MAMA'S KITCHEN
1225 N SUNSET STRIP · SUNRISE · Broward County · FL 33313
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 3
50-17-3High Priority – – From initial inspection : High Priority – Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** – From follow-up inspection 2025-03-24: Still observed .
01B-02-5High Priority – – From initial inspection : High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in hot boxes at front counter; hot box; fried fish (105F – Hot Holding); salmon (106F – Hot Holding); #2 steamed vegetables (116F – Hot Holding); #3 fried chicken (104F – Hot Holding). – at steam table in kitchen boiled food (109F – Hot Holding); oaxtail (112F – Hot Holding). – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in chest freezer, stew fish (47F – Cold Holding). Per operator, item was not prepared or portioned today. Item has been out of temperature for more than 4 hours. See stop sale. **Warning** – From follow-up inspection 2025-03-24: High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: -in hot boxes at front counter; hot box;#2 steamed vegetables (125F – Hot Holding); #3 fried chicken (120F – Hot Holding). – at steam table in kitchen boiled food (116F – Hot Holding); oaxtail (130-135 – Hot Holding). Per operator item has, item has been out of temperature for more than 4 hours. See stop sale.
03B-01-6High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed: -in hot boxes at front counter; hot box; fried fish (105F – Hot Holding); salmon (106F – Hot Holding); #2 steamed vegetables (116F – Hot Holding); #3 fried chicken (114F – Hot Holding). – at steam table in kitchen boiled food (109F – Hot Holding); oaxtail (112F – Hot Holding). Per operator items, items have been out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint** – From follow-up inspection 2025-03-24: Observed: -in hot boxes at front counter; hot box; fried fish (132F – Hot Holding); salmon (160F – Hot Holding); #2 steamed vegetables (125F – Hot Holding); #3 fried chicken (120F – Hot Holding). – at steam table in kitchen boiled food (116F – Hot Holding); oaxtail (130-135 – Hot Holding). **Admin Complaint**
Intermediate 2
16-37-1Intermediate – – From initial inspection : Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** – From follow-up inspection 2025-03-24: Still observed.
31B-02-4Intermediate – – From initial inspection : Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in kitchen. **Warning** – From follow-up inspection 2025-03-24: Still observed.
Basic 2
14-11-5Basic – – From initial inspection : Basic – Equipment in poor repair. Observed chest freezer lids in disrepair. **Warning** – From follow-up inspection 2025-03-24: Still observed.
36-12-4Basic – – From initial inspection : Basic – Floors not constructed to be easily cleanable. Observed throughout establishment. **Warning** – From follow-up inspection 2025-03-24: Still observed. **Time Extended**
Inspector observations synchronized from DBPR on September 12, 2026 12:07 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.