MARIA'S RESTAURANTE

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jun 10, 2026

   ✕
   3 violations

   • Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Keep a log to record employee illness symptoms. Have it available upon request.

2. May 29, 2025

   –

3. May 12, 2025

   ✕
   4 violations

   • Sanitize food contact surfaces of equipment and utensils after cleaning by using an approved chemical sanitizer in manual or mechanical operations for at least 7 or 10 seconds for chlorine depending on temperature, concentration, and pH; and 30 seconds for all other chemical sanitizers or an contact time used in relation with a combination of temperature, concentration, and pH.
   • Sanitize food contact surfaces before using and after cleaning.
   • (The Certified Food Protection Manager (CFPM) is not involved in the day-to-day food safety operations of the business.) The role of a CFPM is to identify operational hazards in the food business; to develop policies, procedures, and standards to prevent foodborne illness; to coordinate the training and supervision of food workers; to inspect daily operations to make sure food workers follow safety policies and procedures; and to take corrective actions as needed to protect the consumer.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

4. May 1, 2024

   ✕
   4 violations

   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Use effective cooling methods to cool TCS foods.
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

5. May 3, 2023

   ✕
   5 violations

   • Resurface scratched cutting boards. Discard them if they can not be cleaned or resurfaced.
   • Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
   • Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
   • Include one of the following statements on the consumer advisory footnote: • Consuming these items raw or undercooked may increase your risk of foodborne illness; • Consuming these items raw or undercooked may increase your risk of foodborne illness, especially if you have certain medical conditions; or • Information regarding safety of the food item is available upon request
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.