MANGU CAFE RESTAURANT CORP
2009 W 62 ST
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-33-4:Basic - Bottom of preparation table located at prep area with rust that has pitted the surface.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed oven door handle soiled, oven at cook line.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean plastic containers wet nesting on storage shelf located above the three compartment sink at kitchen.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of both oven at cook line soiled. Repeat Violation
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed on oven handles and over the prep tables at kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the upright reach in cooler located by the prep sink at kitchen raw chicken stored over cooked meatballs. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand wash sink located at cook line, hand wash sink interior has food debris. Repeat Violation
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees working with food in the kitchen with no required state approved employee training, as per employees trainings expired on 11-24.
Food safety inspection conducted on 2/20/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 11/21/2024
High Priority
0
Intermediate
1
Basic
3
Total
4
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Stored on hover door handle. Warning - From follow-up inspection 2024-11-21: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled Warning - From follow-up inspection 2024-11-21: **Time Extended**
- 21-02-4:Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Warning - From follow-up inspection 2024-11-21: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Warning - From follow-up inspection 2024-11-21: **Time Extended**
Food safety inspection conducted on 11/21/2024 revealed 4 total violations (0 high priority, 1 intermediate, 3 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
3
Basic
5
Total
10
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses, stored on oven handle.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven nearest to the steam table.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken, thawing in standing water in a bucket at cook line.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 128F degrees Fahrenheit, stored on flat grill at cook line.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the upright cooler at prep area observed raw chicken over cooked chicken. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed interior of the hand sink at cook line with a lot of food debris.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed a 2 employee food training expired.
Food safety inspection conducted on 11/21/2024 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).
Inspection on 5/7/2024
High Priority
0
Intermediate
0
Basic
4
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table by dry storage area. - From follow-up inspection 2024-05-07: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler located next to 3 compartment sink in poor despair and leaking water. - From follow-up inspection 2024-05-07: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen. - From follow-up inspection 2024-05-07: **Time Extended**
- 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-05-07: **Time Extended**
Food safety inspection conducted on 5/7/2024 revealed 4 total violations (0 high priority, 0 intermediate, 4 basic).
Inspection on 2/29/2024
High Priority
3
Intermediate
5
Basic
15
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout the kitchen. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile above dry storage area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table by dry storage area.
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler located next to 3 compartment sink in poor despair and leaking water.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed bucket of oil stored on the floor at dry storage area. Observed buckets with yuca stored on the floor at dry storage area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled located by steam table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in coolers throughout the kitchen.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at all reach in cooler at kitchen. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Observed raw beef, raw chicken stored at reach in cooler located next to 3 compartment sink not covered. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed goat and oxtail at room temperature thawing. Coached employee on proper method.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution, throughout the kitchen.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Observed bags with apple inside reach in cooler next to 3 compartment sink. Employee removed apples from bags. Observe thank you bags with frozen fruit juice inside reach in freezer located at coffee station. Employee removed fruits from bags. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over ham at reach in cooler located at the dry storage area. Observed raw steak over cooked red beans. Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees partake on multiple tasks without washing hands or changing gloves. Coached employees on proper method. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside handsink at coffee station.
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. At the time of the inspection manager Esmeralda Encarnacion on duty did not have certificate.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alberto Avila.
Food safety inspection conducted on 2/29/2024 revealed 23 total violations (3 high priority, 5 intermediate, 15 basic).
Inspection on 10/11/2023
High Priority
2
Intermediate
5
Basic
10
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled Warning
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Used as liner under the food cans, spice bottles on on shelves in the storage area. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. In the storage area observed raw pork stored in a bucket six inches off the floor. Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed container lid cracked on the corner. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on hover door handle. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer located in the storage area, Warning
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach-in cooler located in the preparation area observed raw ground beef stored over cooked chicken. Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the preparation table in the cook line observed raw shell eggs (70F - Cold Holding), as per operator for less than2 hours, employee added ice to the container to maintain food at proper temperature. **Corrective Action Taken** Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. Warning
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. surface rust under food preparation table located in the preparation area. Warning
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed Consumer Advisory, operator posted sign on site. Warning
Food safety inspection conducted on 10/11/2023 revealed 17 total violations (2 high priority, 5 intermediate, 10 basic).