MAMAS GREEK CUISINE

High Priority - - From initial inspection : High Priority - Live, small flying insects found 12 small flies under sink in prep area 7 small flies on bag in box soda 3 small flies on wall by bag in box soda Repeat Violation Admin Complaint - From follow-up inspection 2026-05-05: 3 small flies under prep sink, operator eradicated. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white boards stained. Warning - From follow-up inspection 2026-01-22: Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher Javier put dirty dishes in dishwasher then touched cleaned dishes without handwashing.inspected to wash hands.

High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale During inspection observed a gyro meat cone that had marks out of it already shaved. Only half left with in freezer.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw octopus under raw ground beef in deli cooler at cook line. Employee moved Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. During inspection observed a gyro meat cone that had marks out of it already shaved. Only half left with in freezer. 2lbs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in pan above grill goat cheese (80F - cold holding); was put there at 11 On shelf top of cold holding Avantco cooler. garlic in oil (90F - Cold Holding) Put both in walk in cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table left side - meat sauce (100F - Hot Holding); red sauce (99F - Hot Holding); lemon sauce (120F - Hot Holding) Employee put all back on grill re-heated to all above 165. Temperature of meat sauce 201, lemon sauce 194, red sauce 197 Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line batteries not working. Employee replaced batteries Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board and deli cooler across from cook line. emplyee moved Corrected On-Site Corrected On-Site

Basic - Equipment in poor repair. Last microwave to the right shelf at cook line, Microwave with visible metal showing.

Basic - Food stored on floor. Box of oil on floor under prep sink near dishwasher. Employee moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Across from cook line. Knife in between deli cooler and Avantco reach in cooler. Employee moved Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container at cook linen on counter. Employee labeled. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled dishes while donning gloves then retrieve clean dishes with without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Employee returned dishes to dishmachine to be rewashed. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Two 1lb bag of smelts are stored inside bowl of hand wash sink on cooks line. Employee removed smelts. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Pantelis Memisakis 04-28-2023 arrived during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf with clean plates above steam table on cooks line. Employee removed phone and in the process of cleaning and sanitizing area. Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle touching potato salad in reach-in cooler in prep area. Operator removed scoop. Corrected On-Site

Basic - Reach-in cooler across from gas stove on cooks line interior have accumulation of soil residues.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then clean dishes without washing hands or changing gloves, discussed proper hand washing with employee

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee put hair net on then gloves and started preparing food without washing hands, discussed proper hand washing with employee

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef above sauces in reach in cooler, food has been properly stored Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish/prep area, employee moved food to dining area Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef above cooked lasagna in reach in cooler, raw beef and raw chicken moved to bottom of cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Intermediate - Handwash sink not accessible for employee use at all times. Pan on hand sink in dish area blocking hand sink, pan removed Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between coolers on cook line, knife removed Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in salad prep area, on cook line

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Cook handled hamburger buns with bare hands Repeat Violation

High Priority - Gyro meat in a broiler that is turned off. Employee turned on broiler Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over stuffed grape leaves and sauce. Raw chicken removed from cooler and placed in walk in. Corrected On-Site Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee breading fish then touching clean utensils without changing gloves

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda despenser nozzle soiled

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen near grill blocked by breading pan. Breading pan removed Hand sink in dish area has pan stored over sink, pan removed Corrected On-Site Repeat Violation

Basic - 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. Employee cut packages open Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Glassware in bar area

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cell phone on cook line then touched clean knife without washing hands, discussed proper hand washing procedure with manager

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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 cut bread with bare hands Repeat Violation

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Bread cut with bare hands by employee that came inside kitchen from outside, did not wash hands Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked beef in reach in cooler, raw items properly moved and stored in reach in cooler Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area has pan on top of sink, pan removed Corrected On-Site Repeat Violation

Basic - 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. Grouper still in original packaging thawed in walk in cooler, packaging states to remove from packaging before thawing Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on Corrected On-Site

Basic - Food stored on floor. Pan of cheese on floor on cook line, food moved to shelf in walk in cooler Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board, towel removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line soiled

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, sanitizer bucket double bucket, now off the floor Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Server cut fresh bread stored at room temperature with bare hands to serve to customer, see stop sale

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Bread

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over stuffed grape leaves in reach in cooler, raw chicken moved to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding) 41F; raw shrimp (51F - Cold Holding) 40F; raw octopus (50F - Cold Holding) 40F; stuffed grape leaves (213F - Cooking); Fish (51F - Cold Holding) 41F, in reach in cooler across from fryers, operator put bags of ice on all items Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine had food stored in it, food removed Corrected On-Site

Basic - 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. Grouper in reach in cooler on cook line still in the original package thawed, cook removed fish from package Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm operator will use 3 compartment sink to sanitize until chemicals can be replaced.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Shrimp in same container as lamb cooked to order. In vacuum sealed bags. Discussed with operator proper defrost of items raw separately. Operator moved to other pan and placed in walk in cooler

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed task and did not change gloves

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large containers of sauce cooling just made , had employee move to smaller pans to rapidly complete the cooling process. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand wash sink discussed with operator proper uses for hand wash sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced. Corrected On-Site

Intermediate - No soap provided at handwash sink. At bar sink operator replaced it Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Fish, shrimp, and lamb defrosting at room temperature, operator moved them to walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shrimp over ready to eat product in stand up cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 60f, feta 61f, cooked octopus 60f, items discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 60f, feta 61f, cooked octopus 60f, items discarded.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastitsio, stuffed peppers, spinach pie. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food of Raw chicken and liquid eggs not segregated from customers food. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Interior of microwave and oven has accumulation of black substance/grease/food debris.

Basic - Utensils in poor condition. Chipped ice bucket.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a glass stored shelf blocking the hand sink in the bar area Corrected-observed employee remove Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table Corrected-observed employee discard Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed a container of soup stored on floor in kitchen Corrected-observed employee place on shelf Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles in kitchen Corrected-observed employee remove Corrected On-Site