MARIA’S RESTAURANT Inspection – July 31, 2024

High Priority 1

#7High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored directly above ready to eat tamales and cooked potatoes.

Intermediate 2

#8Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Hand wash sink at the bar obstructed by a dump sink screen in the basin. Handwashing sink in the prep area blocked by coolers.

#9Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple foods and sauces prepared on site and stored in the walk in cooler observed with no date marking.

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food, observed in containers of rice, flour and sugar.

#2Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing.

#3Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal, partially-consumed bottled water stored on the prep table.

#4Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. Observed female cook drinking from a bowl while working on the cook line.

#5Basic36-52-4

Basic – Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.

#6Basic08B-12-5

Basic – Stored food not covered. Multiple containers of food in the walk-in cooler not covered and not in the cooling process.

Florida Food Watch