Mamas Kitchen
5885 Seminole Blvd, Seminole, FL 33772 · Permanent Food Service · License 6214372
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 Sep 1 routine inspection5 high priority (fixed on the spot), 8 basic-23
- Safety score77
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 1, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
cooked sausage links (120°F - Hot Holding) temped at 9:15, cooked at 7:30. Employee moved cooked sausage links to oven to bring to temp.
Fixed on the spot
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
cabbage roll (132°F - Reheating) temped at 9:15am, started reheat at 7:30am. Employee moved cabbage rolls to oven to finish reheating.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw comminuted beef and raw beef over unwashed cucumbers and green peppers in walk-in-cooler. Operator rearranged shelves for proper storage.
Fixed on the spot
Raw animal food stored in same container as ready-to-eat food.
Cooked Krab stored in same pan as raw fish. Operator removed cooked Krab from container containing raw fish in walk-in-cooler.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Bottles of bleach and degreaser stored on top of ice machine. Operator removed bleach and degreaser from top of ice machine.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of pancake syrup stored on floor in back storage area.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on reach-in-coolers on cook line are cracked and torn.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of microwave ovens on cook line.
Reach-in cooler interior/shelves have accumulation of soil residues.
Interior bottom of reach-in-cooler soiled with food debris. Cooler opposite of flat top grill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior white panel of ice machine soiled with mold-like substance. Ice chute of soda machine interior server area soiled with mold-like substance.
Code 23, Non-food contact surfaces clean: Vending machine exterior soiled.
Fan guards in walk-in-cooler soiled with dust. Gaskets of cooler on cook line opposite of flat top grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk-in-cooler fan guards soiled with dust.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Clear plastic water cups in server area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.