What is Maya Indian Restaurant's health inspection score?

Maya Indian Restaurant has a SafeDine safety score of 56 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Maya Indian Restaurant last inspected?

Maya Indian Restaurant was last inspected on May 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Maya Indian Restaurant have?

Maya Indian Restaurant has 65 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Maya Indian Restaurant safe to eat at?

Maya Indian Restaurant has a safety score of 56/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Maya Indian Restaurant serve?

Maya Indian Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Maya Indian Restaurant

Name: Maya Indian Restaurant
Address: 4486 W 8TH ST, Cincinnati, 45238
Rating: 56

4486 W 8TH ST, Cincinnati

Last Inspected: 5/7/2026

▲Improving

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0Fair

American•WEST PRICE HILL

Ranked #72 of 82 in WEST PRICE HILLBetter than 22% of american restaurants

Improving

6 inspections

Last: May 7, 2026

high confidence

Directions Order

Inspections

Clean Rate

10.8

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contamination

Raw and cooked foods not properly separated

14x

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

Employee illness

Sick employee handling food — illness transmission risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Pest issues

Evidence of pests found during inspection

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-41

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-35 pts

Best practices • 2 pts each

Inspection Timeline

+9 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 59/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (56/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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4486 W 8TH ST, Cincinnati, FL 45238

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Violation Timeline

Aug 2024

1 inspections

2 basic

Aug

Feb 2025

1 inspections

5 basic

Sep 2025

1 inspections

7 basic

Sep

Feb 2026

1 inspections

10 basic

Apr 2026

1 inspections

28 basic

Apr

May 2026

1 inspections

13 basic

Inspection History

6 records on file

6 Routine

May 26

Routine InspectionLatest

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

5.4(L)5.4(L) - Areas, Enclosures, and Receptacles-Good Repair−2
3.2(Y)3.2(Y) - Miscellaneous Sources of Contamination−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(J)3.2(J) - VII. Protection from Contamination - Food Contact with Equipment, Utensils, and Linens−2
3.2(N)(1)3.2(N)(1) - VII. Protection from Contamination - Gloves - Use Limitation−2
3.2(C)(1)(e)3.2(C)(1)(e) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.6(C)(3)4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.5(C)4.5(C) - VII. Protection from Contamination - Cooking and Baking Equipment - Cleaning Frequency−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2

Base deductions−26 pts

Apr 26

Routine Inspection

28 Basic

28 total

44/100inspection score

−56 pts

Basic (28)

−56 pts

3.2(G)(1)(2)3.2(G)(1)(2) - Washing fruits and vegetables−2
5.4(C)5.4(C) - Outdoor Enclosure−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
3.2(T)3.2(T) - Food Preparation - Preventing Contamination from the Premises−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
3.2(M)(1)3.2(M)(1) - Wiping cloths - use limitation−2
4.4(D)4.4(D) - Warewashing equipment: Cleaning Frequency−2
3.2(C)(1)(c)3.2(C)(1)(c) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.5(B)(4)(d)4.5(B)(4)(d) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.2(Q)3.2(Q) - Food Storage: Preventing Contamination from the Premises−2
6.0(A)(1)(a)6.0(A)(1)(a) - Indoor areas - surface characteristics−2
6.1(A)6.1(A) - Floors, walls, and ceilings−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
6.4(F)6.4(F) - Drying Mops−2
6.4(M)6.4(M) - Storing maintenance tools−2
5.4(M)5.4(M) - Refuse/recyclables/returnables−2
6.1(F)(1)6.1(F)(1) - Wall and ceiling - coverings and coatings−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
6.0(A)(1)(c)6.0(A)(1)(c) - Indoor areas - surface characteristics−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
20.0(B)20.0(B) - Existing Facilities and Equipment-Requirements for Replacement−2

Base deductions−56 pts

Feb 26

Routine Inspection

10 Basic

10 total

80/100inspection score

−20 pts

Basic (10)

−20 pts

4.2(J)4.2(J) - Sanitizing solutions - Testing Devices−2
6.1(J)6.1(J) - Heating, ventilating, and air conditioning system vents−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2
6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.2(A)(2)3.2(A)(2) - III. Preventing Contamination by Hands - Preventing Contamination from Hands: Bare Hand Contact RTE Food−2
2.1(A)2.1(A) - I. Employee Health - Management and Personnel - Employee Health−2
2.4(C)(18)2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2

Base deductions−20 pts

Sep 25

Routine Inspection

7 Basic

7 total

86/100inspection score

−14 pts

Basic (7)

−14 pts

3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.4(H)4.4(H) - Warewashing equipment: Clean Solutions−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
4.4(Q)(2)(4)4.4(Q)(2)(4) - Temperature Measuring Devices and Food Monitoring Devices - Calibration−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2

Base deductions−14 pts

Feb 25

Routine Inspection

5 Basic

5 total

90/100inspection score

−10 pts

Basic (5)

−10 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
6.1(L)6.1(L) - Toilet rooms - enclosed−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2

Base deductions−10 pts

Aug 24

Routine Inspection

2 Basic

2 total

96/100inspection score

−4 pts

Basic (2)

−4 pts

3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.2(K)3.2(K) - In-use utensils - between-use storage−2

Base deductions−4 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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