MANGOES
700 DUVAL ST, Key West FL 33040 · 305-294-8002
Last inspected Jul 21, 2026 · 9 visits since December 2023
JUL 24
APR 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. At the time of the inspection observed about 9 rodent droppings on top of the dishwasher machine located near the walk in cooler. Observed about 4 rodent droppings at dry storage under shelves where caned products, dry goods, are stored.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2025056281 | Jul 22, 2025 | Sep 16, 2025 | $400 |
| 1--2021013938 | Feb 8, 2021 | May 11, 2021 | $200 |
Inspection history
9 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Observed mahi-mahi thawed in original ROP packaging at walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade prep area soiled.
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 mahi-mahi thawed in original ROP packaging at walk in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Served an employee at the bar area, engaging in food service while wearing a watch.
Show the remaining 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers, wet nesting on shelf next to prep area.
Exterior door has a gap at the threshold that opens to the outside. Observed that kitchen exit at prep area.
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb by dishwasher.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed scallop and shrimp Ceviche, and raw Ahi tuna need to be marked on the menu relating to consumer advisory.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at preparation area across cook line.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Observed by back prep area.
Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC at cook line.
Stored food not covered. Observed sweet plantain inside RIF by kitchen entrance not covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Jul 23, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs cooked to order not linked to consumer advisory on menu.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler certificate for Christian Vieytes expired on 7/6/2025 and Ina Masterson expired on 5/15/2024.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
Jul 22, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate10 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves on without washing hands, instructed employee on proper procedure.
Rodent activity present as evidenced by rodent droppings found. At the time of the inspection observed about 9 rodent droppings on top of the dishwasher machine located near the walk in cooler. Observed about 4 rodent droppings at dry storage under shelves where caned products, dry goods, are stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (55F - Cold Holding); cut tomatoes (55F - Cold Holding); shrimp (57F - Cold Holding) shrimp (55F - Cold Holding)macaroni (58F - Cold Holding) at reach in cooler across cook line. As per employee since 10am.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (55F - Cold Holding); cut tomatoes (55F - Cold Holding); shrimp (57F - Cold Holding) shrimp (55F - Cold Holding),macaroni (58F - Cold Holding) at reach in cooler across cook line. As per employee since 10am.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs cooked to order not linked to consumer advisory on menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp and macaroni held more than 24 hours not properly date marked at reach in cooler by cook line.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler certificate for Christian Vieytes expired on 7/6/2025 and Ina Masterson expired on 5/15/2024.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at preparation area across cook line.
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 with label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at cook line.
Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.
Food not stored at least 6 inches off of the floor. Observed pork not stored at least 6 inches off of the floor at walk in freezer. Observed oil containers not stored at least 6 inches off of the floor at dry storage area.
In-use tongs stored on equipment door handle between uses. Observed at cook line.
Stored food not covered. Observed shrimp at reach in cooler across cook line not covered.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
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.
Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at cook line.
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/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Employee eating in a food preparation or other restricted area. Observed employee eating inside kitchen prep area, coached operator on correct procedures.
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.
In-use tongs stored on equipment door handle between uses. Observed tong at oven handle at cook line.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
Jul 31, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
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)
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
Food-contact surface soiled with food debris, mold-like substance or slime.the can opener blade is soiled with food debris and rust.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Men's bathroom used by employees
Accumulation of black/green mold-like substance in the interior of the ice machine
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
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.
In-use ice scoop stored on soiled surface between uses. Stored in soiled container at outside location.
No handwashing sign provided at a hand sink used by food employees. Men's bathroom used by employees
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving holding seasonings are soiled with dust and debris.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
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.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system soiled.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and freezer gaskets soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
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.
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.
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°.
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.
Toxic substance/chemical improperly stored. Chemical spray bottle next to drinks at bar. Moved by manager.
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.
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.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Floor area(s) covered with standing water. Significant Standing water by Dish Machine. Cleaned by manager.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.