Mamma GS Italian Restaurant

Inspection history 4 visits

1. 2026
2. Passed Jul 23 Score 64 ▲1

   Re-Inspection

   3 violations

   • Minor Insects, rodents present
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
3. Passed Jul 9 Score 63 ▲13

   Inspection

   10 violations, 1 critical

   • Critical Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding.
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Insects, rodents present
   • Minor Non food contact surfaces of equipment not clean
   • Minor Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Minor Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Minor Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Minor In use food dispensing utensils improperly stored
4. Passed Mar 17 Score 50 no change

   Re-Inspection

   No violations

5. Passed Mar 3 Starting score 50

   Inspection

   10 violations, 6 critical

   • Critical Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical Precooked, refrigerated potentially hazardous food is not reheated to 165°F or above within two hours.
   • Critical Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Critical Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Critical Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Minor Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Minor Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Minor Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Minor In use food dispensing utensils improperly stored

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