Maya Thai Cuisine
15817 Pines Blvd, Pembroke Pines, FL 33027 · Permanent Food Service · License 1624583
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 21 routine inspection2 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot), 1 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top opposite cook line flip top #3 raw lamb (50°F - Cold Holding); raw beef (40°F - Cold Holding); cooked potatoes (56°F - Cold Holding). Per operator items were out of temperature for less than one hour ago. Operator placed item in freezer to quick chill during the inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Flip top at cook line , raw chicken , raw beef stored over ready to eat sauces . 2. Walk in cooler , raw shell eggs stored over tofu and cut carrots . Operator reorganized cooler storing raw meats to the lower shelf.
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Five employees engaging in food preparation hired less than 60 days . Provided Employee agreement form tot he operator.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observe ladel and food particles in hand washing procedures sink at kitchen. Operator removed and cleaned sink during the inspection.
Fixed on the spot
No soap provided at handwash sink.
Hand washing procedures sink next to triple sink . Manager replenished during the inspection.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
In kitchen bucket of noodles stored on floor. Operator elevated during the inspection.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.