Mamaling

1280 Palm Coast Pkwy SW, Palm Coast, FL 32137 · Permanent Food Service · License 2800677

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Nov 3, 2026 (4 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Nov 3 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic (1 repeat)
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Nov32026

Routine inspection

7 violations found

First visitNov 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
- 2 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed adobo dated 10/27 past 7 days of preparation in walk in cooler.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed adobo dated 10/27 past 7 days of preparation in walk in cooler. Operator discarded.
  Fixed on the spot
Intermediate1
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with blue liquid substance not labeled. Operator labeled sanitizer.
  Fixed on the spot
Basic4
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tongs hanging from oven handle on cookline. Operator removed.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed open employee monster drink in reach in cooler. Operator discarded.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed hole in wall at utility box.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling tiles in kitchen has water damage.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.