DirtyFLRestaurant Inspection Data

MAMA'S LATIN CAFE

With 7 inspections documented, MAMA'S LATIN CAFE maintains a 2.6/5 food safety rating in FORT LAUDERDALE. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

1015 W SR 84

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 7 health inspection reports

All Inspection Reports

1/12/2026· 1mo ago

Visit ID: 10982809

Met Inspection Standards

1 int, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen chest freezer gasket and freezer exterior soiled with grease residue.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed unlabeled container of sugar stored at front counter.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic cup stored inside front counter hand wash sink. Operator removed. Corrected On-Site

7/2/2025· 8mo ago

Visit ID: 10926923

Met Inspection Standards

1 high, 1 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. 1. Observed build up of grease residue on oven handle and fridge doors in kitchen . 2. Observed accumulation of mold like substance on the door frame of fridge door inside kitchen .
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed build up of ice and food debris on bottom interior of reach in freezer in kitchen.
  • 08B-12-5:Basic - Stored food not covered. Observed Bread container uncovered at dish rack . Operator covered the bread container . Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 1. Observed guava and cheese pastry (121 F - Hot Holding) inside pastry box at front counter. Per employee, food left out of temperature for approximately 30 minutes; foods are held on time without proper time as a public health control procedure. Educated employee on proper hot holding and time as a public health control procedure; provided procedures to operator. 2. Observed chorizo (121F - Hot Holding) on shelf above stove top at cook line. Per employee, food left out of temperature for approximately one hour; per operator, foods are being held on time without proper time as a public health control procedure. Educated employee on proper procedure and hot holding; provided procedures to operator. Operator put food on stove top to reheat to 165F and begin time process. **Corrective Action Taken**
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed Sanitizer Bucket (Chlorine 200ppm) at front counter . Employee remade and corrected to 50ppm; Corrected On-Site

2/11/2025· 1y ago

1 high, 1 int, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed deep cut marks on red cutting board stored inside kitchen.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Observed wet wiping cloth stored inside chlorine sanitizer bucket at front counter. Employee discarded and remade chlorine sanitizer. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above plantains inside reach in cooler, in kitchen. Operator properly stored. Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Observed probe thermometer +10 degrees F above temperature. Operator calibrated thermometer. Corrected On-Site

10/1/2024· 1y 5mo ago

1 high

  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink. Warning - From follow-up inspection 2024-10-01: Same **Time Extended**

9/30/2024· 1y 5mo ago

2 high, 4 basic

  • 08B-38-4:Basic - Food stored on floor. Plastic bottles of water stored directly on the floor at front near the chest freezer. Operator stored correctly.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at main grill. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed at reach in cooler across from main grill. Operator removed and stored properly. Warning
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Observed on preparation table across from steam table. Operator stored correctly. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front display case - guava and cheese pastry (116F - Hot Holding); ham croquette (107F - Hot Holding) as per operator items held out of temperature for approximately 90 minutes. Operator raised the case temperature. Additionally observed on stove in kitchen - cooked chorizo (97F - Hot Holding) as per operator item held out of temperature for approximately an hour. Operator turned stove back on. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed at mop sink. Warning

2/22/2024· 2y ago

Visit ID: 8511151

Met Inspection Standards

4 high, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink next to espresso cups in front area. Employee removed. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone above prep table at kitchen prep area. Operator removed. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed breaded steak in freezer not protected. Operator covered. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet in use wiping cloth on counted at front area. Operator placed in sanitizer bucket. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed several bottles of medicine above prep table and pantry area. Operator removed. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed operator crack eggs put on grill and proceeded to prepare ready to eat foods, no handwashing. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw prepared breaded steaks over ready to eat empanadas in reach-in freezer. Operator moved. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed shelled eggs at 56F at cook line. As per operator, out for 60 min at 9:25AM. Operator placed in cooler. **Corrective Action Taken**

9/27/2023· 2y 5mo ago

Visit ID: 8382123

Met Inspection Standards

1 high

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (110°F - Hot Holding) at cook line. Per operator, food out of temperature for approximately 1 hour. Operator turned stove on to reheat to 165°F or above.