Mango Fresh
4942 W SR 46 Unit 1002, Sanford, FL 32771 · Permanent Food Service · License 6905681
What drove the grade
Unapproved food additive used in food.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection1 high priority (no follow-up needed), 8 basic (1 repeat)-12
- Safety score88
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 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Unapproved food additive used in food.
Any food containing the unapproved additive may not be served. -Activated Charcoal
Basic8
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-case of bananas stored on the floor in rear prep area, operator elevated
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
-dry storage rack
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation grease/food debris.
Code 25, Single-service items: Single-service articles improperly stored.
-cases of lids and multifold towels stored on the floor in the rear prep area
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
-unisex bathroom door
Repeat violation
Code 33, Garbage and refuse: Storage area not maintained clean and organized.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-employee personal items hanging off dry storage rack
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.