Mamas Greek Cuisine
Last inspected: Jan 22, 2026
90
Score
Mamas Greek Cuisine has been inspected 11 times since 2022. Inspectors last stopped by on Jan 22, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged seven times.
Among Tarpon Springs restaurants, the typical score is 77; Mamas Greek Cuisine is comfortably above that bar. The inspection history reads as standard for a restaurant of this size.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white boards stained. **Warning** - From follow-up inspection 2026-01-22: **Time Extended**
22-02-4
90
Jan 21, 2026
Routine - Food
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, operator primed machine, still 0ppm. Operator will call for repair. **Warning**
22-49-4
High Priority - Live, small flying insects found. 2 flies flying in dish area, not landing on surfaces. **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In vertical cooler in kitchen area- raw beef skewers over cooked lasagna, operator moved raw to bottom shelf **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler - raw ground beef logs (44F - Cold Holding); raw chicken (45F - Cold Holding); pastiso (45F - Cold Holding); moss aka (45F - Cold Holding); spanakopita (46F - Cold Holding) operator states that temperatures were taken this morning at 6am, all were 41F or less. Operator put ice bags on food. Repair tech is on the way. **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bucket on cook line - > 400 ppm, operator added water, corrected to 100 ppm **Corrected On-Site** **Warning**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Back pack, bags, mop in hand wash sink by dish machine. Operator removed all **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple white boards stained. **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. In bar. **Corrected On-Site** **Warning**
31B-03-4
Basic - Food stored on floor. Fry oil in kitchen, moved to shelf Bus tub of ground beef on floor in walk in cooler **Corrective Action Taken** **Warning**
08B-38-4
33
May 27, 2025
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher Javier put dirty dishes in dishwasher then touched cleaned dishes without handwashing.inspected to wash hands.
12A-13-4
High Priority - Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale During inspection observed a gyro meat cone that had marks out of it already shaved. Only half left with in freezer.
03C-98-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw octopus under raw ground beef in deli cooler at cook line. Employee moved **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. During inspection observed a gyro meat cone that had marks out of it already shaved. Only half left with in freezer. 2lbs
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting in pan above grill goat cheese (80F - cold holding); was put there at 11 On shelf top of cold holding Avantco cooler. garlic in oil (90F - Cold Holding) Put both in walk in cooler.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table left side - meat sauce (100F - Hot Holding); red sauce (99F - Hot Holding); lemon sauce (120F - Hot Holding) Employee put all back on grill re-heated to all above 165. Temperature of meat sauce 201, lemon sauce 194, red sauce 197 **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line batteries not working. Employee replaced batteries **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cutting board and deli cooler across from cook line. **emplyee moved Corrected On-Site** **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Box of oil on floor under prep sink near dishwasher. Employee moved **Corrected On-Site**
08B-38-4
Basic - Equipment in poor repair. Last microwave to the right shelf at cook line, Microwave with visible metal showing.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Across from cook line. Knife in between deli cooler and Avantco reach in cooler. Employee moved **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container at cook linen on counter. Employee labeled. **Corrected On-Site**
02D-01-5
29
Dec 9, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
61
Jun 4, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then clean dishes without washing hands or changing gloves, discussed proper hand washing with employee
12A-13-4
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. Employee put hair net on then gloves and started preparing food without washing hands, discussed proper hand washing with employee
12A-25-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef above sauces in reach in cooler, food has been properly stored **Corrected On-Site**
08A-05-6
Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish/prep area, employee moved food to dining area **Corrected On-Site**
12B-02-4
61
Apr 17, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef above cooked lasagna in reach in cooler, raw beef and raw chicken moved to bottom of cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Pan on hand sink in dish area blocking hand sink, pan removed **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between coolers on cook line, knife removed **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed **Corrected On-Site**
10-20-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler in salad prep area, on cook line
29-49-6
61
Feb 1, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
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. Cook handled hamburger buns with bare hands **Repeat Violation**
09-01-4
High Priority - Gyro meat in a broiler that is turned off. Employee turned on broiler **Corrected On-Site**
03C-97-2
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 02/01/2024
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over stuffed grape leaves and sauce. Raw chicken removed from cooler and placed in walk in. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee breading fish then touching clean utensils without changing gloves
12A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda despenser nozzle soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen near grill blocked by breading pan. Breading pan removed Hand sink in dish area has pan stored over sink, pan removed **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Employee cut packages open **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Glassware in bar area
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on oven handle **Corrected On-Site** **Repeat Violation**
10-20-4
33
Oct 31, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cell phone on cook line then touched clean knife without washing hands, discussed proper hand washing procedure with manager
12A-13-4
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. Employee cut bread with bare hands **Repeat Violation**
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Bread cut with bare hands by employee that came inside kitchen from outside, did not wash hands **Repeat Violation**
01B-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above cooked beef in reach in cooler, raw items properly moved and stored in reach in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in dish area has pan on top of sink, pan removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Food stored on floor. Pan of cheese on floor on cook line, food moved to shelf in walk in cooler **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle, tongs removed **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board, towel removed **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on cook line soiled
23-03-4
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. Grouper still in original packaging thawed in walk in cooler, packaging states to remove from packaging before thawing **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cooks put beard guards on **Corrected On-Site**
13-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor on cook line, sanitizer bucket double bucket, now off the floor **Corrected On-Site**
21-38-4
30
Mar 2, 2023
Complaint Full
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
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. Server cut fresh bread stored at room temperature with bare hands to serve to customer, see stop sale
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Bread
01B-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over stuffed grape leaves in reach in cooler, raw chicken moved to bottom shelf **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding) 41F; raw shrimp (51F - Cold Holding) 40F; raw octopus (50F - Cold Holding) 40F; stuffed grape leaves (213F - Cooking); Fish (51F - Cold Holding) 41F, in reach in cooler across from fryers, operator put bags of ice on all items **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by dish machine had food stored in it, food removed **Corrected On-Site**
31A-09-4
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. Grouper in reach in cooler on cook line still in the original package thawed, cook removed fish from package **Corrected On-Site**
06-09-1
47
Feb 3, 2023
Complaint Full
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
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. 10 ppm operator will use 3 compartment sink to sanitize until chemicals can be replaced.
22-41-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Shrimp in same container as lamb cooked to order. In vacuum sealed bags. Discussed with operator proper defrost of items raw separately. Operator moved to other pan and placed in walk in cooler
08A-16-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee changed task and did not change gloves
12A-09-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large containers of sauce cooling just made , had employee move to smaller pans to rapidly complete the cooling process. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in hand wash sink discussed with operator proper uses for hand wash sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At bar sink operator replaced it **Corrected On-Site**
31B-03-4
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.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Discussed with operator proper air drying of clean equipment.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish, shrimp, and lamb defrosting at room temperature, operator moved them to walk in cooler.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
26
Dec 6, 2022
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shrimp over ready to eat product in stand up cooler. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Potato salad 60f, feta 61f, cooked octopus 60f, items discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 60f, feta 61f, cooked octopus 60f, items discarded.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pastitsio, stuffed peppers, spinach pie. **Corrected On-Site**
02C-02-5
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 - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food of Raw chicken and liquid eggs not segregated from customers food. **Corrected On-Site**
08B-49-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Interior of microwave and oven has accumulation of black substance/grease/food debris.
22-08-4
Basic - Utensils in poor condition. Chipped ice bucket.
14-12-4
41
Frequently Asked Questions
When was Mamas Greek Cuisine last inspected?
The most recent health inspection at Mamas Greek Cuisine on file is from Jan 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mamas Greek Cuisine?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited seven times, more than any other issue at Mamas Greek Cuisine.
How does Mamas Greek Cuisine compare to other restaurants in Tarpon Springs?
Mamas Greek Cuisine most recently scored 90 out of 100, which is higher than the Tarpon Springs average of 77.
Has Mamas Greek Cuisine's inspection record improved over time?
No. Recent inspections at Mamas Greek Cuisine have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Mamas Greek Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mamas Greek Cuisine inspected?
Based on the inspection history on file, Mamas Greek Cuisine is inspected around four times per year on average.
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