MAYA MEXICAN RESTAURANT health score and inspection history

Allow utensils to air dry before stacking./ Food pans are stacked wet.

Provide exhaust ventilation hood systems designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles./ Grease drippage from the left-hand side panel of the ventilation hood canopy. Position the cooking equipment beneath the ventilation hood so that the canopy overhangs the equipment at least six inches on each side so that the draw from the hood may capture and exhaust the grease laden vapors generated by the equipment.

ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH./ Inspection report 16 APR 2026, score 79, is not posted.

Clean the dumpster and waste grease receptacle at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.

4-601.11(C) Keep shelves in the WI cooler free of an accumulation of dust, dirt, food residue, and other debris.

4-502.11(C) Maintain water temperature measuring devices to be accurate and in good repair./ The dishmachine wash solution temperature gauge is inoperative.

Keep the dumpster door and waste grease receptacle lid closed.

3-501.15(A) When cooling food: use shallow pans that facilitate heat transfer; or, stir food in a container placed in an ice water bath; or, use rapid cooling equipment (i.e. freezers, chill-sticks, or ice paddles) or a combination of these methods./ Multiple full-size bain maries of queso, measuring 68F-70F, cooked within the previous two hours, were found stored, wrapped, in the WI cooler. These were unwrapped and transferred during the inspection to ice baths for stirring and completion of cooling to 41F< before re-wrapping and returning to the cooler for refrigerated storage.

Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ The dine-in and take-out menus feature an asterisked consumer advisory statement; however, steak items featured on both menus, available undercooked to the doneness requested by the consumer, are not asterisked for disclosure and to direct the consumer to the advisory statement provided.

Provide wash solution temperature in a chemical sanitizing dishmachine at a minimum of 120F./ The dishmachine wash solution temperature measured maximum 110F with a max-registering thermometer on multiple, repeated runs of the machine.

Provide a clean and sanitized surface in a protected location for storing utensils between-use./ The slicing knife at the make table cooler is stored between-use in the crevice between the lid hinges.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ 2 large, deep, covered and wrapped pans of rice found in the WI cooler, labeled as cooked on 15 APR, and measuring 51F-56F were voluntarily discarded. Use shallow pans that facilitate heat transfer when cooling food under refrigeration, and leave food uncovered or loosely covered until fully cooled to 41F<.