MAMMA MIA'S ON THE BEACH
10 S OCEAN BLVD, Lake Worth FL 33460 · 561-588-2322
Last inspected Mar 12, 2026 · 8 visits since September 2023
FEB 24
OCT 24
MAR 25
AUG 25
MAR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Some items not time marked. Chef marked the time.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025064231 | Aug 4, 2025 | Oct 2, 2025 | $400 |
| 2--2025008996 | Dec 3, 2024 | Mar 19, 2025 | $320 |
Inspection history
8 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (48F - Cooling) not prepped or portioned today cooling for more than 6 hours overnight in pizza prep reach in cooler. Operator discarded. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (48F - Cooling) not prepped or portioned today cooling for more than 6 hours overnight in pizza prep reach in cooler. Operator discarded.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pizza sauce (48F - Cooling) not prepped or portioned today cooling in deep filled covered container for more than 6 hours overnight in pizza prep reach in cooler.
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.
Show the remaining 2 findings ▾
Bowl or other container with no handle used to dispense food. Plastic cup stored in Parmesan cheese in walk n cooler. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored at 100F standing water at stovetop. Operator began to heat to 135F.
Aug 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler, cannoli cream (50F - Cold Holding); cooked onions (45F - Cold Holding); cooked beef (45F - Cold Holding); raw chicken (47F - Cold Holding), not prepared or portioned today. Operator stated door opened for restocking for approximately 1 hour. Advised operator of proper cold holding parameters. Operator moved all TCS items into different cooler to quick chill. At cook line, fresh pesto with garlic and oil (50F - Cold Holding); not prepared or portioned today. Operator stated item held out of temperature appropriate 1 hour. Operator placed item on ice to quick chill.
Toxic substance/chemical improperly stored. At kitchen, bottle of bleach stored on shelf with food items-Sugar, salt. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, cooked chicken (100F - Heated Cooling)@2:09 since 1:20; 94F @3:00. At the current rate, product will not reach 70F within 2 hours. Advised operator of proper cooling parameters. Operator placed item into freezer to fascilitate cooling.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for food items-pizza by the slice, strombolis.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. At rear kitchen, ceiling tiles soiled.
Current Hotel and Restaurant license not displayed.
Food stored on floor. At kitchen, buckets of dough stored on floor. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, in use utensils stored in standing water 90F. Operator removed utensils.
No Heimlich maneuver/choking sign posted. Provided form to operator.
Soiled dry wiping cloth in use. At kitchen, dry soiled wiping cloth used to clean food contact surfaces.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza sauce 59 f on counter of pizza cooler. Not prepared or portioned today. As per chef 2 hours outside for the busy time. Explained he put the sauce in the cooler. fresh garlic and oil in squeeze bottle 47 f in upright cooler ( taking in and out of the cooler not prepared or portioned today )
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Some items not time marked. Chef marked the time.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned marinara 113 f at pizza by the slice area at 3:56 pm as per chef less than 1 hour. He reheated in the pan. Second temperature 181 f at 4:32 pm
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Penny pasta 69 f at 4 pm, sautéed mushrooms 99 f at 4 pm, as per chef cooling 1 hour. Second temperature of penny pasta 69 f at 4:22 pm, second temperature of sautéed mushrooms 94 f at 4:22 pm. At this rate of cooling penny pasta will not cool 135 f to 41 f within total of 6 hours and mushrooms will not cool from 135 f to 70 f within 2 hours. Advised to use sheet pan of ice bath.
Time/temperature control for safety food thawed in an improper manner. sausage thawing at room temperature by slicer.temperature 24 f. Chef moved sausage to walk in cooler.
Dec 3, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitress returned from outside to kitchen and cut pizzas without washing hands before gloves were put on. Manager educated employee on site.
Employee with no hair restraint while engaging in food preparation. Employee at pizza station
Oct 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked marinara (54F - Cooling); cooked marinara (45F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. At this rate food did not cool to 41F within 6 hours. Stored in large covered plastic container
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Waitress returned from outside to kitchen and cut pizzas without washing hands before gloves were put on. Manager educated employee on site.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked marinara (54F - Cooling); cooked marinara (45F - Cooling) in walk in cooler. Not prepped or portioned today. In unit over four hours. At this rate food did not cool to 41F within 6 hours. Stored in large covered plastic container
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three food handlers on site during inspection
Spray bottle containing toxic substance not labeled. In mop sink
Employee with no hair restraint while engaging in food preparation. Employee at pizza station
No handwashing sign provided at a hand sink used by food employees. Next to pizza oven
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 5 pizzas on time yesterday and placed in cold holding at the end of the day, not discarded. Some slices missing.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 5 pizzas on time yesterday and placed in cold holding at the end of the day, not discarded. Some slices missing.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. 7 pizzas made fresh 30 minutes ago. Pizza chef time marked.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on prep table next to three compartment sink. Removed
Employee personal food not properly identified and segregated from food to be served to the public- in reach in cooler at cook line; operator stored properly
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.