Mamma Mia Pizzeria & Restaurant 2
538 Washington Ave, Homestead, FL 33030 · Permanent Food Service · License 2332262
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection2 high priority (no follow-up needed), 8 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 20, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed meatballs (118°F - Hot Holding) at steam table, as chef for less than an hour.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw chicken wings stored over belt peppers at reach in cooler in the pizza station. Also raw shell eggs stored over chicken soup at walk in cooler.
Basic8
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Operator removed tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Observed employee chewing gum in food preparation area.
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of mold like substance.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Observed at pizza station reach in cooler.
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Observed near the walk in freezer.
Floor tiles missing and/or in disrepair.
Observed some floor tiles in the kitchen in disrepair.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed wall under the triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed ceiling vents soiled with dust.
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.