MAMA MIA OCEANFRONT
1960 S OCEAN DR, Hallandale Beach FL 33009 · 954-251-2658
Last inspected May 14, 2026 · 10 visits since February 2024
JUL 24
FEB 25
JUN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable Soup at 3:45 (50F Cooling) since 11AM to 49F at 4:45PM
★ 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 |
|---|---|---|---|
| 2--2024010953 | Feb 1, 2024 | Apr 2, 2024 | $200 |
Inspection history
10 visits, newest first
May 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at kitchen and bar.
Carbon dioxide/helium tanks not adequately secured. Observed at bar
May 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed with scallops Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sea scallops above cooked crab meat in flip top refrigerator. Operator placed raw scallops on lower shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. 2)Observed with tuna 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 3) Observed with scallops and octopus Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at low boy retrigerator at line; chicken (60F - Cold Holding); beef (60F - Cold Holdi hrimp (61F - Cold Holding); sliced cheese (62F - Cold Holding): (62F) overnight
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
No soap provided at handwash sink. Observed at 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.
Spray bottle containing toxic substance not labeled. Observed clear substance in unlabeled spray bottle. Opera operator label alcohol.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at kitchen and bar.
Carbon dioxide/helium tanks not adequately secured. Observed at bar
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. Observed with tuna 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
In-use ice scoop stored on soiled surface between uses Observed ice scoop on top of ice machine.operator removed.
Oct 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
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 on hairnet and proceeded to reach out for cheese to grate without first removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler-Butter (50F - Cold Holding); Cream Cheese (47F - Cold Holding); Sliced Cheese (48F - Cold Holding); Sour Cream (47F - Cold Holding); Individual (48F - Cold Holding); Shredded Cheese (48F); Raw Fish (50F - Cold Holding); Raw Ground Beef (50F - Cold Holding); Raw Chicken (49F - Cold Holding); Cooked Pasta (55F - Cold Holding); Burrata (48F - Cold Holding); Fresh Mozzarella cheese (48F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in Cooler-Butter (50F - Cold Holding); Cream Cheese (47F - Cold Holding); Sliced Cheese (48F - Cold Holding); Sour Cream (47F - Cold Holding); individual butter (48F - Cold Holding); Shredded Cheese (48F); Raw Fish (50F - Cold Holding); Raw Ground Beef (50F - Cold Holding); Raw Chicken (49F - Cold Holding); Cooked Pasta (55F - Cold Holding); Burrata (48F - Cold Holding); Fresh Mozzarella cheese (48F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop sale
Handwash sink not accessible for employee use at all times. Pans stored in handwashing sink at sushi station. Employee removed during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At Sushi Station. Manager replaced.
No soap provided at handwash sink in kitchen. Replaced during inspection.
Spray bottle containing toxic substance not labeled. Manager labeled sanitizer spray bottles during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine. Downstairs ice machine.
Container of raw chicken stored on floor in walk in freezer. Employee elevated..
Ice scoop handle in contact with ice. In ice machine front of walk in cooler. Employee removed.
Jun 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at Sushi Station. Employee replaced during inspection.
Spray bottle containing toxic substance not labeled. Manager labeled bleach spray bottle during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Cases of French fries stored on floor in walk in freezer. Chef elevated.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine sanitizer 0 PPM. Manager replaced during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw beef stored above container of sauce in walk in freezer. Manager discarded sauce voluntarily.
No paper towels or mechanical hand drying device provided at handwash sink at sushi station. Manager replaced.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
2) Container of oil stored on floor in kitchen next to oven. 2) Container of ginger stored on floor in walk in cooler. Manager elevated.
Employee with no hair restraint while engaging in food preparation. Employee put on hat during inspection.
Fan on top shelf of sushi station soiled with accumulated food debris, grease, dust, or mold-like substance. Employee removed during inspection.
Floor soiled has accumulation of black substances and food debris. Front of salad station, Sushi station and triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled.
Old labels stuck to food containers after cleaning. Pans on shelf above triple sink.
Jul 10, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Employee removed tuna from reduced oxygen packaging with bare hands in walk in cooler. Per Manager employee washed hands before entering the walk in cooler.
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 touched face and proceeded to remove a bowl from a container of flour without first washing hands. Reviewed proper hands washing procedures. Employee washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table in front of sushi station-Tuna Tartare (46-47F - Cold Holding). Bowl made in front of us with Raw Tuna at 32-34F and all ingredients cold Holding. Manager discarded.
No paper towels or mechanical hand drying device provided at handwash sink front counter. Manager replaced during inspection.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager replaced with a different one.
Spray bottle containing toxic substance not labeled. Manager labeled alcohol bottle during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine
Bowl or other container with no handle used to dispense flour. Cook removed
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. Raw Tuna thawed in reduced oxygen packaging bag. Employee removed from bag during inspection.
Old labels stuck to food containers after cleaning on rack next to Triple sink in kitchen. Employee removed and cleaned.
Wet wiping cloths stored in detergent. Employee stored in sanitizer bucket.
Working containers of flour removed from original container not identified by common name. Manager labeled during inspection.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Vegetable Soup at 3:45 (50F Cooling) since 11AM to 49F at 4:45PM
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice Cooker-; Cooked Rice (126F - Hot Holding) Per Manager food item in unit less than 2 hours. Chef reheated.
Spray bottle containing toxic substance not labeled. Manager labeled Alcohol spray bottle during inspection.
Apr 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority8 Intermediate8 Basic
Show 22 findings ▾
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 on hairnet and then proceeded to reach out for a blender to make sauces without first removing gloves or washing hands. Reviewed proper hands washing procedures. Employee removed gloves and washed hands correctly.
Raw animal food stored over/not properly separated from ready-to-eat food. Containers of raw shell eggs stored above containers of pepper, Ricotta cheese on rack in walk in cooler. Chef inverted.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bags of raw chicken stored above container of raw beef in walk in cooler. Chef removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy across from Stove-; Marinara sauce (46F - Cold Holding); Heavy Cream (50F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy across from Stove-; Marinara sauce (46F - Cold Holding); Heavy Cream (50F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale
Toxic substance/chemical improperly stored. Spray bottle of alcohol stored on top of boxes and bag of pasta on rack next to oven in coke line. Manager removed.
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags kept in the establishment for raw oysters.
Handwash sink not accessible for employee use at all times. Container of potatoes stored in handwashing sink in kitchen. Manager removed.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kits for quaternary
No paper towels or mechanical hand drying device provided at handwash sink. Manager replaced.
No soap provided at handwash sink in kitchen. Manager replaced.
Accumulation of black/green mold-like substance in the interior of the ice machine
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting. Clean containers on shelf next to triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. Top shelf on rack with clean containers next to triple sink.
Old labels stuck to food containers after cleaning. Clean containers on rack next and above of triple sink.
Vents in kitchen soiled with accumulated food debris, grease, dust, or mold-like substance.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables in kitchen. Manager stored in sanitizer bucket.
Working containers of oil removed from original container not identified by common name. Manager labeled during inspection.
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.