Mamadscalabash Jamaican and American Cuisine

1665 Martin Luther King Jr Blvd #2, Riviera Beach, FL 33404 · Permanent Food Service · License 6023178

Official report

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out of 100

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Not rated yet

Latest visit: Sep 3, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

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

Inspection history

1 inspection · 1 visit

Sep32026

Licensing inspection

5 violations found

First visitSep 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.
5 violations found:
- 5 High priority
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. ground beef (47°F - Cooling); collard greens (47°F. Cooling )in walk-in cooler; food covers to cool overnight ; food never reached 41°F or below within 6 hours; See Stop Sale Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  raw shell eggs (81°F - Cold Holding)on the prep table at cook line; as per operator food out since 8 am; advised to discard at 12:00 and keep food in the cooler;
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  rice (132°F - Hot Holding) on the stove; flame was off; food out of temperature for approximately 1 hour; flame turned on to reheat to 165°F
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  ground beef (47°F - Cooling); collard greens (47°F. Cooling )in walk-in cooler; food covers to cool overnight ; food never reached 41°F or below within 6 hours; See Stop Sale Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- 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 burgers stored with hotdogs all not commercially packaged in freezer at cook line; stored properly
  Fixed on the spot
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.