CASA MAYA GRILL
301 SE 15 TERR, Deerfield Beach FL 33441
Last inspected May 16, 2024 · 5 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
FEB 24
MAY 24
≈ ERRATIC
3 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019051751 | Oct 9, 2019 | Oct 25, 2019 | $400 |
Inspection history
5 visits, newest first
May 16, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
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.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
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.
May 15, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
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.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drying soiled gloves with wiping cloth.
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.
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.
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.
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/
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to desert cooler.
No soap provided at handwash sink. Observed at hand sink next to desert cooler.
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.
Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Food stored on floor. Observed pot of uncooked tomatillos stored on the floor opposite dish machine.
Light not functioning. One light not functioning at hood above cook line in kitchen.
No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to desert cooler.
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.
Single-service articles improperly stored. Single serve napkins in boxes stored on the floor near desert cooler. Operator removed.
Stored food not covered. Observed rice stored on storage rack opposite Dishmachine uncovered. Operator covered.
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.
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.
Working containers of food removed from original container not identified by common name. Observed oil in spray bottle at cookline unlabeled. Operator labeled oil.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. 1. Torn down gasket, lettuce dispenser.
In-use tongs stored on oven door handle between uses, in kitchen.
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.
Standing water in bottom of two door reach-in-cooler, next to hand sink in the kitchen.
Water leaking from pipe at ice dispenser at the bar.
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.
Feb 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
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.
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..
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.
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.
Accumulation of lime scale on the inside of the dishmachine.
Clean utensils stored between equipment and wall. Spatulas stored between wall and drain board in ware wash area.
Equipment in poor repair. 1. Torn down gasket, lettuce dispenser.
In-use tongs stored on oven door handle between uses, in kitchen.
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.
Standing water in bottom of two door reach-in-cooler, next to hand sink in the kitchen.
Water leaking from pipe at ice dispenser at the bar.
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.
Oct 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
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.
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.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at the
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.
Vacuum breaker missing at mop sink faucet outside near the back exit door.
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
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.
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.
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.
Standing water in bottom of two door reach-in-cooler opposite the cookline in the kitchen.
Stored food not covered. Rice on shelf above food prep table next to ware wash sink stored uncovered. Operator covered.
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.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.