MAMMA MIAS TRATTORIA

Name: MAMMA MIAS TRATTORIA
Address: 8855 HYPOLUXO RD, LAKE WORTH, FL, 33467, US
Rating: 87.8

8855 HYPOLUXO RD, LAKE WORTH, FL 33467

License #6019246

🍕 Pizza/Italian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

87.8 Grade B / 100

Solid Health Score

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Quick take

MAMMA MIAS TRATTORIA in LAKE WORTH currently holds an InspectFL Health Score of 87.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 14 total violations — 9 critical, 3 major, 2 minor.

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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 17, 2026 shows 4 observation rows: 2 critical, 2 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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
[41-10-4] Toxic substance/chemical improperly stored. Sanitizer spray bottle over flip top cooler in back prep area. Operator removed sanitizer.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Educated operator and Emailed time control procedure to operator.
[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. Dishwasher (Chlorine 0ppm) Operator placed new bucket of chlorine sanitizer. Rechecked, 50ppm.
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled by cook line. Operator labeled sanitizer.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (43-54F - Cold Holding);in cooler #1 at cook line; as per operator food not prepared or portend today; food overstocked ; smaller porches made;
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touching visibly soiled towels at cook line and touching utensils and working with food without washing hands first; educated ; employee washed hands
[08B-38-4] Food stored on floor- containers with shrimp stored on the floor inside walk-in freezer; Stored properly
[16-46-4] Old labels stuck to food containers after cleaning- in walk-in cooler; removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked eggplant in cooler #2 at cook line; food stored properly;
[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- cooked pasta at cook line has no time mark; as per operator food on time since 2:00pm; time marked;
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter packets and fresh garlic in oil at expo line - food marked 10:00 am; food observed not discarded after four hours ,at 2:40 pm. See Stop Sale
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. Soups dated 10/6 pulled out of walk-inn freezer on 10/10 not date; operator dated;
[01B-02-5] Stop Sale issued on time control for safety food due to be held more than four hours; Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Butter packets and fresh garlic in oil at expo line - food marked 10:00 am; food observed not discarded after four hours ,at 2:40 pm. See Stop Sale
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. soup (101F - Hot Holding); at cook line; food out of temperature for approximately 30 minutes; food placed to be reheated to 165 F;

Community reaction

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Community pulse