DirtyFLRestaurant Inspection Data

MAMMA MIAS TRATTORIA

With 5 documented inspections, MAMMA MIAS TRATTORIA in LAKE WORTH has achieved a 3.2/5 food safety rating. Food safety practices have remained consistent.

8855 HYPOLUXO RD

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 10/13/2025

Inspection #: Visit ID: 10893933

  • 08B-38-4:Basic - Food stored on floor- containers with shrimp stored on the floor inside walk-in freezer; Stored properly Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning- in walk-in cooler; removed Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching visibly soiled towels at cook line and touching utensils and working with food without washing hands first; educated ; employee washed hands Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked eggplant in cooler #2 at cook line; food stored properly; Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time control for safety food due to be held more than four hours; Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter packets and fresh garlic in oil at expo line - food marked 10:00 am; food observed not discarded after four hours ,at 2:40 pm. See Stop Sale
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (43-54F - Cold Holding);in cooler #1 at cook line; as per operator food not prepared or portend today; food overstocked ; smaller porches made; **Corrective Action Taken**
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter packets and fresh garlic in oil at expo line - food marked 10:00 am; food observed not discarded after four hours ,at 2:40 pm. See Stop Sale
  • 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- cooked pasta at cook line has no time mark; as per operator food on time since 2:00pm; time marked; Corrected On-Site Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (101F - Hot Holding); at cook line; food out of temperature for approximately 30 minutes; food placed to be reheated to 165 F; **Corrective Action Taken**
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soups dated 10/6 pulled out of walk-inn freezer on 10/10 not date; operator dated;

Inspection Date: 3/11/2025

Inspection #: Visit ID: 10718058

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in calamari on cook line
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cook line above bane Marie
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. End of cook line
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee observed bringing cardboard box outside and returned to kitchen without washing hands before touching clean stainless steal containers above triple sink Educated operator on site
  • 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. See stop sale. Fresh garlic in oil mixture Cooked pasta Marked on site Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Fresh mussels
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut lettuce (59F - Cooling) at 10:52 am to 59F at 11:15 am since 10:50am in walk in cooler. Covered and stacked in plastic containers. Removed and put on sheet trays. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.quaternary
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. End of cook line
  • 31B-03-4:Intermediate - No soap provided at handwash sink. End of cook line
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At bar

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8731236

  • N/A:No Violations Were Observed

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8463375

  • N/A:No Violations Were Observed

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8352520

  • 35B-01-4:Basic - Exterior kitchen door has a gap at the threshold that opens to the outside.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife on salad station and metal spatulas on grill station. Operator removed, cleaned and sanitized. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled. Observed ice sticks stored on the walk-in freezer floor. Operator cleaned, sanitized, and returned to freezer shelf. Corrected On-Site