Mama Foo Foo
125 Basin St #103, Daytona Beach, FL 32114 · Permanent Food Service · License 7407750
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection5 high priority (fixed by the Oct 23 follow-up), 5 intermediate (2 fixed on the spot), 11 basic-39
- Safety score61
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 visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
18 % for gratitude for 8 or more people
More time given
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
In progress
More time given
Floor area(s) covered with standing water.
Per manager replacing pipe
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
Employee currently cleaning
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. -tcs sauce with fresh garlic
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Dessert cooler dairy,key lime pie 50f to 51 manager discarded -pork chops 51f employee states sitting out of cooler for 30 minutes,manager placed in freezer
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-reach in cooler drawers raw beef over cooked pork chops
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-reach in cooler drawers raw beef over raw fish
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. -bartender placing mint into ice with barehand contact
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-can open
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-blocked by trash can -broom and dust pan in front of handsink in ware washing area -pans in handsinks at bar -items in handsink at outside bar
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
-bar
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
-cookline
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-font size smaller then description of food
Basic11
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-gaskets torn on dessert and salad cooler Per manager getting new gaskets,has received quote
Code 21, Wiping cloths and linens: Clean linens stored on floor.
-bar
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-soda gun at bar soiled
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
-salad cooler
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-salad area
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-by three compartment sink ,per manager replacing
Floor area(s) covered with standing water.
-small amount of water on floor by ice machine
Wall soiled with accumulated grease, food debris, and/or dust.
-behind dish machine and three compartment sink
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
-mop sink area
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
-bar
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.