MAMAS KUNTRY KAFE

Name: MAMAS KUNTRY KAFE
Address: 104 S US HWY 41, INVERNESS, FL, 34450, US
Rating: 74.7

104 S US HWY 41, INVERNESS, FL 34450

License #1901382

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

74.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MAMAS KUNTRY KAFE in INVERNESS currently holds an InspectFL Health Score of 74.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on January 5, 2026. Across those visits, DBPR recorded 35 total findings; InspectFL has detailed violation rows for 34 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 5, 2026 shows 7 observation rows: 2 critical, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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

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

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk in small cooler wait station cooler, (49F - Cold Holding); homemade ranch dressing cups, (49F - Cold Holding), see stop sale
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed buildup on walk in cooler shelving.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink blocked by bucket in sink. Operator removed bucket to other location.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Both doors leading outside have gaps at the bottom.
[36-73-4] Floor soiled/has accumulation of debris. Floors throughout kitchen and behind equipment are soiled and in need of cleaning.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk and house made ranch dressing cups. milk in wait station cooler, operator removed (49F - Cold Holding); homemade ranch dressing cups, operator removed (49F - Cold Holding)
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen cooking and preparation equipment soiled and in need of cleaning. Soiled gaskets on doors. Hood suppression nozzles have grease buildup.

Disposition: Emergency order recommended
[35A-05-4] Roach activity present as evidenced by live roaches found. 9 live roaches on floor behind oven in cook line area 3 live roaches on floor behind 3 door vertical cooler in cook line area 2 live roaches on floor under prep table in kitchen 2 live roaches behind breaker box in kitchen 7 live roaches under dish machine area 1 live roach under table in cook line 2 live roaches on wall in dry storage area 10 live roaches on wheel of reach in cooler in cook line area 10 live roaches on floor between wall and reach in cooler in cook line area 16 live roaches under prep table in dish machine area 11 live roaches on wall next to prep table in kitchen 3 live roaches under dish machine area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At multiple hand wash sinks in kitchen area
[07-08-5] Time/temperature control for safety food re-served to customers. Whipped butter on tables since 7am, observed at 10am after multiple customers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Exterior of bulk seasoning bins
[24-05-4] Ice bucket not stored inverted or in a protected manner.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment in cook line area Walls soiled throughout kitchen Hole in wall behind prep table in kitchen
[53B-14-5] 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. Addison Joe
[35A-03-4] Dead roaches on premises. 6 dead roaches on floor under fryer in cook line area 1 dead roaches on floor under ice machine 4 dead roaches on floor next to 3 compartment sink
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler opened 9/30. Operator dated.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork chops stored over margarine in walk in cooler. Operator separated to correct shelves.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. whipped spread packets (74F - Cold Holding)
[01B-01-4] Dented cans present. See stop sale. Salsa
[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. 0ppm. Operator called dish machine technician for service.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped spread packets (74F - Cold Holding) on tables out since 6am. See stop sale. In reach in cooler in front of grill in cook line area. Operator took temperatures at 7am and all food was below 40F. Operator moved items to reach in freezer to rapidly chill. corned beef hash (44F - Cold Holding); hash browns (53F - Cold Holding); shredded lettuce (44F - Cold Holding); sour cream (44F - Cold Holding); burger patty (44F - Cold Holding); ham (50F - Cold Holding)
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in 3 door vertical cooler. Operator removed to segregate.

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