DirtyFLRestaurant Inspection Data

MAMA'S ITALIAN FAMILY RESTAURANT

MAMA'S ITALIAN FAMILY RESTAURANT located in PERRY has undergone 6 health department inspections, achieving a 3.4/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 6 reports on file

2275 S BYRON BUTLER PKWY

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

4/7/2026· 1w ago

Visit ID: 13519688

Met Inspection Standards

5 high, 1 int, 6 basic

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. 1. Door off hinges in back if kitchen. 2. Large hole in ceiling in employee restroom located in back of kitchen. 3. Bottom of door in back if kitchen rusted through.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Five co2 tanks not secured by back door of kitchen.
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Absorbent and porous acoustic ceiling tiles in-use throughout back of kitchen.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One pan containing 24 reduced oxygen packages of raw tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The package does have a label indicating the tuna must be removed from packaging prior to thawing.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy buildup of ice on floor in back of walk-in freezer.
  • 33-16-4:Basic - Open dumpster lid. Lid of dumpster left open.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pan containing 24 reduced oxygen packages of raw tuna thawed inside reduced oxygen packaging. The tuna is completely thawed. The package does have a label indicating the tuna must be removed from packaging prior to thawing.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1. In reach-in cooler at server station: salad (57F - Cold Holding); sour cream packets (60F - Cold Holding). Manager stated both items were placed into the reach-in cooler from the walk-in cooler approximately one hour prior and began adding ice to the items to rapidly cool them to 41F. 2. Inside pan of ice at cookline: pasta (60F - Cold Holding). The items are double-stacked and held in a pan containing a very small amount of ice. Employee stated the pasta has been held at the cookline for approximately two hours and placed the pasta into the freezer to rapidly cool to 41F. salad (57F 3:50, 40F 4:30 - Cooling); sour cream packets (60F 3:50, 41F 4:30 - Cooling); pasta (60F 3:45, 35F 4:30 - Cooling) 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. In basket above fryer at cookline: chicken tenders (105F - Hot Holding). Manager stated the chicken has been held at room temperature for approximately one hour, then reheated them to 175F during this inspection. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing degreaser stored on shelf beside salt and food service gloves in prep area. An employee removed the chemicals from the area during this inspection. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at spigot on front of building, near fountain. 2. Backflow prevention device missing at mop sink. 3. Backflow prevention device missing after splitter in corner of kitchen.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at cookline blocked by dishes and cooking oil. An employee unblocked the sink during this inspection. Corrected On-Site

9/12/2025· 7mo ago

Visit ID: 10910942

Met Inspection Standards

5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink 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. Phone on counter, Properly stored during inspection. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler.
  • 23-03-4:Basic - Nonfood-contact surface soiled with mold like substance . Walls in dish wash area.

5/21/2025· 11mo ago

Visit ID: 10734900

Met Inspection Standards

4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 08B-38-4:Basic - Food stored on floor. Cases of food on floor in freezer.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dishroom.

12/4/2024· 1y 4mo ago

Visit ID: 8777841

Met Inspection Standards

2 int, 3 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep counter.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta.

4/4/2024· 2y ago

Visit ID: 8580168

Met Inspection Standards

1 high, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cook line.
  • 33-16-4:Basic - Open dumpster lid.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 49° less than 4 hours per operator, Iced during inspection. **Corrective Action Taken**

12/21/2023· 2y 3mo ago

Visit ID: 8376425

Met Inspection Standards

1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on prep counter. Properly stored during inspection. Corrected On-Site