MANGOES
700 Duval Street
Key West, Florida, 33040
Downtown
Monroe County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 4/2/2025
High Priority
0
Intermediate
4
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially processed tuna inside ROP thawing. Coached operator and he cut through 4 packaging inside walk in cooler. **Corrective Action Taken** Repeat Violation
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating inside kitchen prep area, coached operator on correct procedures.
- 08B-38-4:Basic - Food stored on floor. Observed container with raw beef stored on floor inside walk in freezer. Observed oil container on floor at dry storage area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tong at oven handle at cook line.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
- 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. Provided to operator via email.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at cook line.
- 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/
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 4/2/2025 revealed 11 total violations (0 high priority, 4 intermediate, 7 basic).
Inspection on 7/31/2024
High Priority
2
Intermediate
3
Basic
6
Total
11
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine
- 14-74-7:Basic - Cold holding equipment , the walk-in cooler holding dairy and protein and cooked food items not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. The restaurant gphas 2 other walk-in coolers and a walk-in freezer to help with cold holding requirement
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop salted for ROP and temperature abuse.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Stored in soiled container at outside location.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom used by employees
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving holding seasonings are soiled with dust and debris.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pasta (47*F - Cold Holding); Fish (47*F - Cold Holding); Beef (47*F - Cold Holding); butter (47*F - Cold Holding); Poultry (46*F - Cold Holding); rice (47*F - Cold Holding); Beef (46*F - Cold Holding); shell eggs (49*F - Cold Holding); butter (48*F - Cold Holding); risotto (47*F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (47*F - Cold Holding); Fish (47*F - Cold Holding); Beef (47*F - Cold Holding); butter (47*F - Cold Holding); Poultry (46*F - Cold Holding); rice (47*F - Cold Holding); Beef (46*F - Cold Holding); cooked shrimp (70F - Cooling); shell eggs (49*F - Cold Holding); butter (48*F - Cold Holding); risotto (47*F - Cold Holding)chowder 47F
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.the can opener blade is soiled with food debris and rust.
- 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.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's bathroom used by employees
Food safety inspection conducted on 7/31/2024 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 4/16/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from ope cup by preparation table. Employee discarded. Corrected On-Site
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system soiled.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and freezer gaskets soiled.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Food safety inspection conducted on 4/16/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 12/14/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/14/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/13/2023
High Priority
5
Intermediate
1
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer coolers , make table/Reach in cooler , not holding foods to 41° or below. Some equipment unplugged. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Frozen Ahi tuna thawing in walk in cooler. Package not cut. Items still frozen. Moved by manager. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
- 36-22-4:Basic - Floor area(s) covered with standing water. Significant Standing water by Dish Machine. Cleaned by manager. **Corrective Action Taken**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Food service employee handling breads with bare hand contact. Manager intervened. Food service e cutting onions with bare hand contact. Manager intervened. **Corrective Action Taken** Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Two trays of shell eggs on cooktop counter at ambient 70°. Since breakfast time. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1). Two trays of shell eggs on cooktop counter at ambient 70°. Since breakfast time. 2). Fish (mahi mahi) in drawer cooler at 55°. Cooked chicken at 55°. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (mahi mahi) in drawer cooler at 55°. Cooked chicken at 55°. In drawer cooler. Items in make table/Reach in cooler end prep line: Corn 50°. Hummus 50°. Cut tomato 50°. Lettuce. 50°. Pasta 50°. Per Person In Charge , items placed about 2 hrs before. Moved by manager to walk in cooler. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to drinks at bar. Moved by manager. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped sausage in walk in cooler not date marked. Marked by manager. Made few days ago. Corrected On-Site
Food safety inspection conducted on 12/13/2023 revealed 11 total violations (5 high priority, 1 intermediate, 5 basic).