Mangos Dockside Bistro
760 N Collier Blvd Ste 109, Marco Island, FL 34145 · Permanent Food Service · License 2102904
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection4 high priority (2 fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-23
- Complaint after follow-up on Aug 31Counts in full until a follow-up finds the problems fixed-20
- 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 visitAug 31, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the right hand drawer cooler under the grill sauerkraut 46°F cold holding, cooked peppers 47°F cold holding. Per operator items have been in the drawer cooler less than two hours. Operator voluntarily discarded the sauerkraut and cooked peppers.
Administrative complaintFixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
There is a buildup of grease on the hood filters.
More time given
- First visitAug 28, 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 priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In the right hand drawer cooler under the grill ground beef (46°F - Cold Holding); chicken (47°F - Cold Holding), pico de gallo (46°F - Cold Holding); Pepperjack cheese (47°F - Cold Holding). Per operator items have been in the cooler from the previous day.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the right hand drawer cooler under the grill ground beef (46°F - Cold Holding); chicken (47°F - Cold Holding), pico de gallo (46°F - Cold Holding); Pepperjack cheese (47°F - Cold Holding). Per operator items have been in the cooler from the previous day. See stop sale.
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Operator spoke with the employee who washed their hands properly.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 0ppm) kitchen. Operator adjusted the sanitizer fill line and primed the dishwasher, chlorine sanitizer 50ppm..
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
There is an unlabeled chemical spray bottle in the service area by the bar. Operator removed the chemical spray bottle.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
There are two pouches of Mexican street corn dip thawing in a bucket of standing water on the floor by the dishwashing station. Operator moved the pouches if dip to the triple sink under cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
There are two pouches of Mexican street corn dip thawing in a bucket of standing water on the floor by the dishwashing station. Operator moved the pouches if dip to the triple sink under cold running water.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
There is a mold like substance on the door gaskets of the three door reach in freezer in the dry storage area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.