Mango Biche Mia Oaks
6419 W Newberry Rd Ste E4, Gainesville, FL 32605 · Permanent Food Service · License 1103813
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection3 high priority (2 fixed by the Sep 22 follow-up), 2 intermediate, 3 basic-21
- Complaint after follow-up on Jul 16, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 5 visitsLatest inspection
Routine inspection
- 3rd follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
- 2nd follow-up visitJul 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Bo change.
More time given
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Sparky Service is on site diagnosing and making recommendations. At least 1 element is burnt up.
More time given
Reporting only1
Code 47, Electrical wiring: Observed scorch marks around electrical outlet.
Tech is on site.
More time given
- 1st follow-up visitJul 16, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the front line counter top reach-in cooler: milk 52°, oat milk 50°. The oat milk was on the counter upon arrival.
Administrative complaint
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
No change
More time given
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Checked 3 sinks, all reached 78-79°, no change.
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Almond milk in the counter top was at 42°. The milk which was in the reach-in cooler was at 52°, but has been in and out repeatedly. The almond milk was on the counter upon arrival. The oat milk has been in and out repeatedly, 50°. The milk and oat milk were moved to the chest freezers.
Administrative complaintFixed on the spot
Reporting only1
Code 47, Electrical wiring: Observed scorch marks around electrical outlet.
No change
More time given
- First visitJul 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in the front line reach-in cooler on the counter: milk 44°, soy milk 49°, oat milk 49°. Items have been in and out for service, there is an ice pad on the back wall of this reach-in cooler, the unit was over stocked and the unit was pushed tight to the wall.
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed : no hot water available, hands washed in 79° water.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Observed : the license expired on 6-1-2026.
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed : the hand wash sink on the front line and the hand wash sink in the kitchen, and the 3 compartment sink only produce 79° water, even after 2 minutes of running.
Code 41, Chemicals and toxic substances: Spray bottle/container containing toxic substance not labeled.
Observed : the soap squeeze bottle on the front line is not labeled.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed : in 2 chest freezers, an Ambient air thermometer was not visible.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Observed : the counter top reach-in cooler on the front line counter has an ice pad on the back wall.
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. Observed : reach in counter top unit on the front line milk 44°, soy milk 49°, oat milk 49°. Items have been in and out for service, there is an ice pad on the back wall of this reach-in cooler, the unit was over stocked and the unit was pushed tight to the wall. Number of items in this reach-in cooler have been reduced(moved to the lower part of the below counter reach-in cooler) the ice pad is being defrosted every three days, the unit will be pulled away from the wall, and the items in violation were moved to the 2 chest freezers on the front line.
Fixed on the spot
Reporting only1
Code 47, Electrical wiring: Observed scorch marks around electrical outlet.
For reporting purposes only. Observed : scorch marks on the lower access cover on the water heating device.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.