Santa Maria Mexican Restaurant

3 findings recorded on Jul 30, 2026. 2 marked corrected on site.

1. Violation recordedItem 3-1D ↗

   Required food-source records

   Inspector observed facility without parasite destruction letter(s) for menu items (Mahi Mahi, Shrimp, & Octopus) indicated "may be served raw or undercooked". CA: (f) Parasite Destruction.

   Inspector’s full note

   Inspection item: Required records: shellstock tags, parasite destruction

   Code 511-6-1.04(5)(f)

   Inspector observed facility without parasite destruction letter(s) for menu items (Mahi Mahi, Shrimp, & Octopus) indicated "may be served raw or undercooked". CA: (f) Parasite Destruction. 1. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (i) Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; P(ii) Frozen at -31°F ( -35°C) or below until solid and stored at -31°F ( -35°C) or below for a minimum of 15 hours; P or (iii) Frozen at -31°F ( -35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. P 2. The requirement in paragraph 1 of this subsection does not apply to: (i) Molluscan shellfish; (ii) A scallop product consisting only of the shucked adductor muscle; (iii) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (iv) Aquacultured fish, such as salmon, that: (I) If raised in open water, are raised in net-pens, or (II) Are raised in land-based operations such as ponds or tanks, and (III) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured fish. (v) Fish eggs that have been removed from the skein and rinsed. New Violation. Correct By: 08/03/2026

   Official report · Item 3-1D ↗

   Correction status not recorded

   Correct by Aug 3, 2026

2. Repeat violationItem 4-2B ↗

   Food-contact surface sanitation

   Inspector observed mold like growth on the soda nozzles, bar soda gun, creases in the ice machine. Inspector observed bar dish machine without measurable sanitizer.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(b)

   Inspector observed mold like growth on the soda nozzles, bar soda gun, creases in the ice machine. Inspector observed bar dish machine without measurable sanitizer. Inspector observed dining tables sanitized with a single sanitizer bucket. COS: PIC washed, rinsed, and sanitized items with mold-like growth. PIC set up 3-compartment sink at the bar. PIC switched to a two-bucket method for sanitizing dining tables. CA: 4. Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel; (iii) If used for cleaning and sanitizing, single-use disposable sanitizer wipes shall be used in accordance with EPA-registered label use instructions; or (iv) Other methods approved by the Health Authority. (v) Food trays may be cleaned and sanitized the same as table ware. 5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; (iv) In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Dish Machine to have a measurable sanitizer of 50ppm-100ppm Chlorine Corrected On-Site. Repeat Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 9-2 ↗

   Specialized process compliance

   Inspector observed ROP proteins held longer than 48 hours with date labels 7.26.26-8.2.26 (Location: walk-in cooler). COS PIC discarded product held longer than 48 hours.

   Inspector’s full note

   Inspection item: Compliance with variance, specialized process and HACCP plan

   Code 511-6-1.04(6)(k)

   Inspector observed ROP proteins held longer than 48 hours with date labels 7.26.26-8.2.26 (Location: walk-in cooler). COS PIC discarded product held longer than 48 hours. CA: Variance required for ROP packaged longer than 48 hours. Corrected On-Site. New Violation.

   Official report · Item 9-2 ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.