Mangos Caribbean Restaurant

5 findings recorded on Oct 16, 2026. 1 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed hand sink without drying provisions. COS: PIC placed paper towels at hand sink in main kitchen.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.07(3)(b)

   Observed hand sink without drying provisions. COS: PIC placed paper towels at hand sink in main kitchen. (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black residue fountain nozzles in front kitchen area. Observed black residue on baffle of ice kitchen in front kitchen area.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   Observed black residue fountain nozzles in front kitchen area. Observed black residue on baffle of ice kitchen in front kitchen area. CA: ) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. New Violation. Correct By: 10/26/2026

   Official report · Item 4-2B ↗

   Correction status not recorded

   Correct by Oct 26, 2026

3. Violation recordedItem 6-2 ↗

   Date marking and disposition

   Observed food items (cooked jerk chicken, cooked macaroni and cheese, etc) held past 24 hours not properly dated marked in the reach in cooler and WIC in main kitchen. CA: 1.

   Inspector’s full note

   Inspection item: Proper date marking and disposition

   Code 511-6-1.04(6)(g)

   Observed food items (cooked jerk chicken, cooked macaroni and cheese, etc) held past 24 hours not properly dated marked in the reach in cooler and WIC in main kitchen. CA: 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf New Violation. Correct By: 10/17/2026

   Official report · Item 6-2 ↗

   Correction status not recorded

   Correct by Oct 17, 2026

Correction status comes from the dated report. Later changes may not be recorded here.