Mamak Asian Street Food

1231 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5805588

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Nov 2, 2026 (6 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 25 other violations

How the score was calculated

Starting score100
Violations at the Nov 2 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 5 intermediate (3 fixed on the spot), 17 basic (2 repeats); basic violations cost 12 at most
-38
Safety score62

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

Inspection history

1 inspection · 1 visit

Nov22026

Routine inspection

26 violations found

First visitNov 2, 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.
26 violations found:
- 4 High priority
- 5 Intermediate
- 17 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Friend rice (49-51°F - Cold Holding) more than 4 hours 5Lb. Operator discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Bulk raw chicken in the tup sitting at 54°F in cook line. Employee divided into smaller portions and placed on ice. Friend rice (49-51°F - Cold Holding) more than 4 hours 5Lb.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Cooked pork stored under raw shrimp. Employee corrected.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee drank then handled clean equipment or utensils without washing hands.
  Touched clean lid. Educated employee and he washed his hands.
  Fixed on the spot
Intermediate5
- Code 16, Dishwashing facilities and test kits: Chemical test kit provided when using sanitizer at ware-washing machine.
  Chlorine test strips expired. Operator provided with new ones.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soiled cutting boards throughout the kitchen.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used for dumping ice, bar area.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Bar area. Employee corrected.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle of white substance not labeled in back area bottom storage shelves. Operator corrected.
  Fixed on the spot
Basic17
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw shrimp at prep sink near 3 compartment sink thawed in standing water. Employee corrected. Pork in the box left to defrost at room temp. Operator corrected.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked pork stored uncovered overnight in walk in cooler. Employee corrected. Uncovered cooked chicken in standing reach in cooler at cook line. Operator corrected.
  Fixed on the spot
  Food stored on floor.
  Walk in freezer. Operator corrected.
  Fixed on the spot
  Raw fruits/vegetables not washed prior to preparation.
  Lettuce cut straight from the plastic wrap. Operator educated.
  Fixed on the spot
  Uncovered food stored near sink exposed to splash.
  Hand washing sink at prep table no splash guard. Front line.
- Code 10, In-use utensils properly stored: In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
  Utensil stored in dipper-well not in water. Bar area. Operator corrected.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Clear containers cracked in back area storage shelves. Operator corrected.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Containers in back area shelves. Operator corrected.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  Stored on the counter next to open container with flower. Operator removed.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave soiled above prep table at front line.
  Accumulation of black/green mold-like substance in the interior of the ice machine.
  Located at the entrance of the kitchen.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood at cook line.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Clear containers in back storage shelves. Operator corrected.
  Fixed on the spot
  Silverware/utensils stored upright with the food-contact surface up.
  Silverware at bar area. Employee corrected.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go boxes in the back cook line in prep table area. Operator corrected.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Soiled ceilings in dish and cook line areas.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee drinking cup. Front line. Prep area. Employee removed. Keys on To Go shelves at the kitchen entrance. Operator removed.
  Fixed on the spotRepeat violation
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.