MAMACITAS SPORTS BAR
500 N BROADWALK, Hollywood FL 33019 · 3054398942
Last inspected May 6, 2026 · 8 visits since July 2023
MAY 24
DEC 24
APR 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. 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. Emailed poster to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025025641 | Feb 3, 2025 | Apr 8, 2025 | $160 |
Inspection history
8 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
No paper towels or mechanical hand drying device provided at handwash sink. On kitchen, paper towels not close to handwashing sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In kitchen, garlic spread stored out of refrigerator. Held less than two hours.
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. Fish thawed in reduced oxygen package. Operator stated thawed less than two hours, employee removed fish from package.
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer, raw chicken stored over raw shrimp.
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. Emailed poster to operator
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. Emailed poster to operator
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen has boxes blocking sink. Operator removed boxes.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlotine test strips.
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. One new employee hired two weeks. Sent employee reporting agreement to operator.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw burger patties inside reach in cooler, in kitchen. Operator properly stored.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle containing unknown solution stored at window across from bar. Operator labeled.
Equipment in poor repair. Observed in kitchen, flip top cooler left side door falls down when opened.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign on hand wash sink in kitchen.
Feb 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 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.
Equipment in poor repair. 1.Gasket torn or in disrepair in walk in cooler. 2. Walk in cooler door sticks to floor when opening.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese inside reach in cooler in kitchen. Operator moved raw shell eggs to bottom shelf and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw fish inside reach in cooler in kitchen. Operator rearranged and stored foods correctly.
Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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. Emailed procedures
Handwash sink not accessible for employee use at all times. Helmet inside hand washing sink in kitchen. Operator removed
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.
Equipment in poor repair. 1.Gasket torn or in disrepair in walk in cooler. 2. Walk in cooler door sticks to floor when opening.
In-use tongs stored on soiled equipment door handle between uses in cook line. Operator moved to be washed, rinsed and sanitized.
In-use utensil stored in sanitizer between uses in cook line. Operator moved to be washed, rinsed and sanitized.
Reach-in cooler under flip top cooler, bottom shelf have accumulation of soil residues in cook line.
Walk-in cooler shelves with rust that has pitted the surface.
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
No probe thermometer provided to measure temperature of food products.
Floor tiles missing and/or in disrepair throughout kitchen area.
In-use tongs stored on equipment door handle between uses.operator removed.
Working containers of food removed from original container not identified by common name. Sugar. Operator wrote common name.
Jul 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line changed gloves between cooking and assembling plates without washing hands first.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In GRISTA - house tuna salad (48F - Cold Holding); heavy cream (54F - Cold Holding); portioned philly meat (52F - Cold Holding); raw scallops (54F - Cold Holding); raw tuna (55F - Cold Holding); raw shrimp (53F - Cold Holding); raw swai (54F - Cold Holding); shredded cheese (51F -Cold Holding). All items date marked at least one day ago.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In GRISTA - house tuna salad (48F - Cold Holding); heavy cream (54F - Cold Holding); portioned philly meat (52F - Cold Holding); raw scallops (54F - Cold Holding); raw tuna (55F - Cold Holding); raw shrimp (53F - Cold Holding); raw swai (54F - Cold Holding); shredded cheese (51F -Cold Holding). All items date marked at least one day ago. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle inside bar and nozzle holder by entrance to bar have mold like buildup.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrapped portions of sliced cheese in walk in cooler not date marked from when cut.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle at bar. Employee labeled bottle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in bucket of standing water at end of cook line. Employee dumped water.
No handwashing sign provided at a hand sink used by food employees. At kitchen hand sink.
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.