MAMA B'S DINER
7651 SW SR 200 UNIT 201-204 · OCALA · Marion County · FL 34476
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High 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. 0 ppm chlorine. **Repeat Violation** **Admin Complaint**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Male employee entered kitchen from back door then began working on cookline without washing hands.
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted hat and scratched head the poured butter in bottle without washing hands.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at server station: butter packets 59F. Sour cream cups 58F. Reach in cooler has an ambient temperature of 58F. Manager stated temperatures were taken two hours prior and were below 41F. All items moved to walk in cooler. In reach in make table on cookline: sausage 47F. Egg salad 50F. Tuna salad 50F. Steak 53F. Corned beef 50F. Cooler has an ambient temperature of 56F. Manager stated temperatures were taken two hours prior and all food was below 41F. All items moved to walk on cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High 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. Potatoes and hash browns lacking time mark. Items were discarded during this inspection. Employee stated these items are discarded every day at end of shift. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 5
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Sink in ware wash area has bin of grill utensils on top. Manager removed. **Corrected On-Site**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine strips for dish machine.
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment has vacuum sealed raw steak and raw pork in reach in freezer and in reach in cooler.. **Warning**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Two hand washing sinks have hot water at 76F. Sink near cookline and sink near walk in cooler.
27-02-4Intermediate – Well water testing report/documentation is not available upon request. **Repeat Violation**
Basic 8
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several kitchen tiles stained with yellow and brown substance.
14-74-7Basic – 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. Reach in cooler in server station has an ambient temperature of 58F. Unit vent is pressed to wall and the gaskets are not connected fully to the door. Reach in make table has an ambient temperature of 56F. Unit has back panel removed and area of kitchen is very hot and unit remained open through lunch. All food in both units moved to walk in cooler. **Warning**
36-03-4Basic – Cove molding at floor/wall juncture broken/missing. Near back door, large hole under triple sink where cove molding should be.
14-71-4Basic – Duct tape used to repair nonfood-contact surface. Used to repair wall at ware wash area.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Glasses in server station
08B-38-4Basic – Food stored on floor. Bucket of pickles on floor in walk in cooler. Placed on shelf. **Corrected On-Site**
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Vacuum sealed bags of raw beef and raw pork have packaged date only. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. One on counter in server station
Inspector observations synchronized from DBPR on September 16, 2026 12:35 PM.
Violation category totals
4 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.