84
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 4 of 4 graded inspections since 2024.
- Last inspected Jun 10, 2026: passed with 3 violations, 2 critical.
- 4 critical violations in the last two years.
Inspection history 4 visits
- 2026
- Passed Jun 10
Routine Inspection
3 violations, 2 critical
- Critical Keep a log to record employee illness symptoms. Have it available upon request.
- Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
- Minor Have a ventilation hood system that prevents grease or condensation from collecting on walls or ceilings.
- 2025
- Passed May 29
Follow-Up Inspection
No violations
- Passed May 12
Routine Inspection
4 violations, 2 critical
- Critical 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.
- Critical Sanitize food contact surfaces before using and after cleaning.
- Minor 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
- Minor (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.
- 2024
- Passed May 1
Routine Inspection
4 violations, 1 critical
- Critical 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
- Minor Use effective cooling methods to cool TCS foods.
- Minor Have a thermometer in the: • Warmest part of mechanically refrigerated units • Coldest part of hot food storage units
- Minor Stop using food contact surfaces with cracks, pits, chips, open seams or rough sections.
Nearby
BiteKarma scores around Maria's Restaurante, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.