MINI MOMO
2441 NW 43 ST STE 12, Gainesville FL 32606 · 3522835333
Last inspected Jul 13, 2026 · 11 visits since October 2023
JUL 24
JAN 25
JUL 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw squid and raw pork in kitchen reach-in freezer. Manager placed chicken underneath squid and pork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Plastic garbage bag holding bean sprouts in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over vegetables in reach in cooler on cooks line, employee moved raw under ready to eat foods.
Establishment advertised crab on menu/menu board but served imitation crab. Crab Rangoon on menu under appetizers, owner stated they use imitation crab meat. Operator and server changed all menus to Krab.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector plate in ice machine soiled with slimy substance., employee cleaned during inspection.
Show the remaining 8 findings ▾
Handwash sink used for purposes other than handwashing. Strainers and bowl in Handwash sink on cooks line, employee removed items.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator does not have chlorine test kit for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. -Missing paper towels and soap at Handwash sink in dish area. -Missing Handwash sign at server area sink, operator printed/posted sign.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in disrepair in dish room.
Current Hotel and Restaurant license not displayed. Expired license 6/1/2025 on wall by front door, operator printed up to date license.
Equipment in poor repair. Spoon in sauce in reach in cooler the handle is burnt/warped, employee discarded.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Surface under grill soiled with old food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened Gatorade bottle on shelf above kimchi in reach in cooler at entrance to kitchen, employee moved below.
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the reach-in Cooler entering kitchen: COLD HOLDING Kimchi 47F; cooked Cucumber sauce 48F; cooked Spicy mango sauce 47F. Raw shelled eggs 48F. Ambient Temperature 47FAll items had been in the reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler entering kitchen: COLD HOLDING Kimchi 47F; cooked Cucumber sauce 48F; cooked Spicy mango sauce 47F. Raw shelled eggs 48F. Ambient Temperature 47FAll items had been in the reach in cooler overnight.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cucumber sauce, kimchi and spicy mango sauce made more than 24 hours earlier per manager not date marked
Duct tape used to repair nonfood-contact surface. Duct tape used on plastic bin for flip-top make table. Manager removed duct tape
Employee personal food not properly identified and segregated from food to be served to the public. employee food not identified ad stored in reach in cooler above food served to the public at server station.
Employee with no hair restraint while engaging in food preparation. Employee no wearing hair restraint
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Per staff member establishment uses sponge on in-use food-contact surface at three-compartment sink.
Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.
Water leaking from pipe and/or faucet/handle. Leaking faucet at handwash sink in kitchen
Jul 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 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. Container of creamer in reach-in cooler next to kitchen entrance. Manager stated creamer was opened two days earlier. Manager placed proper date on creamer.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine and no quaternary test kit for three compartment sink.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dish area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on reach-in cooler next to cook line. Manager removed phone during inspection.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf at end of three compartment sink.
Equipment in poor repair. Gasket for reach-in freezer next to kitchen prep table.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Sponge stored in cleaning solution on cook line.
Food stored on floor. Case of cooking oil stored on floor across from back door.
Single-service articles not stored inverted or protected from contamination. To go containers stored in office. Manager turned containers over.
Jan 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was in office doing paperwork then proceeded to go in kitchen and handle container of beef without washing hands. Manager had employee wash hands before continuing to handle food.
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 touched hair removing ear buds and proceeded to grate cucumbers without washing hands. Manager had employee wash hands before handling more food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over spring mix in reach-in cooler next to kitchen entrance. Manager placed beef on bottom shelf of reach-in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Creamer stored in reach-in cooler next to kitchen entrance. Manager stated cream was open two days earlier.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make line reach-in cooler stained. Front counter ice machine deflector plate.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available for dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper hand towels, handwashing sign and soap at hand washing sink next to dish machine.
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dish machine next to three compartment sink, 109F.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottles of water on shelf above kitchen prep table. Manager removed bottles of water during inspection.
In-use wet wiping cloth/towel used under cutting board. Cutting board on kitchen prep table.
Soiled floors/carpeting. Floor underneath fryers and grill greasy.
Stored food not covered. Pajun mix stored on kitchen shelf. Manager placed lid on pan.
Jul 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2024Call 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
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler next to kitchen entrance: cabbage (58F - Cold Holding); butter (57F - Col cabbage (58F - Cold Holding); butter (57F - Cold Holding); creamer (58F - Cold Holding); tofu (47F - Cold Holding)
Jul 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in kitchen reach-in cooler next to kitchen entrance: cabbage (58F - Cold Holding); butter (57F - Col cabbage (58F - Cold Holding); butter (57F - Cold Holding); creamer (58F - Cold Holding); tofu (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler next to kitchen entrance: cabbage (58F - Cold Holding); butter (57F - Col cabbage (58F - Cold Holding); butter (57F - Cold Holding); creamer (58F - Cold Holding); tofu (47F - Cold Holding)
Jul 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over or with unwashed produce. Shell eggs stored over spinach in reach-in cooler next to kitchen entrance. Manager removed eggs from reach-in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw squid and raw pork in kitchen reach-in freezer. Manager placed chicken underneath squid and pork.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items in kitchen reach-in cooler next to kitchen entrance: cabbage (58F - Cold Holding); butter (57F - Col cabbage (58F - Cold Holding); butter (57F - Cold Holding); creamer (58F - Cold Holding); tofu (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items in kitchen reach-in cooler next to kitchen entrance: cabbage (58F - Cold Holding); butter (57F - Col cabbage (58F - Cold Holding); butter (57F - Cold Holding); creamer (58F - Cold Holding); tofu (47F - Cold Holding)
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer for reach-in cooler next to kitchen entrance is reading 50F, ambient temperature of cooler is 57F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler. Deflector plate inside of wait station ice machine.
Handwash sink used for purposes other than handwashing. Container of soapy water stored in kitchen hand washing sink. Employee removed container of soapy water.
No paper towels or mechanical hand drying device provided at handwash sink. No hand soap and towels at warehouse washing hand washing sink.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in ware washing area cracked.
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. Reach-in cooler next to kitchen entrance, ambient temperature 57F.
Food stored on floor. Bottle of coke stored on floor in wait station.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth underneath cutting board on kitchen prep table.
Old labels stuck to food containers after cleaning. Containers stored on shelf across from three compartment sink.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf next to kitchen entrance. Manager turned containers over.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate8 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel lining sprout container in cook line reach-in cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee picked up marker from floor and proceeded to handle floured shell without washing hands and changing gloves. Inspector stopped employee and had employee wash hands and change gloves.
Toxic substance/chemical improperly stored. Sanitizer tablets stored above to go coin office.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient temperature of reach-in cooler next to kitchen entrance, 43F. Thermometer for cooler reading 50F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board of reach-in cooler across from cook line grill.
Handwash sink used for purposes other than handwashing. Container of soapy water stored in cook line hand washing sink. Employee removed container from hand washing sink.
No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
No soap, hand towels, and hand washing sign provided at handwash sink. Hand washing sink in ware wash area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi stored in cook line reach-in cooler. Manager stated kimchi was prepared two days earlier.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle in wait station.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling cracked in dish area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table above clean dishes in wait station. Employee removed drink from area.
Employee eating in a food preparation or other restricted area. Employee eating in wait station area. Employee discarded food and stopped eating.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf in dish area.
In-use tongs stored on equipment door handle between uses. Tongs hanging on side of cook line prep sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water on kitchen prep table, 76F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of oven greasy.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table across from cook line grill.
Oct 12, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink behind building.
Carbon dioxide/helium tanks not adequately secured. CO2 tank next to three compartment sink.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine behind front counter.
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.