishmachine. **Time Extended**
Food safety inspection conducted on 4/29/2024 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 2/28/2024
High Priority
2
Intermediate
2
Basic
8
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Spatulas stored between wall and drain board in ware wash area. Warning
- 14-11-5:Basic - Equipment in poor repair. 1. Torn down gasket, lettuce dispenser. Repeat Violation Warning
- 10-20-4:Basic - In-use tongs stored on oven door handle between uses, in kitchen. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. 2. Door gaskets on two door reach in cooler in ware wash area. Warning
- 29-49-6:Basic - Standing water in bottom of two door reach-in-cooler, next to hand sink in the kitchen. Repeat Violation Warning
- 29-11-4:Basic - Water leaking from pipe at ice dispenser at the bar. Warning
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored on red cutting board on food prep table in kitchen and hung on fire extinguisher next to hand sink in kitchen. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Carton of raw shell eggs stored over sous vide pork in four door reach in cooler in kitchen. Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked onion (113F - Hot Holding), cooked corn (128F - Hot Holding), and rice (113F - Hot Holding), cooked less than three hours ago per operator, held on the stove top and in oven under no temperature control. Operator reheated food.. **Corrective Action Taken** Warning
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Fish Ceviche on menu not identified as having a hidden raw ingredient. Operator identified, each menu item with an asterisk on the food item and an asterisk on the disclosure. Corrected On-Site Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operating is conducting sous vide pork at the establishment. Warning
Food safety inspection conducted on 2/28/2024 revealed 12 total violations (2 high priority, 2 intermediate, 8 basic).
Inspection on 10/6/2023
High Priority
5
Intermediate
3
Basic
4
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. 1. Torn door gasket at the single door spinach cooler opposite the cookline in the kitchen. 2. Torn door gaskets on two door reach in cooler opposite the cookline in the kitchen.
- 29-49-6:Basic - Standing water in bottom of two door reach-in-cooler opposite the cookline in the kitchen.
- 08B-12-5:Basic - Stored food not covered. Rice on shelf above food prep table next to ware wash sink stored uncovered. Operator covered. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth with soiled dishes on top, on the food prep table next to the steam table at the front counter. Operator removed. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grilled octopus 53° - heated Cooling, in the four door reach in cooler in the kitchen, more than 8 hours cooling overnight per operator. See Stop Sale. Repeat Violation Admin Complaint
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining area, put on gloves, and started food prep without hand washing.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at the **Corrective Action Taken**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grilled octopus 53° - heated Cooling, in the four door reach in cooler in the kitchen, more than 8 hours cooling overnight per operator. See Stop Sale. Repeat Violation Admin Complaint
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet outside near the back exit door.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Emilio Dominguez, 8/13/08
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Fish, shrimp, and octopus on the menu not identified as having a raw ingredient. Operator added an asterisk to the food items and consumer advisory statement on the menu. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of blue liquid at the ware wash sink in the kitchen. Operator labeled as glass cleaner. Corrected On-Site
Food safety inspection conducted on 10/6/2023 revealed 12 total violations (5 high priority, 3 intermediate, 4 basic).