Mangu Cafe Restaurant
Last inspected: Apr 14, 2026
50
Score
Inspectors have visited Mangu Cafe Restaurant nine times, with records going back to 2022. Mangu Cafe Restaurant was last inspected on Apr 14, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 12 violations to closer to nine violations per visit over the last few inspections.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
The city-wide average sits at 76, which Mangu Cafe Restaurant's 50 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 14, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed gaskets can opener blade soiled.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in the back area damaged
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle of water on top of the prep table. Manager removed bottle. **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. Observed cellphone on top of the prep table. Manager removed cellphone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Coached employee in correct order. **Corrected On-Site**
16-13-5
Basic - Faucet/handle missing at plumbing fixture. Observed missing handle in the three compartment sink.
29-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in cooler, reach in freezer.
23-03-4
Basic - Reuse of single-service or single-use articles. Observed gallons of orange juice, milk reuse with juices.
25-32-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled in the back area, kitchen area l
36-27-5
50
Oct 17, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on her phone while serving food.
12A-29-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the standing reach in cooler at storage area observed an employees lunchbox and a water bottle stored with food served to the customers.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensils in standing water at 128F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand wash sink located at cook line.
31B-04-4
Basic - Soiled dry wiping cloth in use stored on preparation tables and on oven door handles and also by the grill.
21-10-4
64
Feb 20, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Nov 21, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - In-use utensil stored in unclean water at or above 128F degrees Fahrenheit, stored on flat grill at cook line.
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the upright cooler at prep area observed raw chicken over cooked chicken. **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed interior of the hand sink at cook line with a lot of food debris.
31A-11-4
Intermediate - 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 a 2 employee food training expired.
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses, stored on oven handle.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled, oven nearest to the steam table.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken, thawing in standing water in a bucket at cook line.
06-01-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers.
21-02-4
43
May 7, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table by dry storage area. - From follow-up inspection 2024-05-07: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler located next to 3 compartment sink in poor despair and leaking water. - From follow-up inspection 2024-05-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen. - From follow-up inspection 2024-05-07: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2024-05-07: **Time Extended**
42-01-4
82
Feb 29, 2024
Routine - Food
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employees partake on multiple tasks without washing hands or changing gloves. Coached employees on proper method. **Corrected On-Site**
12A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak over ham at reach in cooler located at the dry storage area. Observed raw steak over cooked red beans. **Repeat Violation**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed bags with apple inside reach in cooler next to 3 compartment sink. Employee removed apples from bags. Observe thank you bags with frozen fruit juice inside reach in freezer located at coffee station. Employee removed fruits from bags. **Corrected On-Site**
14-31-5
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container inside handsink at coffee station.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. At the time of the inspection manager Esmeralda Encarnacion on duty did not have certificate.
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alberto Avila.
53B-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in ceiling tile above dry storage area.
36-32-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout the kitchen. **Repeat Violation**
23-24-4
Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line. **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area. **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled located by steam table.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in coolers throughout the kitchen.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at all reach in cooler at kitchen. **Repeat Violation**
22-16-4
Basic - Stored food not covered. Observed raw beef, raw chicken stored at reach in cooler located next to 3 compartment sink not covered. **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed goat and oxtail at room temperature thawing. Coached employee on proper method.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout the kitchen.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution, throughout the kitchen.
21-12-4
Basic - Food not stored at least 6 inches off of the floor. Observed bucket of oil stored on the floor at dry storage area. Observed buckets with yuca stored on the floor at dry storage area.
08B-47-4
Basic - Equipment in poor repair. Observed reach in cooler located next to 3 compartment sink in poor despair and leaking water.
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation table by dry storage area.
14-09-4
18
Oct 11, 2023
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On the preparation table in the cook line observed raw shell eggs (70F - Cold Holding), as per operator for less than2 hours, employee added ice to the container to maintain food at proper temperature. **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach-in cooler located in the preparation area observed raw ground beef stored over cooked chicken. **Warning**
08A-05-6
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer soiled. **Warning**
22-02-4
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. **Warning**
11-26-1
Intermediate - Non-pitting surface rust on food-contact equipment. surface rust under food preparation table located in the preparation area. **Warning**
22-31-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed Consumer Advisory, operator posted sign on site. **Warning**
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven door handle soiled **Warning**
23-24-4
Basic - Cardboard used to line nonfood-contact shelves. Used as liner under the food cans, spice bottles on on shelves in the storage area. **Warning**
14-45-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food not stored at least 6 inches off of the floor. In the storage area observed raw pork stored in a bucket six inches off the floor. **Warning**
08B-47-4
Basic - Food storage container/container lid cracked or broken. Observed container lid cracked on the corner. **Warning**
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. Stored on hover door handle. **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled **Warning**
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer located in the storage area, **Warning**
22-16-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-02-4
27
Dec 21, 2022
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw salmon stored above containers with cooked beans, inside reach in cooler. **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers inside reach in cooler with cooked chicken, cooked beef, mangu according to cook prepared the day before no labeled. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing, sanitizer, degreaser and window cleaner, no labeled. **Repeat Violation**
41-17-4
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used as liner at kitchen above stoves on shelf.
14-45-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Repeat Violation**
36-06-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers with flour and cornmeal no labeled.
02D-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen. **Repeat Violation**
36-27-5
Basic - Cloth used as a food-contact surface. Observed a towel covering peeled onions inside reach in cooler. Employee removed towel. **Corrected On-Site**
21-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
43
Sep 12, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Mangu Cafe Restaurant last inspected?
The most recent health inspection at Mangu Cafe Restaurant on file is from Apr 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Mangu Cafe Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Mangu Cafe Restaurant.
How does Mangu Cafe Restaurant compare to other restaurants in Hialeah?
Mangu Cafe Restaurant most recently scored 50 out of 100, which is lower than the Hialeah average of 76.
Has Mangu Cafe Restaurant's inspection record improved over time?
Yes. Recent inspections at Mangu Cafe Restaurant have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Mangu Cafe Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Mangu Cafe Restaurant inspected?
Based on the inspection history on file, Mangu Cafe Restaurant is inspected around three times per year on average.
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