Mamacita's Mexican Bar & Grill
Last inspected: Feb 18, 2026
74
Score
Mamacita's Mexican Bar & Grill has been inspected 11 times since 2022. The newest entry in the record is dated Feb 18, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to eight violations.
The pattern that stands out is “cooked/heated time/temperature control”, which has been cited four times.
Mamacita's Mexican Bar & Grill's latest score is in line with the Hollywood average of 75. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun nozzle soiled with mold like substance. Employee cleaned during inspection. **Corrected On-Site**
22-02-4
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 - Bowl or other container with no handle used to dispense food. In walk in cooler, cut stored in salsa bucket. Employee removed cup. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen, reach in cooler doors soiled with food debris.
23-24-4
74
Oct 29, 2025
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-cooked vegetables rice (51F - Cooling), per employee cooling overnight. See stop sale
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-cooked vegetables rice (51F - Cooling), per employee cooling overnight. Employee discarded.
01B-36-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cook line flip top- raw marinated shrimps over cut cilantro and cut onions. Employee moved raw fish under cut and clean vegetables . **Corrected On-Site**
08A-13-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two doors reach in cooler- open box of raw burger patties over open container of marinated tilapia. Employee placed raw burgers under raw tilapia. **Corrected On-Site**
08A-20-5
Intermediate - No soap provided at handwash sink. Cook line, employee provided. **Corrected On-Site**
31B-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooling food stored on large and covered plastic container. Provided and explained rapid cooling methods poster.
03D-15-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line- Cell phone on prep table, next to condiments. Employee removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Dishwasher area- Cleaning equipment storage rack, substantial build up of rust in all shelves.
14-11-5
Basic - Floor tiles missing and/or in disrepair. -Kitchen area in front of reach in freezer, missing several tiles. -in front of fryers- missing 4 tiles.
36-17-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on soiled surface, employee removed to be clean and sanitized. **Corrected On-Site**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar- hand wash sink, build up of black like substance on top of sink.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line flip top- inside flip top cover with build up of black like substance. Employee cleaned and sanitized during inspection. **Corrected On-Site**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Build up of food spills, grease and soiled.. -behind flip top -behind cleaning equipment storage rack. - behind one door reach in freezer.
36-27-5
27
Mar 24, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Assorted desserts open in Friday, employee dated. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen, 4 avocados inside sink, employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board -flip top. **Repeat Violation**
14-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between two flip tops- employee removed. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area, manager placed sing. **Corrected On-Site**
31B-04-4
64
Feb 3, 2025
Routine - Food
No violations found.
100
Dec 3, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink in kitchen. Operator provided **Corrected On-Site** **Warning**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator coffee cup on top cutting board in sandwich line in kitchen. Operator moved cup **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris inside walk in freezer # 2 ( right side) behind exit door. Operator cleaned during inspection **Corrected On-Site** **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Bucket with raw pork on floor inside walk in cooler. Operator elevated **Corrected On-Site** **Warning**
08B-47-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
64
May 1, 2024
Routine - Food
No violations found.
100
Aug 1, 2023
Routine - Food
7 critical violations. 2 major violations. 5 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In True reach in cooler, container of raw steak above container of portioned fish. Employee rearranged cooler for proper separation. **Corrected On-Site**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat of raw shell eggs on prep table at end of cook line at ambient air temperature 90F by thermometer. Per employee out of reach in cooler 30 minutes for orders. Employee placed back in reach in cooler to rechill. **Corrective Action Taken**
03A-03-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 1) In fliptop unit lower cooler, yellow rice (46F - Cooling). Per employee rice made day before and in unit overnight. 2) In walk in cooler, bus pans of cooked rice (46F - Cooling); cooked rice w/ beans (45F - Cooling). Per date labels and employee, both prepared day before and in unit overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves between tasks without washing hands first. Reviewed with manager and employee proper procedures and employee washed hands. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In True reach in cooler by cookline , boxed raw breaded shrimp above containers of cut deli meats and cheese. Employee rearranged cooler for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In fliptop unit lower cooler, yellow rice (46F - Cooling). Per employee rice made day before and in unit overnight. 2) In walk in cooler, bus pans of cooked rice (46F - Cooling); cooked rice w/ beans (45F - Cooling). Per date labels and employee, both prepared day before and in unit overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table by cook line, diced ham (81F - Cold Holding); sliced cheese (59F - Cold Holding). Per employee, items prepared at 8:00am and on table approximately 30 minutes for orders. Employee moved back to reach in cooler to rechill. **Corrective Action Taken**
03A-02-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager can not find original bulletin. Bulletin provided stein to post.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in two bottles hanging on cart by triple sink. Employee labeled bottles. **Corrected On-Site**
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Unopened bottle of Gatorade in RpTurbo Air cooler by walk in door and 2 bottles of water in True reach in freezer next to Turbo Air. Employee removed. **Corrected On-Site**
12B-13-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance sling baffle in ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of granulated garlic and small bowl in bulk container of black beans. Employee removed both. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee covered coffee cup on fliptop cutting board at start of inspection. Employee removed. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and bluetooth speaker on top of fliptop unit. **Repeat Violation**
40-06-5
22
May 10, 2023
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, bulk containers cooked beans (51F - Cooling); cooked rice (50F - Cooling); house tomato sauce (52F - Cooling). Per employee all items in unit overnight. See stop sale. **Warning** - From follow-up inspection 2023-05-10: Observed at callback inspection same. Bulk container rice 48F and bulk container house tomato sauce 49F. Both items prepared night before. **Admin Complaint**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, bulk containers cooked beans (51F - Cooling); cooked rice (50F - Cooling); house tomato sauce (52F - Cooling). Per employee all items in unit overnight. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-05-10: Observed at callback same. In walk in cooler Bulk container rice 48F and bulk container house tomato sauce 49F. Both items prepared night before. **Admin Complaint**
01B-02-5
74
May 9, 2023
Complaint Full
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, bulk containers cooked beans (51F - Cooling); cooked rice (50F - Cooling); house tomato sauce (52F - Cooling). Per employee all items in unit overnight. See stop sale. **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee in kitchen switched gloves between tasks without washing hands first. **Warning**
12A-07-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 8 small flying insects on ground and around base of walk in cooler doors and ice machines in exterior covered storage area behind kitchen that is protected by air curtain from exterior. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door reach in cooler, case of raw burgers above container of cooked ground beef and bags of raw chicken tenders over container of raw steak. Employees rearranged cooler for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, bulk containers cooked beans (51F - Cooling); cooked rice (50F - Cooling); house tomato sauce (52F - Cooling). Per employee all items in unit overnight. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - No soap provided at handwash sink. No soap at kitchen hand sink. Employee replaced soap. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In 3 door kitchen cooler, Bulk containers of raw marinated chicken and steak labeled for contents but not when prepared. Per employee prepared more than 1 day ago. Employee began to date mark. 2) In walk in cooler bulk containers of beans, rice, and tomato sauce labeled with no dates. **Corrective Action Taken** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging on shelf opposite hand sink. **Warning**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Cooking paddle in hand sink. Employee removed paddle. **Corrected On-Site** **Warning**
31A-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Two cases frozen chicken sitting on drainboard by three compartment sink. Employee moved to walk in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. 1) In fliptop unit, plastic cup in container of pico de gallo. 2) In 3 door cooler, multiple containers with bowls in them. 3) In walk in cooler, plate in container of cooked rice and bowl in container of cooked beans. Manager removed all items from containers. **Corrected On-Site** **Warning**
14-01-5
Basic - Dead roaches on premises. One dead roach on floor at walkway from front into kitchen. Employee removed and cleaned floor area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open beverage cup on prep table in middle of kitchen. Employee discarded. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag hanging on shelf above clean pots. **Warning**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between back of triple sink and wall. **Repeat Violation** **Warning**
10-17-4
Basic - Stored food not covered. Container of fried tortilla bowls on upper shelf in kitchen not covered. Employee covered with plastic wrap. **Corrected On-Site** **Warning**
08B-12-5
22
Nov 4, 2022
Complaint Full
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler cooked rice (54F - Cold Holding). Per employee in unit overnight. See stop sale.
03A-02-5
High Priority - Food with mold-like growth. See stop sale. In walk in cooler, container of sauce with mold growing on it.
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In 3 door cooler open box of raw burger patties over container of cooked rice. Employee moved burgers to separate cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler cooked rice (54F - Cold Holding). Per employee in unit overnight.
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen hand sink. Employee replaced paper towels. **Corrected On-Site**
31B-02-4
Intermediate - 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. **Repeat Violation**
53B-13-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser in men's restroom not producing foam...dripping liquid soap. Manager replaced with new dispenser. **Corrected On-Site**
31B-06-4
Basic - Soiled dry wiping cloth in use. On prep board soiled dry wiping cloth. Employee removed cloth. **Corrected On-Site**
21-10-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Clean knives between back of three compartment sink and wall.
10-17-4
37
Oct 20, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
45
Frequently Asked Questions
When was Mamacita's Mexican Bar & Grill last inspected?
The most recent health inspection at Mamacita's Mexican Bar & Grill on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mamacita's Mexican Bar & Grill?
Across the inspection record, “cooked/heated time/temperature control” has been cited four times, more than any other issue at Mamacita's Mexican Bar & Grill.
How does Mamacita's Mexican Bar & Grill compare to other restaurants in Hollywood?
Mamacita's Mexican Bar & Grill most recently scored 74 out of 100, which is about the same as the Hollywood average of 75.
Has Mamacita's Mexican Bar & Grill's inspection record improved over time?
No. Recent inspections at Mamacita's Mexican Bar & Grill have averaged around eight violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mamacita's Mexican Bar & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mamacita's Mexican Bar & Grill inspected?
Based on the inspection history on file, Mamacita's Mexican Bar & Grill is inspected around three times per year on average.
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