DirtyFLRestaurant Inspection Data

MAMA HUE

MAMA HUE located in VERO BEACH has undergone 10 health department inspections, achieving a 2.3/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 10 reports on file

692 21 ST

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 10 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13455830

Met Inspection Standards

1 high, 1 int, 7 basic

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Rice cookers and mixer next to hand sink on cooks line. Water filter nozzle next to hand sink at front counter. Provided education **Corrective Action Taken**
  • 28-02-4:Basic - Condensation or other drainage not disposed of according to law. AC drain line running to 3 Bay Sink
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle above cooler on cooks line 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. Employee bag stored on onions Bag hanging on shelf next to clean dishes
  • 08B-38-4:Basic - Food stored on floor. Salt in plastic storage container stored on floor in dry storage Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Bean sprouts not washed prior to placing in bowls for service. Provided education **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spice mix on cooks line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw meat sitting out at 56f. Advised to move to cooler or cook **Corrective Action Taken**
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator. Sign printed and posted Corrected On-Site

7/8/2025· 8mo ago

Visit ID: 10894747

Met Inspection Standards

4 high, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket on small reach in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over produce in reach in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brisket in reach in cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brisket 47f cold holding in cooler overnight
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical Spray bottle stored above sauce packets on wire shelf. Operator moved sauce packets Corrected On-Site

1/15/2025· 1y 1mo ago

Visit ID: 8844764

Met Inspection Standards

1 high, 3 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield soiled
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In reach in freezers under meat
  • 36-62-4:Basic - Light not functioning. On hoods
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 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 meat over spring tools and broth in reach in freezer
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Anna
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Anna expired 1/13/25
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer Corrected On-Site

7/30/2024· 1y 7mo ago

Visit ID: 8762075

Met Inspection Standards

4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Dual bathroom door is not self closing
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By mop sink
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots and containers being stored on shelf next to dishwasher
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on cook line reach in cooler

1/10/2024· 2y 2mo ago

Visit ID: 8583560

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. Reading 0ppm. Primed and ran multiple times. Repeat Violation Warning - From follow-up inspection 2023-12-20: triple sink is being utilized at this time. **Time Extended** - From follow-up inspection 2023-12-27: Operator stated that he has had trouble scheduling someone to come and look at dish machine due to holidays. **Time Extended** - From follow-up inspection 2024-01-03: Operator was able to show invoice for dish machine part on order. Triple sink is being used to wash,rinse and sanitize. **Time Extended** - From follow-up inspection 2024-01-10: Dish machine is still not repaired. Operator stated he is waiting on technician. Admin Complaint

1/3/2024· 2y 2mo ago

Visit ID: 8581445

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. Reading 0ppm. Primed and ran multiple times. Repeat Violation Warning - From follow-up inspection 2023-12-20: triple sink is being utilized at this time. **Time Extended** - From follow-up inspection 2023-12-27: Operator stated that he has had trouble scheduling someone to come and look at dish machine due to holidays. **Time Extended** - From follow-up inspection 2024-01-03: Operator was able to show invoice for dish machine part on order. Triple sink is being used to wash,rinse and sanitize. **Time Extended**

12/27/2023· 2y 2mo ago

Visit ID: 8578935

Follow-up Inspection Required

1 high

  • 22-41-4:High Priority - - From initial inspection : 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. Reading 0ppm. Primed and ran multiple times. Repeat Violation Warning - From follow-up inspection 2023-12-20: triple sink is being utilized at this time. **Time Extended** - From follow-up inspection 2023-12-27: Operator stated that he has had trouble scheduling someone to come and look at dish machine due to holidays. **Time Extended**

12/20/2023· 2y 2mo ago

Visit ID: 8577913

Follow-up Inspection Required

1 high, 1 int, 3 basic

  • 10-01-5:Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar bins in dry storage - From follow-up inspection 2023-12-20: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of microwave has accumulation of food debris - From follow-up inspection 2023-12-20: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At sink on cooks line Repeat Violation - From follow-up inspection 2023-12-20: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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. Reading 0ppm. Primed and ran multiple times. Repeat Violation Warning - From follow-up inspection 2023-12-20: triple sink is being utilized at this time. **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tofu - From follow-up inspection 2023-12-20: **Time Extended**

12/19/2023· 2y 2mo ago

Visit ID: 8438479

Follow-up Inspection Required

4 high, 1 int, 3 basic

  • 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. Sugar bins in dry storage
  • 22-08-4:Basic - Interior of microwave has accumulation of food debris
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sink on cooks line Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked brisket in reach in cooler over night found at 46F tightly wrapped in plastic. Repeat Violation
  • 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. Reading 0ppm. Primed and ran multiple times. Repeat Violation Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Thai iced tea - 45F Heavy whipping cream -45F Bean sprouts -46F, just stocked 45 minutes ago, advised rapid chill Warning
  • 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. Tofu

7/5/2023· 2y 8mo ago

Visit ID: 8369226

Met Inspection Standards

4 high, 1 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Cooks line Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef broth found at 51° cooling overnight
  • 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. Not dispensing any sanitizer. Operator is utilizing triple sink, has proper sanitizer and test strips
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Beef broth found at 51° cooling overnight
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law.