Mama B's Diner
Last inspected: Mar 3, 2026
35
Score
Inspectors have visited Mama B's Diner 10 times, with records going back to 2022. The most recent visit was on Mar 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
By comparison, the average Ocala facility scores 78, putting Mama B's Diner on the weaker side. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
3
Major latest
6
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream cups 45-46F in reach in cooler at server station. Stop sale issued. Butter cups 45F in reach in cooler at server station. Employee stated they were placed inside from the walk in cooler recently. Butter placed back in walk in cooler.
03A-02-5
High Priority - 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. Male employee touched patty melt with bare hands while cutting sandwich in half and plating food.
09-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream cups 45-46F in reach in cooler at server station. Stop sale issued for 12 cups. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee tested dish machine with chlorine sanitizer with quaternary ammonium test strip. Inspector educated employee. **Corrective Action Taken**
53B-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Several pitchers with water in hand sink in ware wash area. Removed during this inspection. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Well water testing report/documentation is not available upon request. Unable to provide **Repeat Violation**
27-02-4
Basic - 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 in server station has an ambient tempurature of 45F. All Time/Tempurature Control for Safety food removed from unit and placed in walk in cooler during this inspection.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over lemons in walk in cooler. Removed. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing bracelets and hair ties on wrist while preparing food.
13-07-4
Basic - Food stored on floor. Bucket of ice on floor in walk in cooler. Picked up during this inspection. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with mold like substance around reach in chest freezer gaskets. Hood filters over cooking equipment soiled with grease. Handle of oven soiled with grease.
23-03-4
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. One wet towel on cookline. Placed in bucket. **Corrected On-Site** **Repeat Violation**
21-01-4
35
Aug 4, 2025
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple times, employee touched apron and continued to cook. **Repeat Violation** **Admin Complaint**
12A-28-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1.) Ham in reach in cooler near hand sink at frozen 7/20 then placed in cooler 7/24. Discard date 7/29. 2.) Chili in reach in cooler near microwave on cookline date marked 7/26. Discard date 8/1. 3.) Taco meat in walk in cooler from 7/26. Discard date 8/1.
01B-24-5
High Priority - 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. Potatoes on cookline. Employee added time stamp of 10:35 at 11:20AM. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in front sink from employee dumping drink. **Repeat Violation**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In walk in cooler: corned beef pulled from freezer today lacking second date. Manager added. **Corrected On-Site**
02C-08-5
Intermediate - Well water testing report/documentation is not available upon request. Bacteriological report not available. **Repeat Violation**
27-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles are soiled in kitchen. **Repeat Violation**
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates used for bread on front counter with no overhead protections. **Repeat Violation**
24-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food bin on shelf over case of lemons in walk in cooler. Moved during this inspection. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two male employees with beards. One male employee no hair restraint.
13-04-4
Basic - Equipment in poor repair. Handle of microwave on cookline detached. **Repeat Violation**
14-11-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster positioned over grass.
33-23-4
Basic - Old food stuck to clean dishware/utensils. Lids and dishes on shelf under prep table soiled with food. **Repeat Violation**
16-48-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table.
21-12-4
29
Feb 5, 2025
Routine - Food
No violations found.
100
Jan 31, 2025
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted hat and scratched head the poured butter in bottle without washing hands.
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at server station: butter packets 59F. Sour cream cups 58F. Reach in cooler has an ambient temperature of 58F. Manager stated temperatures were taken two hours prior and were below 41F. All items moved to walk in cooler. In reach in make table on cookline: sausage 47F. Egg salad 50F. Tuna salad 50F. Steak 53F. Corned beef 50F. Cooler has an ambient temperature of 56F. Manager stated temperatures were taken two hours prior and all food was below 41F. All items moved to walk on cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Potatoes and hash browns lacking time mark. Items were discarded during this inspection. Employee stated these items are discarded every day at end of shift. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - 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 chlorine. **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from back door then began working on cookline without washing hands.
12A-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine strips for dish machine.
16-37-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Two hand washing sinks have hot water at 76F. Sink near cookline and sink near walk in cooler.
27-16-4
Intermediate - Well water testing report/documentation is not available upon request. **Repeat Violation**
27-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink in ware wash area has bin of grill utensils on top. Manager removed. **Corrected On-Site**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has vacuum sealed raw steak and raw pork in reach in freezer and in reach in cooler.. **Warning**
03G-50-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses in server station
24-08-4
Basic - Food stored on floor. Bucket of pickles on floor in walk in cooler. Placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several kitchen tiles stained with yellow and brown substance.
36-34-5
Basic - 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 in server station has an ambient temperature of 58F. Unit vent is pressed to wall and the gaskets are not connected fully to the door. Reach in make table has an ambient temperature of 56F. Unit has back panel removed and area of kitchen is very hot and unit remained open through lunch. All food in both units moved to walk in cooler. **Warning**
14-74-7
Basic - Cove molding at floor/wall juncture broken/missing. Near back door, large hole under triple sink where cove molding should be.
36-03-4
Basic - Duct tape used to repair nonfood-contact surface. Used to repair wall at ware wash area.
14-71-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Vacuum sealed bags of raw beef and raw pork have packaged date only. **Warning**
03G-53-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. One on counter in server station
21-12-4
19
Oct 17, 2024
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line cooler next to microwave: beans (45F - Cold Holding); chili (45F - Cold Holding); chicken salad (44F - Cold Holding); pasta salad (44F - Cold Holding); coleslaw (44F - Cold Holding). Employee stated items stored in cooler overnight. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. Potatoes and hash browns stored on cook line. Employee stated items placed on cook line thirty minutes prior. Employee placed proper time mark on items. **Corrected On-Site**
03F-02-5
High Priority - 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. Dish machine next to three compartment sink,0ppm. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in cook line cooler next to microwave: beans (45F - Cold Holding); chili (45F - Cold Holding); chicken salad (44F - Cold Holding); pasta salad (44F - Cold Holding); coleslaw (44F - Cold Holding). Employee stated items stored in cooler overnight.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cook line. Mixer heads for cook line tabletop mixer. Water nozzles of wait station tea machines.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean containers across from dish machine. Employee removed drink from shelf. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Top of dish machine.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish machine. **Repeat Violation**
16-46-4
Basic - Open dumpster lid. Dumpster behind building. Manager closed lids during inspection. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries, melon and pineapple stored over cooked potatoes and hash browns in walk-in cooler. Manager placed fruits on bottom shelf. **Corrected On-Site**
08B-17-4
39
Mar 25, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
45
Nov 28, 2023
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in make table on cookline: turkey with a date mark of 11/20, discard date 11/26. Employee discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow American Cheese 51F. Cheese was on top of make table load limit, cook placed inside reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - 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. Home fries and hash browns on cookline pulled one hour prior have no time mark.
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table on cookline: French toast mix containing raw shell eggs on shelf over bucket of strawberries. In walk in cooler: pan of French toast mix containing raw eggs on shelf over bread. All were moved. **Corrected On-Site**
08A-05-6
Intermediate - Well water testing report/documentation is not available upon request. Report provided from 10/2022.
27-02-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in foam cup on top of make table at end of cookline.
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bin with personal food on shelf over onions in walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on side of dry storage shelf. Moved. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Male and female employee on cookline with no hair restraint.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over egg cooking station soiled with food debris. Exterior of reach in cooler containing eggs soiled with dust and food debris. Hood filters soiled with grease.
23-03-4
Basic - Open dumpster lid. One lid open on dumpster closest to building.
33-16-4
Basic - Outer openings not protected with self-closing doors. Door near ware wash area not self closing.
35B-03-4
Basic - Unclean building components, attachments or fixtures. Floor under cooking equipment soiled with grease. Two tiles soiled with water stains above bread shelf on cookline. Wall in egg station on cookline soiled with food debris.
36-50-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Several mops stored mop head down next to ice machine. Moved during this inspection. **Corrected On-Site**
42-01-4
Basic - Wood food-contact surface not properly sealed. Board over storage shelf in kitchen not sealed. Manager stated scales are set on top of board to weigh product.
14-06-4
29
Jun 2, 2023
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
61
Dec 14, 2022
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the server station, milk 46F, Manager moved to freezer to dropped temperature. **Corrective Action Taken**
03A-02-5
Intermediate - Well water testing report/documentation is not available upon request. No document available
27-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs no asterisk next to item. **Warning**
02B-01-5
70
Frequently Asked Questions
When was Mama B's Diner last inspected?
The most recent health inspection at Mama B's Diner on file is from Mar 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mama B's Diner?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Mama B's Diner.
How does Mama B's Diner compare to other restaurants in Ocala?
Mama B's Diner most recently scored 35 out of 100, which is lower than the Ocala average of 78.
Has Mama B's Diner's inspection record improved over time?
Results have been roughly steady. Inspections at Mama B's Diner have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mama B's Diner means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mama B's Diner inspected?
Based on the inspection history on file, Mama B's Diner is inspected around three times per year on average.
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