Mamak Asian Street Food
Last inspected: Mar 10, 2026
43
Score
Going back to 2022, Mamak Asian Street Food has 11 inspections in the public record. The latest inspection on file is from Mar 10, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly nine violations earlier in the record.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
Restaurants in Orlando average 79, so Mamak Asian Street Food trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
0
Major latest
11
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 critical violations. 11 minor violations.
View 13 violations
High Priority - 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 **Corrected On-Site**
08A-20-5
High Priority - 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**Corrective Action Taken** **Corrective Action Taken**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at wait station in water of 131F operstor disczrded water **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed **Corrected On-Site**
21-04-4
Basic - Light not functioning. 1 light Under hood
36-62-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at bar. Operator removed **Corrected On-Site**
21-44-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses.. operator **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Commercially made Duck sauce and satay suuce . Not labeled . Operator labeled **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In rice. Operator removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On main prep cooler and small prep cooler
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On bar back. Operator removed **Corrected On-Site**
12B-07-4
Basic - 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 **Corrected On-Site**
40-06-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In chicken. Operator removed **Corrected On-Site**
10-06-5
43
Oct 6, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - 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.
03D-02-5
High Priority - 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.
01B-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. Pulled eggs on cooks prep station . Operator marked 2 pm. **Corrected On-Site**
03F-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath dish machine and cooks line.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all equipment on cooks line.
23-03-4
Basic - 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. **Corrected On-Site**
40-06-5
Basic - 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. **Corrective Action Taken**
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowl in long grain rice. Operator removed. **Corrected On-Site**
14-01-5
50
Feb 14, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
58
Sep 11, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
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**
03B-01-6
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**
03F-02-5
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**
03F-10-5
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**
53B-14-5
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**
32-04-4
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**
36-32-5
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**
10-20-4
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**
10-07-4
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**
22-08-4
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**
23-03-4
45
Sep 10, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
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**
03B-01-6
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
03F-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**
03A-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**
01B-02-5
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**
03F-10-5
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.
53B-14-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile above counter at expo station in kitchen
36-32-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on fryer **Corrected On-Site**
10-20-4
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**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave at expo station
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tracks in door of clear cooler
23-03-4
33
Apr 8, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Dec 22, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Personal Cleanliness
FL-40
86
Dec 21, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
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**
03A-02-5
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**
08A-20-5
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-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishmachine or 3 compartment sink
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener . Operator removed to be cleaned **Corrective Action Taken**
22-02-4
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**
40-06-5
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**
10-06-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over curry and egg roll **Corrected On-Site**
08B-17-4
45
Feb 14, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Chicken satay made with fresh crushed garlic at the grill station 3.5 hours per operator at 66F. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-14: No stop sale issued. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Raw shell eggs and raw chicken stored above cut up beef in walk in cooler. Operator moved items. **Corrected On-Site** **Warning** - From follow-up inspection 2023-02-14: - Raw chicken skewers stored above raw beef in bin. Advised on proper order. Operator moved items to bottom shelf. **Time Extended** **Corrected On-Site**
08A-20-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Fan guards soiled: tall cooler for sauces near entrance, reach in cooler for wraps. - Exterior of microwave near entrance has greasy debris accumulation. - Ventilation hood has accumulation of grease debris above grill/fryers. - Black fan above tall reach in cooler next to soda station has accumulation of dust/debris. **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
23-03-4
70
Jul 8, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Plumbing system in disrepair. - Cold water faucet not working. Water too hot to wash hands on cook line. **Warning** - From follow-up inspection 2022-07-08: **Time Extended**
29-08-4
95
Frequently Asked Questions
When was Mamak Asian Street Food last inspected?
The most recent health inspection at Mamak Asian Street Food on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mamak Asian Street Food?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Mamak Asian Street Food.
How does Mamak Asian Street Food compare to other restaurants in Orlando?
Mamak Asian Street Food most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Mamak Asian Street Food's inspection record improved over time?
Yes. Recent inspections at Mamak Asian Street Food have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Mamak Asian Street Food means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mamak Asian Street Food inspected?
Based on the inspection history on file, Mamak Asian Street Food is inspected around three times per year on average.
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