MANGOSTEEN
654 CENTRAL AVENUE, Saint Petersburg FL 33701 · 727-954-3381
Last inspected Feb 3, 2026 · 9 visits since September 2023
MAY 24
OCT 24
FEB 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area. 1 landed on food contact surface. Manager sanitized food contact surface.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
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. Jose S. with the completion date of 12/19/2025 through FLRA SafeStaff.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken spring rolls prepared onsite not date marked in reach in freezer at the end of cook line. Discussed with kitchen employee.
Cutting board has cut marks and is no longer cleanable. Tan cutting boards at sushi station grooved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in 67 degree water at the end of cook line next to rice cookers.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
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. The employee ran the dish machine a few times and the chlorine sanitizer tested at 0 PPM. Employee primed the machine to allow more chemical to dispense through the line and the chlorine sanitizer is now testing at 50 PPM.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items on ice at sushi station: ground ahi tuna (58F - Cold Holding); fish eggs (58F - Cold Holding); fish eggs (58F - Cold Holding) Items were moved into reach in freezer to bring down the temperatures. Re-temped items 2:55pm: ground ahi tuna (41F - Cold Holding); fish eggs (41F - Cold Holding); fish eggs (39F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained. White cutting boards stored under preparation table in back kitchen area heavily stained with black markings. Can opener soiled with dried food debris.
Handwash sink used for purposes other than handwashing. Observed ice in handwashing sink in bar area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed person in charge Time as a Public Health Control written procedures. TPHC paperwork was printed and filled out during the inspection.
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 employee training certificate for Sunatthida Tasso dated 9/21/2022 through FLRA SafeStaff. No other employee training certificates could be provided.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles. Double door reach in deli cooler handles soiled with dried up food debris across from stove top/oven on cook line.
Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on rack above dish machine drain board.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83 degree standing water across from flat top grill.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over larger container of pickled vegetables in walk in cooler
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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 chlorine. Sanitizer warning light illuminated on dish machine. Operator set up 3 comp sink with 100ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over rice and cooked chicken in walk in cooler
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. Tuna and escolar in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over larger container of pickled vegetables in walk in cooler
Nov 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
Accumulation of debris on exterior of warewashing machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table next to hot holding well. Manager removed.
Food stored on floor. Eggs, vegetables and chicken stored on floor of walk in cooler.
Reuse of single-service or single-use articles. Single service mango buckets are washed and reused.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clots on cook line not stored in sanitizing solution.
Oct 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
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 currently sanitizing at 0 ppm chlorine. Sanitization will occur in three compartment sink at 100 ppm chlorine.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher goes from scraping dirty dishes with gloves on to putting away clean dishes without removing gloves and washing hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in rear prep area by ice machine not landing on food or food contact surfaces.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice held on time with no time stamp. Employee put correct time stamp on rice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris.
Handwash sink not accessible for employee use at all times. Hand wash sink at beginning of cook line blocked by trash can. Employee removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in rear prep area has mold like substances.
Accumulation of debris on exterior of warewashing machine.
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. Tuna just started thawing process in reduced oxygen packaging. Inspector showed person in charge label on packaging that states to remove prior to thawing. Employee scored packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table next to hot holding well. Manager removed.
Food stored on floor. Eggs, vegetables and chicken stored on floor of walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 125 F at end of cook line by flat top.
No handwashing sign provided at a hand sink used by food employees at beginning of cook line.
Reuse of single-service or single-use articles. Single service mango buckets are washed and reused.
Single-service articles not stored inverted or protected from contamination. To go boxes behind front counter not inverted for protection. Manager stored correctly.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clots on cook line not stored in sanitizing solution.
May 21, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by trash can. Employee removed trash can.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 83 F next to cooktop.
Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched inside of garbage can with gloves and proceeded to portion food without removing gloves and wash hands.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly in dish pit area not landing on food or food contact surfaces.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice held on time with no time stamp. Employee states more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi prep area: cream cheese (58F - Cold Holding) employee put into reach in freezer.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice held on time with no time stamp. Employee states more than 4 hours.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers on cook line have built up food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like debris.
Employee eating in a food preparation or other restricted area. Employee behind bar eating and drinking.
No handwashing sign provided at a hand sink used by food employees in women's restroom.
Sep 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in kitchen area. 1 landed on food contact surface. Manager sanitized food contact surface.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In food prep area where toaster oven is behind front counter: cooked shrimp (79F - Cold Holding); cooked salmon (80F - Cold Holding) employee states items are reheated for immediate service. Discussed using Time as a Public Health Control. Manager added items to existing Time as a Public Health Control Paperwork. In sushi counter refrigeration unit: salmon (48F - Cold Holding); tuna (48F - Cold Holding); cooked eel (48F - Cold Holding) Manager moved items to reach in freezer at 1:45 pm. Temperatures taken again 2:20 pm salmon 42 F, tuna 41 F, cooked eel 42 F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at end of cook line has built up food debris.
Food stored on floor. Soy sauce stored on floor in rear prep area.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handles in kitchen area. Manager removed tongs.
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.