Mama Lau and OC LLC

5038 W Colonial Dr, Orlando, FL 32808 · Permanent Food Service · License 5813420

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 28, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Aug 28 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
2 high priority (fixed by the Aug 28 follow-up), 4 intermediate (1 fixed on the spot, 1 repeat), 11 basic (1 repeat)
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Aug262026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  More time given
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  More time given
Official report, on the Florida DBPR website
First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 2 High priority
- 4 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Chicken 44f, butter 45f cut lettuce 45f.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw eggs over vegetables in walk in cooler
Intermediate4
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior of front counter reach in cooler
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Front line items counter temperature 81f
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Front line items in sink basin
  Fixed on the spot
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk containers
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Itams in walk in freezer
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In several bulk containers
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Under cook line microwave and cook line cooler gaskets
- Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
  Mop sink inaccessible blocked by numerous items.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Front line items
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Out if use slicer.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Screening is not 16-mesh to the inch.
  Back door
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  By wok station. Floor drain and walls heavily soiled.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.