Casa Maya Grill
Last inspected: May 15, 2024
19
Score
Across the available record, Casa Maya Grill has five inspections on file, the first dated 2023. Inspectors last stopped by on May 15, 2024. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around 12 violations to closer to 19 violations.
When inspectors have written things up, “employee failed to wash hands before putting on gloves” has been the most frequent reason, cited two times.
By comparison, the average Deerfield Beach facility scores 83, putting Casa Maya Grill on the weaker side. There are enough flags in the record to merit a second thought.
5
Inspections
5
Critical latest
4
Major latest
10
Minor latest
Inspection History
May 15, 2024
Complaint Full
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
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**
12A-09-4
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-07-5
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**
03B-01-6
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**
03A-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**
01B-02-5
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**
53B-14-5
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**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to desert cooler. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Observed at hand sink next to desert cooler. **Warning**
31B-03-4
Basic - Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Warning**
36-34-5
Basic - Food stored on floor. Observed pot of uncooked tomatillos stored on the floor opposite dish machine. **Warning**
08B-38-4
Basic - Light not functioning. One light not functioning at hood above cook line in kitchen. **Warning**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to desert cooler. **Warning**
31B-04-4
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**
23-03-4
Basic - Single-service articles improperly stored. Single serve napkins in boxes stored on the floor near desert cooler. Operator removed. **Corrected On-Site** **Warning**
25-05-4
Basic - Stored food not covered. Observed rice stored on storage rack opposite Dishmachine uncovered. Operator covered. **Corrected On-Site** **Warning**
08B-12-5
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**
06-01-5
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**
21-09-4
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**
02D-01-5
19
Feb 28, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
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**
08A-20-5
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**
03B-01-6
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**
02B-04-5
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**
03G-50-1
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**
21-09-4
Basic - Water leaking from pipe at ice dispenser at the bar. **Warning**
29-11-4
Basic - Equipment in poor repair. 1. Torn down gasket, lettuce dispenser. **Repeat Violation** **Warning**
14-11-5
Basic - Clean utensils stored between equipment and wall. Spatulas stored between wall and drain board in ware wash area. **Warning**
24-14-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Standing water in bottom of two door reach-in-cooler, next to hand sink in the kitchen. **Repeat Violation** **Warning**
29-49-6
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**
23-03-4
Basic - In-use tongs stored on oven door handle between uses, in kitchen. **Warning**
10-20-4
41
Oct 6, 2023
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
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**
03D-02-5
High Priority - Vacuum breaker missing at mop sink faucet outside near the back exit door.
29-42-4
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**
01B-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at the **Corrective Action Taken**
12A-07-5
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-16-4
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
53A-03-7
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**
02B-01-5
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**
41-17-4
Basic - Standing water in bottom of two door reach-in-cooler opposite the cookline in the kitchen.
29-49-6
Basic - Stored food not covered. Rice on shelf above food prep table next to ware wash sink stored uncovered. Operator covered. **Corrected On-Site**
08B-12-5
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**
21-12-4
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.
14-11-5
29
Jun 15, 2023
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
64
Jan 4, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
61
Frequently Asked Questions
When was Casa Maya Grill last inspected?
The most recent health inspection at Casa Maya Grill on file is from May 15, 2024. The public record contains five inspections in total.
What is the most common violation at Casa Maya Grill?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited two times, more than any other issue at Casa Maya Grill.
How does Casa Maya Grill compare to other restaurants in Deerfield Beach?
Casa Maya Grill most recently scored 19 out of 100, which is lower than the Deerfield Beach average of 83.
Has Casa Maya Grill's inspection record improved over time?
No. Recent inspections at Casa Maya Grill have averaged around 19 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Casa Maya Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
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