DirtyFLRestaurant Inspection Data

MAMO RESTAURANT

MAMO RESTAURANT in MIAMI has 6 health inspections on record with an overall food safety rating of 3.3/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

931 Brickell Avenue
Miami, Florida, 33131
Miami-Dade County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13538245

Met Inspection Standards

1 high, 1 int, 5 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 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 cell phone, key on food preparation tables.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of stored on walk in floor.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  • 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. Corrected On-Site

10/2/2025· 5mo ago

Visit ID: 10931287

Met Inspection Standards

2 int, 4 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 08B-38-4:Basic - Food stored on floor. Observed Container of food flood Walk in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen area.
  • 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.
  • 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.

12/26/2024· 1y 2mo ago

1 int, 1 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. 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.

8/9/2024· 1y 7mo ago

2 int, 2 basic

  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 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.
  • 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.

12/27/2023· 2y 2mo ago

Visit ID: 8482623

Met Inspection Standards

3 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen can opener.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Corrected On-Site
  • 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.

8/24/2023· 2y 6mo ago

Visit ID: 8380124

Met Inspection Standards

2 int, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 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.

Additional Information

Contact Information

Google Rating

★★★★½ (4.6/5)
(255 reviews)

Price Level

$$

Opening Hours

Monday:12:00 – 3:30 PM, 5:30 – 10:00 PM
Tuesday:12:00 – 3:30 PM, 5:30 – 10:30 PM
Wednesday:12:00 – 3:30 PM, 5:30 – 10:30 PM
Thursday:12:00 – 3:30 PM, 5:30 – 11:00 PM
Friday:12:00 – 3:30 PM, 5:30 – 11:30 PM
Saturday:12:00 – 3:30 PM, 5:30 – 11:30 PM
Sunday:12:00 – 3:30 PM, 5:30 – 10:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Serves Beer
Serves Wine
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025

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