Mama Romano's
Last inspected: Jan 20, 2026
33
Score
Inspectors have visited Mama Romano's eight times, with records going back to 2022. Mama Romano's was last inspected on Jan 20, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around 15 violations each.
“Handwash sink not accessible for employee use” comes up most often, recorded six times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
5
Major latest
6
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing red snapper in sealed individual bags not cut to allow oxygen to make contact with red snapper before thawing,per manufacturer's guidelines
01B-13-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Garlic knots in walk in cooler covered with black plastic trash bag
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on make table across from stove
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked with a trash can.operator moved **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for sanitizer bucket
16-37-1
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
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand washing sink by triple sink.Operator changed battery **Corrected On-Site**
31B-06-4
Basic - Bowl or other container with no handle used to dispense food. Metal pan with no handle in container with flour
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank at drink station.Operator chained CO2 tank **Corrected On-Site**
51-11-4
Basic - Ceiling tile missing. Over walk in cooler
36-36-4
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. Thawing red snapper in sealed individual bags not cut to allow oxygen to make contact with red snapper before thawing,per manufacturer's guidelines
06-09-1
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor on cooks line. Operator moved to bottom shelf **Corrected On-Site**
21-44-1
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer stored next to women's bathroom
08B-63-4
33
Aug 11, 2025
Routine - Food
2 critical violations. 4 major violations. 9 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Granite cleaner stored next to container of salt and salt and pepper container at shelving next to hand washing sink and fryers **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored on top of container with raw sausage at walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board across from stove at front counter and cutting board across from fryers
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at pizza station blocked by pizza rack Hand washing sink by triple sink blocked by trash can **Corrected On-Site**
31A-09-4
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/
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Faucet/handle missing at plumbing fixture. Cold water faucet for hand washing sink at dish wash area is inoperable
29-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives at front line stored between prep table and reach in cooler
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on metal partition of fryers next to hand washing sink **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water temping at 74F.operator placed on flat top grill **Corrective Action Taken**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at prep area **Corrected On-Site**
22-08-4
Basic - Old labels stuck to food containers after cleaning. On containers at dry dish storage
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine/dump sink
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Faucet at triple sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Powdered sugar on clear container at storage by fryers **Corrected On-Site**
02D-01-5
32
Apr 11, 2025
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken stored over dough on speed racks in walk-in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
08A-05-6
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 and the time removed from temperature control cannot be determined. Per operator, pizza out less than 2 hours. Operator marked with appropriate time. **Corrected On-Site**
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blow into glove to put on gloves. Spoke with employee. **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by window next to oven blocked by garbage receptacle and rolling tray cart. Handwashing sink next to fryer had large pot inside. Handwashing sink by triple sink blocked by garbage receptacle. Operator moved all items. **Corrected On-Site** **Repeat Violation**
31A-09-4
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/ Observed 4 employees working and no certified manager present. Manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwashing sink by fryer and handwashing sink in prep area by triple sink. Operator fixed. **Corrected On-Site**
31B-05-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid not labeled, at office area.
41-17-4
Basic - Old labels stuck to food containers after cleaning. On shelving over dish machine. **Repeat Violation**
16-46-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on counter in dining room next to dining tables exposed.
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board of make table across from stove at cooks line.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee chewing gum engaging in food prep. **Repeat Violation**
12B-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with several bracelets scooping ice.
13-07-4
Basic - Equipment in poor repair. Lid broken for maketable by window.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door.
35B-01-4
Basic - Garbage can located outside has no lid or lid open/broken. No lids on garbage or recycling garbage dumpsters.
33-15-4
Basic - Hole in or other damage to wall. Observed holes in wall at triple sink. Hole in wall by oven next to handwashing sink by front window. Wall behind dish machine soiled
36-24-5
23
Sep 16, 2024
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat pickles.
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spaghetti, noodles, penne, shrimp, ravioli, chicken breasts, temperature ranged between 46-58. Inside pull out drawer under stove.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spaghetti, noodles, penne, shrimp, ravioli, chicken breasts, temperature ranged between 46-58. Inside pull out drawer under stove.
03A-02-5
High Priority - 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. **Corrected On-Site**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by racks next to pizza oven. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips needed.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Above pizza oven.
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside reach cooler on front line and cooler in kitchen.
05-09-4
Basic - Multiple storage container/container lid cracked or broken.
14-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb by inside door of walk-in cooler has no shield.
38-07-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At 3 compartment sink and behind dishwasher.
36-27-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle inside flour container. **Corrected On-Site**
10-01-5
Basic - Faucet/handle will not turn on cold water faucet at plumbing fixture. Handwashing sink next to 3 compartment sink.
29-09-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
12B-09-5
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. Pull out drawers under stove not keeping food cold. Facility has adequate amount of cold holding units to operate without this unit.
14-74-7
Basic - Ceiling/ceiling tile shows damage or is in disrepair above wall-in cooler.
36-32-5
20
Mar 14, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
Nov 13, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 4 raw snapper thawed in reach cooler without ventilation. Operator discarded items.
01B-13-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed pizza cutters in water temperature of 78F. Operator removed the water **Corrected On-Site**
10-05-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on a glove in one hand and made salad without washing hands. Operator reviewed proper procedure with employee. **Corrective Action Taken**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed long metal equipment resting inside the hand wash sink. Operator removed it. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand wash sink. Operator replaced paper towels. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Reach in coolers from cookline
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Back kitchen prep table, observed employee's drink. Operator moved to the bottom shelf **Corrected On-Site**
12B-07-4
Basic - Working containers of food removed from original container not identified by common name. Salt and sugar bins without label. Operator added labels **Corrected On-Site** **Repeat Violation**
02D-01-5
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. Observed 4 raw snapper thawed in reach cooler without ventilation. Operator discarded items. **Corrective Action Taken**
06-09-1
Basic - Carbon dioxide/helium tanks not adequately secured. Back kitchen, operator secured with chain. **Corrected On-Site**
51-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed deli containers inside the sugar and salt bins. Operator removed them. **Corrected On-Site** **Repeat Violation**
14-01-5
39
May 23, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
39
Nov 14, 2022
Complaint Full
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over baked Sicilian pizza dough in walking cooler. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Pizza station hand sink blocked with a speed rack. **Corrected On-Site**
31A-09-4
Intermediate - Equipment drain line draining into handwash sink. In the kitchen employee hand wash sink.
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener soiled -Cutting boards soiled -Soda beverage nozzles are had mold like substance **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Pizza station hand sink
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided and reviewed Time Temperature Control Form with operator. **Corrective Action Taken**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed mold like substance on the ceiling, light covers by the a/c vents and dusty vents in the main dining area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink over prep table by the Pizza station. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood lights missing 3 shields, operator found 2 will be looking for the 3rd.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the reach in cooler by the Pizza station
05-09-4
Basic - Open dumpster lid. Shared dumpster
33-16-4
Basic - Standing water in floor drain/floor drain draining very slowly. Kitchen employee hand wash sink.
29-19-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in the dish room area, constantly leaking water.
29-11-4
37
Frequently Asked Questions
When was Mama Romano's last inspected?
The most recent health inspection at Mama Romano's on file is from Jan 20, 2026. The public record contains eight inspections in total.
What is the most common violation at Mama Romano's?
Across the inspection record, “handwash sink not accessible for employee use” has been cited six times, more than any other issue at Mama Romano's.
How does Mama Romano's compare to other restaurants in Orlando?
Mama Romano's most recently scored 33 out of 100, which is lower than the Orlando average of 79.
Has Mama Romano's inspection record improved over time?
Results have been roughly steady. Inspections at Mama Romano's have averaged around 15 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mama Romano's 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 Romano's inspected?
Based on the inspection history on file, Mama Romano's is inspected around three times per year on average.
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