What is Mama Riso's Restaurant's health inspection score?

Mama Riso's Restaurant has a SafeDine safety score of 65 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mama Riso's Restaurant last inspected?

Mama Riso's Restaurant was last inspected on May 21, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mama Riso's Restaurant have?

Mama Riso's Restaurant has 36 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mama Riso's Restaurant safe to eat at?

Mama Riso's Restaurant has a safety score of 65/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Mama Riso's Restaurant serve?

Mama Riso's Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mama Riso's Restaurant

Name: Mama Riso's Restaurant
Address: 2119 STATE ROUTE 9 #132 ROUTE, Lake George, 12845
Rating: 65

2119 STATE ROUTE 9 #132 ROUTE, Lake George

Last Inspected: 5/21/2026

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0Fair

American

Better than 22% of american restaurants

Improving

5 inspections

Last: May 21, 2026

high confidence

Directions Order

Inspections

Clean Rate

7.2

Avg Violations

1 month ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

12x

Handwashing

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-42

Final Score

Impact Breakdown

High Priority

-19 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-9 pts

Best practices • 2 pts each

Inspection Timeline

+7 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 58/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (65/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2119 STATE ROUTE 9 #132 ROUTE, Lake George, FL 12845

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Violation Timeline

Jul 2023

1 inspections

1 high priority

6 basic

Jul

Aug 2024

1 inspections

1 high priority

6 basic

Jun 2025

1 inspections

3 high priority

5 basic

Jun

Dec 2025

1 inspections

3 high priority

4 basic

May 2026

1 inspections

2 high priority

5 basic

May

Inspection History

5 records on file

5 Inspection

May 26

Inspection InspectionLatest

2 High5 Basic

7 total1 risk factor

65/100inspection score

−30 pts

High Priority (2)

−20 pts

1FShellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.Risk Factor−10
5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (5)

−10 pts

10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2
11DNon food contact surfaces of equipment not clean−2
14CPesticide application not supervised by a certified applicator−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8AFood 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)−2

Base deductions−30 pts

Risk factor bonus (1× +5)−5 pts

Dec 25

Inspection Inspection

3 High4 Basic

7 total

62/100inspection score

−38 pts

High Priority (3)

−30 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10
1HFood from unapproved source, spoiled, adulterated on premises.−10

Basic (4)

−8 pts

8AFood 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)−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2

Base deductions−38 pts

Jun 25

Inspection Inspection

3 High5 Basic

8 total

60/100inspection score

−40 pts

High Priority (3)

−30 pts

5BPotentially 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.−10
4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10
2CCooked or prepared foods are subject to cross-contamination from raw foods.−10

Basic (5)

−10 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8FImproper thawing procedures used−2
8BIn use food dispensing utensils improperly stored−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
11AManual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions−2

Base deductions−40 pts

Aug 24

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

4AToxic chemicals are improperly labeled, stored or used so that contamination of food can occur.−10

Basic (6)

−12 pts

8AFood 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)−2
8FImproper thawing procedures used−2
14AInsects, rodents present−2
12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
10BNon-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)−2

Base deductions−22 pts

Jul 23

Inspection Inspection

1 High6 Basic

7 total

78/100inspection score

−22 pts

High Priority (1)

−10 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10

Basic (6)

−12 pts

11DNon food contact surfaces of equipment not clean−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
11CFood contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred−2
8AFood 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)−2
12DToilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs−2
9BTobacco is used; eating, drinking in food preparation, dishwashing food storage areas−2

Base deductions−22 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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