MAMAK ASIAN STREET FOOD
1231 E COLONIAL DR, Orlando FL 32803 · 407-270-4688
Last inspected Mar 10, 2026 · 9 visits since December 2023
APR 24
SEP 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried rice 67 F in reach in cooler cooling overnight per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018016750 | Feb 12, 2018 | Apr 19, 2018 | $520 |
Inspection history
9 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate11 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shell eggs in walk in cooler. Operator removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small prep cooler Duck, pork 42-56Fcold holding less than 4hrs per operator. Operator removed to walk in for temperature recovery. Advisednot to fill items above fill line in pan
Bowl or other container with no handle used to dispense food. In rice. Operator removed
Cutting board has cut marks and is no longer cleanable. On main prep cooler and small prep cooler
Show the remaining 9 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On bar back. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on canned food. Operator removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In chicken. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at wait station in water of 131F operstor disczrded water
In-use wet wiping cloth/towel used under cutting board. Operator removed
Light not functioning. 1 light Under hood
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at bar. Operator removed
Wet wiping cloth not stored in sanitizing solution between uses.. operator
Working containers of food removed from original container not identified by common name. Commercially made Duck sauce and satay suuce. Not labeled. Operator labeled
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Fried rice 67 F in reach in cooler cooling overnight per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried rice 67 F in reach in cooler cooling overnight per operator.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Pulled eggs on cooks prep station. Operator marked 2 pm.
Bowl or other container with no handle used to dispense food. Togo plastic bowl in long grain rice. Operator removed.
Buildup of food debris/soil residue on equipment door handles. Double door reach in cooler by cooks line and by walk in cooler. Operator wiped down doors during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse on prep table at entrance to kitchen. Employee removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Underneath dish machine and cooks line.
Feb 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0 ppm Chlorine
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for beans sprouts expeditor area Operator put time mark
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand sink expeditor/server area Employee provided paper towels
Ceiling tile missing. Ceiling tile missing over ice machine
Exterior door has a gap at the threshold that opens to the outside. Gap at back door
Single-service articles not stored inverted or protected from contamination. Cashier to go box not inverted Operator inverted item
Sep 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice noodles, wonton noodles, and satay sauce made with garlic and ginger, not time marked. Advised operator mark and to put items on time plan
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Curry gravy 113F on stove less than 4hrs per operator. Operator immediately reheated 170F for temperature recovery
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with plan
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above counter at expo station in kitchen
In-use tongs stored on equipment door handle between uses. Tongs on fryer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop in standing water. Operator discarded water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave at expo station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tracks in door of clear cooler
Sep 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. shrimp and pork wonton, Chicken pot stickers, Rice over night per operator (46-52F - Cold Holding). Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs, pork, beef, cooked noodles, sprouts, cut cabbage various sauces, in silver reach in cooler on cook.line 46-52F less than 4hrs per operator. Operator moved to differ coolers for temperature recovery. Silver cooler at cook line:; shrimp and pork wonton, Chicken pot stickers, Rice over night per operator (46-52F - Cold Holding). Operator discarded
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Rice noodles, wonton noodles, and satay sauce made with garlic and ginger, not time marked. Advised operator mark and to put items on time plan
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Curry gravy 113F on stove less than 4hrs per operator. Operator immediately reheated 170F for temperature recovery
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with plan
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above counter at expo station in kitchen
In-use tongs stored on equipment door handle between uses. Tongs on fryer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop in standing water. Operator discarded water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave at expo station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tracks in door of clear cooler
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Egg wash 55F 2hrs. Per operator. Advised operator to re-ice for immediate temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed to be cleaned
Cutting board has cut marks and is no longer cleanable. Cutting board on small prep table in back cookline
Floor soiled/has accumulation of debris. Heavy grease build up on right side under grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door Track in big clear door cooler at front of cookline fan covers soiled in same cooler Shelves in walk in cooler
Old labels stuck to food containers after cleaning. Plastic containers on storage rack
Dec 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishmachine or 3 compartment sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on cut.ery kit
Dec 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over curry in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw Chicken over raw shell eggs Raw Beef over raw pork in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler by at end of cook line multiple containers of noodles, beef, rice, sauces, fried eggs. Tofu, all temperature range 52F-67F. Less than 4 hours per operator.ambient temp of cooler is 54F. Advised operator to move all items to walk in cooler or put on ice bath.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator removed to be cleaned
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishmachine or 3 compartment sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on cut.ery kit
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in chicken base and Salt containers
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over curry and egg roll
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.