Moms Kitchen
1940 NE 45 St, Oakland Park, FL 33308 · Permanent Food Service · License 1617756
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection5 high priority (4 fixed by the Sep 2 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 8 basic (1 repeat)-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Observed same
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. 1. LEFT Flip top- waffle batter with egg (63°F); raw chicken in butter milk (51°F); roast beef (48°F); raw beef (48°F-50°F) Per operator items held in unit over night. No items prepared or portioned today. See stop sale 2. Walk-in cooler- cut melon (47°F); diced ham (46°F);cooked sausage (47°F); corned beef hash (47°F); sliced ham (49°F);raw salmon (47°F) Per operator items held in unit over night. No items prepared or portioned today. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk-in cooler-cooked turkey (51°F - Cooling); baked potatoes (47°F). Per operator products were prepared yesterday and stored in walk-in cooler overnight. No items prepped or portioned today. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
1. LEFT Flip top-waffle batter with egg 63°F); raw chicken in butter milk (51°F); roast beef (48°F); raw beef (48°F-50°F) Per operator items held in unit over night. No items prepared or portioned today. See stop sale 2. Walk-in cooler- cut melon (47°F); diced ham (46°F);cooked sausage (47°F); corned beef hash (47°F); sliced ham (49°F);raw salmon (47°F) Per operator items held in unit over night. No items prepared or portioned today. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk-in cooler-cooked turkey (51°F - Cooling); baked potatoes (47°F). Per operator products were prepared yesterday and stored in walk-in cooler overnight. No items prepped or portioned today. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Walk-in cooler -Raw eggs in shell over unwashed carrots and produce. Reviewed proper storage
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs and then proceeded to use utensils in ready to eat foods without first washing hands. Reviewed proper handwashing. Employee washed his hands.
Fixed on the spot
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Employee- less than 60 days- without food handlers/CFM training. Provided operator with Food Employee Reporting Agreement
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Cook line hand sink - operator replaced
Fixed on the spot
Basic8
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Cook line grill drawers scoop handles in sausage and ham. Operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drink inside lowboy at prep line.
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored dirty.
Visibility soiled cutting board stored on rack with clean utensils.
Code 33, Garbage and refuse: Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.Several bags of garbage sitting near dumpster.
Observed the Operator place trash in dumpster .
Fixed on the spot
Open dumpster lid.
Right side dumpster lid open.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
One dead roach in back area near bread rack. Operator removed and cleaned/sanitized area.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
1.Under the bread racks in the rear of storage area. 2.Grease buildup between fryer and flattop grill. 3.Floor Drain near ice machine has buildup.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.