MAYA INDIAN RESTAURANT

Order for delivery

Inspection history

1. Jul 9, 2026

   !
   1 violation

   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking

2. May 7, 2026

   !
   13 violations

   • 5.4(L) - Areas, Enclosures, and Receptacles-Good Repair
   • 3.2(Y) - Miscellaneous Sources of Contamination
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 3.2(M)(1) - Wiping cloths - use limitation
   • 4.4(D) - Warewashing equipment: Cleaning Frequency
   • 3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens
   • 4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3.2(N)(1) - VII. Protection from Contamination - Gloves - Use Limitation

3. Apr 23, 2026

   ✕
   26 violations

   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 6.1(F)(1) - Wall and ceiling - coverings and coatings
   • 5.4(M) - Refuse/recyclables/returnables
   • 6.4(M) - Storing maintenance tools
   • 6.4(F) - Drying Mops
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 6.1(A) - Floors, walls, and ceilings
   • 6.0(A)(1)(a) - Indoor areas - surface characteristics
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 2.1(A) - I. Employee Health - Management and Personnel - Employee Health
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 4.5(B)(4)(d) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency
   • 3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.4(D) - Warewashing equipment: Cleaning Frequency
   • 3.2(M)(1) - Wiping cloths - use limitation
   • 6.4(N)(1) - Maintaining premises: unnecessary items and litter.
   • 6.1(J) - Heating, ventilating, and air conditioning system vents
   • 3.2(T) - Food Preparation - Preventing Contamination from the Premises
   • 3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods
   • 5.4(C) - Outdoor Enclosure
   • 3.2(G)(1)(2) - Washing fruits and vegetables
   • 20.0(B) - Existing Facilities and Equipment-Requirements for Replacement
   • 6.0(A)(1)(c) - Indoor areas - surface characteristics

4. Feb 25, 2026

   !
   10 violations

   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment
   • 3.2(K) - In-use utensils - between-use storage
   • 6.1(J) - Heating, ventilating, and air conditioning system vents
   • 6.4(J)(2) - Using Dressing Rooms and Lockers
   • 4.2(J) - Sanitizing solutions - Testing Devices
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
   • 2.1(A) - I. Employee Health - Management and Personnel - Employee Health
   • 3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food

5. Sep 16, 2025

   !
   7 violations

   • 4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 4.4(Q)(2)(4) - Temperature Measuring Devices and Food Monitoring Devices - Calibration
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.4(H) - Warewashing equipment: Clean Solutions

6. Feb 24, 2025

   !
   5 violations

   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 3.2(K) - In-use utensils - between-use storage
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 6.1(L) - Toilet rooms - enclosed

7. Aug 13, 2024

   !
   2 violations

   • 3.2(K) - In-use utensils - between-use storage
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding