MAMA FOO FOO
125 BASIN ST #103, Daytona Beach FL 32114 · 386.287.0180
Last inspected Apr 22, 2026 · 11 visits since November 2023
MAR 24
DEC 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -approximately 10 at bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025004301 | Dec 3, 2024 | Feb 10, 2025 | $200 |
Inspection history
11 visits, newest first
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in cooler drawers hamburger over pork
Ceiling tile missing. -dish machine area -ceiling moved over not cover ceiling by ice machine
Employee with no beard guard/restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair. -3 floor tiles in broken by dish machine
Show the remaining 4 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine
Worn, torn and/or soiled floors/carpeting. -floor soiled under shelves in storage room with ice machine
Apr 22, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in cooler drawers hamburger over pork
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -dinner menu coastal shrimp ceviche
Ceiling tile missing. -dish machine area -ceiling moved over not cover ceiling by ice machine
Employee with no beard guard/restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair. -3 floor tiles in broken by dish machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine
Worn, torn and/or soiled floors/carpeting. -floor soiled under shelves in storage room with ice machine
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority5 Intermediate12 Basic
Show 22 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -coastal shrimp ceviche
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in cooler drawers hamburger over pork
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice 56f, cheese dip 83f less than 4 hours -ice bath Sliced cheese,cut lettuce,cut tomatoes 52f to 60f
Toxic substance/chemical improperly stored. -glass cleaner by liquor
Handwash sink not accessible for employee use at all times. -trash can in front of handsink on cookline
Handwash sink used for purposes other than handwashing. -drain cover,catch stored in handsink at bar and outside bar
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -dinner menu coastal shrimp ceviche
No paper towels or mechanical hand drying device provided at handwash sink. -cookline -bar
No soap provided at handwash sink. -cookline
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Ceiling tile missing. -dish machine area -ceiling moved over not cover ceiling by ice machine
Employee preparing food in liquor storage area. For drinks.
Employee with no beard guard/restraint while engaging in food preparation.
Floor tiles missing and/or in disrepair. -3 floor tiles in broken by dish machine
In-use tongs stored on equipment door handle between uses. -tongs hanging on handle on oven
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine
Worn, torn and/or soiled floors/carpeting. -floor soiled under shelves in storage room with ice machine
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Live, small flying insects found -approximately 10 at bar
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire
Carbon dioxide/helium tanks not adequately secured. -office
Ceiling/ceiling tile shows damage or is in disrepair. -1 ceiling tile missing g by dish machine
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and filters spoiled with grease
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority6 Intermediate11 Basic
Show 20 findings ▾
Live, small flying insects found -approximately 10 at bar
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 47f,rice 46f advised to keep a lower level -Tcs blue cheese 46f,Tcs sauce with fresh garlic 56f less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire
No soap provided at handwash sink. -bar
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - ROP of raw rib eye,pork cooked and bagged cold
Spray bottle containing toxic substance not labeled. -sanitizer
Carbon dioxide/helium tanks not adequately secured. -office
Ceiling/ceiling tile shows damage or is in disrepair. -1 ceiling tile missing g by dish machine
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. -tuna
Employee with ineffective hair restraint while engaging in food preparation.
Employee with no beard guard/restraint while engaging in food preparation.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. -bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and filters spoiled with grease
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -cooked pork and rib eye, manager discarded
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -ribeye,manager discarded
Water leaking from pipe and/or faucet/handle. -spray next to dish machine
Apr 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
Show 15 findings ▾
Pesticide-emitting strip present in food prep area. -under drink machines at bar
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -reach in cooler drawers drawers beef over fish -reach in cooler eggs over scallops and mussels
Food-contact surface soiled with food debris, mold-like substance or slime. -bread cutting board and reach in cooler
Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat
No paper towels or mechanical hand drying device provided at handwash sink. -cookline
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.
Ceiling tile missing. -by dish machine
Dead roaches on premises. -3 dead roach on glue trap,manager discarded
Food stored on floor. -box of coconut milk
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. -wrong verbiage at bar
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -2 cutting boards on cookline
Some mussel tags not marked with last date served.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. -wrong verbiage on sign at bar and out side bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up around char grill
Dec 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 16 findings ▾
Displayed food not properly protected from contamination. -herds on bar. Mint and basil held on bar in front of customers
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Rodent activity present as evidenced by rodent droppings found. -approximately 40 rodent droppings on shelves in liquor room. Liquor storage is located in a hallway, no food prep is done in liquor storage area. Employee cleaned up droppings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish,salmon 45f less than 1 hour
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -2 cutting boards on cookline
Handwash sink used for purposes other than handwashing. -scoop and other items in handsink at bar
Some mussel tags not marked with last date served.
Ceiling tile missing/water damage next ice machine.
Dead roaches on premises. -5 dead roaches on trap in small storage room
Employee with no beard guard/restraint while engaging in food preparation.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. -wrong verbiage on sign at bar and out side bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up around char grill
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -5 tanks in common area hallway.
Mar 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 46f to 50f advised to keep a lower level. Less than 4 hours -Cheese 47f placing in walk in cooler -chicken 45f,beef 44f employee stated just removed from walk in cooler -whipping cream 47f
Food-contact surface soiled with food debris, mold-like substance or slime. -reach in cooler -soda guns at bar
Mussels/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag hanging on shelf in small prep area
No handwashing sign provided at a hand sink used by food employees. - small prep area
Dec 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served. -some tags not marked
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken
Carbon dioxide/helium tanks not adequately secured. -by soda boxes
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -bar, and outside bar using 3 compartment sink and kitchen dishwasher.
Nov 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Shrimp for ceviche,swordfish bone marrow and tuna. Manager has called sales rep. for parasite destruction
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -walk in freezer raw chicken over raw fish
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Wing sauce made with butter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 48f less than 1 hour -bacon jam with tomato 46f
Clam/mussel/oyster tags not marked with last date served. -some tags not marked
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken
No paper towels or mechanical hand drying device provided at handwash sink. -Cookline
Carbon dioxide/helium tanks not adequately secured. -by soda boxes
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. -tuna
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -bar, and outside bar using 3 compartment sink and kitchen dishwasher.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -raw rib eye
Working containers of food removed from original container not identified by common name. -corn starch
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.