TOASTED MANGO
430 N TAMIAMI TRL, Sarasota FL 34236
Last inspected Nov 4, 2024 · 5 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
FEB 24
MAY 24
NOV 24
≈ ERRATIC
4 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw bacon in the walk-in cooler. Chef removed the chicken.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023013894 | Feb 10, 2023 | Mar 30, 2023 | $600 |
| 7--2022019543 | Mar 18, 2022 | May 11, 2022 | $400 |
| 7--2021021373 | Apr 6, 2021 | Jun 1, 2021 | $400 |
| 7--2019060389 | Oct 30, 2019 | Jan 6, 2020 | $200 |
Inspection history
5 visits, newest first
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used the restroom, stated they washed their hands in the bathroom but failed to washed their hands again in the kitchen before returning to work and handing clean equipment. Employee removed the equipment to be sanitized and washed their hands.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Sever handled dirty dishes then clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands.
Toxic substance/chemical improperly stored. Cans of stainless steel cleaning stored next to food in the dry storage area. Employee removed the cleaner.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit for the sanitizer buckets.
Show the remaining 4 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.
Food stored on floor. Container of eggs stored on the floor in the walk in cooler. Container of bread stored on the floor in the cook line area. Chef placed the items on a shelf.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in the back preparation area.
May 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Employee washed hands with no soap. The employee properly washed their hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (53F - Cold Holding); Ham (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Employee stated the items had been stored in the reach in cooler for 1 hour. Employee emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for the dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a shelf next to food in the salad preparation area. Employee removed the drinks.
Apr 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits for the dishmachine and sanitizer buckets.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched the face around the mouth area then handled clean utensils without washing their hands. Employee removed the utensils to be cleaned and properly washed their hands
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon stored over cooked chicken in the reach in cooler in the preparation area. Chef placed the salmon below the chicken.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw bacon in the walk-in cooler. Chef removed the chicken.
Toxic substance/chemical improperly stored. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment offers cold smoked raw/undercooked salmon on the menu not identified as raw/undercooked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kits for the dishmachine and sanitizer buckets.
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in the preparation area. Employee placed paper towels at the hand washing sink.
Oct 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
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. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands and rewashed the dishes.
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 drank for the water bottle, placed the cap on the bottle then handled clean equipment without washing their hands. Employee washed their hands and sanitized the equipment.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used tonline a pan of cooked bacon on the cook line. Manager removed the towels.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test for the sanitizer buckets.
Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Manager labeled the bottles.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing on the light in the back preparation area.
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.