MAMACITA'S MEXICAN BAR & GRILL
591 N BROADWALK, Hollywood FL 33019 · 954.921.7988
Last inspected Jun 15, 2026 · 10 visits since August 2023
MAR 25
OCT 25
FEB 26
MAY 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Poster emailed to operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2021054122 | Oct 2, 2021 | May 5, 2022 | $800 |
| 2--2020051561 | Sep 10, 2020 | May 12, 2021 | $320 |
| 2--2015002909 | Dec 29, 2014 | Mar 5, 2015 | $840 |
Inspection history
10 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Displayed food not properly protected from contamination. On bar, fruit not stored with no lid or covering.
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.
Buildup of food debris/soil residue on equipment door handles. In kitchen, reach in cooler doors so idk with food debris.
Food stored on floor. In walk in coolers, bag of onions, fish and beef stored on floor.
Show the remaining 3 findings ▾
Ice bucket/shovel stored on floor between use. At bar, ice buckets stored on floor between use. Manager put buckets on shelf.
In-use tongs stored on equipment door handle between uses. In kitchen, tongs store on oven doors.
Wall soiled with accumulated grease, food debris, and/or dust. In kitchen, wall are soiled with food debris and grease.
May 6, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 5, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Observed: Employee washed hands with no soap. Employee after eating washed hands to continue working with ready to eat food but failed to apply soap. Reviewed proper handwashing procedures. Employee washed hands correctly. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of jalapeños in double doors reach in cooler at entrance of kitchen. Manager inverted. Priority: High Priority
Observed: 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. 1) Walk in Cooler- Refried Beans (50F - Cold Holding); Cooked Rice (53F - Cold Holding); Salsa 52F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale Priority: High Priority
Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler- Refried Beans (50F - Cold Holding); Cooked Rice (53F - Cold Holding); Salsa 52F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale 2) Flip Top-; Sour Cream (61F - Cold Holding); Shredded Cheese (54F - Cold Holding); Raw Shrimps (48F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill. Priority: High Priority
Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat Sauce (90F - Hot Holding); Cooked ground Beef (131F - Hot Holding) Per Manager food items in unit less than 2 hours. Employee reheated. Priority: High Priority
Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint**Priority: Intermediate
Observed: Bowl used to dispense salsa, refried beans, cut tomatoes. Removed during inspection. Priority: Basic
Observed: Buckets of fish stored on floor in walk in Freezer. Priority: Basic
Observed: Cutting board has cut marks and is no longer cleanable. White Cutting board under prep table across reach in freezer. Priority: Basic
Observed: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/ equipment not properly sanitized. Employee only rinse cutting board after using it. Reviewed proper procedures. Employee washed rinsed and sanitized. Priority: Basic
Observed: In-use tongs stored on oven door handle between uses. Priority: Basic
Observed: Interior of microwave has accumulation of foods debris. Cleaned during inspection. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Shelf above flip top soiled. Cleaned during inspection. Priority: Basic
Observed: Open dumpster lid. Priority: Basic
Observed: Time/temperature control for safety food thawed in an improper manner. Frozen shrimps thawed in standing water next to triple sink. Employee removed water and stored in reach in cooler. Priority: Basic
Feb 18, 2026Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun nozzle soiled with mold like substance. Employee cleaned during inspection.
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.
Bowl or other container with no handle used to dispense food. In walk in cooler, cut stored in salsa bucket. Employee removed cup.
Buildup of food debris/soil residue on equipment door handles. In kitchen, reach in cooler doors soiled with food debris.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-cooked vegetables rice (51F - Cooling), per employee cooling overnight. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-cooked vegetables rice (51F - Cooling), per employee cooling overnight. Employee discarded.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cook line flip top- raw marinated shrimps over cut cilantro and cut onions. Employee moved raw fish under cut and clean vegetables.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two doors reach in cooler- open box of raw burger patties over open container of marinated tilapia. Employee placed raw burgers under raw tilapia.
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. Poster emailed to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooling food stored on large and covered plastic container. Provided and explained rapid cooling methods poster.
No soap provided at handwash sink. Cook line, employee provided.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line- Cell phone on prep table, next to condiments. Employee removed.
Equipment in poor repair. Dishwasher area- Cleaning equipment storage rack, substantial build up of rust in all shelves.
Floor tiles missing and/or in disrepair. -Kitchen area in front of reach in freezer, missing several tiles. -in front of fryers- missing 4 tiles.
In-use ice scoop stored on soiled surface between uses. Ice scoop on soiled surface, employee removed to be clean and sanitized.
No handwashing sign provided at a hand sink used by food employees. Bar area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar- hand wash sink, build up of black like substance on top of sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line flip top- inside flip top cover with build up of black like substance. Employee cleaned and sanitized during inspection.
Wall soiled with accumulated grease, food debris, and/or dust. Build up of food spills, grease and soiled.. -behind flip top -behind cleaning equipment storage rack. - behind one door reach in freezer.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Assorted desserts open in Friday, employee dated.
Handwash sink used for purposes other than handwashing. Kitchen, 4 avocados inside sink, employee removed.
No probe thermometer provided to measure temperature of food products.
Cutting board has cut marks and is no longer cleanable. Cutting board -flip top.
In-use knife/knives stored in cracks between pieces of equipment. Knife between two flip tops- employee removed.
No handwashing sign provided at a hand sink used by food employees. Bar area, manager placed sing.
Feb 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink in kitchen. Operator provided
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator coffee cup on top cutting board in sandwich line in kitchen. Operator moved cup
Floor soiled/has accumulation of debris inside walk in freezer # 2 ( right side) behind exit door. Operator cleaned during inspection
Food not stored at least 6 inches off of the floor. Bucket with raw pork on floor inside walk in cooler. Operator elevated
Reach-in cooler shelves with rust that has pitted the surface.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 1, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) In fliptop unit lower cooler, yellow rice (46F - Cooling). Per employee rice made day before and in unit overnight. 2) In walk in cooler, bus pans of cooked rice (46F - Cooling); cooked rice w/ beans (45F - Cooling). Per date labels and employee, both prepared day before and in unit overnight. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves between tasks without washing hands first. Reviewed with manager and employee proper procedures and employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler by cookline, boxed raw breaded shrimp above containers of cut deli meats and cheese. Employee rearranged cooler for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In True reach in cooler, container of raw steak above container of portioned fish. Employee rearranged cooler for proper separation.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat of raw shell eggs on prep table at end of cook line at ambient air temperature 90F by thermometer. Per employee out of reach in cooler 30 minutes for orders. Employee placed back in reach in cooler to rechill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In fliptop unit lower cooler, yellow rice (46F - Cooling). Per employee rice made day before and in unit overnight. 2) In walk in cooler, bus pans of cooked rice (46F - Cooling); cooked rice w/ beans (45F - Cooling). Per date labels and employee, both prepared day before and in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by cook line, diced ham (81F - Cold Holding); sliced cheese (59F - Cold Holding). Per employee, items prepared at 8:00am and on table approximately 30 minutes for orders. Employee moved back to reach in cooler to rechill.
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. Manager can not find original bulletin. Bulletin provided stein to post.
Spray bottle containing toxic substance not labeled. Unknown substances in two bottles hanging on cart by triple sink. Employee labeled bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance sling baffle in ice machine.
Bowl or other container with no handle used to dispense food. Plastic cup in container of granulated garlic and small bowl in bulk container of black beans. Employee removed both.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee covered coffee cup on fliptop cutting board at start of inspection. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bluetooth speaker on top of fliptop unit.
Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened bottle of Gatorade in RpTurbo Air cooler by walk in door and 2 bottles of water in True reach in freezer next to Turbo Air. Employee removed.
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.