MANGROVE SANDS

High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - From follow-up inspection 2026-01-14: Time Extended

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. - From follow-up inspection 2026-01-14: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. - From follow-up inspection 2026-01-14: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-01-14: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2026-01-14: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake Corrective Action Taken - From follow-up inspection 2026-01-14: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Bar shelves - From follow-up inspection 2026-01-14: Time Extended

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. Reading 0ppm. Primed and reading 0. Warning

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Queso dated 11/29. Manager threw away Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

Intermediate - 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.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - 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. For all employees Emailed form Corrective Action Taken

Basic - Ice bucket/shovel stored on floor between uses. At bar

Basic - No handwashing sign provided at a hand sink used by food employees. At bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Bar shelves

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar. Advised to remake

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ham and bean soup found at 64f cooling overnight, tightly wrapped. See stop sale

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. 0ppm. Primed sanitizer, Reading 0ppm. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issue for cooling of white bean soup

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken wings found at 47f. In cooks line cooler overnight. - Butter pats 70f sitting on counter since 10am. See stop sale. -Lettuce 55° Tomato 56° Doubled panned in salad cooler for 3 hours. Manager placed in ice bath Repeat Violation Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. For burgers. Printed consumer advisory for manager Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chili in reach in cooler

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi in ROP thawed Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board

Basic - Equipment in poor repair. Cook line cooler door does-not close properly

Basic - Food stored on floor. Potatoes in dry storage Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Tin pans on ice machine

Basic - Standing water in bottom of reach-in-cooler. Salad cooler

Basic - Working containers of food removed from original container not identified by common name. Bulk bin in dry storage

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #1 Sliced cheese 57f. Cooked chicken wing 48f Meatloaf 54f Slaw 48f Pork 59f Shrimp 58f Mahi 54f Chicken salad 53f Cut lettuce 49f Peppers and onions 49f #2 Cut cabbage 52f Raw eggs ambient 50f Gravy 47f Warning

Intermediate - Handwash sink not accessible for employee use at all times. Dishes in hand wash sink at bar

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in dish area is soiled

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at bar

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 make top coolers

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed Mahi in packaging stating to remove prior to thawing. See stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to slicer Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach in cooler

Basic - Food stored on floor. Flour in dry storage Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop being stored on top of ice machine

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs being stored on greasy ansul pipe

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line cooler and in tall white cooler

Basic - No handwashing sign provided at a hand sink used by food employees. At bar