MAZZA MEDITERRANEAN CUISINE

Name: MAZZA MEDITERRANEAN CUISINE
Address: 15749 PINES BLVD, HOLLYWOOD, FL, 33027, US
Rating: 63.9

15749 PINES BLVD, HOLLYWOOD, FL 33027

License #1621822

🥙 Mediterranean ℹ️

63.9 Grade F / 100

Failing Health Score

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Latest inspection

March 20, 2026 · 10 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MAZZA MEDITERRANEAN CUISINE in HOLLYWOOD currently holds an InspectFL Health Score of 63.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 20, 2026. Across those visits, inspectors documented 67 total violations — 9 critical, 23 major, 35 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 14, 2024

The latest inspection on March 20, 2026 shows 10 observation rows: no critical rows, 3 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

MAZZA MEDITERRANEAN CUISINE 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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. In back preparation area , bowl with no handle used to dispense salt. Operator removed during the inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout restaurant.
[12B-14-4] Employee beverage container in ice machine/ice bin. Employee canned beverage stored In ice bin in kitchen. Manager removed during the inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop on top soiled ice machine. Operator remove scoop , washed and sanitized and stored in clean container.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above oven soiled with grease, food debris, dirt, slime or dust.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour, salt and sugar removed from its original container not labeled. Operator labeled during the inspection.
[11-03-5] Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. Emailed poster to manager. Manager posted during the inspection.
[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. Emailed poster to manager. Manager posted during the inspection.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk in cooler , cooked lentil peas, cooked potatoes made more than 24 hours and held in cooler not date marked. Manager date marked during the inspection. 03-19.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine, in kitchen, soiled with black mold like substance. Employee cleaned and sanitized during inspection.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in freezer soiled with soiled ice buildup at bottom of freezer. Employee cleaned during inspection.
[08B-12-5] Stored food not covered. Observed ice cream stored inside chest freezer in kitchen, uncovered. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above garlic cloves inside walk in cooler. Operator properly stored.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flip top cooler 2// raw beef (51F - Cold Holding) at cook line. Per operator, food not prepped or portioned today; food out of temperature for approximately 2 hours. Operator put food inside reach in freezer to quick chill.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200ppm) at cook line.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed certified food manager certification expired 05/16/2025 for Faris Bushnaq.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer for food at establishment.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Reviewed food employee reporting form with operator. Operator printed form, reviewed with employee, and employee signed during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. 1) Observed unlabeled spray bottle containing unknown purple solution stored at dish pit. 2) Observed unlabeled spray bottle containing unknown clear solution stored at end of cook line. Employee labeled spray bottles.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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. -Cook line flip top -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. Employee purse on prep table, in front of oven. Manager removed
[36-73-4] Floor soiled/has accumulation of debris. Kitchen line
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -flip top in cook line -Walk in Cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above oven, build up of grease and food debris
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Lamb ribs over open container of ice cream. Employee moved lamb to bottom shelf
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today food not prep or portioned today. -Right side -Flip top-lower drawers-cut lettuce (50F - Cold Holding); cut lettuce (52F - Cold Holding); diced cheese (50F - Cold Holding); mini stuffed leaves (52F - Cold Holding) Walk in cooler-raw shell eggs (48F - Cold Holding); butter (51F - Cold Holding); hummus (50F - Cold Holding); chick peas (51F - Cold Holding); shredded cheese (48F - Cold Holding); raw beef roast (50F - Cold Holding). Per manager food held less than 4 hours, ice added on all containers for a quick chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per employee food hot held less than 2 hours, employee reheated on stove
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Oven in rear kitchen, build up of grease and soil.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Food containers inside walk in cooler missing proper date labels.

Disposition: Warning Issued
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler-bottom shelf soiled in service station
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Baking sheets stored on floor, under storage rack, employee removed to be wash.
[36-73-4] Floor soiled/has accumulation of debris. Under equipment in cook line.
[08B-38-4] Food stored on floor. Container of sesame sauce stored on floor under oven equipment, employee removed and placed on shelf.
[36-24-5] Hole in or other damage to wall. Broken tiles behind dishwasher machine.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Two ice scoops on dirty container, Employee removed
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic containers used to dispense sesame sauce, employee removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood filters above oven in rear kitchen.
[25-05-4] Single-service articles improperly stored. Soup bowls stored on floor in storage area, employee removed.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop inside mop sink floor, Employee removed to be clean and store properly
[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 00ppm)
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzles-service area. -can opener in rear kitchen
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Person in charge, lacking food manager certification
[53B-01-5] 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.