Mama Leones
Last inspected: Dec 9, 2025
78
Score
Public records show seven inspections at Mama Leones stretching back to 2023. The most recent visit was on Dec 9, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “food & non-food contact surfaces cleanable”, showing up four times.
Restaurants in Newport average 84, so Mama Leones trails the local norm. Taken together, the history is a positive one.
7
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 9, 2025
Re-Inspection
1 major violation. 3 minor violations.
View 4 violations
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Establishment is to add an indicating symbol to menu to disclose which menu items are available raw or undercooked.
3-603.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the walk-in cooler. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the dry storage areas have an accumulation of droppings, soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Prep Unit #1 located in the cookline area closest to the fryolators was not functional and not in good repair. Establishment is to repair, remove, or replace unit if not no longer functional. Establishment was not storing TCS food items within the unit at time of inspection.
4-501.11
78
Nov 25, 2025
Routine
2 critical violations. 1 major violation. 3 minor violations. 1 corrected on site.
View 6 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Lettuce was observed held at 69 degrees Fahrenheit in a broken prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, food items had been placed into unit less than 2 hours prior to the time of inspection and was moved into the freezer to rapidly cool. Establishment is not to store TCS food items in unit.
3-501.16(A)
Time used as public health control not properly documented
Inspector notes: Establishment is using time as a public health control for pizza by the slice. Establishment currently does have prior approval for TPHC process and shall cease practice and apply for approval.
3-501.19
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked. Establishment is to add an indicating symbol to menu to disclose which menu items are available raw or undercooked.
3-603.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets were observed in poor repair on the walk-in cooler. Refrigerator door gaskets shall be maintained in good repair.
4-501.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors in the dry storage areas have an accumulation of droppings, soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment not in good repair or proper adjustment
Inspector notes: Prep Unit #1 located in the cookline area closest to the fryolators was not functional and not in good repair. Establishment is to repair, remove, or replace unit if not no longer functional. Establishment shall not store TCS food items within the unit.
4-501.11
58
Nov 20, 2024
Re-Inspection
1 minor violation.
View 1 violation
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The prep unit cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
95
Nov 7, 2024
Re-Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Food preparation sink was observed with an air break.
5-402.11
Hot or cold food held at improper temperature
Inspector notes: Prep unit #1 was observed held at an ambient temperature of 46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Establishment replaced previous unit with equipment from other location. Food items within unit had been loaded into unit less than 4 hours prior to inspection and were moved to other refrigeration. Prep unit temperature gauge was adjusted during time of inspection.
3-501.16(A)
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine and test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink. Establishment is to order test strips for both sanitizing solutions.
4-302.14
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing. Toilet room doors that open to food preparation spaces shall be self-closing.
6-501.19
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The prep unit cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
61
Oct 30, 2024
Routine
3 critical violations. 3 major violations. 3 minor violations. 2 corrected on site.
View 9 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Food preparation sink was observed with an air break.
5-402.11
Hot or cold food held at improper temperature
Inspector notes: Prep Unit #1 was observed held at an ambient temperature of 68 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Food items within unit had been loaded into unit less than 2 hours ago. Food items were moved into other refrigeration to rapidly cool. Per PIC, establishment had called for service and was waiting on service arrival to repair unit. Establishment is not to use unit to store TCS foods until an ambient temperature of 41 degrees Fahrenheit or below is achieved.
3-501.16(A)
Food-contact surfaces not cleaned and sanitized at required frequency
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Can opener was sent through dish machine during time of inspection.
4-602.11
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-102.11
Working containers of toxic materials not identified
(corrected on site)
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Various spray bottles were observed throughout the facility without labels indicating common name of contents. Spray bottles were labeled at time of inspection.
7-102.11
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine and test strips to measure the concentration of the quaternary ammonium sanitizing solution for the 3-bay sink. Establishment is to order test strips for both sanitizing solutions.
4-302.14
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The prep unit cutting boards in the kitchen are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Toilet facilities: properly constructed, supplied, & cleaned
Inspector notes: The door to the toilet room is not self-closing. Toilet room doors that open to food preparation spaces shall be self-closing.
6-501.19
Adequate ventilation & lighting; designated areas used
Inspector notes: The ventilation hood system above the fryers was observed with drips and other residue forming from ansul pipes and the filters. Establishment is clean hood filters and to have company service ventilation hood system.
4-204.11
41
Oct 4, 2023
Re-Inspection
1 minor violation.
View 1 violation
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of floors behign shelving and equipment in back kitchen were have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
95
Sep 20, 2023
Routine
2 critical violations. 3 major violations. 2 minor violations. 1 corrected on site.
View 7 violations
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-602.11
Backflow prevention air gap not adequate
Inspector notes: Establishment is lacking an air gap at food prep sink. Establishment shall add air gap to food prep sink.
5-202.13
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. Various spray bottles were observed not marked with the common name of the chemical.
7-102.11
Food label missing or inaccurate
(corrected on site)
Inspector notes: Desserts for self service in Coke Beverage unit packaged in the food establishment are lacking labels. Food packaged in a food establishment must be labeled with the common name of the food, a list of ingredients, the quantity of the contents, and the business name/address. Desserts were moved to walk-in during inspection. Establishment shall create labels before returning product to self-service.
3-602.11
Evidence of pests or pest control inadequate
Inspector notes: The presence of little flies is not controlled as evidenced by little flies in back room near and around dish machine, 3 bay sink and walls throughout establishment. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment has pest control company. Establishment shall have pest control come to address the flies and shall come as frequently as possible to eliminate pests.
6-501.111
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the drains, pipes, floors and walls behind equipment in back room and on production line were observed to have an accumulation of dust, dirt, food residue, and other debris. Areas shall be cleaned sanitized and maintained clean.
4-602.13
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served. FMC07215 expired 1-31-05. PIC shall reinstate food safety manager license. Consultant list was provided at time of inspection.
2-102.12
50
Frequently Asked Questions
When was Mama Leones last inspected?
The most recent health inspection at Mama Leones on file is from Dec 9, 2025. The public record contains seven inspections in total.
What is the most common violation at Mama Leones?
Across the inspection record, “food & non-food contact surfaces cleanable” has been cited four times, more than any other issue at Mama Leones.
How does Mama Leones compare to other restaurants in Newport?
Mama Leones most recently scored 78 out of 100, which is lower than the Newport average of 84.
Has Mama Leones' inspection record improved over time?
Results have been roughly steady. Inspections at Mama Leones have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mama Leones 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 Mama Leones inspected?
Based on the inspection history on file, Mama Leones is inspected around three times per year on average.
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