Mama Foo Foo
Last inspected: Apr 21, 2026
16
Score
Going back to 2022, Mama Foo Foo has 12 inspections in the public record. Inspectors last stopped by on Apr 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around 11 violations to closer to 14 violations.
Looking across the full record, “nonexempt fish offered raw” is the recurring theme, flagged four times.
By comparison, the average Daytona Beach facility scores 71, putting Mama Foo Foo on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
5
Critical latest
5
Major latest
12
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
5 critical violations. 5 major violations. 12 minor violations.
View 22 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in cooler drawers hamburger over pork
08A-20-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -coastal shrimp ceviche
01D-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
High Priority - Toxic substance/chemical improperly stored. -glass cleaner by liquor **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice 56f, cheese dip 83f less than 4 hours -ice bath Sliced cheese ,cut lettuce ,cut tomatoes 52f to 60f **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink. -cookline **Corrected On-Site**
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink on cookline **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -drain cover,catch stored in handsink at bar and outside bar
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -dinner menu coastal shrimp ceviche
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline -bar **Corrected On-Site**
31B-02-4
Basic - Floor tiles missing and/or in disrepair. -3 floor tiles in broken by dish machine
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging on handle on oven **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under shelves in storage room with ice machine
36-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Ceiling tile missing. -dish machine area -ceiling moved over not cover ceiling by ice machine
36-36-4
Basic - Employee preparing food in liquor storage area. For drinks.
08B-48-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
16
Oct 23, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found -approximately 10 at bar **Warning** - From follow-up inspection 2025-10-23: 1 fly **Time Extended**
35A-02-7
Intermediate - - From initial inspection : Intermediate - 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. -new hire **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -office **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -1 ceiling tile missing g by dish machine **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and filters spoiled with grease **Warning** - From follow-up inspection 2025-10-23: Filters time extension **Time Extended**
23-03-4
58
Oct 22, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
20
Apr 23, 2025
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -reach in cooler drawers drawers beef over fish -reach in cooler eggs over scallops and mussels
08A-20-5
High Priority - Pesticide-emitting strip present in food prep area. -under drink machines at bar
41-24-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -bread cutting board and reach in cooler
22-02-4
Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline
31B-02-4
Intermediate - 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.
53B-14-5
Basic - Ceiling tile missing. -by dish machine
36-36-4
Basic - Dead roaches on premises. -3 dead roach on glue trap,manager discarded **Corrected On-Site**
35A-03-4
Basic - Food stored on floor. -box of coconut milk
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage at bar
31B-04-4
30
Dec 4, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -2 cutting boards on cookline **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Some mussel tags not marked with last date served. **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
51-13-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage on sign at bar and out side bar. **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up around char grill **Warning** - From follow-up inspection 2024-12-04: **Time Extended**
23-03-4
64
Dec 3, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Plumbing Maintained; Sewage Disposal
FL-51
Food Properly Stored/Protected
FL-48
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
25
Mar 27, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
61
Dec 1, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags not marked **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
03C-89-4
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -bar , and outside bar using 3 compartment sink and kitchen dishwasher. **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -by soda boxes **Warning** - From follow-up inspection 2023-12-01: **Time Extended**
51-11-4
74
Nov 29, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 48f less than 1 hour -bacon jam with tomato 46f **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Wing sauce made with butter **Warning**
01B-24-5
High Priority - 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. -walk in freezer raw chicken over raw fish **Corrected On-Site** **Warning**
08A-17-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Shrimp for ceviche,swordfish bone marrow and tuna. Manager has called sales rep. for parasite destruction **Warning**
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags not marked **Warning**
01C-03-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken **Warning**
03C-89-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Cookline **Corrected On-Site** **Warning**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. -by soda boxes **Warning**
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna **Corrective Action Taken** **Warning**
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -bar , and outside bar using 3 compartment sink and kitchen dishwasher. **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
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. -raw rib eye **Corrected On-Site** **Warning**
03G-53-1
Basic - Working containers of food removed from original container not identified by common name. -corn starch **Corrected On-Site** **Warning**
02D-01-5
30
May 26, 2023
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Food in Good Condition, Safe, and Unadulterated
FL-13
90
May 25, 2023
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. -fertilizer stored by boxed glass **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -small cooler on cookline Cheese,cut tomatoes ,sliced cheese ,cut lettuce 51f- 61f. Per manager in cooler over night Pasta 49f advised to keep a lower level **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carrot puree 5/12,chicken batter with eggs 5/17,chick pea 5/16,beef bolo 5/16, **Warning**
01B-24-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon **Warning**
01D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. -handsink used to fill pitcher -cardboard on hand sink in prep area -item in handsink at bar **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon **Warning**
02B-01-5
Intermediate - 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/ **Warning**
53A-05-6
Intermediate - No soap provided at handwash sink. -bar **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. **Warning**
35A-13-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
02A-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount storage room **Warning**
22-20-5
Basic - Ceiling tile missing. -storage room **Warning**
36-36-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -gasket soiled on walk in cooler **Warning**
23-03-4
Basic - Stored food not covered. -Walk in cooler Chicken base stock -cube drink ice walk in freezer **Warning**
08B-12-5
19
Nov 22, 2022
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - Pesticide-emitting strip present in food prep area. - bar by register **Warning**
41-24-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna **Warning**
01D-01-5
High Priority - Container of medicine improperly stored. - on dry storage shelf over prep table **Corrected On-Site** **Warning**
41-07-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. -mussel **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. -mussel **Warning**
01C-03-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-04-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front sink , small prep area -bar fan in front of sink **Warning**
31A-09-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Din Din Menu -tuna crudo Weekend brunch menu - smoked salmon Benedict poached egg **Warning**
02B-04-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in walk in cooler **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Standing water in bottom of reach-in-cooler. - small cooler near toaster **Warning**
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. -hand sink in corner of outside bar **Warning**
29-11-4
29
Frequently Asked Questions
When was Mama Foo Foo last inspected?
The most recent health inspection at Mama Foo Foo on file is from Apr 21, 2026. The public record contains 12 inspections in total.
What is the most common violation at Mama Foo Foo?
Across the inspection record, “nonexempt fish offered raw” has been cited four times, more than any other issue at Mama Foo Foo.
How does Mama Foo Foo compare to other restaurants in Daytona Beach?
Mama Foo Foo most recently scored 16 out of 100, which is lower than the Daytona Beach average of 71.
Has Mama Foo Foo's inspection record improved over time?
No. Recent inspections at Mama Foo Foo have averaged around 14 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mama Foo Foo 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 Foo Foo inspected?
Based on the inspection history on file, Mama Foo Foo is inspected around four times per year on average.
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