Mangetsu Kbbq
Last inspected: Mar 25, 2026
100
Score
Going back to 2022, Mangetsu Kbbq has 11 inspections in the public record. Mangetsu Kbbq was last inspected on Mar 25, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up five times.
That puts the facility ahead of the local pack: the average Melbourne restaurant scores 84. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
No violations found.
100
Jan 20, 2026
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Stop Sale issued due to adulteration of food product. Raw shell egg cracked on make table
01B-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Trash can and table **Repeat Violation**
31A-09-4
Intermediate - 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. Operator could not find copy sent new one th have employees read and sign **Warning**
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michael **Repeat Violation**
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom
32-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Prep cook **Corrected On-Site**
13-03-4
50
Aug 1, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - 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. Oppm. Bucket was empty corrected to 50ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw salmon. Walk in freezer **Corrected On-Site**
08A-17-6
High Priority - 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 No time mark. Forgot **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400 +. Corrected to 50 ppm **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Pans in sink next to walk in cooler **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michael **Repeat Violation**
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Behind sushi bar **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
37
Jan 15, 2025
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - 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. Employee put wrong time for sushi rice. Put started at 10am was really 11am. Corrected **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee filled bucket in sink at sushi bar. Educated **Corrective Action Taken**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michael **Repeat Violation**
53B-14-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Gasket make table
14-11-5
Basic - Food stored on floor. Kimchi Carrots walk in cooler. Both Corrected On-Site** **Corrected On-Site**
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
55
Dec 12, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Breading table **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michael Clanagan
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone above make table **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
67
Jul 1, 2024
Routine - Food
2 major violations.
View 2 violations
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
74
Jan 24, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked vegetables in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came out of walk in cooler, rinsed gloves in prep sink, dried gloves, changed gloves no handwash. **Corrected On-Site**
12A-07-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on table with rice and soup. **Corrected On-Site**
12B-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Bacon thawing on cart by prep table. Operator placed in walk in cooler. **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor, operator double bucket. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Red pepper flakes and hondasha. **Corrected On-Site**
02D-01-5
61
Aug 10, 2023
Complaint Full
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Food with mold-like growth. See stop sale. Onions in walk in cooler with mold like growth in walk in cooler operator discarded
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cut and washed onions in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (120F - Hot Holding), operator discarded on own accord **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by cookline
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Undated multiple items in walk in cooler
02C-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl on menu not marked raw for tuna, salmon and escolar, operator started adding raw stcikers to menu **Corrective Action Taken**
02B-01-5
Basic - Clean spoons and utensils on cookline not presented handle up Clean spoons and fork at server station not presented handle up, operator fixed **Corrected On-Site**
24-05-4
Basic - Dead roaches on premises. One dead roach under cookline operator cleaned up **Corrected On-Site**
35A-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Grooved red cutting board on cookline
14-11-5
Basic - Food stored on floor. Boiled eggs stored on floor , over moved Raw chicken stored on floor, operator added bucket **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 114F with cooking utensils on cookline, operator discarded water **Corrected On-Site**
10-07-4
Basic - Uncovered food stored near sink exposed to splash. Uncovered breading and batter near hand sink, operator moved away from sink into new position **Corrected On-Site**
08B-54-4
33
Jun 22, 2023
Complaint Full
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
86
Jan 24, 2023
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
61
Jul 13, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw beef, raw pork, raw chicken over cut vegetable etc. across from woks. **Corrective Action Taken**
08A-13-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Cutting boards. **Corrected On-Site**
24-26-4
74
Frequently Asked Questions
When was Mangetsu Kbbq last inspected?
The most recent health inspection at Mangetsu Kbbq on file is from Mar 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mangetsu Kbbq?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Mangetsu Kbbq.
How does Mangetsu Kbbq compare to other restaurants in Melbourne?
Mangetsu Kbbq most recently scored 100 out of 100, which is higher than the Melbourne average of 84.
Has Mangetsu Kbbq's inspection record improved over time?
Results have been roughly steady. Inspections at Mangetsu Kbbq have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mangetsu Kbbq means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Mangetsu Kbbq inspected?
Based on the inspection history on file, Mangetsu Kbbq is inspected around three times per year on average.
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