Mangosteen
Last inspected: Feb 3, 2026
74
Score
The health department has logged 13 inspections at Mangosteen, the earliest from 2022. The newest entry in the record is dated Feb 3, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around six violations each.
“Accumulation of debris on exterior of warewashing machine” comes up most often, recorded five times in the inspection record.
By comparison, the average St. Petersburg facility scores 77, putting Mangosteen on the weaker side. The record is unremarkable in either direction.
13
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jose S. with the completion date of 12/19/2025 through FLRA SafeStaff.
53B-01-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chicken spring rolls prepared onsite not date marked in reach in freezer at the end of cook line. Discussed with kitchen employee.
02C-04-5
Basic - Cutting board has cut marks and is no longer cleanable. Tan cutting boards at sushi station grooved.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in 67 degree water at the end of cook line next to rice cookers. **Repeat Violation**
10-07-4
74
Sep 18, 2025
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 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. The employee ran the dish machine a few times and the chlorine sanitizer tested at 0 PPM. Employee primed the machine to allow more chemical to dispense through the line and the chlorine sanitizer is now testing at 50 PPM. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food items on ice at sushi station: ground ahi tuna (58F - Cold Holding); fish eggs (58F - Cold Holding); fish eggs (58F - Cold Holding) Items were moved into reach in freezer to bring down the temperatures. Re-temped items 2:55pm: ground ahi tuna (41F - Cold Holding); fish eggs (41F - Cold Holding); fish eggs (39F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed person in charge Time as a Public Health Control written procedures. TPHC paperwork was printed and filled out during the inspection. **Corrected On-Site**
03F-10-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training certificate for Sunatthida Tasso dated 9/21/2022 through FLRA SafeStaff. No other employee training certificates could be provided.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line stained. White cutting boards stored under preparation table in back kitchen area heavily stained with black markings. Can opener soiled with dried food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in handwashing sink in bar area.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Double door reach in deli cooler handles soiled with dried up food debris across from stove top/oven on cook line.
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on rack above dish machine drain board.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83 degree standing water across from flat top grill. **Repeat Violation**
10-07-4
39
Mar 4, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over larger container of pickled vegetables in walk in cooler - From follow-up inspection 2025-03-04: **Time Extended**
08B-17-4
95
Feb 20, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
64
Nov 8, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line have built up food debris. **Repeat Violation** **Warning** - From follow-up inspection 2024-11-08: Cutting boards on cook line have built up food debris. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-11-08: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table next to hot holding well. Manager removed. **Corrected On-Site** **Warning** - From follow-up inspection 2024-11-08: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Eggs, vegetables and chicken stored on floor of walk in cooler. **Warning** - From follow-up inspection 2024-11-08: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Single service mango buckets are washed and reused. **Warning** - From follow-up inspection 2024-11-08: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clots on cook line not stored in sanitizing solution. **Warning** - From follow-up inspection 2024-11-08: **Time Extended**
21-12-4
70
Oct 30, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
27
May 21, 2024
Complaint Partial
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on cook line blocked by trash can. Employee removed trash can. **Corrected On-Site**
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water of 83 F next to cooktop.
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on cook line not inverted for protection.
25-06-4
82
Apr 15, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched inside of garbage can with gloves and proceeded to portion food without removing gloves and wash hands.
12A-29-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly in kitchen not landing on food or food contact surfaces. 1 live fly in dish pit area not landing on food or food contact surfaces. **Repeat Violation**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice held on time with no time stamp. Employee states more than 4 hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi prep area: cream cheese (58F - Cold Holding) employee put into reach in freezer. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. See stop sale. Sushi rice held on time with no time stamp. Employee states more than 4 hours.
03F-02-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on reach in coolers on cook line have built up food debris. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine has mold like debris.
22-20-5
Basic - Employee eating in a food preparation or other restricted area. Employee behind bar eating and drinking.
12B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom.
31B-04-4
33
Sep 7, 2023
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Apr 7, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat peppers not all commercially packaged in two door upright reach in freezer. Manager stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi display cabinet: salmon (44F - Cold Holding); cooked eel (44F - Cold Holding); tuna (44F - Cold Holding) Manager cut down portion size. Temperatures taken again all items at 42 F. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam well: cooked chicken (105F - Hot Holding) Manager put chicken back on cook top, reheated to 177 F and now hot holding at 143 F. **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice and tempura batter with eggs on time. Time is marked, but paperwork is not filled out. Inspector printed paperwork for operator and helped to fill out. **Corrected On-Site**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink on cook line only reaches 94 F after running for more than 3 minutes.
27-16-4
Basic - Cloth used as a food-contact surface. Non food grade cloth used to remove moisture in sushi rice.
21-05-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on soda cups on rear counter.
24-08-4
Basic - Food stored on floor. Soy sauce stored on floor of walk in cooler. Chicken stock stock on floor of walk in cooler. Rice stored on floor of storage closet.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in reach in cooler on cook line. Manager removed. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on floor by sushi station.
21-38-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine is soiled with food and hard water debris.
16-21-4
37
Nov 18, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flies behind bar, not landing on food, but landing on food contact surfaces. Glassware. 1 live fly on rear wall by exit door by restrooms. 1 live fly in rear prep area, not landing on food or food contact surfaces. - From follow-up inspection 2022-11-18: 1 live fly behind bar area not landing on food or food contact surfaces. 3 live flies near rear exit door next to restrooms. 1 live fly in rear ware washing area not landing on food or food contact surfaces. 1 live fly in dining room not landing on food or food contact surfaces. 2 dead flies on wall in ware washing area above clean dish ware. Dead flies have been removed and area has been sanitized. **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Dish machine exterior is soiled with hard water buildup. - From follow-up inspection 2022-11-18: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank outside rear door is not properly secured. - From follow-up inspection 2022-11-18: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine are not inverted for protection. Operator had them inverted. **Corrected On-Site** - From follow-up inspection 2022-11-18: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom in rear of restaurant. - From follow-up inspection 2022-11-18: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones located above prep area behind sushi counter. - From follow-up inspection 2022-11-18: **Time Extended**
40-06-5
67
Nov 16, 2022
Routine - Food
6 critical violations. 2 major violations. 19 minor violations.
View 27 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. Dish machine is reading 0 ppm chlorine. Set up three-compartment sink with 200 ppm quaternary. All sanitization will be done in three-compartment sink until dish machine can sanitize properly. **Corrective Action Taken**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee behind sushi counter removed gloves, handled a cell phone, and put on new gloves without washing hands. Inspector advised operator of proper hand washing techniques.
12A-07-5
High Priority - 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. Dish washer pre cleaned dirty dishes with gloves and puts away clean dishes without changing gloves. Inspector advised operator of proper hand washing techniques.
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 live flies behind bar, not landing on food, but landing on food contact surfaces. Glassware. 1 live fly on rear wall by exit door by restrooms. 1 live fly in rear prep area, not landing on food or food contact surfaces.
35A-02-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in ware washing area by electrical panel.
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi counter: sushi rice (62F - Cold Holding) Inspector emailed Time as a Public Health Control paperwork to operator.
03A-02-5
Intermediate - 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.
11-07-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice out of temperature for four hours and then discards. No written paperwork available. Inspector emailed Time as a Public Health Control paperwork to operator.
03F-10-5
Basic - Covered waste receptacle not provided in women's bathroom. No covered receptacle in unisex restroom in rear of restaurant.
32-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones located above prep area behind sushi counter.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of plastic containers in ware washing area.
24-08-4
Basic - Ice scoop handle in contact with ice. In rear prep area, ice scoop handle touching the ice. Operator corrected.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handles in rear kitchen area. Operator had tongs stored properly. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in standing water next to cooktop.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in men's, women's or unisex restrooms in rear of restaurant.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler underneath cooktop have built up food debris.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Entrance and exit doors propped open. Rear kitchen door propped open.
35B-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in rear prep area. Inspector advised of proper thawing techniques. Turned on cold running water. **Corrected On-Site**
06-01-5
Basic - Uncleanable knife block in use to store knives. Knife block in use to the right of the steam table behind front counter.
14-55-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers next to ice machine not labeled after having been removed from original containers. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in rear prep area has mold like substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Dish machine exterior is soiled with hard water buildup.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Cups with no handles being used to dispense rice next to ware washing area. Operator removed. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank outside rear door is not properly secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above sushi area has built up dust debris.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine are not inverted for protection. Operator had them inverted. **Corrected On-Site**
24-05-4
13
Aug 1, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2022-08-01: No employee training has been done at the time of this callback inspection report. Called Florida Restaurant and Lodging Association with Manager to order training books. **Admin Complaint**
53B-01-5
90
Frequently Asked Questions
When was Mangosteen last inspected?
The most recent health inspection at Mangosteen on file is from Feb 3, 2026. The public record contains 13 inspections in total.
What is the most common violation at Mangosteen?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited five times, more than any other issue at Mangosteen.
How does Mangosteen compare to other restaurants in St. Petersburg?
Mangosteen most recently scored 74 out of 100, which is lower than the St. Petersburg average of 77.
Has Mangosteen's inspection record improved over time?
Results have been roughly steady. Inspections at Mangosteen have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mangosteen 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 Mangosteen inspected?
Based on the inspection history on file, Mangosteen is inspected around four times per year on average.
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