The Boathouse Restaurant/Mangos
Last inspected: Oct 16, 2025
58
Score
Across the available record, The Boathouse Restaurant/Mangos has nine inspections on file, the first dated 2022. The Boathouse Restaurant/Mangos was last inspected on Oct 16, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.
“Raw animal foods not properly separated” accounts for the largest share of issues, appearing two times across the record.
By comparison, the average Florida facility scores 72, putting The Boathouse Restaurant/Mangos on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Oct 16, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
58
Apr 1, 2025
Routine - Food
1 critical violation. 1 major violation. 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. Observed raw hamburgers over raw shrimp in reach-in cooler across from cook line. The manager placed the raw shrimp above the raw hamburgers. **Corrected On-Site**
08A-20-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair on cook line.
36-32-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The microwave was cleaned during inspection.
22-08-4
64
Nov 20, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
May 8, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : 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. Observed reach-in cooler in kitchen ambient temperature 48F. The manager is scheduling reach-in cooler to be serviced. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
14-74-7
95
Mar 6, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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. Printed out the DBPR Form HR 5030-10. The Manager is assuring all personnel read, sign and maintain in files. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings and pulled pork not date marked in reach-in cooler. **Warning**
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. Observed reach-in cooler in kitchen ambient temperature 48F. The manager is scheduling reach-in cooler to be serviced. **Corrective Action Taken** **Warning**
14-74-7
70
Oct 2, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding) in reach-in cooler across from cook line. The manager moved raw chicken to walk-in cooler. **Corrective Action Taken**
03A-02-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit in reach-in cooler across from cook line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach-in freezer gasket soiled across from cook line.
23-03-4
78
Jun 7, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach-in gasket torn. **Warning** - From follow-up inspection 2023-06-07: **Time Extended**
14-11-5
95
Apr 5, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and grilled chicken not date marked in walk-in cooler. **Warning**
02C-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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken** **Warning**
11-26-1
Basic - Equipment in poor repair. Observed reach-in gasket torn. **Warning**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink in walk-in cooler. **Warning**
12B-13-4
58
Dec 28, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork in walk-in cooler. The operator moved raw hamburgers to bottom shelf in walk-in cooler. **Corrected On-Site**
08A-20-5
Basic - Equipment in poor repair. Observed reach-in cooler gasket torn across from cook line.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer in stand up reach-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
74
Frequently Asked Questions
When was The Boathouse Restaurant/Mangos last inspected?
The most recent health inspection at The Boathouse Restaurant/Mangos on file is from Oct 16, 2025. The public record contains nine inspections in total.
What is the most common violation at The Boathouse Restaurant/Mangos?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at The Boathouse Restaurant/Mangos.
Has The Boathouse Restaurant/Mangos' inspection record improved over time?
No. Recent inspections at The Boathouse Restaurant/Mangos have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Boathouse Restaurant/Mangos 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 The Boathouse Restaurant/Mangos inspected?
Based on the inspection history on file, The Boathouse Restaurant/Mangos is inspected around three times per year on average.
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