Mango Fresh

451 E Altamonte Dr Unit FS07, Altamonte Springs, FL 32701 · Permanent Food Service · License 6903912

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
1 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 2 basic
-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 visits

Latest inspection

Sep292026

Routine inspection

6 violations found

First visitSep 29, 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.
6 violations found:
- 1 High priority
- 3 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Avocados with stickers with washed lettuce
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Pico in reach in back cooler held over 24 hours per operator. Operator dated.
  Fixed on the spot
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk in reach front cooler held over 24 hours per operator
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Trays inside hand sink front counter operator removed
  Fixed on the spot
Basic2
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Togo bowls at front service counter operator inverted
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Hand sink at entrance to facility.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul132026Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up

2nd follow-up visitAug 18, 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:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
Basic1
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
- 2 Intermediate
- 1 Basic
What was still cited
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  More time given
  At the first visit
  -employee rinsing out towel in front hand wash sink.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
  At the first visit
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -all expired mid April 2026.
Basic1
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
  At the first visit
  -missing from hand wash sink by orange juicer.
Official report, on the Florida DBPR website

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.