Mazza Mediterranean Cuisine
Last inspected: Mar 20, 2026
52
Score
Mazza Mediterranean Cuisine appears in inspection records 12 times, starting in 2022. Mazza Mediterranean Cuisine was last inspected on Mar 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
Across the inspection history, “no chemical test kit provided when using sanitizer” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 75, which Mazza Mediterranean Cuisine's 52 doesn't quite reach. The pattern in the record is worth a careful look.
12
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Oct 20, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for food at establishment. **Warning** - From follow-up inspection 2025-10-20: 0bserved same **Time Extended**
05-08-4
90
Aug 21, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
35
Nov 14, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
52
Sep 4, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food containers inside walk in cooler missing proper date labels. **Warning** - From follow-up inspection 2024-09-04: Observed same **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven in rear kitchen, build up of grease and soil. **Warning** - From follow-up inspection 2024-09-04: Observed same **Time Extended**
22-02-4
Basic - - From initial inspection : 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. -Cook line flip top -Walk in Cooler **Warning** - From follow-up inspection 2024-09-04: Cook line flip top out of service, not food stored inside **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -flip top in cook line -Walk in Cooler **Warning** - From follow-up inspection 2024-09-04: Observed same **Time Extended**
05-09-4
74
Sep 3, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lamb ribs over open container of ice cream. Employee moved lamb to bottom shelf **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today food not prep or portioned today. -Right side -Flip top-lower drawers-cut lettuce (50F - Cold Holding); cut lettuce (52F - Cold Holding); diced cheese (50F - Cold Holding); mini stuffed leaves (52F - Cold Holding) Walk in cooler-raw shell eggs (48F - Cold Holding); butter (51F - Cold Holding); hummus (50F - Cold Holding); chick peas (51F - Cold Holding); shredded cheese (48F - Cold Holding); raw beef roast (50F - Cold Holding). Per manager food held less than 4 hours, ice added on all containers for a quick chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per employee food hot held less than 2 hours, employee reheated on stove **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven in rear kitchen, build up of grease and soil. **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. Food containers inside walk in cooler missing proper date labels. **Warning**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
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. -Cook line flip top -Walk in Cooler **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table, in front of oven. Manager removed **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Kitchen line **Warning**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -flip top in cook line -Walk in Cooler **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above oven, build up of grease and food debris **Warning**
23-03-4
29
Feb 14, 2024
Routine - Food
No violations found.
100
Dec 13, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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/. Person in charge, lacking food manager certification **Warning** - From follow-up inspection 2023-12-13: Observed same **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-12-13: Observed same **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Broken tiles behind dishwasher machine. **Warning** - From follow-up inspection 2023-12-13: Observed same **Time Extended**
36-24-5
78
Dec 6, 2023
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 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. Dishwasher (Chlorine 00ppm) **Warning**
22-41-4
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 **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzles-service area. -can opener in rear kitchen **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer **Warning**
16-37-1
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/. Person in charge, lacking food manager certification **Warning**
53A-05-6
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
Basic - Clean utensils or equipment stored in dirty drawer or rack. Baking sheets stored on floor, under storage rack, employee removed to be wash. **Corrected On-Site** **Warning**
24-06-4
Basic - Floor soiled/has accumulation of debris. Under equipment in cook line. **Repeat Violation** **Warning**
36-73-4
Basic - Food stored on floor. Container of sesame sauce stored on floor under oven equipment, employee removed and placed on shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Broken tiles behind dishwasher machine. **Warning**
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic containers used to dispense sesame sauce, employee removed **Corrected On-Site** **Warning**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood filters above oven in rear kitchen. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler-bottom shelf soiled in service station **Repeat Violation** **Warning**
22-16-4
Basic - Single-service articles improperly stored. Soup bowls stored on floor in storage area, employee removed. **Corrected On-Site** **Warning**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside mop sink floor, Employee removed to be clean and store properly **Corrective Action Taken** **Warning**
42-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Two ice scoops on dirty container, Employee removed **Corrected On-Site** **Warning**
10-12-5
32
Aug 23, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Feb 21, 2023
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped garlic and olive oil (44F - Cold Holding), observed container on ice, employee stated food on ice less than 2 hours, ice bath added for a quick chill. **Corrected On-Site**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Three doors freezer-Lamb over butter packages, employee moved lamb under butter. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Three doors freezer-Ground beef over shrimps, employee placed ground beef under shrimps **Corrected On-Site**
08A-17-6
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.
11-07-5
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. Poster provided **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grill station, in cook line, build up of food debris and grease
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quaternary testing strips
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing yellow substance, employee labeled as degreaser **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned and sanitized **Corrected On-Site**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Two cutting boards by cook line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table in rear kitchen, manager removed **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Broken bottom left frame of back entrance door
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. 3 boxes of cooking oil, end of cook line, employee removed and placed under shelf of prep table. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Serving spoon for soups, Employee removed from water, washed and sanitized **Corrected On-Site**
10-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table, in cook line, employee removed **Corrected On-Site**
21-09-4
25
Aug 2, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Food stored on floor. -back of cook line, two boxes of cooking oil. -WIC , tray of pita bread. Employee placed all on shelves **Corrected On-Site**
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Large bottle of water inside RIF, employee removed **Corrected On-Site**
12B-13-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop seating on bucket, Employee removed, cleaned and stored properly **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table by cook line, employee removed and placed on sanitizer solution **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Powder of bread crumbs end of cook line , above prep table. Operator labeled **Corrected On-Site**
02D-01-5
78
Frequently Asked Questions
When was Mazza Mediterranean Cuisine last inspected?
The most recent health inspection at Mazza Mediterranean Cuisine on file is from Mar 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Mazza Mediterranean Cuisine?
Across the inspection record, “no chemical test kit provided when using sanitizer” has been cited three times, more than any other issue at Mazza Mediterranean Cuisine.
How does Mazza Mediterranean Cuisine compare to other restaurants in Hollywood?
Mazza Mediterranean Cuisine most recently scored 52 out of 100, which is lower than the Hollywood average of 75.
Has Mazza Mediterranean Cuisine's inspection record improved over time?
Yes. Recent inspections at Mazza Mediterranean Cuisine have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Mazza Mediterranean Cuisine 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 Mazza Mediterranean Cuisine inspected?
Based on the inspection history on file, Mazza Mediterranean Cuisine is inspected around three times per year on average.
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