Routine
Sep 30, 2026
Complete
Official score: 100 · Understand This Area’s Scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Sep 30, 2026 · Original Source
Restaurant · Minneapolis, MN
Maya Cuisine
1840 Central Ave Ne
Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
- When was Maya Cuisine last inspected?
- The most recent inspection on record was on Sep 30, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 100).
- Were any violations recorded at the last inspection?
- No. No violations were recorded at the most recent inspection.
- How many inspections are on record?
- 3 inspections on record, from Aug 26, 2024 to Sep 30, 2026.
- Has Maya Cuisine ever been closed by the health department?
- No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 26, 2024.
The Full Inspection History
3 inspectionsRoutine
Sep 25, 2025
Complete
Official score: 100 · Understand This Area’s Scale
1 recorded violation
minorCode MN Rule 4626.1457Handwashing
Official Wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
No handwashing sign at handwashing station located by the dish area - provide sign to handwashing station.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial record from Minneapolis Health Department, Sep 25, 2025 · Original Source
Routine
Aug 26, 2024
Complete
Official score: 98 · Understand This Area’s Scale
3 recorded violations
minorCode MN Rule 4626.0735ABEquipment and utensils
Official Wording
All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
Inspector’s Notes
Walk-in cooler was observed not properly holding TCS food. Repair the walk-in cooler to properly cold hold food at 41*F or below. The GM will adjust the unit dial and keep an eye on the food. A contractor will be contacted as necessary.
In Plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesminorCode MN Rule 4626.1457Handwashing
Official Wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s Notes
No handwashing sign posted at the kitchen handwashing station. Post a sign.
In Plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode MN Rule 4626.0442AFood temperature
Official Wording
Use a consumer advisory to inform customers of the increased risk of consuming raw or undercooked animal foods.
Inspector’s Notes
Business serve ceviche but there is no consumer advisory warning on the menu. Provide a consumer advisory for all menus and put an asterisk on the menu item that are served raw or undercooked. Consumer advisory warning statement: *These items are served raw or undercooked or contain raw or undercooked ingredients. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial record from Minneapolis Health Department, Aug 26, 2024 · Original Source