MAMA FOO FOO

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in cooler drawers hamburger over pork - From follow-up inspection 2026-04-22: Beef over fish Time Extended

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -dinner menu coastal shrimp ceviche - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Ceiling tile missing. -dish machine area -ceiling moved over not cover ceiling by ice machine - From follow-up inspection 2026-04-22: Per manager has purchased tiles Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -3 floor tiles in broken by dish machine - From follow-up inspection 2026-04-22: Per manager has order tiles Time Extended

Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline soiled - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine - From follow-up inspection 2026-04-22: Time Extended

Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under shelves in storage room with ice machine - From follow-up inspection 2026-04-22: Time Extended

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -coastal shrimp ceviche

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Reach in cooler drawers hamburger over pork

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice 56f, cheese dip 83f less than 4 hours -ice bath Sliced cheese ,cut lettuce ,cut tomatoes 52f to 60f Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. -glass cleaner by liquor Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink on cookline Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -drain cover,catch stored in handsink at bar and outside bar

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -dinner menu coastal shrimp ceviche

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline -bar Corrected On-Site

Intermediate - No soap provided at handwash sink. -cookline Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Ceiling tile missing. -dish machine area -ceiling moved over not cover ceiling by ice machine

Basic - Employee preparing food in liquor storage area. For drinks.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Floor tiles missing and/or in disrepair. -3 floor tiles in broken by dish machine

Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging on handle on oven Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine

Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under shelves in storage room with ice machine

High Priority - Live, small flying insects found -approximately 10 at bar Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 47f ,rice 46f advised to keep a lower level -Tcs blue cheese 46f,Tcs sauce with fresh garlic 56f less than 4 hours Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning

Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment. Corrected On-Site Warning

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. -new hire Warning

Intermediate - No soap provided at handwash sink. -bar Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. - ROP of raw rib eye ,pork cooked and bagged cold Warning

Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer Warning

Basic - Carbon dioxide/helium tanks not adequately secured. -office Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -1 ceiling tile missing g by dish machine Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna Warning

Basic - Employee with ineffective hair restraint while engaging in food preparation. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -bar Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and filters spoiled with grease Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -cooked pork and rib eye, manager discarded Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -ribeye ,manager discarded Warning

Basic - Water leaking from pipe and/or faucet/handle. -spray next to dish machine Corrected On-Site Warning

High Priority - Displayed food not properly protected from contamination. -herds on bar. Mint and basil held on bar in front of customers Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. -approximately 40 rodent droppings on shelves in liquor room. Liquor storage is located in a hallway, no food prep is done in liquor storage area . Employee cleaned up droppings Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish,salmon 45f less than 1 hour Warning

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. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -2 cutting boards on cookline Warning

Intermediate - Handwash sink used for purposes other than handwashing. -scoop and other items in handsink at bar Corrected On-Site Warning

Intermediate - Some mussel tags not marked with last date served. Warning

Basic - Ceiling tile missing/water damage next ice machine. Warning

Basic - Dead roaches on premises. -5 dead roaches on trap in small storage room Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - No Heimlich maneuver/choking sign posted. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage on sign at bar and out side bar. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up around char grill Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -5 tanks in common area hallway.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Shrimp for ceviche,swordfish bone marrow and tuna. Manager has called sales rep. for parasite destruction Warning

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. -walk in freezer raw chicken over raw fish Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Wing sauce made with butter Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasta 48f less than 1 hour -bacon jam with tomato 46f Corrective Action Taken Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. -some tags not marked Warning

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Cookline Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. -by soda boxes Warning

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna Corrective Action Taken Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -bar , and outside bar using 3 compartment sink and kitchen dishwasher. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Warning

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -raw rib eye Corrected On-Site Warning

Basic - Working containers of food removed from original container not identified by common name. -corn starch Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Carrot puree 5/12,chicken batter with eggs 5/17,chick pea 5/16,beef bolo 5/16, Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -small cooler on cookline Cheese,cut tomatoes ,sliced cheese ,cut lettuce 51f- 61f. Per manager in cooler over night Pasta 49f advised to keep a lower level Warning

High Priority - Toxic substance/chemical improperly stored. -fertilizer stored by boxed glass Warning

Intermediate - Handwash sink used for purposes other than handwashing. -handsink used to fill pitcher -cardboard on hand sink in prep area -item in handsink at bar Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon Warning

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/ Warning

Intermediate - No soap provided at handwash sink. -bar Corrected On-Site Warning

Intermediate - Pet dog permitted in outdoor dining area without local ordinance allowing pet dogs in outdoor dining areas. Warning

Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount storage room Warning

Basic - Ceiling tile missing. -storage room Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -gasket soiled on walk in cooler Warning

Basic - Stored food not covered. -Walk in cooler Chicken base stock -cube drink ice walk in freezer Warning

High Priority - Container of medicine improperly stored. - on dry storage shelf over prep table Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna Warning

High Priority - Pesticide-emitting strip present in food prep area. - bar by register Warning

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. -mussel Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. -mussel Warning

Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener Warning

Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front sink , small prep area -bar fan in front of sink Warning

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Din Din Menu -tuna crudo Weekend brunch menu - smoked salmon Benedict poached egg Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in walk in cooler Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning

Basic - Standing water in bottom of reach-in-cooler. - small cooler near toaster Warning

Basic - Water leaking from pipe and/or faucet/handle. -hand sink in corner of outside bar Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - mama Foo Foo ceviche local fish and shrimp/dinner and brunch menu ,chef stated uses fish of the day. Manager states discarded ceviche Warning

High Priority - Pesticide-emitting strip present in food prep area. - by three compartment sink Warning

Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. Warning

Intermediate - Clam tags not marked with last date served. Warning

Intermediate - Handwash sink not accessible for employee use at all times. -containers in hand sink 2 handsinks at bar Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -yellowfin Tuna tartare/dinner menu -smoked salmon toast/brunch menu Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dishmachine -bar,3 handsinks Warning

Intermediate - No soap provided at handwash sink. -bar ,2 handsink Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink like substance Warning

Basic - Bathroom facility in disrepair. -second stall in ladies sign on door states out of order Warning

Basic - Carbon dioxide/helium tanks not adequately secured. -by soda boxes Warning

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -outside bar Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -small prep table Corrected On-Site Warning

Basic - In-use wet wiping cloth/towel used under cutting board. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -prep room ,pantry ,by Dishmachine,3 handsinks at bar,ladies and mens room Warning

Basic - Single-service articles improperly stored. -box of cups on floor in office Warning

Basic - Standing water in bottom of reach-in-cooler. -pantry Warning

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Cookline Warning

Basic - Working containers of food removed from original container not identified by common name. -small containers of seasoning on shelf in small prep room ,salt pepper,garlic -sugar Japanese bread crumb- storage room Corrected On-Site Warning

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ceviche on menu not identified as raw using a consumer advisory disclosure -house made caesar dressing uses raw egg, must also disclose on menu as raw Warning - From follow-up inspection 2022-02-21: Menu has consumer advisory - asterisk or some indicator must be added disclosing the menu items associated to raw ingredients with the verbiage at the bottom Time Extended

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 2022-02-21: Operator has signed up for responsible vendors classes, advised to complete some Time Extended

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. Warning

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -jeremy Warning

Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back blocked by portable air cooler -handsink in warewashing area blocked by brooms, dust pansCorrected On-Site Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ceviche on menu not identified as raw using a consumer advisory disclosure -house made caesar dressing uses raw egg, must also disclose on menu as raw Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -dispenser at warewashing area hws Warning

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

Basic - Accumulation of pink mold-like substance in the interior of the ice machine/bin. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in corner prep area on end of cook line -employee restroom Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk ins Warning

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site Warning