MANGO MANGO'S BEACHSIDE BAR & GRILL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw ahi tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight yellow rice (45F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach cooler near handwashing sink pico (49F - Cold Holding); cut tomatoes (50F - Cold Holding); Cole slaw (50F - Cold Holding); yellow rice (45F - Cold Holding) Warning

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink has bowl inside. Operator removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor in front of grill station.

Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled with old food debris. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Bulk containers of fryer oil stored on floor of dry storage. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filets soiled with build up. Gaskets soiled on reach in coolers in gaskets. Repeat Violation

Basic - Open dumpster lid. Operator closed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Fully thawed raw ahi tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer 0 ppm. Operator remade 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler at entrance right of kitchen more than 4 hours cut tomatoes (55F - Cold Holding); tartar sauce (55F - Cold Holding); spicy mayo sauce (51F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler at entrance right of kitchen cut tomatoes (55F - Cold Holding); tartar sauce (55F - Cold Holding); spicy mayo sauce (51F - Cold Holding) Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose bib out back door. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen have pieces of debris. Operator removed. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.

Basic - Equipment in poor repair. Walk in cooler door shows damage.

Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline.

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 is at 0ppm. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawing in sealed bag. Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Butter 51F, black bean aioli 47F; ( - Cold Holding) Tomatoes 51F, jalapeño relish 51F; ( - Cold Holding) Repeat Violation Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Butter 51F, black bean aioli 47F; ( - Cold Holding) Tomatoes 51F, jalapeño relish 51F; ( - Cold Holding) Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on mop sink.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk not dated. Person in charge dated. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

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. Establishment does not have any training. Repeat Violation Warning

Basic - Building components, attachments or fixtures in poor repair. Interior of walk in cooler door is damaged.

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. Ahi tuna thawing in bags. Not frozen. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above food prep area. On shelf.

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees not wearing hair restraints. Both put hair restraints on. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife on back hand washing sink.

Basic - Old labels stuck to food containers after cleaning. Dishes in front food prep have old labels on them.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves are soiled where black bean aioli is stored.

Basic - Time/temperature control for safety food thawed in an improper manner. Meatloaf thawing on prep table. Still frozen. Person in charge placed back into walk in cooler. Corrected On-Site

Basic - Wood food-contact surface not properly sealed. Wood under hand washing sink in not smooth and easily cleanable.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at bar area, blue cheese dressing (58F - Cold Holding); house dressing (48F - Cold Holding); ranch (55F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler at cook line pass thru, sour cream (51 F - Cold Holding), cheese (54F - Cold Holding). Item out less than 4 hours per employee, opened for busy lunch. On top of reach-in freezer, at make line in pumps held on ice dipping sauce (48F - Cold Holding); colada sauce (51F - Cold Holding). Per employee, out less than 4 hours, ice bath not touching container, ice added to container. In walk-in cooler, pork (50F - Cold Holding); dipping sauce (48F - Cold Holding); shrimp (52F - Cold Holding); fish (49F - Cold Holding). Walk-in cooler opened for prep and lunch rush. In reach-in cooler by bar area, blue cheese dressing (58F - Cold Holding); house dressing (48F - Cold Holding); ranch (55F - Cold Holding) Warning

High Priority - Toxic substance/chemical improperly stored. In outside storage shed, dumpster cleaner and insect pesticide stored on shelf above oil.

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. Establishment have multiple new employees present. No verifiable proof employees have been trained on health responsibilities. Supplied operator with DBPR form 5030-103

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach-in cooler at bar area, operator stated dressings were portioned yesterday were not dated.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar server station, on top plate of ice bin mold-like substance. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Walk in cooler door interior covering torn. Gasket on door torn.

Basic - Cutting board has cut marks and is no longer cleanable. At dish area, multiple cutting boards are no longer easily cleanable.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At bar area reach-in freezer, personal food stored with customers food.

Basic - Employee with no beard guard/restraint while engaging in food preparation. At cook line, 1 employee not wearing beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area, stacked containers not properly air dried, wet nesting seen.

Basic - Equipment in poor repair. Above reach-in freezer at cook line, microwave had rusting on interior door. In outside storage shed, storage shelf with rusted with pitted surface. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Floor at end of cook line by flat top missing/broken tiles.

Basic - Floors, walls, and/or ceilings. In walk-in freezer, residue seen under shelves on floors. In walk-in cooler, residue seen under shelves on floors. At prep area, ceiling vent has dust buildup. In prep area, floors under shelves had visible debris.

Basic - Food stored on floor. In walk-in cooler, pickles, chicken, and pineapple were stored on the floor. In outside storage shed, seasoning and oil were stored on the floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, scoop in bulk flour has handle touching flour.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. At wait staff pass thru area, shelving in cabinet under pass thru made of unsealed wood.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fryers, space between fryers have buildup of grease and food debris. At bar server station, soda dispenser bottom of soda heads have mold-like substance. Repeat Violation

Basic - Open dumpster lid. One lid open on dumpster.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In outside storage shed, walls, ceilings, floors are all unsealed wood.

Basic - Water leaking from pipe and/or faucet/handle. At bar area, hand washing sink drain pipe dripping when in use.

Basic - Working containers of food removed from original container not identified by common name. In prep area, container of bulk flour not labeled. In outside storage shed, bulk flour without label.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment does not have proof of food manager. Repeat Violation Admin Complaint - From follow-up inspection 2022-06-28: Establishment is taking ServSafe classes on July 11. Time Extended

Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has more than 3 employees in house. Repeat Violation Admin Complaint - From follow-up inspection 2022-06-28: Establishment is taking ServSafe classes on July 11. Time Extended

Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing training for some employees. - From follow-up inspection 2022-06-28: Establishment is taking ServSafe classes on July 11. 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. Dishmachine tests at 0ppm. Manager took apart machine and fixed it. Dishmachine tests at 50ppm. Corrected On-Site

High Priority - Establishment operating with changed menu and/or increased seating without septic system approval for such change. Establishment has 92 seats and is licensed for 54. Repeat Violation Admin Complaint

Intermediate - Manager or person in charge lacking proof of food manager certification. Establishment does not have proof of food manager. Repeat Violation Admin Complaint

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Establishment has more than 3 employees in house. Repeat Violation Admin Complaint

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing training for some employees.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop is laying on dirty surface by ice machine.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door. Person in charge removed tongs. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line is soiled with old food debris.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer on prep table. Person in charge removed sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Panko, sugar not labeled. Person in charge labeled. Corrected On-Site

High Priority - - From initial inspection : High Priority - Establishment operating with changed menu and/or increased seating without system approval for such change. At the time of inspection establishment is licensed for 58 seats, counted 92 at the time of inspection. Warning - From follow-up inspection 2021-12-08: Operator needs more time to obtain signatures. Time Extended

High Priority - Dented/rusted cans present. See stop sale. In storage shed, one dented can of diced tomatoes with dent along seam. Person in charge segregated to be sent back to supplier. Corrective Action Taken

High Priority - Establishment operating with changed menu and/or increased seating without system approval for such change. At the time of inspection establishment is licensed for 58 seats, counted 92 at the time of inspection. Warning

High Priority - Nonfood-grade containers used for food storage - direct contact with food. At the time of inspection observed multiple bulk items stored in sterilite type storage containers. Food item in direct contact with container.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the time of inspection in salad make top in kitchen tomatoes, tomatoes, sour cream sauce, lettuce 45-50°F. Person in charge states has been in unit for 2.5 hours, turned unit down. Corrective Action Taken Warning

Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of food manager training during inspection. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At the time of inspection no manager able to provide proof of food manager training with more than four employees on duty.

Intermediate - No soap provided at handwash sink. At hand wash sink in bar area. Person in charge provided. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Buildup of dust on ceiling vent in small dry storage room off of kitchen.

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair microwave handle on cookline. Also duct tape used to repair container holding bulk powder.

Basic - Food stored on floor. In walk in cooler bucket of pickles, container of greens stored on floor, person in charge raised during inspection. In dry storage container of oil stored on floor, person in charge raised. Corrected On-Site Repeat Violation