THAI MANGO
1714 SR 44, New Smyrna Beach FL 32168 · 386-428-0208
Last inspected Apr 2, 2026 · 10 visits since January 2024
AUG 24
JAN 25
JUL 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026029292 | Mar 30, 2026 | May 19, 2026 | $400 |
Inspection history
10 visits, newest first
Apr 2, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door
Mar 30, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. 4 cans of coconut milk
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Rice 48F. Out for an order and returned to cooler - coconut milk opened and left out 72F. Just opened per operator, moved to reach in cooler - cooked garlic in oil 68F. Iced at time of inspection.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Rice 95-101F in the warmer heating approximately 3 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peanut sauce with coconut milk 110F in the warmer.
Establishment advertised crab on menu/menu board but served imitation crab. Print menu and menu board advertise crab but imitation crab is served per operator.
Old labels stuck to food containers after cleaning. On metal container
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
Portable fire extinguisher gauge in red zone. For reporting purposes only. Next to back door
Dec 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw shell eggs out at room temperature for 4.25 hours per employee. See stop sale. - Rice 55F, cut cabbage 57F, opened canned vegetable 57F, opened canned coconut cream 67F, all out on cookline with no time or temp control for safety. Less than 4 hours per operator
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over cut cabbage, double cooler between 2 other coolers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw shell eggs out at room temperature for 4.25 hours per employee. See stop sale. - Rice 55F, cut cabbage 57F, opened canned vegetable 57F, opened canned coconut cream 67F, all out on cookline with no time or temp control for safety. Less than 4 hours per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peanut butter sauce with coconut 86F for 4.5 hours per employee. Warmer not plugged in. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employee bag on cases of coconut cream
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. cart next to handsink
Old food stuck to clean dishware/utensils. On ladles next to cookline On small bowls next to back door
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler. Double cooler
Time/temperature control for safety food thawed in an improper manner. Meat left at room temperature to thaw. Operator returned to cooler
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate0 Basic
Show 6 findings ▾
Container of medicine improperly stored. Anti-diarrhoeal meds and no see um bug spray on cookline cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked garlic in oil 74F. Operator iced and moved to cooler Cut cabbage in water 54F. Operator iced more fully. Both out less than 4 hours
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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. Employee on duty
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. Employee on duty with no food handler training
Spray bottle containing toxic substance not labeled. Degreaser
Jan 15, 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 ▾
Employee personal food not properly identified and segregated from food to be served to the public.
Jan 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 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. Approximately 10-25 ppm cl at 100F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tofu, double cooler next to ice machine
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Panang 12/27
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - All out on the cookline with no time or temperature control for safety: Fried garlic 77F, 79F, fried garlic in oil 78F, raw shell eggs 77f ambient air temp. Cut cabbage 54F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peanut sauce made with coconut milk at 118F, warm setting, less than 3 hours. Advised to reheat to 165F to hot hold at 135F or above.
Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area.
Employee personal food not properly identified and segregated from food to be served to the public.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on silverware; jacket hanging on dry storage shelf
Food stored on floor. Bag of sugar, oil containers
Single-service articles improperly stored.case of Togo containers on the floor in front of ice machine
Working containers of food removed from original container not identified by common name. Sugar
Aug 9, 2024Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Pesticide-emitting strip present in food prep area. Dichlorvos emitting strip in prep area of kitchen
Utensils in poor condition. Metal colander rusted/in disrepair. Operator discarded
Aug 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood over krab
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef and pork out and returned to cooler 47F and 52F Cooked garlic in oil 78F less than 4 hours.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw chicken ambient cooling 4.5 hours 51-62F. Operator iced.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat, server area
Establishment advertised crab on menu/menu board but served imitation crab. Operator corrected menu with a marker
Spray bottle containing toxic substance not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse
Old labels stuck to food containers after cleaning.
Jan 25, 2024Inspection 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.