Mama's Kitchen
Last inspected: Mar 24, 2025
47
Score
Mama's Kitchen appears in inspection records six times, starting in 2023. Inspectors last stopped by on Mar 24, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have found fewer violations than earlier ones, averaging around 10 violations lately and about 12 violations before that.
“Floor tiles missing and/or in disrepair at front counter” accounts for the largest share of issues, appearing three times across the record.
Compared to other Sunrise restaurants (averaging 78), there's room to close the gap. There are enough flags in the record to merit a second thought.
6
Inspections
3
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 24, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: -in hot boxes at front counter; hot box; fried fish (105F - Hot Holding); salmon (106F - Hot Holding); #2 steamed vegetables (116F - Hot Holding); #3 fried chicken (114F - Hot Holding). - at steam table in kitchen boiled food (109F - Hot Holding); oaxtail (112F - Hot Holding). Per operator items, items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-03-24: Observed: -in hot boxes at front counter; hot box; fried fish (132F - Hot Holding); salmon (160F - Hot Holding); #2 steamed vegetables (125F - Hot Holding); #3 fried chicken (120F - Hot Holding). - at steam table in kitchen boiled food (116F - Hot Holding); oaxtail (130-135 - Hot Holding). **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot boxes at front counter; hot box; fried fish (105F - Hot Holding); salmon (106F - Hot Holding); #2 steamed vegetables (116F - Hot Holding); #3 fried chicken (104F - Hot Holding). - at steam table in kitchen boiled food (109F - Hot Holding); oaxtail (112F - Hot Holding). - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in chest freezer, stew fish (47F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning** - From follow-up inspection 2025-03-24: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: -in hot boxes at front counter; hot box;#2 steamed vegetables (125F - Hot Holding); #3 fried chicken (120F - Hot Holding). - at steam table in kitchen boiled food (116F - Hot Holding); oaxtail (130-135 - Hot Holding). Per operator item has, item has been out of temperature for more than 4 hours. See stop sale.
01B-02-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2025-03-24: Still observed .
50-17-3
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-03-24: Still observed.
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in kitchen. **Warning** - From follow-up inspection 2025-03-24: Still observed.
31B-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed chest freezer lids in disrepair. **Warning** - From follow-up inspection 2025-03-24: Still observed.
14-11-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Observed throughout establishment. **Warning** - From follow-up inspection 2025-03-24: Still observed. **Time Extended**
36-12-4
47
Mar 20, 2025
Routine - Food
6 critical violations. 5 major violations. 2 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot boxes at front counter; hot box; fried fish (105F - Hot Holding); salmon (106F - Hot Holding); #2 steamed vegetables (116F - Hot Holding); #3 fried chicken (104F - Hot Holding). - at steam table in kitchen boiled food (109F - Hot Holding); oaxtail (112F - Hot Holding). - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in chest freezer, stew fish (47F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored with ready to eat salt fish in chest freezer. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: -in hot boxes at front counter; hot box; fried fish (105F - Hot Holding); salmon (106F - Hot Holding); #2 steamed vegetables (116F - Hot Holding); #3 fried chicken (114F - Hot Holding). - at steam table in kitchen boiled food (109F - Hot Holding); oaxtail (112F - Hot Holding). Per operator items, items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in chest freezer, stew fish (47F - Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Food with mold-like growth. See stop sale. Observed tub of uncooked red peas with an accumulation of mold like debris. See stop sale. **Warning**
01B-07-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill bucket with water. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in kitchen. **Warning**
31B-02-4
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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked liver prepared 3/18/25 not date marked. **Warning**
02C-02-5
Basic - Equipment in poor repair. Observed chest freezer lids in disrepair. **Warning**
14-11-5
Basic - Floors not constructed to be easily cleanable. Observed throughout establishment. **Warning**
36-12-4
22
Jul 29, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
Feb 20, 2024
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired December 1 2022 **Repeat Violation** **Admin Complaint**
50-17-3
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink in kitchen
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed rust on top of two freezer chest opposite 3 door reach in cooler
23-03-4
Basic - Hole in or other damage to wall. Observed hole in wall behind freezer chest.
36-24-5
Basic - Floor tiles missing and/or in disrepair at front counter. **Repeat Violation**
36-17-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Equipment in poor repair. Observed gaskets on three door turbo air reach in torn. Observed aluminum tops of reach in freezer chests in kitchen separate room top. **Repeat Violation**
14-11-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen behind three compartment sink.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop bucket
42-01-4
Basic - Ripped/worn tin foil used as shelf cover above three compartment sink. **Repeat Violation**
14-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed turbo air three door cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not stored inverted or in a protected manner
24-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling in kitchen soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
33
Nov 8, 2023
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired December 1 2022 **Repeat Violation** **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in three door reach in cooler salt fish (55-58F - Cold Holding) per operator held in cooler 24 hours. Not prep or portion today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in three door reach in cooler salt fish (55-58F - Cold Holding) per operator held in cooler 24 hours. Not prep or portion today. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed plantains (109-120F - Hot Holding) in shallow pans. Per operator held less than one hour operator reheated plantains to 165 . Suggested to op to place plantains in a deeper pan. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink in kitchen blocked by prep table. Operator removed **Corrected On-Site**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket
42-01-4
Basic - Ripped/worn tin foil used as shelf cover on oven shelf and next to the oven
14-20-4
Basic - Floor tiles missing and/or in disrepair at front counter
36-17-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Located reaffirm kitchen
35B-01-4
Basic - Equipment in poor repair. Observed three door reach in cooler gaskets torn.
14-11-5
35
Feb 8, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter - Glass unit - chicken (112-113F - Hot Holding); steam table - cooked vegetables (99-100F - Hot Holding). Per operator items were prepared approximately 3 hours ago. Advised operator to immediately reheat items to 165F and hot hold at 135F or higher. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Front counter employee. Reviewed proper hand washing procedures and employee properly washed hands. **Corrected On-Site**
12A-16-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water. In front of stove.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Front counter.
36-17-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Juice in front counter glass unit.
02D-03-4
Basic - Ripped/worn tin foil used as shelf cover. Next to stove.
14-20-4
45
Frequently Asked Questions
When was Mama's Kitchen last inspected?
The most recent health inspection at Mama's Kitchen on file is from Mar 24, 2025. The public record contains six inspections in total.
What is the most common violation at Mama's Kitchen?
Across the inspection record, “floor tiles missing and/or in disrepair at front counter” has been cited three times, more than any other issue at Mama's Kitchen.
How does Mama's Kitchen compare to other restaurants in Sunrise?
Mama's Kitchen most recently scored 47 out of 100, which is lower than the Sunrise average of 78.
Has Mama's Kitchen's inspection record improved over time?
Yes. Recent inspections at Mama's Kitchen have averaged around 10 violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mama's Kitchen 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's Kitchen inspected?
Based on the inspection history on file, Mama's Kitchen is inspected around three times per year on average.
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