Maiz
Last inspected: Feb 13, 2025
95
Score
Inspectors have visited Maiz nine times, with records going back to 2023. The newest entry in the record is dated Feb 13, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Each of the recent inspections has turned up roughly the same number of issues.
The pattern that stands out is proper cooling methods used, which has been cited four times.
Among Wakefield restaurants, the typical score is 89; Maiz is comfortably above that bar. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 13, 2025
Re-Inspection
1 minor violation.
View 1 violation
Equipment not in good repair or proper adjustment
Inspector notes: At the time of inspection, the hot water control to the hand sink was observed to be in poor repair (Water runs with handle turned off). Faucet to the hand sink is to be repaired/replaced.
4-501.11
95
Jan 30, 2025
Environmental Complaint
1 critical violation. 1 major violation. 1 minor violation. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: At the time of inspection, a deep pan of Carnitas, prepared previous day, was observed held at 48-49 degrees Fahrenheit in the single door cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. The pan of carnitas was voluntarily disposed of at the time of inspection.
3-501.16(A)
Person in charge not controlling unsafe operations
Inspector notes: At the time of inspection, there was no individual certified in food safety, as required, at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. Establishment is to ensure multiple individuals are certified in food safety and to be on site as needed.
2-103.11
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety that is registered/licensed with the RIDOH Center for Food Protection. Application for Certified Food Safety Manager License was printed and left with employee at the time of isnpection.
2-102.12
74
Oct 2, 2024
Re-Inspection
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: A pan of Black Beans were observed held in the Single Door Reach-In at 48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per the PIC, the beans were left out of refrigeration overnight to defrost. Beans were voluntarily disposed of at the time of inspection.
3-501.16(A)
Physical facilities not in good repair
Inspector notes: The tile floor in the kitchen area is in poor repair (cracked/chipped exposing subflooring). The physical facilities must be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floor in the refrigeration shed is constructed of wood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
78
Sep 18, 2024
Environmental Complaint
1 critical violation. 1 major violation. 3 minor violations. 3 corrected on site.
View 5 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: At the time of inspection, Beans in the Hot Hold Unit were observed held at 125 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. Beans were properly reheated to 204 degrees Fahrenheit at the time of inspection.
3-501.16(A)
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. At the time of inspection, large portions of beef and pork were observed cooling in deep covered pans in the kitchen single door reach-in cooler. Methods for proper rapid cooling were discussed. Beef and Pork was transferred to shallow pans and left uncovered for proper rapid cooling at the time of inspection.
3-501.15
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Kitchen knives were observed stored in an unclean surface (tight gap between the prep table and the single door cooler) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Knives were removed for proper storage at the time of inspection.
3-304.12
Physical facilities not in good repair
Inspector notes: The tile floor in the kitchen area is in poor repair (cracked/chipped exposing subflooring). The physical facilities must be maintained in good repair.
6-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floor in the refrigeration shed is constructed of wood which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
67
Oct 24, 2023
Re-Inspection
1 minor violation.
View 1 violation
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on dirt/gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
95
Oct 12, 2023
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food not cooled to safe temperature within required time
Inspector notes: Beans, which was prepared in advance (night before), was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC voluntarily disposed of items at the time of inspection.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Beans were placed on the counter to cool overnight. Cooling methods reviewed with PIC to train staff. Cooling logs left on premises to be reviewed by inspector at next visit
3-501.15
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on dirt/gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
74
Oct 5, 2023
Re-Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Food not cooled to safe temperature within required time
Inspector notes: Chicken Tinga and rice, which was prepared in advance (night before), was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. PIC voluntarily disposed of items at the time of inspection.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice and chicken tina was placed into an rice bath and left on the counter overnight. Cooling methods reviewed with PIC to train staff. Cooling logs left on premises to be reviewed by inspector at next visit.
3-501.15
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on dirt/gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
74
Sep 26, 2023
Routine
1 critical violation. 2 major violations. 2 minor violations. 3 corrected on site.
View 5 violations
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Rice, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Rice was observed at 63-75 degrees Fahrenheit in the single door refrigerator. PIC voluntarily disposed of food.
3-501.14
Improper cooling methods used
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Rice was placed hot in the refrigerator in containers greater than four inches deep and covered. Proper cooling methods guide reviewed with PIC and left on site.
3-501.15
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen and bathroom was lacking paper towels.
6-301.12
Garbage & refuse properly disposed; facilities maintained
Inspector notes: The dumpster outside is located on dirt/gravel. The outdoor storage surface for refuse, recyclables, and returnables must be constructed of nonabsorbent material such as concrete or asphalt and must be smooth, durable, and sloped to drain.
5-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following were observed improperly stored: 1) Knife in-between prep unit 2) Knife stored in plastic wrap container 3) Bowls used as scoops in prep units.
3-304.12
64
May 22, 2023
Opening
No violations found.
100
Frequently Asked Questions
When was Maiz last inspected?
The most recent health inspection at Maiz on file is from Feb 13, 2025. The public record contains nine inspections in total.
What is the most common violation at Maiz?
Across the inspection record, proper cooling methods used has been cited four times, more than any other issue at Maiz.
How does Maiz compare to other restaurants in Wakefield?
Maiz most recently scored 95 out of 100, which is higher than the Wakefield average of 89.
Has Maiz's inspection record improved over time?
Results have been roughly steady. Recent inspections at Maiz have produced about the same number of violations as earlier ones, holding around three per visit.
What does a low risk rating mean?
A low risk rating at Maiz 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 Maiz inspected?
Based on the inspection history on file, Maiz is inspected around five times per year on average.
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