MIMMO'S RISTORANTE ITALIANO
979 HWY 98 STE 5
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/13/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1: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. Thawing- inside sealed reduced oxygen packaging salmon and tuna 58F, 46F thawing in package in cambro of standing water at triple sink. See stop sale.
- 12B-01-4:Basic - Employee eating while preparing food. Employee on cook line wearing gloves while working also chewing food. Employee unable to answer a question from inspector due to having food in mouth and employee had to walk off line.
- 08B-12-5:Basic - Stored food not covered. Noodles cooling in kitchen on speed rack not covered. Grits and stuffed pasta stored in upright cooler not covered.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing- inside sealed reduced oxygen packaging salmon and tuna 58F, 46F in standing water in cambro at triple sink.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee bar tender adding cheese with bare hands no gloves at expo station on top of cooked chicken pesto pasta dish.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Thawing- inside sealed reduced oxygen packaging salmon and tuna 58F, 46F. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No sanitizer test strips at chlorine dish machine and quaternary triple sink. Inspector provided strips to establishment. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink by dish machine.
Food safety inspection conducted on 5/13/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 1/7/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Deflector soiled with mold like substance
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line uprights - bottom of first cooler - shredded cheese 49/50F ( per cook staff less than 1 hr. ) Front pizza bar - shredded cheese 48/50F less than 30 minutes. Counter top Operator advised to rapidly cool cheese to 41F or below
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink splitter with hose attached
- 31B-02-4:Intermediate - No soap and paper towels or mechanical hand drying device provided at ware wash - Dishwasher handwash sink. Sink restocked during the inspection Corrected On-Site
Food safety inspection conducted on 1/7/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 2/9/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright line reach in coolers House made Red sauce / Marinara cook - cool - made 2/8/24 cooling overnight 68/68/70/71/67F . See stop sale Prob thermometer calibrated with operator. Confirmed with second prob thermometer.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upright line reach in coolers House made Red sauce / Marinara cook - cool - made 2/8/24 cooling overnight 68/68/70/71/67F . Prob thermometer calibrated with operator. Confirmed with second prob thermometer.
Food safety inspection conducted on 2/9/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 10/10/2023
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. 6/1/23 Corrected on site during the inspection - confirmed by D6 Corrected On-Site
- 01C-03-4:Intermediate - Clam/mussel tags not marked with last date served. WaterStreet clams and Cape Code Shellfish and Seafood - mussels
Food safety inspection conducted on 10/10/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).