Mamma Mia Pizza &Restaurant of Boynton Beach INC
3841 W Woolbright Rd, Boynton Beach, FL 33436 · Permanent Food Service · License 6009016
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. garlic oil (61°F - Cold Holding) not prepped or portioned today stored on top of shallow bed of ice at garlic roll station.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection7 high priority (2 no follow-up needed, 5 fixed on the spot), 4 basic (1 repeat)-26
- Safety score74
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 visitSep 22, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. garlic oil (61°F - Cold Holding) not prepped or portioned today stored on top of shallow bed of ice at garlic roll station.
Per operator, item was removed from neighboring cooler less than 2 hours ago. Operator submerged item into ice bath to chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed in chest freezer non commercially packed raw chicken tenders sitting on top of a pan of ready to eat cheese sauce. Operator reorganized.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in walk in cooler raw shrimp store over uncovered ready to eat marinara. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed waitress drop off soiled dishes at dish pit and then immediately grab clean bowl and prepare customer soup without first washing hands. Reviewed handwashing requirements with operator.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee handle personal cellphone and then immediately put on gloves and begin handling in use food storage containers without first washing hands. Reviewed handwashing requirements with operator.
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Operator cleaned and sanitized thermometer.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Chlorine 200 ppm at garlic roll station prep shelf. Operator diluted solution, retesting at 100ppm.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk in cooler a pan of raw chicken underneath the racks on the floor. Operator reorganized.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice in back of house ice bin.
Operator placed scoop in designated holder.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable on kitchen flip top unit.
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cook line.
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.