DirtyFLRestaurant Inspection Data

MAMAK ASIAN STREET FOOD

1231 East Colonial Drive
Orlando, Florida, 32803
Colonialtown
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/14/2025

Inspection #: Visit ID: 10774220

  • N/A:No Violations Were Observed

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8885558

  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing over ice machine
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Cashier to go box not inverted Operator inverted item Corrected On-Site
  • 22-41-4:High Priority - 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 Warning
  • 03F-02-5:High Priority - 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 Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels hand sink expeditor/server area Employee provided paper towels Corrected On-Site

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8885240

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom - From follow-up inspection 2024-09-11: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above counter at expo station in kitchen - From follow-up inspection 2024-09-11: **Time Extended**
  • 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer Corrected On-Site - From follow-up inspection 2024-09-11: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop in standing water. Operator discarded water Corrected On-Site - From follow-up inspection 2024-09-11: **Time Extended**
  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave at expo station - From follow-up inspection 2024-09-11: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tracks in door of clear cooler - From follow-up inspection 2024-09-11: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : High Priority - 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 - From follow-up inspection 2024-09-11: **Time Extended**
  • 03B-01-6:High Priority - - From initial inspection : High Priority - 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 Corrected On-Site - From follow-up inspection 2024-09-11: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - 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 **Corrective Action Taken** - From follow-up inspection 2024-09-11: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2024-09-11: **Time Extended**

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8733587

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above counter at expo station in kitchen
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. ice cream scoop in standing water. Operator discarded water Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave at expo station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tracks in door of clear cooler
  • 01B-02-5:High Priority - 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 Corrected On-Site Warning
  • 03A-02-5:High Priority - 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 **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - 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
  • 03B-01-6:High Priority - 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 Corrected On-Site
  • 03F-10-5:Intermediate - 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 **Corrective Action Taken**
  • 53B-14-5:Intermediate - 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.

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8580135

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on small prep table in back cookline
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy grease build up on right side under grill
  • 23-03-4:Basic - 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
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Plastic containers on storage rack
  • 03A-02-5:High Priority - 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 **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener . Operator immediately removed to be cleaned **Corrective Action Taken**

Inspection Date: 12/22/2023

Inspection #: Visit ID: 8579970

  • 40-06-5:Basic - - From initial inspection : Basic - 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 Corrected On-Site - From follow-up inspection 2023-12-22: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishmachine or 3 compartment sink - From follow-up inspection 2023-12-22: **Time Extended**

Inspection Date: 12/21/2023

Inspection #: Visit ID: 8355173

  • 40-06-5:Basic - 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 Corrected On-Site
  • 10-06-5:Basic - 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 Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over curry and egg roll Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken over curry in walk in cooler Corrected On-Site
  • 08A-20-5:High Priority - 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 Corrected On-Site
  • 03A-02-5:High Priority - 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. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener . Operator removed to be cleaned **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishmachine or 3 compartment sink