Mangos Southern Kitchen and Bar

5137 N Florida Ave, Tampa, FL 33603 · Permanent Food Service · License 3919188

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 complaint inspection
2 high priority (1 fixed by the Aug 24 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic
-17
Extension granted on Aug 21, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Aug202026

Complaint inspection

8 violations found · Inspector came back 2 times

2nd follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Still not observed.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Still not observed.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 21, 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.
3 violations still not corrected:
- 1 High priority
- 2 Intermediate
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Walk in cooler Cheese 58 - eggs 65 - lamb 58 - ambient 67 walk in cooler. Upon inspection the repair company was onsite fixing the walk in cooler. Manager stated the walk in was turned off due to repairs and the manager bought new shelves and removed the shelves and all the food. Walk in cooler floor was washed then 45 min before our arrival they put all the food back in. Discussed with manager to move all foods to a different reach in cooler.manager voluntarily discarded lamb,raw shell eggs, bags of shredded cheese. Reach in cooler by three comp sink Cheese 48 - ambient 48 discussion with manager to move cheese to different cooler. Cabbage 62 out on counter not in a prep stage. Employee moved to refrigerator.
  More time given
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No test strips at time of callback.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Employee training still not complete.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cabbage slaw at 89°F sitting out on table. Shredded cheddar(59°F - Cold Holding); shredded mozzarella (59°F - Cold Holding) in walk in cooler. Reach in cooler by ware-washing area cheddar cheese 48°F Discussed with manager to rapid cool items in walk in cooler.
  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.
  Observed employee wash hands with gloves on. Manager corrected employee.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Manager stated that they are currently out of chlorine test strips.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Meat thawing in tray placed in hand wash sink. Manager removed.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Not available for 2 employee trainings
Basic3
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Thawing meat in ice bath. Discussed with manager proper thawing methods.
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Back kitchen cooks line.
- 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.
  Employee phone on prep table. Manager removed.
  Fixed on the spot
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.