Thai Mango
Last inspected: Apr 2, 2026
100
Score
The health department has logged 10 inspections at Thai Mango, the earliest from 2024. The latest inspection on file is from Apr 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
The pattern that stands out is “employee personal items stored”, which has been cited two times.
Compared to the broader New Smyrna Beach restaurant scene, where the average is 72, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Complaint Full
No violations found.
100
Mar 30, 2026
Complaint Full
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
45
Dec 18, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw shell eggs out at room temperature for 4.25 hours per employee. See stop sale. - Rice 55F, cut cabbage 57F, opened canned vegetable 57F, opened canned coconut cream 67F, all out on cookline with no time or temp control for safety. Less than 4 hours per operator **Repeat Violation** **Warning** - From follow-up inspection 2025-12-18: Noodles 35 F (cold holding); cabbage 34 F (cold holding); raw shell eggs 36 F (cold holding); cooked garlic in oil improperly iced 64F. Operator returned to cooler **Time Extended**
03A-02-5
86
Dec 17, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
41
Jul 18, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Jan 15, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning** - From follow-up inspection 2025-01-15: **Time Extended**
08B-49-4
95
Jan 3, 2025
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 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. Approximately 10-25 ppm cl at 100F **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over tofu, double cooler next to ice machine **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Panang 12/27 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - All out on the cookline with no time or temperature control for safety: Fried garlic 77F, 79F, fried garlic in oil 78F, raw shell eggs 77f ambient air temp. Cut cabbage 54F **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Peanut sauce made with coconut milk at 118F, warm setting, less than 3 hours. Advised to reheat to 165F to hot hold at 135F or above. **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener blade **Warning**
22-02-4
Basic - Employee eating in a food preparation or other restricted area. **Warning**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on silverware; jacket hanging on dry storage shelf **Warning**
40-06-5
Basic - Food stored on floor. Bag of sugar, oil containers **Warning**
08B-38-4
Basic - Single-service articles improperly stored.case of Togo containers on the floor in front of ice machine **Warning**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
30
Aug 9, 2024
Complaint Partial
2 critical violations. 1 minor violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Aug 2, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw seafood over krab
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef and pork out and returned to cooler 47F and 52F Cooked garlic in oil 78F less than 4 hours.
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw chicken ambient cooling 4.5 hours 51-62F. Operator iced.
03D-07-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat, server area
41-27-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator corrected menu with a marker **Corrected On-Site**
52-03-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse
40-06-5
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
33
Jan 25, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Thai Mango last inspected?
The most recent health inspection at Thai Mango on file is from Apr 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Thai Mango?
Across the inspection record, “employee personal items stored” has been cited two times, more than any other issue at Thai Mango.
How does Thai Mango compare to other restaurants in New Smyrna Beach?
Thai Mango most recently scored 100 out of 100, which is higher than the New Smyrna Beach average of 72.
Has Thai Mango's inspection record improved over time?
Yes. Recent inspections at Thai Mango have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Thai Mango 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 Thai Mango inspected?
Based on the inspection history on file, Thai Mango is inspected around five times per year on average.
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