MAYU
177 SW 7 ST
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/11/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at cook line entrance old food residue. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
Food safety inspection conducted on 4/11/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 1/3/2025
High Priority
1
Intermediate
6
Basic
8
Total
15
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish in reach in cooler in take out section bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 4 tuna portion's thawing inside commercially processed ROP, operator cut through package. **Corrective Action Taken**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cook line.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle stored on preparation table at coffee station.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting above three compartment sink.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen. Operator removed them. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 70 degrees Fahrenheit. Operator removed utensils. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on coffee machine in dishwashing area. Operator removed. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket at 200 ppm plus. Operator diluted solution with water and final reading was 50ppm. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed Santiago Carrillo certification expired on 10-04-2024.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed ice cups and utensils stored in handwashing sink near take out containers at cook line. Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed sugar container not labeled by coffee station.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed white rice in walk in cooler not date marked.
- 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. Observed employee Alexander Mendoza expired on 2023.
Food safety inspection conducted on 1/3/2025 revealed 15 total violations (1 high priority, 6 intermediate, 8 basic).
Inspection on 2/29/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Chef removed tongs from oven handle. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in rice. Chef removed scoop from rice. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing in sushi bar. Bowl stored in sink. Employee removed bowl from sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink near 3 compartment sink. Chef placed a bottle of soap at sink. Corrected On-Site
Food safety inspection conducted on 2/29/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 12/4/2023
High Priority
1
Intermediate
6
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar hand sink.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Corrected On-Site
- 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. Observed interior of ice scoop container soiled. Observed soda gun nozzle soiled at bar. At the time of the inspection operator began to clean and sanitize equipment. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar hand sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at bar hand sink.
- 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 without a HACCP plan approved by the Division of Hotels and Restaurants. At the time of the inspection observed establishment vacuum seals beef, fish, chicken and octopus. No HACCP plan available.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site
Food safety inspection conducted on 12/4/2023 revealed 13 total violations (1 high priority, 6 intermediate, 6 basic).