Mango Mango Dessert
11225 S Apopka Vineland Rd Unit 200, Orlando, FL 32836 · Permanent Food Service · License 5816119
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 Jul 14 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 3 basic (2 repeats)-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 · 1 visitRoutine inspection
- First visitJul 14, 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.
7 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.
Checked temperature of mango pancake 44°f stored inside reach in cooler less than 4 hours recommend to remove plastic wrap off the product, quick chill mango pancake.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed Lysol bottle and windex stored with plastic cups on storage shelves in the back dry storage room.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed gallon of milk not date marked stored inside reach in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed mixer has old white residue splash on the top and back panel.
Basic3
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water near rice cooker, waffle machine.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
Observed old food debris spilled on the bottom of reach in freezer located in the back storage room.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current license not displayed 4/1/2026 spoke to Owner shown copy on phone at time of inspection.4/1/2027
Fixed on the spotRepeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.