MAMA ROMANO'S
13802 Landstar Boulevard
Orlando, Florida, 32824
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/11/2025
High Priority
3
Intermediate
5
Basic
10
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates stored on counter in dining room next to dining tables exposed.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board of make table across from stove at cooks line.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee chewing gum engaging in food prep. **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with several bracelets scooping ice.
- 14-11-5:Basic - Equipment in poor repair. Lid broken for maketable by window.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door.
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. No lids on garbage or recycling garbage dumpsters.
- 36-24-5:Basic - Hole in or other damage to wall. Observed holes in wall at triple sink. Hole in wall by oven next to handwashing sink by front window. Wall behind dish machine soiled
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On shelving over dish machine. **Repeat Violation**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Breaded raw chicken stored over dough on speed racks in walk-in cooler. Operator removed. **Corrected On-Site** **Repeat Violation**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blow into glove to put on gloves. Spoke with employee. **Corrective Action Taken**
- 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. Per operator, pizza out less than 2 hours. Operator marked with appropriate time. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by window next to oven blocked by garbage receptacle and rolling tray cart. Handwashing sink next to fryer had large pot inside. Handwashing sink by triple sink blocked by garbage receptacle. Operator moved all items. **Corrected On-Site** **Repeat Violation**
- 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/ Observed 4 employees working and no certified manager present. Manager arrived during inspection. **Corrected On-Site**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwashing sink by fryer and handwashing sink in prep area by triple sink. Operator fixed. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with blue liquid not labeled, at office area.
Food safety inspection conducted on 4/11/2025 revealed 18 total violations (3 high priority, 5 intermediate, 10 basic).
Inspection on 9/16/2024
High Priority
4
Intermediate
4
Basic
12
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair above wall-in cooler.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Pull out drawers under stove not keeping food cold. Facility has adequate amount of cold holding units to operate without this unit.
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
- 29-09-4:Basic - Faucet/handle will not turn on cold water faucet at plumbing fixture. Handwashing sink next to 3 compartment sink.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle inside flour container. **Corrected On-Site**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb by inside door of walk-in cooler has no shield.
- 14-38-4:Basic - Multiple storage container/container lid cracked or broken.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside reach cooler on front line and cooler in kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Above pizza oven.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At 3 compartment sink and behind dishwasher.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat pickles.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Spaghetti, noodles, penne, shrimp, ravioli, chicken breasts, temperature ranged between 46-58. Inside pull out drawer under stove.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spaghetti, noodles, penne, shrimp, ravioli, chicken breasts, temperature ranged between 46-58. Inside pull out drawer under stove.
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by racks next to pizza oven. **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips needed.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 9/16/2024 revealed 20 total violations (4 high priority, 4 intermediate, 12 basic).