Riviera Maya Mexican Bar & Grill

Year by year

Inspections

1. Oct 25, 2025 Routine · 7 priority, 3 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods (spreading cheese onto a RTE dish) with their bare hands.

     Correction: Employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Training provided to the employee during the inspection.

     Code 3-301.11 (B)

   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked beans cooling in 6 inch deep pans (2 pans) on ice on the kitchen counter. The beans temped at 135°F at 3:00pm and at 110°F at 4:29pm (about 1.5 hrs later).

     Correction: Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. The establishment moved the food from the 6 inch deep pans and spread them onto thin cookie pans to cooler faster in the walk-in cooler, with stirring. The beans temped at 62°F at 5:25pm.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Milk in the True beverage cooler at the wait station is cold held at 47°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. The establishment voluntarily discarded the milk. The establishment discontinued storing milk or TCS foods in the True beverage display cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Four 4-gallon pans of taco meat have exceeded their date mark in the walk-in cooler.

     Correction: The establishment voluntarily discarded the food.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Jackson dishmachine sanitizer cycle tested at 0 PPM chlorine sanitizer.

     Correction: The establishment repaired the Jackson dishmachine during the inspection and it was able to sanitize at 50 PPM chlorine concentration.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bar dishmachine CMA L-1X sanitization cycle tested at 0 PPM chlorine sanitizer.

     Correction: The establishment replaced the sanitizer container with a new one and the dishmachine tested at 50PPM chlorine sanitizer.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     The mop sink faucet is not provided with a backflow prevention device.

     Correction: The establishment installed a backflow preventer to the mop sink faucet during the inspection.

     Code 5-203.14

   • Serious Priority Corrected on site

     SEWAGE - BACKFLOW PREVENTION

     The two food preparation sinks in the kitchen do not have a 2 inch air gap at the catch recepticle.

     Correction: The establishment installed a 2 inch air gap at the food preparation sinks during the inspection.

     Code 5-402.11

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - DIAGNOSIS AND SYMPTOMS OF ILLNESS

     Person-in-charge (PIC) is unable to demonstrate knowledge regarding signs and symptoms of foodborne illness.

     Correction: Training provided to the PIC on foodborne illness signs and symptoms during the inspection. Provided the DATCP Employee Illness Decision Guide.

     Code 2-102.11 (C) (3)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. The employee are cooling food in 6 inch deep pans.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     SHELLSTOCK, MAINTAINING IDENTIFICATION - TAG KEPT 90-DAYS

     Shellstock record keeping system does not exist or is incomplete for raw oysters. The establishment discards the shellstock tags when the last of the shellstock is used up.

     Correction: Shellstock tags shall be retained for 90 days using an approved record keeping system.

     Code 3-203.12 (C) (1)