MAMACITA'S MEXICAN BAR & GRILL

Name: MAMACITA'S MEXICAN BAR & GRILL
Address: 591 N BROADWALK, HOLLYWOOD, FL, 33019, US
Rating: 63.4

591 N BROADWALK, HOLLYWOOD, FL 33019

License #1617802

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

63.4 Grade F / 100

Failing Health Score

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Quick take

MAMACITA'S MEXICAN BAR & GRILL in HOLLYWOOD currently holds an InspectFL Health Score of 63.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 15, 2026. Across those visits, DBPR recorded 41 total findings; InspectFL has detailed violation rows for 39 of them so far.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 6, 2026

The latest inspection on June 15, 2026 shows 5 observation rows: 1 critical, 1 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

*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

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Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[01B-02-5] Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler- Refried Beans (50F - Cold Holding); Cooked Rice (53F - Cold Holding); Salsa 52F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale
[06-01-5] Observed: Time/temperature control for safety food thawed in an improper manner. Frozen shrimps thawed in standing water next to triple sink. Employee removed water and stored in reach in cooler.
[10-20-4] Observed: In-use tongs stored on oven door handle between uses.
[14-09-4] Observed: Cutting board has cut marks and is no longer cleanable. White Cutting board under prep table across reach in freezer.
[23-03-4] Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust Shelf above flip top soiled. Cleaned during inspection.
[33-16-4] Observed: Open dumpster lid.
[53B-01-5] Observed: 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.
[22-08-4] Observed: Interior of microwave has accumulation of foods debris. Cleaned during inspection.
[08A-05-6] Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw beef stored above container of jalapeños in double doors reach in cooler at entrance of kitchen. Manager inverted.
[16-13-5] Observed: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/ equipment not properly sanitized. Employee only rinse cutting board after using it. Reviewed proper procedures. Employee washed rinsed and sanitized.
[12A-20-4] Observed: Employee washed hands with no soap. Employee after eating washed hands to continue working with ready to eat food but failed to apply soap. Reviewed proper handwashing procedures. Employee washed hands correctly.
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Walk in Cooler- Refried Beans (50F - Cold Holding); Cooked Rice (53F - Cold Holding); Salsa 52F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. See Stop Sale 2) Flip Top- ; Sour Cream (61F - Cold Holding); Shredded Cheese (54F - Cold Holding); Raw Shrimps (48F - Cold Holding). Per Manager food items in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill.
[08B-38-4] Observed: Buckets of fish stored on floor in walk in Freezer.
[03B-01-6] Observed: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meat Sauce (90F - Hot Holding); Cooked ground Beef (131F - Hot Holding) Per Manager food items in unit less than 2 hours. Employee reheated.
[14-01-5] Observed: Bowl used to dispense salsa, refried beans, cut tomatoes. Removed during inspection.

Disposition: Inspection Completed - No Further Action
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on soiled surface, employee removed to be clean and sanitized.
[14-11-5] Equipment in poor repair. Dishwasher area- Cleaning equipment storage rack, substantial build up of rust in all shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bar- hand wash sink, build up of black like substance on top of sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Build up of food spills, grease and soiled.. -behind flip top -behind cleaning equipment storage rack. - behind one door reach in freezer.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cook line- Cell phone on prep table, next to condiments. Employee removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line flip top- inside flip top cover with build up of black like substance. Employee cleaned and sanitized during inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooling food stored on large and covered plastic container. Provided and explained rapid cooling methods poster.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-cooked vegetables rice (51F - Cooling), per employee cooling overnight. See stop sale
[31B-03-4] No soap provided at handwash sink. Cook line, employee provided.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cook line flip top- raw marinated shrimps over cut cilantro and cut onions. Employee moved raw fish under cut and clean vegetables .
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to operator.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler-cooked vegetables rice (51F - Cooling), per employee cooling overnight. Employee discarded.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Two doors reach in cooler- open box of raw burger patties over open container of marinated tilapia. Employee placed raw burgers under raw tilapia.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Bar area
[36-17-5] Floor tiles missing and/or in disrepair. -Kitchen area in front of reach in freezer, missing several tiles. -in front of fryers- missing 4 tiles.

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