MANGIA
North 15th Street
Tampa, Florida, 33610
Ybor City
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/26/2025
High Priority
2
Intermediate
5
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 12B-13-4:Basic - employee beverage container in a cold holding unit with food to be served to customers. Employee bottle of water stored bottom of make table at pizza station. Operator discarded it . **Corrected On-Site** **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. The one next to the wall . **Repeat Violation**
- 29-18-4:Basic - Drain cover(s) missing. Under the 3 compartment sink .
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table at.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler .
- 22-47-4:High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm . Operator filled the 3 compartment sink to use it instead of dishwasher unit it fix . **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station sausage (46F - Cold Holding) Operator stated that was good 2 hours and cooler was open to make a pizza . **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. The employee had sink back of the house Blocked with bucket .
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Silver pan stored at the employee hand sink back of the house.
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart test kit not available.
- 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. Non of the precooked food had a label operator stated all the food cooked 1-2 days ago and he label it . **Corrected On-Site** **Repeat Violation**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at spray bottle no label by the 3 compartment sink .
Food safety inspection conducted on 3/26/2025 revealed 12 total violations (2 high priority, 5 intermediate, 5 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
1
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. The one by the make table the one next to the wall . - From follow-up inspection 2024-09-11: **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on the bottom of make table at the pizza station . - From follow-up inspection 2024-09-11: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under the equipment throughout kitchen. - From follow-up inspection 2024-09-11: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Under the 3 compartment sink . **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No sign at the employee hand sink the back area . **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves. - From follow-up inspection 2024-09-11: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to the make table . - From follow-up inspection 2024-09-11: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . **Repeat Violation** - From follow-up inspection 2024-09-11: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine to Check the dish washer . - From follow-up inspection 2024-09-11: **Time Extended**
Food safety inspection conducted on 9/11/2024 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 9/6/2024
High Priority
3
Intermediate
3
Basic
11
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-13-4:Basic - employee beverage container in a cold holding unit with food to be served to customers. Observed Employee bottles of water stored at the bottom of make table at the pizza station. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. The one by the make table the one next to the wall .
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on the bottom of make table at the pizza station .
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored on top of prep table . **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under the equipment throughout kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Under the 3 compartment sink . **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored next to the make table by the dirty wall . **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign at the employee hand sink the back area . **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Leaking at the employee hand sink back area had to turn off the faucet. Operator fix it . **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to the make table .
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and beef stored top of the seafood at the drawer cooler under the stove . **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (42F - Cold Holding); raw shrimp (42F - Cold Holding); raw lamb (42F - Cold Holding); raw veal (42F - Cold Holding); raw shrimp (43F - Cold Holding) Operator stated that all the food moved from the walk-in cooler from an hour or two hours ago and they move the food to the walk-in cooler . All the make table was between 44-48f and ambient temperature was reading 50f . The other make table the one facing the stove ; meat sauce (55F - Cold Holding); butter (55F - Cold Holding); Susage (55F - Cold Holding); pancetta (55F - Cold Holding) Per supervisor Kim pleicones next day call back required . **Corrected On-Site** **Warning**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . **Repeat Violation**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine to Check the dish washer .
- 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. Operator let the employee sign while conducting my inspection. **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. Meatballs and pasta fagioli prepared 2 days ago no date mark . **Corrected On-Site**
Food safety inspection conducted on 9/6/2024 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).