Mangos Dockside Bistro
Last inspected: Feb 18, 2026
74
Score
Mangos Dockside Bistro has been inspected 10 times since 2022. Mangos Dockside Bistro was last inspected on Feb 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
The pattern that stands out is “spray bottle containing toxic substance not labeled”, which has been cited three times.
Compared to the broader Marco Island restaurant scene, this is about average. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The smoked salmon in the lox flatbread is not identified as raw/undercooked. Operator added the reminder to the breakfast menus next to the Lox flatbread. **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle at the host stand and at the bar. Operator labeled the spray bottles. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses.there are tongs on an oven door handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
74
Oct 3, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler in the storage area cold smokes salmon is stored above ready to eat charcuterie. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. There is a bowl with no handle inside a pan of cooked pasta. Operator removed the bowl. **Corrected On-Site**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the back of the fan housing in the walk in freezer.
14-69-4
78
May 9, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawers of the make table near the dish washing station, Fish (44F - Cold Holding); shrimp (44F - Cold Holding). Operator iced the drawers. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the beverage walk in cooler raw shell eggs are stored above UHT creamers. Operator moved the eggs to proper storage. **Corrected On-Site**
08A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In the sushi station knives are stored in 79F standing water. Operator discarded the water and washed the knives. **Corrected On-Site**
10-07-4
Basic - In-use ice scoop stored on soiled surface between uses. In the service station by the ice machines at the bar ice scoops are stored on a window sill. Operator removed the ice scoops to the dish station. **Corrective Action Taken**
10-12-5
67
Aug 14, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the glass door reach in cooler raw shrimp is stored over peas, crab neat and cooked short ribs. Operator moved the shrimp to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the drawer cooler at the entrance to the cook line Fish (45F - Cold Holding). Operator iced the fish. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzles of the soda guns at the bar and in the service area.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled at the bar.
41-17-4
Basic - In-use utensil stored in sanitizer between uses. In the sushi station knives are stored in sanitizer solution. Operator educated employees on proper utensil storage and removed the knives from the sanitizer. **Corrected On-Site**
10-18-5
Basic - In-use wet wiping cloth/towel used under cutting board in the sushi area. Operator removed the wet towels. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees at the bar.
31B-04-4
52
Mar 11, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw chicken is stored over raw salmon. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one can of pineapple chunks with a severely dented rim not segregated from the undamaged cans.
01B-01-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic to go container inside a bin of flour in dry storage. Operated removed the to go container. **Corrected On-Site**
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one can of pineapple chunks with a severely dented rim not segregated from the undamaged cans. See stop sale.
08B-20-4
Basic - Food stored on floor. There is a case of fish and a container of ice cream stored on the floor in the walk-in freezer.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on the cook line are stored in 85F water. Operator moved utensils to the dish washing area. **Corrected On-Site**
10-07-4
61
Oct 2, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the back of the ice machine. - From follow-up inspection 2023-10-02: **Time Extended**
22-02-4
90
Jul 24, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, rice (124F - Reheating). Per the operator the rice has been reheating for two hours. See stop sale.
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In the steam table, rice (124F - Reheating). Per the operator the rice has been reheating for two hours.
01B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dish pit. Operator labled the spray bottles. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the back of the ice machine.
22-02-4
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. **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. There is a plastic ramekin in a container of ocean clam meat in the make table cooler in front of the range. Operator removed the ramekin. **Corrected On-Site**
14-01-5
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. In the sushi station there is commercially processed reduced oxygen packed tuna thawed in the under counter cooler. Operator opened the packaging. **Corrected On-Site**
06-09-1
Basic - Working containers of food removed from original container not identified by common name. In dry storage flour and corn starch are removed from the original containers and not labeled.
02D-01-5
43
Jan 17, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
70
Jul 22, 2022
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. There is a buildup of grease on the hood filters. **Warning** - From follow-up inspection 2022-07-22: **Time Extended**
23-03-4
95
Jul 21, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (159F - Cooking). Operator put the chicken back on the grill, chicken 167F cooking. **Corrected On-Site** **Warning**
03C-44-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the sushi make table, tuna (51F - Cold Holding); yellowtail (56F - Cold Holding); salmon (57F - Cold Holding); octopus (56F - Cold Holding); imitation crab (61F - Cold Holding); shrimp (60F - Cold Holding); smoked salmon (58F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, hamburger (44F - Cold Holding); Fish (44F - Cold Holding). Operator iced the out of temperature items. Corrective action taken. tuna (51F - Cold Holding); yellowtail (56F - Cold Holding); salmon (57F - Cold Holding); octopus (56F - Cold Holding); imitation crab (61F - Cold Holding); shrimp (60F - Cold Holding); smoked salmon (58F - Cold Holding) **Warning**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Warning**
23-03-4
61
Frequently Asked Questions
When was Mangos Dockside Bistro last inspected?
The most recent health inspection at Mangos Dockside Bistro on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mangos Dockside Bistro?
Across the inspection record, “spray bottle containing toxic substance not labeled” has been cited three times, more than any other issue at Mangos Dockside Bistro.
How does Mangos Dockside Bistro compare to other restaurants in Marco Island?
Mangos Dockside Bistro most recently scored 74 out of 100, which is about the same as the Marco Island average of 77.
Has Mangos Dockside Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Mangos Dockside Bistro have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mangos Dockside Bistro means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mangos Dockside Bistro inspected?
Based on the inspection history on file, Mangos Dockside Bistro is inspected around three times per year on average.
Nearby Restaurants