Mamale Cafe
1017 Kane Councourse, Bay Harbor Islands, FL 33154 · Permanent Food Service · License 2333922
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 9 basic (1 repeat)-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 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.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Observed Eggplant (40°F - Cold Holding) dated marked 09/16 and Caramelized onions (42°F - Cold Holding) date marked 09/14 inside reach in cooler at cook line. Stop Sale Issued. Operator discarded them during inspection.
Fixed on the spot
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 Eggplant (40°F - Cold Holding) dated marked 09/16 and Caramelized onions (42°F - Cold Holding) date marked 09/14 inside reach in cooler at cook line. Stop Sale Issued. Operator discarded them during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed at kitchen area.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Observed no consumer advisory for fried eggs. As per operator fried eggs are served under cooked as per customer request. Consumer advisory poster provided to operator during inspection. Operator posted next to choking poster at beverage reach in cooler at front counter.
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Observed no employee health agreement for Jean Carlos L. As per operator hired today. Provided form to operator during inspection. Employee signed during inspection.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener blade soiled over preparation table at kitchen area.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic containers over hand wash sink at kitchen area.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed Hilda F. and Pedro F. with no proof of training. As per operator for more than 6 months.
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar container not identified under preparation table at kitchen area. Employee labeled it during inspection.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs on over door handle at cook line.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed over preparation table in front of triple door reach in cooler at kitchen area.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloth stored on top of preparation table in front of triple door reach in cooler not in sanitizing solution.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed black mold like substance inside ice machine at front counter.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Observed on triple door reach in cooler at kitchen area.
Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Observed over preparation table at kitchen area.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed all throughout kitchen and preparation area.
Wall soiled with accumulated grease, food debris, and/or dust.
Observed walls soiled behind reach in cooler at cook line.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.