Mangoni
251 Tremaine St, Winter Garden, FL 34787 · Permanent Food Service · License 5815330
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Oct 6 complaint inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 1 repeat), 8 basic (3 repeats)-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 6, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Bar staff placing lime with bare hands on drink Corrective action taken. Lime discarded and employee washed hands and placed gloves on
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink at front counter b,cooked by box of herbs
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at hand sink at cookline No paper towels at hand sink at bar
Fixed on the spot
No soap provided at handwash sink.
Hand sink at bar
Basic8
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Ice scoop completely overdeveloped in ice machine
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic cup used as scoop in parm cheese in walk in cooler
Cutting board has cut marks and is no longer cleanable.
Small white cutting board at bar
Equipment in poor repair.
Gaskets torn on reach in freezer door for ice cream in back prep area
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Debris build up on gaskets on reach in freezers for ice cream Debris on shelves in freezer for ice cream
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Glasses at bar
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water in cooler for pizza make table
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tile in back prep area have dust build up
Repeat 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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.