MANGOSTEEN

Name: MANGOSTEEN
Address: 654 CENTRAL AVENUE, ST. PETERSBURG, FL, 33701, US
Rating: 92.9

654 CENTRAL AVENUE, ST. PETERSBURG, FL 33701

License #6218295

92.9 Grade B / 100

Solid Health Score

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Quick take

MANGOSTEEN in ST. PETERSBURG currently holds an InspectFL Health Score of 92.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 13 total violations — 1 critical, 5 major, 7 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.

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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
[02C-04-5] 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.
[10-07-4] 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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Tan cutting boards at sushi station grooved.
[53B-01-5] 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.

Inspection Completed - No Further Action
[23-24-4] 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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice in handwashing sink in bar area.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean containers wet nesting on rack above dish machine drain board.
[53B-13-5] 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.
[03F-10-5] 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.
[22-41-4] 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.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 83 degree standing water across from flat top grill.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine interior soiled with black mold like substance.

Community reaction

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Community pulse