MAMAS GREEK CUISINE
735 DODECANESE BLVD40&41, Tarpon Springs FL 34689 · 727-944-2888
Last inspected May 5, 2026 · 10 visits since October 2023
JUN 24
DEC 24
MAY 25
JAN 26
MAY 26
▲ GETTING WORSE
5 inspections trending down, 27 points off where it started.
Roach activity present as evidenced by live roaches found. 1 live roach on drain tray of dish machine, operator eliminated roach, sanitized area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026035204 | May 4, 2026 | Jun 10, 2026 | $200 |
| 3--2022020580 | Mar 3, 2022 | May 25, 2022 | $400 |
Inspection history
10 visits, newest first
May 5, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
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
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
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
Roach activity present as evidenced by live roaches found. 1 live roach on drain tray of dish machine, operator eliminated roach, sanitized area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter in kitchen- milk for breading (62F - Cold Holding), removed from cooler 1.5 hours ago, moved to freezer
Toxic substance/chemical improperly stored. Container of hand soap on top of bag in box soda, operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler stained.
Handwash sink not accessible for employee use at all times. Box of gloves in hand wash sink in back prep area, operator moved made removed
Sanitizing solution for wiping cloths not free of food debris and visible soil. Towel bucket on cook line, operator moved made new bucket
Wet wiping cloth not stored in sanitizing solution between uses. 2 on prep table on cook line, operator moved to bucket
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white boards stained.
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator primed machine, still 0ppm. Operator will call for repair.
Live, small flying insects found. 2 flies flying in dish area, not landing on surfaces.
Raw animal food stored over/not properly separated from ready-to-eat food. In vertical cooler in kitchen area- raw beef skewers over cooked lasagna, operator moved raw to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - raw ground beef logs (44F - Cold Holding); raw chicken (45F - Cold Holding); pastiso (45F - Cold Holding); moss aka (45F - Cold Holding); spanakopita (46F - Cold Holding) operator states that temperatures were taken this morning at 6am, all were 41F or less. Operator put ice bags on food. Repair tech is on the way.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line - > 400 ppm, operator added water, corrected to 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white boards stained.
Handwash sink not accessible for employee use at all times. Back pack, bags, mop in hand wash sink by dish machine. Operator removed all
No soap provided at handwash sink. In bar.
Food stored on floor. Fry oil in kitchen, moved to shelf Bus tub of ground beef on floor in walk in cooler
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
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.
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.
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
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
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.
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
No paper towels or mechanical hand drying device provided at handwash sink at cook line batteries not working. Employee replaced batteries
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.
Equipment in poor repair. Last microwave to the right shelf at cook line, Microwave with visible metal showing.
Food stored on floor. Box of oil on floor under prep sink near dishwasher. Employee moved
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
Working containers of food removed from original container not identified by common name. Sugar in clear container at cook linen on counter. Employee labeled.
Dec 9, 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 ▾
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.
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.
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.
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.
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.
Reach-in cooler across from gas stove on cooks line interior have accumulation of soil residues.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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
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
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
Employee eating in a food preparation or other restricted area. Employee eating in dish/prep area, employee moved food to dining area
Apr 17, 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 ▾
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
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink not accessible for employee use at all times. Pan on hand sink in dish area blocking hand sink, pan removed
In-use knife/knives stored in cracks between pieces of equipment. Knife in between coolers on cook line, knife removed
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed
Standing water in bottom of reach-in-cooler. Reach in cooler in salad prep area, on cook line
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
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
Gyro meat in a broiler that is turned off. Employee turned on broiler
Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
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.
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
Food-contact surface soiled with food debris, mold-like substance or slime. Soda despenser nozzle soiled
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
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
Equipment and utensils not properly air-dried - wet nesting. Glassware in bar area
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
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
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
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
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
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
Handwash sink not accessible for employee use at all times. Hand sink in dish area has pan on top of sink, pan 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. Grouper still in original packaging thawed in walk in cooler, packaging states to remove from packaging before thawing
Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line
Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on
Food stored on floor. Pan of cheese on floor on cook line, food moved to shelf in walk in cooler
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed
In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board, towel removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line soiled
Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, sanitizer bucket double bucket, now off the floor
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.