Deerfield-News.com-Deerfield beach,Fl-Disappointed to see and post, but we missed a poor inspection at Casa Maya. They had a total of 19 violations of which 5 were a high priority.
Below is the complete report from the State of Florida DBPR May inspection which required a follow up but did not lead to a closure.
Name: CASA MAYA GRILL License Number: SEA1621138
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 301 SE 15 TERR
DEERFIELD BEACH, FL 33441
Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 05/15/2024 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
5 4 10
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida’s sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration’s Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division’s procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation Observation
36-34-5 Basic – Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Warning**
08B-38-4 Basic – Food stored on floor. Observed pot of uncooked tomatillos stored on the floor opposite dish machine. **Warning**
36-62-4 Basic – Light not functioning. One light not functioning at hood above cook line in kitchen. **Warning**
31B-04-4 Basic – No handwashing sign provided at a hand sink used by food employees. Observed at hand sink next to desert cooler. **Warning**
23-03-4 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**
25-05-4 Basic – Single-service articles improperly stored. Single serve napkins in boxes stored on the floor near desert cooler. Operator removed. **Corrected On-Site** **Warning**
08B-12-5 Basic – Stored food not covered. Observed rice stored on storage rack opposite Dishmachine uncovered. Operator covered. **Corrected On-Site** **Warning**
06-01-5 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**
21-09-4 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**
02D-01-5 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**
12A-07-5 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-09-4 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**
01B-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**
03A-02-5 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**
03B-01-6 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**
53A-05-6 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**
31B-02-4 Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink next to desert cooler. **Warning**
31B-03-4 Intermediate – No soap provided at handwash sink. Observed at hand sink next to desert cooler. **Warning**
53B-14-5 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**
