DEC 14
2024
PASS W/ CONDITIONS
2 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — NEW YORK CITY DOHMH
✕
MAYA'S SNACK BAR.
YOUR CALL. 77/100
95-11 35 AVENUE · QUEENS, NEW YORK CITY
Last inspected December 14, 2024 · passed with conditions
1 of 6 inspections passed, 5 passed with conditions. 12 critical violations across the record.
THE NUMBERS
INSPECTIONS
6
1 passed · 5 w/ conditions
VIOLATIONS
15
includes 12 critical
RECORDS COVER
2 YEARS
since Apr 2022
INSPECTION HISTORY
Hot TCS food item not held at or above 140 °F.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
FEB 72023PASS W/ CONDITIONS1 violation1 CRITICALDETAILS
FEB 7
2023
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
NOV 302022PASS W/ CONDITIONS3 violations3 CRITICALDETAILS
NOV 30
2022
PASS W/ CONDITIONS
3 violations3 CRITICALDETAILS
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
JUN 12022PASS W/ CONDITIONS1 violation1 CRITICALDETAILS
JUN 1
2022
PASS W/ CONDITIONS
1 violation1 CRITICALDETAILS
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
show all 6 inspections →
APR 272022PASS W/ CONDITIONS8 violations5 CRITICALDETAILS
APR 27
2022
PASS W/ CONDITIONS
8 violations5 CRITICALDETAILS
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Live roaches present in facility's food and/or non-food areas.
Proper sanitization not provided for utensil ware washing operation.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Data sourced from NYC Dept. of Health and Mental Hygiene · Official record →