Mangroves Grill

3705 Spectrum Blvd, Tampa, FL 33612 · Permanent Food Service · License 3911683

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Aug 14, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 14 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
2 high priority (fixed by the Aug 14 follow-up), 2 intermediate, 5 basic
-17
Safety score83

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

Inspection history

1 inspection · 2 visits

Aug52026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitAug 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
First visitAug 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  Reduced oxygen packaged salmon, not removed from packaging before thawing as stated on labeling salmon.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 flies in back kitchen area by dishwasher.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda dispenser nozzles on front buffett are soiled.
- Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands.
  Handwashing sink by dishwasher has no running water.
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Reduced oxygen packaged salmon, not removed from packaging before thawing as stated on labeling salmon.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on top of reach in cooler on front line. Chef discarded drink.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
  Quaternary ammonia sanitation bucket tested 400ppm of quaternary ammonia. Chef discarded solution. Chef switch to Sani professional wipes.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Water leaking from ceiling in back kitchen area.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  C02 tank no secured on front line. Chef secured CO2 tank.
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.