DirtyFLRestaurant Inspection Data

MANGROVE SANDS

With 8 documented inspections, MANGROVE SANDS in VERO BEACH has achieved a 2.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 6 days ago · 8 reports on file

100 Woodland Drive
Vero Beach, Florida, 32962
Indian River County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

3/6/2026· 6d ago

Inspection #: 3647018

Call Back - Complied

1/14/2026· 1mo ago

Visit ID: 13607159

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2026-01-14: **Time Extended**
  • 21-08-4:Basic - - From initial inspection : Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake **Corrective Action Taken** - From follow-up inspection 2026-01-14: **Time Extended**
  • 14-06-4:Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Bar shelves - From follow-up inspection 2026-01-14: **Time Extended**
  • 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. - From follow-up inspection 2026-01-14: **Time Extended**
  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. - From follow-up inspection 2026-01-14: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-01-14: **Time Extended**
  • 53B-02-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2026-01-14: **Time Extended**

1/6/2026· 2mo ago

Visit ID: 13460392

Follow-up Inspection Required

3 high, 4 int, 6 basic

  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. At bar
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading 0ppm. Advised to remake **Corrective Action Taken**
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Bar shelves
  • 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. Reading 0ppm. Primed and reading 0. Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Queso dated 11/29. Manager threw away Corrected On-Site
  • 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  • 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.
  • 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. 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. For all employees Emailed form **Corrective Action Taken**

7/14/2025· 8mo ago

Visit ID: 10917268

Met Inspection Standards

1 high, 2 int, 1 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Multiple tanks throughout kitchen need secured Repeat Violation
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shelled eggs over tomatillo in glass cooler Corrected On-Site
  • 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. Milk in glass 2 door cooler
  • 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. Multiple cooked items in tall reach in Repeat Violation

1/22/2025· 1y 1mo ago

Visit ID: 10763582

Met Inspection Standards

1 high, 4 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-01-22: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board - From follow-up inspection 2025-01-22: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Salad cooler - From follow-up inspection 2025-01-22: **Time Extended**
  • 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk bin in dry storage - From follow-up inspection 2025-01-22: **Time Extended**
  • 22-42-4:High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar. Advised to remake - From follow-up inspection 2025-01-22: **Time Extended**

1/21/2025· 1y 1mo ago

Visit ID: 8846326

Follow-up Inspection Required

5 high, 3 int, 8 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 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. Mahi in ROP thawed Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cutting board
  • 14-11-5:Basic - Equipment in poor repair. Cook line cooler door does-not close properly
  • 08B-38-4:Basic - Food stored on floor. Potatoes in dry storage Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Tin pans on ice machine
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Salad cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk bin in dry storage
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar. Advised to remake
  • 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. Ham and bean soup found at 64f cooling overnight, tightly wrapped. See stop sale
  • 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. 0ppm. Primed sanitizer, Reading 0ppm. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop sale issue for cooling of white bean soup
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Chicken wings found at 47f. In cooks line cooler overnight. - Butter pats 70f sitting on counter since 10am. See stop sale. -Lettuce 55° Tomato 56° Doubled panned in salad cooler for 3 hours. Manager placed in ice bath Repeat Violation Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 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. For burgers. Printed consumer advisory for manager **Corrective Action Taken**
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chili in reach in cooler

8/1/2024· 1y 7mo ago

Visit ID: 8845829

Met Inspection Standards

9 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in dish area is soiled - From follow-up inspection 2024-08-01: **Time Extended**
  • 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at bar - From follow-up inspection 2024-08-01: **Time Extended**
  • 06-09-1:Basic - - From initial inspection : 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. Thawed Mahi in packaging stating to remove prior to thawing. See stop sale - From follow-up inspection 2024-08-01: **Time Extended**
  • 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to slicer Corrected On-Site - From follow-up inspection 2024-08-01: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket on reach in cooler - From follow-up inspection 2024-08-01: **Time Extended**
  • 10-12-5:Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop being stored on top of ice machine - From follow-up inspection 2024-08-01: **Time Extended**
  • 10-02-4:Basic - - From initial inspection : Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs being stored on greasy ansul pipe - From follow-up inspection 2024-08-01: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line cooler and in tall white cooler - From follow-up inspection 2024-08-01: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At bar - From follow-up inspection 2024-08-01: **Time Extended**

7/31/2024· 1y 7mo ago

Visit ID: 8776723

Follow-up Inspection Required

2 high, 1 int, 11 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile in dish area is soiled
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at bar
  • 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. 2 make top coolers
  • 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. Thawed Mahi in packaging stating to remove prior to thawing. See stop sale
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to slicer Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on reach in cooler
  • 08B-38-4:Basic - Food stored on floor. Flour in dry storage Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop being stored on top of ice machine
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs being stored on greasy ansul pipe
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cook line cooler and in tall white cooler
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler #1 Sliced cheese 57f. Cooked chicken wing 48f Meatloaf 54f Slaw 48f Pork 59f Shrimp 58f Mahi 54f Chicken salad 53f Cut lettuce 49f Peppers and onions 49f #2 Cut cabbage 52f Raw eggs ambient 50f Gravy 47f Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dishes in hand wash sink at bar