MAMAS SPICES CATERING

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Inspection history

1. Feb 5, 2026

   ✓
   1 violation

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

2. Sep 10, 2025

   ✓
   2 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures

3. Jan 16, 2025

   ✕
   3 violations

   • Pesticide application not supervised by a certified applicator
   • Non food contact surfaces of equipment not clean
   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

4. Jan 31, 2024

   ✕
   4 violations

   • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

5. Jan 4, 2023

   ✓
   3 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Non food contact surfaces of equipment not clean

6. Feb 2, 2022

   ✓

7. Dec 20, 2021

   ✕
   1 violation

   • 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.

8. Mar 30, 2021

   ✓

9. Jan 14, 2020

   ✓

10. Jan 18, 2019

    ✓
    1 violation

    • Non food contact surfaces of equipment not clean

11. Jan 31, 2018

    ✓
    1 violation

    • Wiping cloths dirty, not stored properly in sanitizing solutions

12. Jun 29, 2017

    ✓

13. May 24, 2017

    ✕
    2 violations

    • 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.
    • Single service items reused, improperly stored, dispensed, not used when required