MANGOS SOUTHERN KITCHEN AND BAR
5137 N FLORIDA AVE, Tampa FL 33603 · 813-298-8080
Last inspected Aug 24, 2026 · 8 visits since October 2023
MAR 24
JUN 25
MAY 26
JUN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. An educational packet with a vomit clean up plan has been emailed to the manager at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 24, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager stated that they are currently out of chlorine test strips.
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. Not available for 2 employee trainings
Aug 21, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage slaw at 89F sitting out on table. Shredded cheddar(59F - Cold Holding); shredded mozzarella (59F - Cold Holding) in walk in cooler. Reach in cooler by ware-washing area cheddar cheese 48F Discussed with manager to rapid cool items in walk in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager stated that they are currently out of chlorine test strips.
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. Not available for 2 employee trainings
Aug 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on. Manager corrected employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage slaw at 89F sitting out on table. Shredded cheddar(59F - Cold Holding); shredded mozzarella (59F - Cold Holding) in walk in cooler. Reach in cooler by ware-washing area cheddar cheese 48F Discussed with manager to rapid cool items in walk in cooler.
Handwash sink used for purposes other than handwashing. Meat thawing in tray placed in hand wash sink. Manager removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager stated that they are currently out of chlorine test strips.
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. Not available for 2 employee trainings
Employee eating while preparing food. Back kitchen cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Manager removed.
Time/temperature control for safety food thawed in an improper manner. Thawing meat in ice bath. Discussed with manager proper thawing methods.
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine tested at 0PPPM. Employee readjusted chlorine to 50PPM at time of inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over raw fish inside walk in cooler. Manager relocated all raw eggs to an approved location at time of inspection.
Toxic substance/chemical improperly stored. Two cleaner spray bottles, Lysol wipes, and a bottle of soap stored on top of front line reach in cooler. Manager relocated all chemicals to an approved location at time of inspection.
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. An educational packet with a vomit clean up plan has been emailed to the manager at time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle in upstairs bar area are soiled. Soiled cutting boards in front line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee personal beverages stored in front line reach in cooler. Manager relocated all personal beverages at time of inspection.
Employee eating in a food preparation or other restricted area. Observed one employee drinking at front line. Discussed with employee to consume drinks or foods away from food preparation areas.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonia tested at 0PPM. Manager changed out Quaternary ammonia, retested at 150PPM.
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used for dump sink.
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. Observed some employees do not have food handler training at time of inspection.
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. Observed cook drinking from open container during inspection
Working containers of food removed from original container not identified by common name. Observed unlabeled squeeze bottles on cooks line at time of inspection.
Jun 26, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink near dish machine blocked by heavy table.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area hand sink
Ice buildup in reach-in freezer on cooksline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease
Oct 30, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.