Mangrove Sands
100 Woodland Dr, Vero Beach, FL 32962 · Permanent Food Service · License 4105250
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 25 routine inspection2 high priority (fixed by the Aug 26 follow-up), 4 basic-10
- Safety score90
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 26, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 29, Plumbing and backflow prevention: Waste line at soda gun holster draining into buckets
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut tomatoes 43-48f; Mahi (53°F - Cold Holding) sour cream 51f cold holding. ; cheese (51°F - Cold Holding); salsa (51°F - Cold Holding); burgers (44°F - Cold Holding); shrimp (45°F - Cold Holding) Shrimp, burgers and Mahi in cooler overnight, all other items in cooler less then 4 hours. Manager moved all other items to rapid chill
Basic4
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Blue cheese crumbles
Fixed on the spot
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. Unit reading ambient 45f. Rechecked and now at 40f. Manager states they had doors open. Advised to monitor and have someone look at cooler to make sure it maintains food at 41f
Code 29, Plumbing and backflow prevention: Waste line at soda gun holster draining into buckets
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Behind upright freezers
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.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.