DirtyFLRestaurant Inspection Data

MAMA ROMANOS

MAMA ROMANOS has 7 health inspections on file for its KISSIMMEE location, with an overall rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

Osceola Parkway
Kissimmee, Florida, 34741
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13497404

Met Inspection Standards

2 high, 2 int, 6 basic

  • 16-55-4: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. Dish-machine not rinsing properly. Advised operator to use triple sink. Quaternary sanitizer tested at 200ppm.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on reach-in cooler adjacent to pizza over.
  • 08B-38-4:Basic - Food stored on floor. Oil on floor next to fryer.
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall near triple sink.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. WD40 stored above cans of sauces at back of kitchen. Operator moved. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two way splitter added at mop sink no vacuum breaker on water hose line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink on cooks line. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwashing sink on cooks line. Hot water required by next unannounced inspection.

8/19/2025· 6mo ago

Visit ID: 10934905

Met Inspection Standards

1 high, 1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on cooks line.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed all employees engaging in food preparation without hair restraint. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. One bag of flour stored on floor near stand mixer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. All reach-in coolers on cooks line. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths at pizza station.
  • 08A-17-6: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 pork over cooked pasta in reach-in freezer. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow substance identified by manager as WD-40 without label on prep table. Corrected On-Site Repeat Violation

3/21/2025· 11mo ago

Visit ID: 8843292

Met Inspection Standards

3 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls and condiments cups used as scoop in sugar. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table on cooks line. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed both employees working on cooks line without hair restraints. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor between fryers. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temping at 75F.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in reach in cooler on cooks line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing sugar and flour with no label. Corrected On-Site
  • 11-26-1: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. No proof of employee health reporting agreement. Provided operator with form.Corrected On-Site Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink next to triple sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical without label. Per operator the item is all purpose cleaner. Corrected On-Site

7/29/2024· 1y 7mo ago

Visit ID: 8788205

Met Inspection Standards

2 high, 6 basic

  • 14-22-4:Basic - Can opener blade not kept sharp - observed metal shavings. Blackened with silver shavings.
  • 14-38-4:Basic - Food storage container lids moderately soiled.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in ambient air.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lemons with stickers in pizza box.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatballs in pizza cooler 46f. Advised rapid chill to 41f or cooler.

12/20/2023· 2y 2mo ago

Visit ID: 8578158

Met Inspection Standards

2 high, 1 basic

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm x 2 Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Eco lab was called.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrective Action Taken**

9/19/2023· 2y 5mo ago

Visit ID: 8451244

Met Inspection Standards
  • N/A:No Violations Were Observed

7/21/2023· 2y 7mo ago

Visit ID: 8387225

Follow-up Inspection Required

3 high, 3 int, 6 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coach wallet on long cutting board at front counter. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on employee prepping foods. Corrected On-Site Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 81f. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on various units FIFO Slide can shelf heavily soiled. Drawers at cookline with interiors moderately soiled. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. : raw chicken 44f, advised immediate cook or discard. Warning
  • 03F-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. Corrected On-Site Warning
  • 11-27-4: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
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof for HAROLD VALENTINE. Warning
  • 53A-05-6: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/ no proof of manager training. Warning