MASH ENTERPRISES LLC
18 N DOLLINS AVE K19, Orlando FL 32805
Last inspected Apr 14, 2025 · 3 visits since June 2024
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUN 24
FEB 25
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Apr 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority2 Intermediate11 Basic
What the inspector wrote — 16 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice in reach in cooler overnight per operator 68f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White rice 68f in reach in cooler overnight per operator. Operator discarded.
Handwash sink not accessible for employee use at all times. Towel and bowl in hws. Employee removed.
Show the remaining 12 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb and chicken cooked Saturday 2/8 per operator in reach in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl in rice, flour and sugar.
Buildup of food debris/soil residue on equipment door handles. All equipment handles throughout unit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rice warmer and 3 compartment sink.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Underneath all equipment throughout unit.
Food stored on floor. Two cases of oil stored on the floor under prep sink.
In-use wet wiping cloth/towel used under cutting board. At prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, underneath prep table shelve at entrance to unit, side of fryers and all cooking equipment on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout entire unit walls soiled with black particles.
Wet mop not stored in a manner to allow the mop to dry. In front of 3 compartment sink.
Feb 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority6 Intermediate12 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice in reach in cooler overnight per operator 68°f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White rice 68°f in reach in cooler overnight per operator. Operator discarded.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator.
Handwash sink not accessible for employee use at all times. Towel and bowl in hws. Employee removed.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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. Emailed operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb and chicken cooked Saturday 2/8 per operator in reach in cooler not date marked.
Bowl or other container with no handle used to dispense food. Bowl in rice, flour and sugar.
Buildup of food debris/soil residue on equipment door handles. All equipment handles throughout unit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above rice warmer and 3 compartment sink.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Underneath all equipment throughout unit.
Food stored on floor. Two cases of oil stored on the floor under prep sink.
In-use wet wiping cloth/towel used under cutting board. At prep table.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, underneath prep table shelve at entrance to unit, side of fryers and all cooking equipment on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout entire unit walls soiled with black particles.
Wet mop not stored in a manner to allow the mop to dry. In front of 3 compartment sink.
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate7 Basic
Show 12 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form.
Handwash sink used for purposes other than handwashing. Employee rinsing rag in hand-wash station.
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. Printed and provided form. Employee signed and acknowledged.
Packaged food not labeled as specified by law. Salt in container by prep table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and Goat in reach in cooler.
Ceiling tile missing. At entrance to facility.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Oil boxes on floor and bag of flour
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Dry storage shelves.
Wall soiled with accumulated grease, food debris, and/or dust. By entrance to kitchen facility.
Wet mop not stored in a manner to allow the mop to dry.
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.