Mama's Little Italy

814 S Atlantic Ave, Ormond Beach, FL 32176 · Permanent Food Service · License 7406574

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Aug 18, 2026

What drove the grade

2 Live, small flying insects found by dish machine.High priority · no follow-up needed · 19 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 13 basic; basic violations cost 12 at most
-31
Safety score69

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug182026

Routine inspection

20 violations found

First visitAug 18, 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.
20 violations found:
- 4 High priority
- 3 Intermediate
- 13 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -veal 44°f, butter 45°f and shredded mozzarella 47°f in top area of reach in cooler.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw shell eggs stored over ready to eat foods in walk in cooler.
  Fixed on the spot
- 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. -employee had barehand contact with lemons being cut for drink garnish.
- Code 35, Insects, rodents, pests and animals: 2 Live, small flying insects found by dish machine.
Intermediate3
- Code 16, Dishwashing facilities and test kits: Warewashing machine not automatically dispensing the detergent and/or the sanitizer.
  - detergent jug empty
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -pizza cutter. -can opener.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Fixed on the spot
Basic13
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -liquor bottles stored on floor in bar area. a¿¿bag of sugar and containers with sugar and semolina.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense semolina.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Accumulation of black mold-like substance in the interior of the ice machine and ice bin at soda fountain.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
  -food debris on shelf under grill. -food debris on side of reach in cooler at cookline. -soiled reach in cooler gaskets. -handwash sink at east side of bar soiled with mold-like substance.
- Code 25, Single-service items: Single-service articles improperly stored.
  -case of takeout container lids on floor in dry storage area.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -handwashing sink by back door.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated mold-like substance in dishwashing area.
  Floor soiled/has accumulation of debris.
  -behind mixer. -at cookline under equipment.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.