Sweet Mama's Kitchen
Last inspected: Jan 22, 2026
52
Score
Public records show 10 inspections at Sweet Mama's Kitchen stretching back to 2022. The latest inspection on file is from Jan 22, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around eight violations each.
Across the inspection history, “accumulation of black/green mold-like substance” is the issue that surfaces most often, recorded five times.
By comparison, the average Orlando facility scores 79, putting Sweet Mama's Kitchen on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer on hand washing sink by drink station **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in clear spray at mop sink front counter
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White flap located in the interior of ice machine
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dry dish storage above triple sink
24-08-4
Basic - Floors not maintained smooth and durable. Throughout kitchen
36-11-4
Basic - In-use tongs stored on equipment door handle between uses. On oven handle on cooks line **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily over flat top grill
23-03-4
Basic - Old labels stuck to food containers after cleaning. At dry dish storage above triple sink
16-46-4
52
Aug 6, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
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. Raw turkey burger stored over sausages and French fries at reach in freezer on cooks line
08A-17-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drop off dirty dishes and then picked up to go box and place on guest table. Educated
12A-29-4
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. Milk in glass reach in cooler at front counter. Per operator opened over 24 hours **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Strainer with ice and straws at hand washing sink by coffee station **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink in front counter No paper towel at hand washing sink by dish wash area **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at hand washing sink by dish wash area
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink at front counter and hand wash sink by dish wash area. Emailed operator hand washing sign **Corrective Action Taken**
31B-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
35B-01-4
Basic - Floors not maintained smooth and durable. Throughout kitchen
36-11-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine,operator removed and washed ice scoop and placed in sanitized container **Corrected On-Site**
10-12-5
Basic - Insect control device installed over food preparation area. Bug zapper stored on table at cooks line next to case of jelly **Corrected On-Site**
35B-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave to the right of kitchen entrance
22-08-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer by exit door at back of kitchen
22-16-4
35
May 16, 2025
Routine - Food
No violations found.
100
May 7, 2025
Routine - Food
2 critical violations. 7 major violations. 1 minor violation.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook cracked eggs, removed gloves and went to don new gloves no hand wash educated employee **Corrected On-Site**
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrective Action Taken**
50-17-3
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. 2 gallon milks opened in server cooler no date marked..
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Plastic container with ice and poached eggs sitting in hand wash sink in kitchen. Cook dumped some water in handwashing sink. And removed container. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dishwasher has been replaced with new dishwasher, hand sink is no longer in the dish pit area. **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Strainer in hand wash sink in server area. Server took strainer to back.. **Corrected On-Site**
31A-11-4
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 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. Employee started last week, no reporting agreement signed or food handler training complete. Manager had her sign. **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrective Action Taken**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector plate has heavy mold like substance or slime
22-20-5
35
Sep 11, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose laying on bottom of mop sink Operator hung.
29-37-4
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. Chocolate milk in reach in cooler front counter Operator marked. **Corrected On-Site**
02C-03-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time plan not filled out. Cook filled out
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in pepper entrance to kitchen Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout **Repeat Violation**
36-34-5
Basic - Equipment in poor repair. Gasket on both reach in freezers
14-11-5
Basic - Garbage can located outside has no lid or lid open/broken. Shared dumpster
33-15-4
Basic - Unnecessary items/unused equipment on the premises. Broken reach in cooler in hallway
33-31-5
Basic - Working containers of food removed from original container not identified by common name. Container of salt entrance to kitchen. Operator labeled **Corrected On-Site** **Repeat Violation**
02D-01-5
50
Feb 19, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shrimp over rehydrate hash browns in reach in cooler. Operator moved the shrimps to the bottom shelf. **Corrected On-Site**
08A-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on kitchen vents
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food items on prep table. Employee removed them. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler gaskets soiled, operator cleaned them **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour bins. Operator labeled them. **Corrected On-Site** **Repeat Violation**
02D-01-5
70
Oct 5, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat spinach operator moved shrimp to the bottom and removed spinach **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand wash sink **Corrected On-Site**
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. Breading flour without label **Corrected On-Site**
02D-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between prep table and reach in cooler **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled gaskets on reach in cooler
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket on the floor under the hand wash sink. Operator removed and place on bottom shelf of table **Corrected On-Site**
21-44-1
61
Apr 4, 2023
Food-Licensing Inspection
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food prepared in a food establishment and dispensed in a vending machine not consumed/sold within 7 days of preparation. See stop sale. . Bar mix dated 3-20-23
01B-29-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Bar mix dated 3-20-23
02C-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Food storage. To be completed by next unannounced visit.
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At stove , manager moved to bottom shelf. **Corrected On-Site**
12B-07-4
Basic - Hole in or other damage to wall. Hole in storage area.
36-24-5
58
Mar 30, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage links (55F - Cold Holding); ham (55F - Cold Holding); cut spinach (60F - Cold Holding). Less than 4 hours. Staff added ice and manager placed on time control. **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. ; sausage (90F - Hot Holding) less than 4 hours. Staff reheated and added to time control sheet. **Corrective Action Taken**
03B-01-6
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. Provided forms
11-27-4
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. Provided forms
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler doors and gaskets.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink next to coffee station. Manager threw away. **Corrective Action Taken**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Perp/ dish person. Added hairnet **Corrected On-Site**
13-03-4
Basic - Food storage container/container lid cracked or broken. Plastic containers
14-38-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado, staff washed **Corrected On-Site**
08B-39-4
Basic - Time/temperature control for safety food thawed in an improper manner. On shelf ham . Staff placed under running water. **Corrected On-Site**
06-01-5
45
Sep 22, 2022
Complaint Full
7 critical violations. 4 major violations. 8 minor violations.
View 19 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observe cook cracked egg and did not wash hands. Explained operator that every time an employee cracks and egg they need to properly wash hands before continuing to next task **Repeat Violation** **Warning**
12A-27-4
High Priority - Food with mold-like growth. See stop sale. Unknown white product, operator unable to explain what it is **Warning**
01B-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect nest food expediting area. Explained the operator that there should not be any flies in the kitchen **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon and shrimp over French fries in the reach freezer. Explained operator the proper storing process of rte on top of raw **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed multiple items in reach in cooler with out date marking. Inclusive one with mold and no label with what it is or date prepared. Explained operator every item produce over 24 hours needs to have a date mark. **Warning**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chorizo cooked (60F - Cold Holding); sausage cooked (73F - Cold Holding); caramelized onions (54F - Cold Holding). Items cold holding fora less than 2 hours. Educated operator to add more ice to keep the temperature at least 41F. **Corrected On-Site** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Corn beef hash 50F, chicken tender 126F, liquid eggs 63F, pancake batter 54F, eggs shelled 70F, hash browns 125F, all products produced less than 1 hour. Explained and provided operator with the TTC form. **Warning**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front hand wash sink did not had hand towels explained operator all items needed in each hand wash sink. **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 - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written time at the moment. Provided and explained operator TTC form to implement it. **Warning**
03F-10-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Light not functioning. Throughout the kitchen **Warning**
36-62-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Explained operator the slime on the door needs to be cleaned. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed foam bowl inside the flour container **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages by the front area hand sink and in the kitchen prep area. Explained operator employee drinks can't be with the food handling area or hand sinks **Repeat Violation** **Warning**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. In front bar area. Explained to operator all hand wash sink need to have signs **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled reach in cooler gaskets -observed walk in cooler fan dusty -walk in cooler shelves soiled -soiled cleaned shelves by the dish room area. **Repeat Violation** **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to the ice machine **Warning**
36-27-5
16
Frequently Asked Questions
When was Sweet Mama's Kitchen last inspected?
The most recent health inspection at Sweet Mama's Kitchen on file is from Jan 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sweet Mama's Kitchen?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at Sweet Mama's Kitchen.
How does Sweet Mama's Kitchen compare to other restaurants in Orlando?
Sweet Mama's Kitchen most recently scored 52 out of 100, which is lower than the Orlando average of 79.
Has Sweet Mama's Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Sweet Mama's Kitchen have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sweet 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 Sweet Mama's Kitchen inspected?
Based on the inspection history on file, Sweet Mama's Kitchen is inspected around three times per year on average.
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