MOMS HOME COOKING
1201 N DIXIE FRWY, New Smyrna Beach FL 32168 · 386 423-5660
Last inspected Jun 4, 2026 · 9 visits since October 2023
OCT 24
MAR 25
MAY 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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. Server touched biscuit to see what was on it before running to table
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 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. 10 PPM chlorine. Operator corrected,
Handwash sink used for purposes other than handwashing. Wash ware area sink, used as a dump sink. Food debris in sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tracks on double glass door, kitchen soiled with debris.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Mikki
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Nov 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 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. 0 ppm cl
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 as required. Butter packets
Chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths expired 2020
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. Mikki
Carbon dioxide/helium tanks not adequately secured. Outside back door between ac units
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
No conspicuously located ambient air temperature thermometer in holding unit. Black cooler next to stove
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Less than 50 ppm cl room temp
May 27, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Outer openings not protected with self-closing doors. Back door
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 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. 0 ppl cl. Employees set up three compartment to manually sanitize at 200 ppm cl
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 43-45F, glass door cooler Improperly iced sausage 72F, spinach 50F, ham 52F, tomatoes 49F
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Faucet/handle missing at plumbing fixture. Mop sink
Light shield for lights in food preparation, food storage or warewashing area missing end caps.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door cooler track
Oct 4, 2024Inspection 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 ▾
Nonfood-grade bags used in direct contact with food. Togo bag for raw fish in the freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw country fried steak over blueberries,freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced spinach 40-47F
Food-contact surface soiled with food debris, mold-like substance or slime. - Soda machine nozzles soiled with heavy black residue - staining/debris buildup, gaskets for server cooler
Carbon dioxide/helium tanks not adequately secured.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 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. Server touched biscuit to see what was on it before running to table
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Ham 40-50F; opened canned mushrooms 41-52F; frozen thawed spinach 39-50F. Improperly iced approximately 1 hour. Cook returned to refrigeration - Hollandaise 65f. Sitting out after reheating some of it. - white cooler door egg 46F and feta 45F. Cook adjusted thermostat
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise heated and moved to crock pot 119F - cook increased temp setting.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Written procedures available for use of time as a public health control to hold time/temperature control for safety food lacking information. Missing pooled eggs, butter packets, sausage links and patties.
Floor soiled/has accumulation of debris. Fryer area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Inside of cookline reach in cooler - unit not in use; loose debris inside cabinet; dust on lid - light buildup wire shelving glass true cooler near dish area
Nov 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Corned beef 67F, out for approximately an hour per cook and returned to cooler - Improperly iced diced ham 38-50F, spinach 44-46F, opened canned mushrooms 40-52F. Advised to ice more fully
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 cl
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict's/poached eggs
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup made Sunday, can of corned beef opened previous day
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.