TOASTED MANGO CAFE
3240 E BAY DR, Holmes Beach FL 34217 · 941-213-9948
Last inspected Aug 11, 2026 · 8 visits since August 2023
JAN 24
FEB 25
JUL 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the front line in ice: Butter (47F - Cold Holding). Operator stated it had been out for approximately 2hrs. Operator completely surrounded the product in ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024011808 | Jan 18, 2024 | Mar 25, 2024 | $200 |
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Observed their dish machine at 0ppm chlorine. Operator swapped out the chlorine and retested it at 100ppm.
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over pickles in the walk in cooler. Operator moved the pickles.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the front line in ice: Butter (47F - Cold Holding). Operator stated it had been out for approximately 2hrs. Operator completely surrounded the product in ice.
Handwash sink used for purposes other than handwashing. Observed an employee rinse a knife in a hand wash sink. Reviewed with the employee on the sink proper use.
Show the remaining 4 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets stored on and above their dry goods. Operator removed the jackets.
Employee with no hair restraint while engaging in food preparation. Observed two employees preparing food without hair restraints. Operator had them put on hats.
Unclean building components, attachments or fixtures. Observed black buildup on the walk in cooler fan covers.
Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wiping cloths stored on the cook line. Reviewed with the operator on proper storage.
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pooled eggs and raw shell eggs over shredded cheeses in 2 door make station on cook line across from burners. Operator moved eggs to bottom shelf below cheese.
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. Butter was brought out at 8:00am was observed without a time mark at 9:00. Operator put time mark on butter.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener with build up of food debris.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels and hand wash sink across from dish machine and no paper towels at hand wash sink next to exit door from kitchen. Operator replaced towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in ice machine in kitchen. Operator cleaned and sanitized the area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees beverage on food preparation surface in server area. Employee removed beverage.
Jul 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee glove hands without washing. Educated employee on handwashing and gloves. Employee removed gloves and washed hands and then put on gloves.
Pesticide-emitting strip present in food prep area. Observed fly strips in food preparation area across from dish machine. Employee removed fly strip.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed smoked salmonover lettuce in 2 door reach-in cooler at end of cook line. Employee moved smoked salmon to bottom of reach-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food slicer on table in food preparation area across from dish machine with dried food particle. Operator had employee clean slicer.
No soap provided at handwash sink. Observed handwashing sink on cook line near pass through window without hand soap.
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 packaged fish in 2 drawer reach-in cooler on cook line thawed in packaging bearing a label indicating that it is to remain frozen until time of use no longer frozen. Operator removed fish from packaging.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook on cook line engaged in food preparation without bracelet.
Food stored on floor. Observed boiled potatoes in a stock pot on the floor in kitchen next to cook line. Employee moved stock pot off the floor.
Ripped/worn tin foil used as shelf cover. Observed torn ripped foil on bottom shelf of food preparation table in food preparation area.
Time/temperature control for safety food thawed in an improper manner. Observed frozen fish in container on food preparation table next to slicer being thawed at room temperature. Employee placed fish back in freezer.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mops outside back kitchen door next to mop sink, not hung to dry. Operator hung mop to dry.
Wiping cloth sanitizing solution stored on the floor. Observed quaternary sanitizer bucket of floor on cook line in front of flat top. Employee moved sanitizer bucket to shelf.
Feb 21, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over deli ham in the reach in cooler on the cook line. Employee placed the eggs below ham.
Server handled soiled dishes and then picked up plated food without washing hands. Employee washed their hands.
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. No time marks placed on the butter and rehydrated hash browns listed on time as a public health control form. Items were stored on the cook line, manager stated the items had been on time for approximately 3 hours. Manager placed time marks on the items.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed handouts to the operator.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the roll top reach in cooler on the cook line. Employee drink stored on the dry storage rack in the back kitchen area. Employee removed the drinks.
Floor area(s) covered with standing water. Floors next to the walk-in cooler under the dry storage racks have standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Air curtain above the back exit of the kitchen soiled.
Uncovered food stored near sink exposed to splash. Uncovered pitchers of water stored next to the hand washing sink in the wait station area. Employee removed the pitchers.
Aug 17, 2023□ 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 ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled A/C vents in dining area.
Aug 10, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine with chlorine sanitizing level less than 50ppm. Operator set up 3 compartment sink.
Nonfood-grade containers used for food storage - direct contact with food. Observed sugar stored in non food grade container near dry storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled A/C vents in dining area.
Aug 9, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine with chlorine sanitizing level less than 50ppm. Operator set up 3 compartment sink.
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. Observed dish washer rinse out dirty bus tub and then handle clean dishes with out washing hands.
Nonfood-grade containers used for food storage - direct contact with food. Observed sugar stored in non food grade container near dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hash browns on cook line underneath grill cold holding at 62F. Operator added hash browns to Time as a Public Health Plan and time marked hash browns. Observed Diced Sausage (44F - Cold Holding); Diced Ham (44F - Cold Holding); Pancake Batter (46F - Cold Holding) in walk in cooler. Operator opened door for walk in freezer to bring temp down in cooler.
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. Observed butter on counter at prep area with no time mark but on written plan. Operator time marked butter.
Toxic substance/chemical improperly stored. Observed electronic screen wipes in hostess station stored next to condiment packets.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled A/C vents in dining area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages on numerous food prep storage areas through out kitchen.
Working containers of food removed from original container not identified by common name. Observed bin of flour on shelf at prep table not labeled.
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.