MAMA B'S DINER

Name: MAMA B'S DINER
Address: 7651 SW SR 200 UNIT 201-204, OCALA, FL, 34476, US
Rating: 61.5

7651 SW SR 200 UNIT 201-204, OCALA, FL 34476

License #5202452

☕ Café/Breakfast ℹ️

61.5 Grade F / 100

Failing Health Score

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Latest inspection

March 3, 2026 · 12 findings · 3 critical

Routine - Food

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Highest-priority rows.

Major

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Usually lower-risk context.

Quick take

MAMA B'S DINER in OCALA currently holds an InspectFL Health Score of 61.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 79 total violations — 22 critical, 16 major, 41 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 5, 2025

The latest inspection on March 3, 2026 shows 12 observation rows: 3 critical, 3 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

75%

Inspector notes

Coverage note

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MAMA B'S DINER has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[14-74-7] 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 tempurature of 45F. All Time/Tempurature Control for Safety food removed from unit and placed in walk in cooler during this inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened bottle of water on shelf over lemons in walk in cooler. Removed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing bracelets and hair ties on wrist while preparing food.
[08B-38-4] Food stored on floor. Bucket of ice on floor in walk in cooler. Picked up during this inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with mold like substance around reach in chest freezer gaskets. Hood filters over cooking equipment soiled with grease. Handle of oven soiled with grease.
[21-01-4] Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. One wet towel on cookline. Placed in bucket.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee touched patty melt with bare hands while cutting sandwich in half and plating food.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream cups 45-46F in reach in cooler at server station. Stop sale issued for 12 cups.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream cups 45-46F in reach in cooler at server station. Stop sale issued. Butter cups 45F in reach in cooler at server station. Employee stated they were placed inside from the walk in cooler recently. Butter placed back in walk in cooler.
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee tested dish machine with chlorine sanitizer with quaternary ammonium test strip. Inspector educated employee.
[31A-11-4] Handwash sink used for purposes other than handwashing. Several pitchers with water in hand sink in ware wash area. Removed during this inspection.
[27-02-4] Well water testing report/documentation is not available upon request. Unable to provide

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several ceiling tiles are soiled in kitchen.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Plates used for bread on front counter with no overhead protections.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food bin on shelf over case of lemons in walk in cooler. Moved during this inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Two male employees with beards. One male employee no hair restraint.
[14-11-5] Equipment in poor repair. Handle of microwave on cookline detached.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster positioned over grass.
[16-48-4] Old food stuck to clean dishware/utensils. Lids and dishes on shelf under prep table soiled with food.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One towel on prep table.
[12A-28-4] Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Multiple times, employee touched apron and continued to cook.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 1.) Ham in reach in cooler near hand sink at frozen 7/20 then placed in cooler 7/24. Discard date 7/29. 2.) Chili in reach in cooler near microwave on cookline date marked 7/26. Discard date 8/1. 3.) Taco meat in walk in cooler from 7/26. Discard date 8/1.
[03F-02-5] 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 on cookline. Employee added time stamp of 10:35 at 11:20AM.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave soiled with food debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice in front sink from employee dumping drink.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In walk in cooler: corned beef pulled from freezer today lacking second date. Manager added.
[27-02-4] Well water testing report/documentation is not available upon request. Bacteriological report not available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several kitchen tiles stained with yellow and brown substance.
[14-74-7] 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.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Near back door, large hole under triple sink where cove molding should be.
[14-71-4] Duct tape used to repair nonfood-contact surface. Used to repair wall at ware wash area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses in server station
[08B-38-4] Food stored on floor. Bucket of pickles on floor in walk in cooler. Placed on shelf.
[03G-53-1] 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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. One on counter in server station
[22-41-4] 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.
[12A-16-4] 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-25-4] 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-02-5] 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.
[03F-02-5] 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink in ware wash area has bin of grill utensils on top. Manager removed.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine strips for dish machine.
[03G-50-1] 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..
[27-16-4] 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.
[27-02-4] Well water testing report/documentation is not available upon request.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf with clean containers across from dish machine. Employee removed drink from shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Top of dish machine.
[16-46-4] Old labels stuck to food containers after cleaning. Containers stored on shelf across from dish machine.
[33-16-4] Open dumpster lid. Dumpster behind building. Manager closed lids during inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries, melon and pineapple stored over cooked potatoes and hash browns in walk-in cooler. Manager placed fruits on bottom shelf.
[22-41-4] 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. Dish machine next to three compartment sink,0ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in cook line cooler next to microwave: beans (45F - Cold Holding); chili (45F - Cold Holding); chicken salad (44F - Cold Holding); pasta salad (44F - Cold Holding); coleslaw (44F - Cold Holding). Employee stated items stored in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line cooler next to microwave: beans (45F - Cold Holding); chili (45F - Cold Holding); chicken salad (44F - Cold Holding); pasta salad (44F - Cold Holding); coleslaw (44F - Cold Holding). Employee stated items stored in cooler overnight.
[03F-02-5] 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 stored on cook line. Employee stated items placed on cook line thirty minutes prior. Employee placed proper time mark on items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach-in coolers on cook line. Mixer heads for cook line tabletop mixer. Water nozzles of wait station tea machines.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom located in kitchen has no self closure.
[16-46-4] Old labels stuck to food containers after cleaning. On tuna and sour kraut pans in make table, old labels on pans.
[33-16-4] Open dumpster lid.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler: pan of raw ground sausage patties on shelf over fish. Moved during this inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets 57F. In reach in cooler near soda machine. Employee stated butter packs were placed in cooler after being held in ice bath.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter: home fries 75F. Hashbrowns 71F. Employee stated they were pulled out of walk in cooler thirty minutes prior and placed back in cooler.
[02C-06-5] Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In reach in cooler at front counter: ham date marked 3/7, manager stated ham was removed from freezer yesterday and added date. In walk in cooler: chicken and ham with date prepared and frozen lacking Sundays date removed from freezer. Manager added. Also, in reach in make table on front line tuna with a date of 3/13 and sour kraut with a date of 3/17. Manager stated items were made two days ago and added date.
[27-02-4] Well water testing report/documentation is not available upon request. Last report available 10/2022.

Disposition: Warning Issued
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in foam cup on top of make table at end of cookline.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Bin with personal food on shelf over onions in walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket hanging on side of dry storage shelf. Moved.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Male and female employee on cookline with no hair restraint.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf over egg cooking station soiled with food debris. Exterior of reach in cooler containing eggs soiled with dust and food debris. Hood filters soiled with grease.
[33-16-4] Open dumpster lid. One lid open on dumpster closest to building.
[35B-03-4] Outer openings not protected with self-closing doors. Door near ware wash area not self closing.
[36-50-4] Unclean building components, attachments or fixtures. Floor under cooking equipment soiled with grease. Two tiles soiled with water stains above bread shelf on cookline. Wall in egg station on cookline soiled with food debris.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Several mops stored mop head down next to ice machine. Moved during this inspection.
[14-06-4] Wood food-contact surface not properly sealed. Board over storage shelf in kitchen not sealed. Manager stated scales are set on top of board to weigh product.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in make table on cookline: French toast mix containing raw shell eggs on shelf over bucket of strawberries. In walk in cooler: pan of French toast mix containing raw eggs on shelf over bread. All were moved.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in make table on cookline: turkey with a date mark of 11/20, discard date 11/26. Employee discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yellow American Cheese 51F. Cheese was on top of make table load limit, cook placed inside reach in cooler.
[03F-02-5] 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. Home fries and hash browns on cookline pulled one hour prior have no time mark.
[27-02-4] Well water testing report/documentation is not available upon request. Report provided from 10/2022.