Mangal Fort Lauderdale
2630 W Broward Blvd Ste 105, Fort Lauderdale, FL 33312 · Permanent Food Service · License 1625214
What drove the grade
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection5 high priority (1 fixed by the Sep 16 follow-up, 3 fixed on the spot), 6 intermediate (1 fixed on the spot), 8 basic-43
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
No violation observed
More time given
Intermediate4
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Observed same
More time given
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Observed same
More time given
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No manager on duty at time of callback
More time given
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Observed same
More time given
Basic4
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed same
More time given
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed same
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Observed same
More time given
Walk-in cooler & freezer shelves with rust that has pitted the surface.
Observed same
More time given
- First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1. Cookline reach in drawers container of raw chicken stored over cooked beef brisket, operator stored properly.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
1. Employee handling raw beef with gloved hands then went to cookline and touched clean spatula to prepare a customers food order without washing hands and changing gloves. Instructed employee to wash hands and change gloves.
Fixed on the spot
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
1. Employee preparing food with gloved hands touched ear containing a headphone piece then touched clean food containers to store under preparation table.
Employee with gloved hands dried hands on soiled apron.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
1. Brown paper towels used to line container of sliced tomatoes at cookline flip top, operator removed.
Fixed on the spot
Intermediate6
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
1. Hand washing sink next to triple sink used as storage for pliers, scrubber, plastic lid and empty jug. Operator removed.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
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/
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 & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Code 08, Food protection and cross-contamination: Food stored on floor.
1. 5 containers of cooked cabbage stored on floor next to triple sink.
Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
1. Eating French fries with gloved hands while preparing a customers food order.
Employee beverage container on a food preparation table next to blender.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
1. Brown cutting board next to triple sink heavily grooved.
Walk-in cooler & freezer shelves with rust that has pitted the surface.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
1. Employee uncovered coffee container on flip top counter next to flat top.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.