Mangia Clam Bar
4817 SE Dixie Hwy, Stuart, FL 34997 · Permanent Food Service · License 5301336
What drove the grade
Complaint after follow-up
How the score was calculated
- Starting score100
- Complaint after follow-up on Sep 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitSep 18, 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 visitSep 17, 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.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
F58Routine inspection5 violations, 4 high priority Administrative complaint
- First visitSep 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. At dry storage area- dented can of black olives- see stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At reach in cooler near pizza station - cannoli cream 48°F-cold holding, milk 48°F- cold holding, butter crream 48°F- cold holding - food not prepared or portioned today- food out of temperature for 2.5 hours - operator moved food to walk in cooler to quick chill. At reach in cooler - chopped cabbage 48°F-cold holding cooked fish 49°F-cold holding, butter 49°F- cold holding, cooked fish 48°F-cold holding, sliced cheese 48°F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours - operator placed ice bags on food to quick chill. Corrective Action At flip top cooler by cookline - shredded cheese 51°F- cold holding, sliced cheese 51°F- cold holding, cooked potatoes 54°F- cold holding, cooked peppers 52°F- cold holding , shredded cheese 54°F- cold holding, sour cream 49°F- cold,holding, breaded chicken 49°F- cold holding, breaded raw veal 50°F- cold holding - food not prepared portioned today- food not prepared or portioned today - food out of temperature for 3.5 hours- operator placed food in walk in freezer to quick chill. At server station cooler - Butter 51°F-cold holding- food not prepared or portioned today- food out of temperature for 2 hours - operator placed under ice to quick chill Corrective Action Taken Repeat Violation Admin Complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
At walk-in freezer-raw shrimp commercially packaged stored overcooked pasta operator removed the stored properly.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
At indoor dinning room bar- approximately 10 small flying insects landing on bar counter and bottled of mixers- operator removed and stored properly.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At bar area handwash sink- ice dumped into sink- operator removed.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.