MAZZA MEDITERRANEAN CUISINE
15749 PINES BLVD, Hollywood FL 33027 · 954.436.9997
Last inspected Mar 20, 2026 · 10 visits since August 2023
DEC 23
SEP 24
NOV 24
AUG 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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
★ 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--2025069667 | Aug 21, 2025 | Oct 21, 2025 | $200 |
Inspection history
10 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager. Manager posted during the inspection.
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 manager. Manager posted during the inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler, cooked lentil peas, cooked potatoes made more than 24 hours and held in cooler not date marked. Manager date marked during the inspection. 03-19.
Bowl or other container with no handle used to dispense food. In back preparation area, bowl with no handle used to dispense salt. Operator removed during the inspection.
Show the remaining 6 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout restaurant.
Employee beverage container in ice machine/ice bin. Employee canned beverage stored In ice bin in kitchen. Manager removed during the inspection.
Exterior door has a gap at the threshold that opens to the outside. Back exit door.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top soiled ice machine. Operator remove scoop, washed and sanitized and stored in clean container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above oven soiled with grease, food debris, dirt, slime or dust.
Working containers of food removed from original container not identified by common name. Observed flour, salt and sugar removed from its original container not labeled. Operator labeled during the inspection.
Oct 20, 2025□ 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 ▾
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for food at establishment.
Aug 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above garlic cloves inside walk in cooler. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 2// raw beef (51F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside reach in freezer to quick chill.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certified food manager certification expired 05/16/2025 for Faris Bushnaq.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for food at establishment.
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. Reviewed food employee reporting form with operator. Operator printed form, reviewed with employee, and employee signed during inspection.
Spray bottle containing toxic substance not labeled. 1) Observed unlabeled spray bottle containing unknown purple solution stored at dish pit. 2) Observed unlabeled spray bottle containing unknown clear solution stored at end of cook line. Employee labeled spray bottles.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine, in kitchen, soiled with black mold like substance. Employee cleaned and sanitized during inspection.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line. Operator removed.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled with soiled ice buildup at bottom of freezer. Employee cleaned during inspection.
Stored food not covered. Observed ice cream stored inside chest freezer in kitchen, uncovered. Operator removed.
Nov 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Reach in cooler, raw chicken on bags over raw roast beef, employee moved chicken to the lower shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Right side -Flip top-right - tomatoes (48F - Cold Holding); cut lettuce (46F - Cold Holding); staffing leaves (46-47 F- Cold Holding). Per employee food held less than 4 hours, advised operator to move all temperature control food out of unit, and stored inside a working cold holding unit.
Food-contact surface soiled with food debris, mold-like substance or slime. 4 fryer canisters with substantial build of grease and black like susbtance
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Right side flip top/ lower cooler.
Hole in or other damage to wall. Broken tiles: -two broken tiles above drain boards in dishwasher area -two large broken tiles below hand wash sink in kitchen area, next to dishwasher machine.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Grilled stove, build up of food debris and grease
Standing water in floor drain/floor drain draining very slowly. Observed under dishwasher drain with build up of food residues.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several wiping cloth on prep tables around kitchen area. Employee removed.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Oven in rear kitchen, build up of grease and soil.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food containers inside walk in cooler missing proper date labels.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Cook line flip top -Walk in Cooler
No conspicuously located ambient air temperature thermometer in holding unit. -flip top in cook line -Walk in Cooler
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Lamb ribs over open container of ice cream. Employee moved lamb to bottom shelf
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today food not prep or portioned today. -Right side -Flip top-lower drawers-cut lettuce (50F - Cold Holding); cut lettuce (52F - Cold Holding); diced cheese (50F - Cold Holding); mini stuffed leaves (52F - Cold Holding) Walk in cooler-raw shell eggs (48F - Cold Holding); butter (51F - Cold Holding); hummus (50F - Cold Holding); chick peas (51F - Cold Holding); shredded cheese (48F - Cold Holding); raw beef roast (50F - Cold Holding). Per manager food held less than 4 hours, ice added on all containers for a quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per employee food hot held less than 2 hours, employee reheated on stove
Food-contact surface soiled with food debris, mold-like substance or slime. Oven in rear kitchen, build up of grease and soil.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
No probe thermometer provided to measure temperature of food products.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food containers inside walk in cooler missing proper date labels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -Cook line flip top -Walk in Cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table, in front of oven. Manager removed
Floor soiled/has accumulation of debris. Kitchen line
No conspicuously located ambient air temperature thermometer in holding unit. -flip top in cook line -Walk in Cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above oven, build up of grease and food debris
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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/. Person in charge, lacking food manager certification
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.
Hole in or other damage to wall. Broken tiles behind dishwasher machine.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 1 high priority.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm)
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
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzles-service area. -can opener in rear kitchen
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer
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/. Person in charge, lacking food manager certification
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.
Clean utensils or equipment stored in dirty drawer or rack. Baking sheets stored on floor, under storage rack, employee removed to be wash.
Floor soiled/has accumulation of debris. Under equipment in cook line.
Food stored on floor. Container of sesame sauce stored on floor under oven equipment, employee removed and placed on shelf.
Hole in or other damage to wall. Broken tiles behind dishwasher machine.
In-use ice scoop stored on soiled surface between uses. Two ice scoops on dirty container, Employee removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic containers used to dispense sesame sauce, employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood filters above oven in rear kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler-bottom shelf soiled in service station
Single-service articles improperly stored. Soup bowls stored on floor in storage area, employee removed.
Wet mop not stored in a manner to allow the mop to dry. Wet mop inside mop sink floor, Employee removed to be clean and store properly
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm), manager primed sanitizer button, after third attempt, chlorine sanitizer at 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh garlic and oil mix (60F - Cold Holding), observed container on front counter. per employee food held less than 4 hours, employee ice bath container for a quick chill.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 5/16/2023.
Spray bottle containing toxic substance not labeled. In rear kitchen, in front of dishwasher machine, bottle containing degreaser, employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In main kitchen, employee cleaned and sanitized
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the entire kitchen.
Floor soiled/has accumulation of debris. Under cooking equipment, cook line and dishwasher area.
Food stored on floor. Two gallons of cooking oil, next to dry goods storage rack, employee moved to shelf
Ice scoop handle in contact with ice. Service ice machine, Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two spoon handles inside fruits container, Employee removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -service station, around soda nozzle, build up of soda spills. - back of oven, facing grill stove, substantial build up of grease and soil. -stove grills -grill top -hood filters above large oven
Reach-in cooler interior/shelves have accumulation of soil residues. RIF- bottom shelf, build up of food debris.
Wall soiled with accumulated grease, food debris, and/or dust. -Behind dishwasher area.
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.