STAR MAMA LLC

Name: STAR MAMA LLC
Address: 7410 W BOYNTON BEACH BLVD STE A8, BOYNTON BEACH, FL, 33437, US
Rating: 67.1

7410 W BOYNTON BEACH BLVD STE A8, BOYNTON BEACH, FL 33437

License #6013575

67.1 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

STAR MAMA LLC in BOYNTON BEACH currently holds an InspectFL Health Score of 67.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 34 total violations — 12 critical, 5 major, 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

57%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Passed — No Violations

Administrative complaint recommended
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler soup 47F, marinara sauce 45F. Per operator food was prepared yesterday. Observed cooling covered. Observed cooling in big containers. See stop sale.
[41-07-4] Container of medicine improperly stored. Observed medicine stored above oil at cook line. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in flip top cooler across from stove raw shrimp stored over chopped meat. Operator stored raw shrimp properly. Observed in flip top cooler across from grill Raw pork stored over chicken masala. Operator stored raw pork properly. Obser
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile above double door reach in cooler soiled with dust.
[16-37-1] No chlorine test kit provided when using sanitizer at warewashing machine .
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in walk in cooler soup 47F, marinara sauce 45F. Per operator food was prepared yesterday. Observed cooling covered. Observed cooling in big containers. See stop sale.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed a bowl used to dispense panco bread crumbs. Operator removed.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[02D-01-5] Working containers of food (salt,sugar, flour)removed from original container not identified by common name. Operator labeled
[08B-12-5] Stored food not covered. Observed multiple containers of soups sauces not covered in walk-in cooler. Operator covered
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed can opener sleeve/holder soiled with grease, food debris, dirt, slime or dust.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Under pizza oven. Operator elevated
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime. Operator cleaned and sanitized.
[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. Observed scoop handle in contact with chopped pecans Observed scoop handle in contact with salt.and flour. Operator removed.
[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 and the time removed from temperature control cannot be determined. See stop sale. Observed cooked ditalini on cook line. Per operator placed on line 1 hour prior inspection.
[06-09-1] Commercially processed reduced oxygen packaged fish (salmon) bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee put on hat.
[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. 10 Ppm chlorine. Operator primed machine rechecked 50 Ppm
[41-17-4] Spray bottle containing toxic(bleach) substance not labeled. Operator labeled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tea spoon stored in handwashing sink in back kitchen. Operator removed
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed meat sauce (125F - Hot Holding) per cook held out of temperature less than 3 hours. Chef placed on stove to reheat.

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