Mangoes
Last inspected: Feb 18, 2026
50
Score
Across the available record, Mangoes has 11 inspections on file, the first dated 2023. On Feb 18, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
“Unsealed concrete floor in food preparation” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Key West restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
1
Critical latest
2
Major latest
7
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb by dishwasher.
29-34-4
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. **Repeat Violation**
53B-14-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed scallop and shrimp Ceviche, and raw Ahi tuna need to be marked on the menu relating to consumer advisory. **Repeat Violation**
02B-01-5
Basic - Stored food not covered. Observed sweet plantain inside RIF by kitchen entrance not covered. **Repeat Violation**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Repeat Violation**
36-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at preparation area across cook line. **Repeat Violation**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris. Observed by back prep area.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen area.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC at cook line.
23-03-4
50
Jul 23, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs cooked to order not linked to consumer advisory on menu. - From follow-up inspection 2025-07-23: Scallop and shrimp Ceviche, undercooked eggs and raw Ahi tuna need to be marked on the menu relating to consumer advisory Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs cooked to order not linked to consumer advisory on menu. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : 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. Observed food handler certificate for Christian Vieytes expired on 7/6/2025 and Ina Masterson expired on 5/15/2024. - From follow-up inspection 2025-07-23: Observed food handler certificate for Christian Vieytes expired on 7/6/2025 and Ina Masterson expired on 5/15/2024. **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line. - From follow-up inspection 2025-07-23: a call back inspection observed one red cutting board that needs to be replaced. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - From follow-up inspection 2025-07-23: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. **Time Extended**
36-02-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. - From follow-up inspection 2025-07-23: Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. **Time Extended**
14-17-4
70
Jul 22, 2025
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (55F - Cold Holding); cut tomatoes (55F - Cold Holding); shrimp (57F - Cold Holding) shrimp (55F - Cold Holding)macaroni (58F - Cold Holding) at reach in cooler across cook line. As per employee since 10am.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (55F - Cold Holding); cut tomatoes (55F - Cold Holding); shrimp (57F - Cold Holding) shrimp (55F - Cold Holding),macaroni (58F - Cold Holding) at reach in cooler across cook line. As per employee since 10am. **Repeat Violation**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves on without washing hands, instructed employee on proper procedure.
12A-07-5
High Priority - Rodent activity present as evidenced by rodent droppings found. At the time of the inspection observed about 9 rodent droppings on top of the dishwasher machine located near the walk in cooler. Observed about 4 rodent droppings at dry storage under shelves where caned products, dry goods, are stored.
35A-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serves eggs cooked to order not linked to consumer advisory on menu.
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp and macaroni held more than 24 hours not properly date marked at reach in cooler by cook line.
02C-02-5
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. Observed food handler certificate for Christian Vieytes expired on 7/6/2025 and Ina Masterson expired on 5/15/2024.
53B-14-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at preparation area across cook line.
24-05-4
Basic - 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 processed tuna with label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at cook line. **Repeat Violation**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed pork not stored at least 6 inches off of the floor at walk in freezer. Observed oil containers not stored at least 6 inches off of the floor at dry storage area. **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. **Repeat Violation**
10-20-4
Basic - Stored food not covered. Observed shrimp at reach in cooler across cook line not covered.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
25
Apr 2, 2025
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
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. Provided to operator via email.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue inside HWS at cook line.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - 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 processed tuna inside ROP thawing. Coached operator and he cut through 4 packaging inside walk in cooler. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Food stored on floor. Observed container with raw beef stored on floor inside walk in freezer. Observed oil container on floor at dry storage area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tong at oven handle at cook line.
10-20-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator via email.
51-13-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
21-12-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating inside kitchen prep area, coached operator on correct procedures.
12B-02-4
47
Jul 31, 2024
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
41
Apr 16, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
03G-04-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven.
22-08-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from ope cup by preparation table. Employee discarded. **Corrected On-Site**
12B-12-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood system soiled.
36-68-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler and freezer gaskets soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler soiled.
22-16-4
64
Dec 14, 2023
Routine - Food
No violations found.
100
Dec 13, 2023
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee handling breads with bare hand contact. Manager intervened. Food service e cutting onions with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Two trays of shell eggs on cooktop counter at ambient 70°. Since breakfast time. **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1). Two trays of shell eggs on cooktop counter at ambient 70°. Since breakfast time. 2). Fish (mahi mahi) in drawer cooler at 55°. Cooked chicken at 55°. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (mahi mahi) in drawer cooler at 55°. Cooked chicken at 55°. In drawer cooler. Items in make table/Reach in cooler end prep line: Corn 50°. Hummus 50°. Cut tomato 50°. Lettuce. 50°. Pasta 50°. Per Person In Charge , items placed about 2 hrs before. Moved by manager to walk in cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle next to drinks at bar. Moved by manager. **Corrected On-Site**
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepped sausage in walk in cooler not date marked. Marked by manager. Made few days ago. **Corrected On-Site**
02C-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Drawer coolers , make table/Reach in cooler , not holding foods to 41° or below. Some equipment unplugged. **Warning**
14-74-7
Basic - 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. Frozen Ahi tuna thawing in walk in cooler. Package not cut. Items still frozen. Moved by manager. **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
13-07-4
Basic - Floor area(s) covered with standing water. Significant Standing water by Dish Machine. Cleaned by manager. **Corrective Action Taken**
36-22-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
16-46-4
33
Jun 27, 2023
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
90
Jun 26, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored at room temperature at cook line. **Corrected On-Site** **Warning**
03A-03-5
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. Observed beans (46F - Cold Holding) at walk in cooler. As per operator, since the previous day. Observed cooked chicken (63F - Cold Holding at reach in cooler at cook line. As per employee, since the previous day. Observed raw tuna (48F - Cold Holding) at reach in cooler drawers at cook line. As per employee, since the previous day. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beans (46F - Cold Holding) at walk in cooler. As per operator, since the previous day. Observed cooked chicken (63F - Cold Holding at reach in cooler at cook line. As per employee, since the previous day. Observed raw tuna (48F - Cold Holding) at reach in cooler drawers at cook line. As per employee, since the previous day. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at kitchen soiled with food debris. **Warning**
31A-11-4
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. **Warning**
11-27-4
Basic - 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 thawed raw tuna and raw mahi stored inside reduced oxygen packaging at walk in cooler. Employee began cutting packages. **Corrective Action Taken** **Warning**
06-09-1
Basic - Food stored on floor. Observed box of raw shell eggs stored on floor at walk in cooler. Observed plastic container of cooking oil stored on floor at dry storage area. **Warning**
08B-38-4
47
Jan 30, 2023
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed by mop sin room.
29-34-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed inside small ice machine.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean dishes on shelf not inverted in kitchen.
24-05-4
Basic - Food stored on floor. Observed oil plastic container stored on dry storage floor. Operator removed it from floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed by Bar. Operator removed it from floor. **Corrected On-Site**
10-14-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tong stored on oven handle inside kitchen. Operator removed it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled reach in cooler gaskets at salad station. Also, observed soiled Walk in cooler fan cover. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Operator closed dumpster lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken breast and fish thawing at room temperature inside kitchen. Operator put them inside Walk in cooler. **Corrected On-Site**
06-01-5
58
Frequently Asked Questions
When was Mangoes last inspected?
The most recent health inspection at Mangoes on file is from Feb 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mangoes?
Across the inspection record, “unsealed concrete floor in food preparation” has been cited four times, more than any other issue at Mangoes.
How does Mangoes compare to other restaurants in Key West?
Mangoes most recently scored 50 out of 100, which is lower than the Key West average of 74.
Has Mangoes' inspection record improved over time?
Results have been roughly steady. Inspections at Mangoes have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mangoes means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mangoes inspected?
Based on the inspection history on file, Mangoes is inspected around four times per year on average.
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