Maya Thai Cuisine
Last inspected: Feb 24, 2026
90
Score
Maya Thai Cuisine has been inspected six times since 2024. The most recent visit was on Feb 24, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
That puts the facility ahead of the local pack: the average Orlando restaurant scores 79. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has yellow stains on the surface - From follow-up inspection 2026-02-24: Checked white cutting board soiled has yellow stains on the surface recommend to replace or resurface. **Time Extended**
22-02-4
90
Feb 23, 2026
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above bag of carrots on shelves inside walk in cooler.
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. Observed three live roaches crawling near the hand wash sink in the front service area, one live roach crawling near the cook line. Per Owner current professional pest control service will be notify. Spoke to supervisor on duty next day call back inspection. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of chicken 54°f, bean sprouts 50°f stored inside walk in cooler per employee cooked early today. Recommend to quick chill chicken in the freezer. **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board soiled has yellow stains on the surface
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed knife stored inside hand wash sink located in the back kitchen.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Checked no probe thermometer provided for checking temperatures.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle hanging on the edge of the counter.
41-17-4
Basic - No copy of latest inspection report available. Observed no copy of last inspection report on premises
51-18-6
Basic - Floor soiled/has accumulation of debris. Observed greasy floors underneath fryers and stove.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water used for rice. **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed greasy oven and stove on the side panel.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed table underneath has terrible food debris spilled on the surface.
23-03-4
Basic - Plumbing system in disrepair. Observed hand wash sink located in the cook not working properly.
29-08-4
32
Aug 11, 2025
Complaint Full
No violations found.
100
Aug 8, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Operator unable to provide documentation for source of fish. See stop sale. Snapper
01A-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef (54F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator from last night raw beef (54F - Cold Holding) raw beef (53-54F - Cold Holding) raw shell eggs (53F - Cold Holding) **Warning**
03A-02-5
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 Certified Manager arrived during inspection
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles next to utensils
21-44-1
41
Jan 17, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Observed vitamins stored on the shelves above reach in cooler. Manager removed at time of inspection **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed five flats of raw shell eggs stored directly above red peppers. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quat amm test strips for checking sanitizer, owner purchase test strips during time of inspection. **Corrected On-Site**
16-37-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed two cooks working in the kitchen not able to provide proof of employee food handling training.
53B-13-5
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. Observed written procedures clean up of vomit, operator given a copy.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards soiled has red discoloration on the surface.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed vacuum cleaner stored in front of the hand wash sink. Owner moved at time of inspection. **Corrected On-Site**
31A-09-4
Basic - Floor soiled/has accumulation of debris. Observed floors very greasy underneath the fryer and stove on the cook line.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop stored inside standing water used for rice.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed greasy oven old food debris interior
22-08-4
Basic - No copy of latest inspection report available. Observed no copy of the last inspection report, owner received a copy at time of inspection. **Corrected On-Site**
51-18-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food splashed on the wall throughout the kitchen near stove and dishmachine.
36-27-5
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 red snapper unthawed in the package stored inside reach in cooler. Employee cut the package of the fish. **Corrected On-Site**
06-09-1
33
Jul 19, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Maya Thai Cuisine last inspected?
The most recent health inspection at Maya Thai Cuisine on file is from Feb 24, 2026. The public record contains six inspections in total.
What is the most common violation at Maya Thai Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Maya Thai Cuisine.
How does Maya Thai Cuisine compare to other restaurants in Orlando?
Maya Thai Cuisine most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Maya Thai Cuisine's inspection record improved over time?
Yes. Recent inspections at Maya Thai Cuisine have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Maya Thai Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Maya Thai Cuisine inspected?
Based on the inspection history on file, Maya Thai Cuisine is inspected around four times per year on average.
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