Mangrove Mikes Cafe
82200 Overseas Hwy, Islamorada, FL 33036 · Permanent Food Service · License 5400787
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 16 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 4 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cracked shell Eggs 70°F , eggs were set out during rush hour and were put into cold holding at start of inspection. Less than 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage patties at 81°F , sausage was refrigerated to rapid cool
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade is soiled
Basic4
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
In small refrigerators in wait station
Code 08, Food protection and cross-contamination: Food stored outside In chest freezer that is located outside the back door in unenclosed area
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Chest freezer lid is in disrepair
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust,
Electrical conduit above oven in the kitchen is covered with dust
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.