MANGOES

Name: MANGOES
Address: 700 DUVAL ST, KEY WEST, FL, 33040, US
Rating: 79.2

700 DUVAL ST, KEY WEST, FL 33040

License #5401645

79.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MANGOES in KEY WEST currently holds an InspectFL Health Score of 79.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 26 total violations — 5 critical, 6 major, 15 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 18, 2026 included 1 critical violation, 2 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC at cook line.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at hose Bibb by dishwasher.
[08B-12-5] Stored food not covered. Observed sweet plantain inside RIF by kitchen entrance not covered.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair throughout kitchen area.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed scallop and shrimp Ceviche, and raw Ahi tuna need to be marked on the menu relating to consumer advisory.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at preparation area across cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable.

Emergency order recommended
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hairnet.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. At the time of the inspection observed about 9 rodent droppings on top of the dishwasher machine located near the walk in cooler. Observed about 4 rodent droppings at dry storage under shelves where caned products, dry goods, are stored.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handler certificate for Christian Vieytes expired on 7/6/2025 and Ina Masterson expired on 5/15/2024.
[06-09-1] 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. Observed commercially processed tuna with label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee placed gloves on without washing hands, instructed employee on proper procedure.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted stored at preparation area across cook line.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed pork not stored at least 6 inches off of the floor at walk in freezer. Observed oil containers not stored at least 6 inches off of the floor at dry storage area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at preparation table across cook line.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp and macaroni held more than 24 hours not properly date marked at reach in cooler by cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (55F - Cold Holding); cut tomatoes (55F - Cold Holding); shrimp (57F - Cold Holding) shrimp (55F - Cold Holding)macaroni (58F - Cold Holding) at reach in cooler across cook line. As per employee since 10am.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (55F - Cold Holding); cut tomatoes (55F - Cold Holding); shrimp (57F - Cold Holding) shrimp (55F - Cold Holding),macaroni (58F - Cold Holding) at reach in cooler across cook line. As per employee since 10am.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line.

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