Mangia Clam Bar
Last inspected: Feb 3, 2026
100
Score
Mangia Clam Bar has been inspected 12 times since 2022. On Feb 3, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Looking across the full record, “time/temperature control for safety food” is the recurring theme, flagged two times.
Mangia Clam Bar's latest score of 100 sits above the Stuart average of 81. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
No violations found.
100
Feb 2, 2026
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
30
Oct 15, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served on multiple shell stock mussel and clam tags. - From follow-up inspection 2025-10-15: **Time Extended**
01C-03-4
90
Oct 13, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Mar 10, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
82
Aug 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-13: **Time Extended**
23-03-4
95
Aug 12, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage area dented can of tomato sauce and can of olives- see stop sale. **Warning**
01B-01-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At pizza station- non food grade paper towels used in container with herbs- operator removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At outdoor bar reach in cooler- heavy whipping cream 58F- cold holding- food not prepared for portioned today- food out of temperature overnight- see stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At outdoor bar reach in cooler- heavy whipping cream 58F- cold holding- food not prepared for portioned today- food out of temperature overnight- see stop sale. At produce walk in cooler - shredded cheese 60F- cold holding, ricotta cheese 60F- cold holding- food not prepared or portioned today- food out of temperature for 3.5 hours- operator moved food to walk in freezer to quick chill. At reach in cooler across from fryers at cookline- breaded raw chicken 47F - cold holding raw breaded veal-47F- cold holding- food not prepared or portioned today- food out of temperature for 3 hours- operator moved to walk in freezer to quick chill **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cookline stove- Marinara sauce 86F- hot holding, chicken broth 132F- hot holding- food out of temperature for 30 minutes operator turned on stove and reheated food to 165F. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- Cooked pasta 62F 3:10 to 57F at 4:25 ( cooling since 2:00)- food covered and stored in large quantity- at current rate of cooling food will not reach 41F within remaining time operator uncovered and placed in walk in freezer to quick chill. At tall reach in cooler at cookline- cooked pasta 51F at 3:40 to 51F at 4:20( cooling since 10:30)- at current rate of cooling food will not reach 41F within remaining time operator uncovered and placed in walk in freezer to quick chill **Corrective Action Taken** **Warning**
03D-15-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At salad station employees with watch on. **Warning**
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline knives between reach in cooler and Oreo counter- operator removed. **Warning**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled. **Corrected On-Site** **Warning**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor- near pizza station- operator removed. **Corrected On-Site** **Warning**
21-38-4
32
Mar 21, 2024
Complaint Full
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
52
Nov 28, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed No dates for last sold for clam, mussels and oysters. Educated operator on proper shellfish tag maintenance. **Repeat Violation** **Warning** - From follow-up inspection 2023-11-28: Oyster, clam and mussel tags missing some dates for last order sold. **Time Extended**
01C-03-4
90
Sep 25, 2023
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed breaded Raw clams, oysters and scallops over French fries reach in freezer cook line. All shellfish not in commercial packaging. Operator stored properly. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw chicken over calamari reach in cooler cook line. Operator stored properly. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. marinara (133F - Hot Holding) Observed at steam well on cook line. Per operator, reheated on stove then transferred to steam well. Rechecked 165+F **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed No Vacuum breaker at mop sink, splitter added. **Warning**
29-42-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed No dates for last sold for clam, mussels and oysters. Educated operator on proper shellfish tag maintenance. **Repeat Violation** **Warning**
01C-03-4
Intermediate - 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. Sent bodily fluids procedure to operator. **Warning**
11-27-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed All employee training certificates expired at time of inspection. **Warning**
53B-05-5
41
Jan 12, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Jul 6, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Frequently Asked Questions
When was Mangia Clam Bar last inspected?
The most recent health inspection at Mangia Clam Bar on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Mangia Clam Bar?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Mangia Clam Bar.
How does Mangia Clam Bar compare to other restaurants in Stuart?
Mangia Clam Bar most recently scored 100 out of 100, which is higher than the Stuart average of 81.
Has Mangia Clam Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Mangia Clam Bar have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Mangia Clam Bar 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 Mangia Clam Bar inspected?
Based on the inspection history on file, Mangia Clam Bar is inspected around three times per year on average.
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