DirtyFLRestaurant Inspection Data

MANGO MANGO'S BEACHSIDE BAR & GRILL

Food safety records indicate MANGO MANGO'S BEACHSIDE BAR & GRILL in SAINT AUGUSTINE BCH has 10 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 10 reports on file

700 A1A Beach Boulevard
Saint Augustine, Florida, 32080
Pier Point South Condominiums
Saint Johns County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 10 health inspection reports

All Inspection Reports

4/9/2026· 1w ago

Visit ID: 13669470

Met Inspection Standards

3 basic

  • 36-01-4:Basic - - From initial inspection : Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris. - From follow-up inspection 2026-04-09: Still soiled. **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled with old food debris. Repeat Violation - From follow-up inspection 2026-04-09: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filets soiled with build up. Gaskets soiled on reach in coolers in gaskets. Repeat Violation - From follow-up inspection 2026-04-09: **Time Extended**

4/8/2026· 1w ago

Visit ID: 13503053

Follow-up Inspection Required

3 high, 1 int, 8 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. Standing water on floor in front of grill station.
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Behind and underneath equipment soiled with old food debris.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled with old food debris. Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bulk containers of fryer oil stored on floor of dry storage. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filets soiled with build up. Gaskets soiled on reach in coolers in gaskets. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. Operator closed. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fully thawed raw ahi tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth sanitizer 0 ppm. Operator remade 200ppm. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw ahi tuna in vacuum sealed packaging bearing indicator label for thawing requirements not properly thawed.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler overnight yellow rice (45F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach cooler near handwashing sink pico (49F - Cold Holding); cut tomatoes (50F - Cold Holding); Cole slaw (50F - Cold Holding); yellow rice (45F - Cold Holding) Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink has bowl inside. Operator removed. Corrected On-Site

8/25/2025· 7mo ago

Visit ID: 10942137

Met Inspection Standards

1 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers on top of dishwasher wet nesting.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor, behind and underneath equipment soiled in kitchen. Standing water in kitchen entry to the left. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled. Operator took to dish machine to be washed. **Corrective Action Taken**

4/17/2025· 12mo ago

Visit ID: 10819658

Met Inspection Standards

1 high, 5 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. - From follow-up inspection 2025-04-17: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler door shows damage. - From follow-up inspection 2025-04-17: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled. - From follow-up inspection 2025-04-17: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled. - From follow-up inspection 2025-04-17: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline. - From follow-up inspection 2025-04-17: **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. No vacuum breaker installed at hose bib out back door. Repeat Violation - From follow-up inspection 2025-04-17: **Time Extended**

4/15/2025· 1y ago

Visit ID: 10724512

Follow-up Inspection Required

3 high, 1 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door shows damage.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in freezer floor soiled.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cookline.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In flip top reach in cooler at entrance right of kitchen more than 4 hours cut tomatoes (55F - Cold Holding); tartar sauce (55F - Cold Holding); spicy mayo sauce (51F - Cold Holding) Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top reach in cooler at entrance right of kitchen cut tomatoes (55F - Cold Holding); tartar sauce (55F - Cold Holding); spicy mayo sauce (51F - Cold Holding) Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose bib out back door. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen have pieces of debris. Operator removed. Corrected On-Site

11/20/2024· 1y 4mo ago

Visit ID: 10724081

Met Inspection Standards
  • N/A:No Violations Were Observed

11/19/2024· 1y 4mo ago

Visit ID: 8783228

Follow-up Inspection Required

5 high, 3 int, 9 basic

  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Interior of walk in cooler door is damaged.
  • 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. Ahi tuna thawing in bags. Not frozen. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above food prep area. On shelf.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 employees not wearing hair restraints. Both put hair restraints on. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife on back hand washing sink.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Dishes in front food prep have old labels on them.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves are soiled where black bean aioli is stored.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Meatloaf thawing on prep table. Still frozen. Person in charge placed back into walk in cooler. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Wood under hand washing sink in not smooth and easily cleanable.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is at 0ppm. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Tuna thawing in sealed bag. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In cooler overnight; Butter 51F, black bean aioli 47F; ( - Cold Holding) Tomatoes 51F, jalapeño relish 51F; ( - Cold Holding) Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler overnight; Butter 51F, black bean aioli 47F; ( - Cold Holding) Tomatoes 51F, jalapeño relish 51F; ( - Cold Holding) Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing on mop sink.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Buttermilk not dated. Person in charge dated. Corrected On-Site
  • 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/ Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have any training. Repeat Violation Warning

6/18/2024· 1y 10mo ago

Visit ID: 8478858

Met Inspection Standards

4 high, 3 int, 5 basic

  • 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. Ahi tuna in vacuum sealed bag thawing in bag.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food (boiled peanuts) in reach in beer cooler. Person in charge removed. Repeat Violation
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck to clean containers on clean dish rack.
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid is open. Person in charge closed. Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In bottom of reach in cooler #2.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In ric #2; in bottom clam chowder 51F; ( - Cold Holding)
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ahi tuna thawing in vacuumed sealed bags. Not frozen.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In bottom of reach in cooler #2; in bottom clam chowder 51F; ( - Cold Holding) Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at mop sink.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer has food debris.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing some training for newer staff. Last trading was 9.21.23.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle unlabeled on cookline. Person in charge labeled de greaser. Corrected On-Site

8/22/2023· 2y 7mo ago

Visit ID: 8478509

Follow-up Inspection Required

1 high

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at bar area, blue cheese dressing (58F - Cold Holding); house dressing (48F - Cold Holding); ranch (55F - Cold Holding) Warning - From follow-up inspection 2023-08-22: Blue cheese 44F. Admin Complaint

8/21/2023· 2y 7mo ago

Visit ID: 8381563

Follow-up Inspection Required

3 high, 2 int, 17 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At bar server station, on top plate of ice bin mold-like substance. Repeat Violation
  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. Walk in cooler door interior covering torn. Gasket on door torn.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. At dish area, multiple cutting boards are no longer easily cleanable.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. At bar area reach-in freezer, personal food stored with customers food.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. At cook line, 1 employee not wearing beard guard.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At prep area, stacked containers not properly air dried, wet nesting seen.
  • 14-11-5:Basic - Equipment in poor repair. Above reach-in freezer at cook line, microwave had rusting on interior door. In outside storage shed, storage shelf with rusted with pitted surface. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor at end of cook line by flat top missing/broken tiles.
  • 36-73-4:Basic - Floors, walls, and/or ceilings. In walk-in freezer, residue seen under shelves on floors. In walk-in cooler, residue seen under shelves on floors. At prep area, ceiling vent has dust buildup. In prep area, floors under shelves had visible debris.
  • 08B-38-4:Basic - Food stored on floor. In walk-in cooler, pickles, chicken, and pineapple were stored on the floor. In outside storage shed, seasoning and oil were stored on the floor.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In prep area, scoop in bulk flour has handle touching flour.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. At wait staff pass thru area, shelving in cabinet under pass thru made of unsealed wood.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At fryers, space between fryers have buildup of grease and food debris. At bar server station, soda dispenser bottom of soda heads have mold-like substance. Repeat Violation
  • 33-16-4:Basic - Open dumpster lid. One lid open on dumpster.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In outside storage shed, walls, ceilings, floors are all unsealed wood.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At bar area, hand washing sink drain pipe dripping when in use.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In prep area, container of bulk flour not labeled. In outside storage shed, bulk flour without label.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler at bar area, blue cheese dressing (58F - Cold Holding); house dressing (48F - Cold Holding); ranch (55F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler at cook line pass thru, sour cream (51 F - Cold Holding), cheese (54F - Cold Holding). Item out less than 4 hours per employee, opened for busy lunch. On top of reach-in freezer, at make line in pumps held on ice dipping sauce (48F - Cold Holding); colada sauce (51F - Cold Holding). Per employee, out less than 4 hours, ice bath not touching container, ice added to container. In walk-in cooler, pork (50F - Cold Holding); dipping sauce (48F - Cold Holding); shrimp (52F - Cold Holding); fish (49F - Cold Holding). Walk-in cooler opened for prep and lunch rush. In reach-in cooler by bar area, blue cheese dressing (58F - Cold Holding); house dressing (48F - Cold Holding); ranch (55F - Cold Holding) Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In outside storage shed, dumpster cleaner and insect pesticide stored on shelf above oil.
  • 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. Establishment have multiple new employees present. No verifiable proof employees have been trained on health responsibilities. Supplied operator with DBPR form 5030-103
  • 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. In reach-in cooler at bar area, operator stated dressings were portioned yesterday were not dated.