DirtyFLRestaurant Inspection Data

MANGOS DOCKSIDE BISTRO

760 N COLLIER BLVD STE 109

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/9/2025

Inspection #: Visit ID: 8860101

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. In the service station by the ice machines at the bar ice scoops are stored on a window sill. Operator removed the ice scoops to the dish station. **Corrective Action Taken**
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the sushi station knives are stored in 79F standing water. Operator discarded the water and washed the knives. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the beverage walk in cooler raw shell eggs are stored above UHT creamers. Operator moved the eggs to proper storage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawers of the make table near the dish washing station, Fish (44F - Cold Holding); shrimp (44F - Cold Holding). Operator iced the drawers. **Corrective Action Taken**

Inspection Date: 8/14/2024

Inspection #: Visit ID: 8775272

  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. In the sushi station knives are stored in sanitizer solution. Operator educated employees on proper utensil storage and removed the knives from the sanitizer. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in the sushi area. Operator removed the wet towels. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at the bar.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler raw shrimp is stored over peas, crab neat and cooked short ribs. Operator moved the shrimp to proper storage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler at the entrance to the cook line Fish (45F - Cold Holding). Operator iced the fish. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzles of the soda guns at the bar and in the service area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at the bar.

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8453115

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go container inside a bin of flour in dry storage. Operated removed the to go container. Corrected On-Site
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one can of pineapple chunks with a severely dented rim not segregated from the undamaged cans. See stop sale.
  • 08B-38-4:Basic - Food stored on floor. There is a case of fish and a container of ice cream stored on the floor in the walk-in freezer.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on the cook line are stored in 85F water. Operator moved utensils to the dish washing area. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one can of pineapple chunks with a severely dented rim not segregated from the undamaged cans.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw chicken is stored over raw salmon. Operator moved items to proper storage order. Corrected On-Site

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8452699

  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the back of the ice machine. - From follow-up inspection 2023-10-02: **Time Extended**

Inspection Date: 7/24/2023

Inspection #: Visit ID: 8374481

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a container of ocean clam meat in the make table cooler in front of the range. Operator removed the ramekin. Corrected On-Site
  • 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. In the sushi station there is commercially processed reduced oxygen packed tuna thawed in the under counter cooler. Operator opened the packaging. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In dry storage flour and corn starch are removed from the original containers and not labeled.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, rice (124F - Reheating). Per the operator the rice has been reheating for two hours.
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, rice (124F - Reheating). Per the operator the rice has been reheating for two hours. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the back of the ice machine.
  • 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
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dish pit. Operator labled the spray bottles. Corrected On-Site