Mamas Kitchen 3
Last inspected: Mar 4, 2026
45
Score
Inspectors have visited Mamas Kitchen 3 nine times, with records going back to 2022. The most recent visit was on Mar 4, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 12 violations earlier on.
When inspectors have written things up, “ready-to-eat” has been the most frequent reason, cited three times.
Restaurants in Tampa average 79, so Mamas Kitchen 3 trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
4
Major latest
2
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored overtop ready to eat potato salad inside walk in cooler.
08A-05-6
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. Dishwasher tested 0PPM of chlorine three compartment sink already set up. Spoke with management about not using dishwasher until working properly.
22-41-4
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 paper towels or mechanical hand drying device provided at handwash sink. No paper towels, at handwashing sink by tea machine.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage prepared in the past 24 hours has no date marking inside reaching cooler on cooks line. Chef added dates to cooked sausage. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning chemicals has no labeling of chemicals. **Repeat Violation**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between reach in coolers. Owner removed and placed knife at 3 compartment sink. **Corrected On-Site**
10-17-4
Basic - Vending machine exterior soiled. Gasket are soiled inside reach in cooler on cooks line.
23-01-4
45
Jul 24, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle filled with degreaser has no labeling.
41-17-4
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.
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Basic - Food stored on floor. Bucket of pickles stored on the floor inside walk in cooler. **Repeat Violation**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line. **Repeat Violation**
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust buildup.
14-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table on cooks line. Employee removed drink and placed at dishwasher. **Corrected On-Site** **Repeat Violation**
12B-07-4
61
Mar 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line. **Warning** - From follow-up inspection 2025-03-21: Standing water inside reach in cooler on cooks line. **Time Extended**
29-49-6
95
Mar 20, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding- Pork 46F. Rice 45F. Fish 46F. At 8:32- items placed on ice inside walk in freezer for repaid chill. Temperature at 9:00, rice (40F),fish (42F) pork (40F) **Corrected On-Site** **Warning**
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.
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice,cooked beef,raw fish, has no date markings inside walk in cooler. **Warning**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food preparation table. Manager discarded drink. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drink has no lid on food preparation table. Manager discarded drink. **Corrected On-Site** **Warning**
12B-12-5
Basic - Food stored on floor. Potatoes stored on floor inside walk in cooler. Boxes of gyro cones stored on floor inside freezer. **Warning**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler on cooks line. **Warning**
29-49-6
58
Nov 20, 2024
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
43
Jan 16, 2024
Routine - Food
2 critical violations. 3 major violations. 14 minor violations.
View 19 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. Observed employee touch face and continue to work without proper handwashing or glove change. Discussed with operator about proper handwashing procedure.
12A-25-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Establishment has a functioning dish machine on site.
22-48-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with operator importance of Big 6 food borne illness. Provided operator with education packet.
11-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Using chart but no written plan, provided operator with print out of Time as a Public Health Control sheet. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes in reach in cooler not properly date marked. Potato salad on salad line unlabeled in reach in cooler.
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall surrounding kitchen area, soiled with debris. Floor soiled with debris under equipment in kitchen area.
36-27-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup of ice in walk in freezer towards back. **Repeat Violation**
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in back prep area soiled **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Non-handled bowl used in container of cooked potatoes in walk in cooler.
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in kitchen prep area.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Food stored on floor in walk in freezer.
08B-47-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline and server station soiled.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in back kitchen area. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of fryer in kitchen soiled with debris.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink observed in cooler next to server station. **Repeat Violation**
12B-13-4
Basic - Stored food not covered. Gyro meat in freezer stored uncovered in freezer.
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Reach in freezer on cook line on bottom shelf.
14-17-4
27
Sep 20, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of corn beef hash leaking fluid.
01B-01-4
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. Emailed operator employee health agreement. **Corrective Action Taken**
11-26-1
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.
11-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine is soiled.
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on floor of walk in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by 3 compartment sink.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside reach in cooler as you enter the kitchen. Owner discarded drink.
12B-13-4
58
Feb 6, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator payed for license at the time of inspection. **Corrected On-Site**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand wash sink. Manager removed hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator replaced consumer advisory sign. **Corrected On-Site**
02B-02-5
Basic - Cutting board on cook line has cut marks and is no longer cleanable.
14-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Refrigerator has old food debris inside.
22-16-4
64
Nov 2, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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/. 6 employees working with no manager present. Manager arrived half way though inspection. **Corrected On-Site**
53A-05-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory emailed to operator and hung up at front counter. **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear substance inside unlabeled. Employee labeled bottle. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on clean drain board.
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 on prep table. **Corrected On-Site**
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Employee must wash hand sign missing near three compartment sink.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag on counter near coffee machine and near grill.
21-12-4
61
Frequently Asked Questions
When was Mamas Kitchen 3 last inspected?
The most recent health inspection at Mamas Kitchen 3 on file is from Mar 4, 2026. The public record contains nine inspections in total.
What is the most common violation at Mamas Kitchen 3?
Across the inspection record, “ready-to-eat” has been cited three times, more than any other issue at Mamas Kitchen 3.
How does Mamas Kitchen 3 compare to other restaurants in Tampa?
Mamas Kitchen 3 most recently scored 45 out of 100, which is lower than the Tampa average of 79.
Has Mamas Kitchen 3's inspection record improved over time?
Yes. Recent inspections at Mamas Kitchen 3 have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mamas Kitchen 3 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 Mamas Kitchen 3 inspected?
Based on the inspection history on file, Mamas Kitchen 3 is inspected around three times per year on average.
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