Mango Tree Supermarket in Davie
Last inspected:
6431 Stirling Rd, Davie, FL 33314Mango Tree Supermarket in Davie received a re-inspection on August 17, 2026, that resulted in 55 violations and multiple stop orders. Critical violations included improper cooling of time/temperature control foods—cooked filled buns stored in sealed plastic sleeves and cooked foods in closed containers in the walk-in cooler that prevented heat transfer. Frozen meats stored above freezer capacity thawed, and unlabeled store-packaged noodles were missing required labeling information. Multiple stop-sale orders were issued for products with improper temperature control and adulteration; these items were voluntarily destroyed by management and witnessed by the inspector.
Significant sanitation violations included widespread flying insects throughout the bakery, coffee bar, kitchen, meat, seafood, and produce departments, with large amounts of garbage bags and boxes containing rotting meat and vegetables covered in maggots stored near the produce bay door. Insect control devices above processing areas were improperly designed and allowed dead insects to fall onto food preparation surfaces. Raw fish on ice was displayed for customer self-service without protective guards. Additional violations documented included foods stored directly on freezer floors, containers stored beneath leaking condensation units, employees wearing jewelry while handling food, wiping cloths not held in sanitizer solution between uses, and utensils submerged in food or in direct contact with ice and flour.
Stop-use orders were issued for unsanitary equipment and physical facility deficiencies. A focused inspection on August 24, 2026, confirmed that the original stop-use order from August 17 remained in effect, with the facility required to contact the Business Center to request a written release of equipment and products once corrections were completed.
Summary generated from Florida DBPR public inspection records. This facility has an active inspection record with the Florida DBPR.
Mango Tree Supermarket in Davie: FDACS Inspection History (4)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 4 inspections
— Met Sanitation Inspection Requirements· 3 violations· 2 stop-sale orders· Met Requirements
Comments: Food establishment has 30 calendar days from inspection report dated 8/17/26 to make necessary repairs so that cracked floor
tiles allowing water to pool in the seafood and meat departments are fixed and no longer allow water to pool. Failure to comply
may result in administrative action, including but not limited to placing the areas on a stop use order until compliance is achieved.
Check-Back release issued for Stop Use and/or Stop Sale Order: reach-in cooler in the bakery was removed from the
Risk-Based Violations
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Kitchen: raw chicken stored on shelf over box of raw beef in walk-in cooler. Retail:
Packages of raw pork sausages stored above intact beef in retail meat cold unit. COS: items were moved
to proper location by manager during visit.
Y
x
3-302.11(A)(1)
Food is not protected from cross contamination by separating raw animal foods
during storage, preparation, holding or display from: ready-to-eat raw animal food, other raw ready-to-eat
food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP
Back room: raw shell duck eggs on shelf above gallons of milk in dairy cooler. COS: raw
shell duck eggs were moved to proper location.
Y
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail: Red and green cabbage cut at 9AM found at 1PM with internal temperatures of
64-65*F in the retail produce bin, not cooled down to 41*F prior to placing at customer reach. COS, See
order, a stop sale and release was issued for products that were voluntarily discarded by management.
Y
x
A Supplemental Report was also issued during the visit which includes important information for management.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· 2 stop-sale orders· Focused Inspection
Comments: The original Stop-Use Order remains in effect from 8/17/26 . Food establishment can visit https://foodpermit.fdacs.gov or contact
the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to
request food safety inspector visit for written release of product and/or equipment. Failure to comply with the request for written
release may or will result in Administrative Action.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 55 violations· 26 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
Risk-Based Violations
2-103.11(A)-(O)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(O) and (Q) PfPf
A pattern of non-compliance in regard to the duties of the person in charge was
demonstrated by having the following violations: hot holding, cold holding, cooling, hand washing,
sanitization, and allergen awareness.
o
Outside grounds- White and gray mold-like growth encrusted on cucumbers and heads of
lettuce inside the refrigerated shipping container XXXU 94126000. COS, See order, a stop sale and release
was issued for products that were voluntarily discarded. Backroom- Unpackaged squid found directly on the
floor and on top of unclean buckets inside the seafood walk-in freezer. COS, See order, a stop sale and
release was issued for these products that were voluntarily discarded. Coffee bar- Gray mold-like growth
encrusted on the glutinous chicken and rice wrap displayed in the cold unit. COS, See order, a stop sale
and release was issued for products that were voluntarily discarded.
x
3-203.12
Molluscan shellfish tags or labels do not remain attached to the original container
until the container is empty; date when the last molluscan shellfish from the container is sold or served not
recorded on the tag, label or invoice; identity of the source of molluscan shellfish not maintained by
retaining product tags, labels or invoice for 90 calendar days from the last date sold or served in
chronological order. 3-203.12 PfPf
Seafood- Manager was unable to provide shellfish tags for mussels/clams displayed in
seafood case. Seafood- Shellfish tags for mussels, clams, and oysters not stored in chronological order.
3-302.11(A)(1)
Food is not protected from cross contamination by separating raw animal foods
during storage, preparation, holding or display from: ready-to-eat raw animal food, other raw ready-to-eat
food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP
Produce- Raw shell duck eggs stored over unwashed produce in the walk-in cooler. COS,
eggs were moved to the bottom shelf. Retail- Raw shell quail eggs stored on shelf above ready-to-eat rice
noodles in the produce cold unit. COS, eggs were moved to the bottom shelf. Retail- Raw shell duck eggs
stored over ready-to-eat red duck eggs in the retail cold unit. COS, eggs were voluntarily discarded due to
another violation (cold holding).
x
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Meat- Cases of raw chicken stored on shelf above cases of raw pork. Meat- Packaged raw
chicken trays stored over packaged raw beef trays on rolling rack. COS, Chicken was moved to an
appropriate location.
x
3-302.11(A)(8)
Food not protected from cross contamination by separating fruits and vegetables
before they are washed from ready-to-eat food. 3-302.11(A)(8)
Kitchen- Unwashed produce stored on shelf above ready-to-eat cooked foods in the walk-in
cooler.
3-304.15(A)
Single-use gloves not used for only one task, used for another purpose, or not
discarded when damaged or soiled or when interruptions occur in the operation. 3-304.15(A) PP
Food Service, Kitchen, Bakery, Coffee bar, Meat, Seafood, Halal Meat- Food employees did
not change their single-use gloves between leaving and returning to continue handling food items in the
processing areas, between changing tasks, and after touching their face and body parts and then handling
clean utensils to serve food to customers/prepare food. COS, employees washed hands and changed
gloves, and proper glove use was discussed with management.
x
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Backroom- Uncovered meat stored on boxes inside the meat walk-in freezer. BackroomUncovered fish on top of boxes inside the seafood walk-in freezer. Food Service- Uncovered cut pineapple
on preparation table near the ice machine.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Bakery- Preparation tables where dough with cooked bbq pork filling and buns with hot dogs
were being made since 6am, were not washed, rinsed, and sanitized by 2pm after more than 4 hours of
use. COS, tables were washed, rinsed, and sanitized.
x
4-602.11(A)
Equipment food-contact surface or utensil not cleaned before each use with a
different type of raw animal food such as beef, fish, lamb or poultry; each time there is a change from
working with raw foods to working with ready-to-eat food; between use with raw fruit or vegetables and with
time/temperature control for safety food; before using or storing a food temperature measuring device; or at
any time during the operation when contamination may have occurred. 4-602.11(A) and (B) PP
Food Service- Cutting board used to cut melons and other fruits to be juiced stored directly
on top of the large open trash can next to the ice machine. COS, cutting board was removed from trash can
and washed, rinsed, and sanitized.
x
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat- Old food residue encrusted on the blade and meat grip of slicer. COS, slicer was
washed, rinsed, and sanitized. Bakery- Old food residue encrusted on attachment joint and paddle of floor
mixer installed next to walk-in cooler door. COS, mixer was washed, rinsed, and sanitized. Bakery- Old food
residue encrusted on spoons, knives, tongs, and bakery utensils stored on a tray near the preparation
tables. COS, utensils were placed in the three-compartment sink to be washed.
3-501.14(A)
Cooked time/temperature control for safety food not cooled within 2 hours from
135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP
Kitchen- Cooked white rice placed in the walk-in cooler overnight to cool, measured between
48-55*F at 2pm the following day. COS, see order, a stop sale and release was issued for this product that
was voluntarily discarded. Bakery- Multiple store-made food items made in the early morning, packaged
into plastic sleeves, and placed in the cold display unit, measured over 41*F after more than 6 hours of
cooling: bbq pork bun 49-56*F; ham and egg bun 51*F; hot dog bun 48*F; glutinous chicken and rice 53*F.
COS, see order, a stop sale and release was issued for this product that was voluntarily discarded.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Food service- Multiple food items measured out of temperature at the steam table and the
hot box units: chicken quarters 98-120*F; baked chicken 118*F; tostones (mashed green plantains) 94*F;
breaded chicken 94*F; tequenos (cheese filled dough sticks) 119*F; beef empanadas 132*F; pan de bono
(cheese bread) 123*F; chicken empanadas 133*F. COS, Chicken quarters were reheated to 165*F. See
order, a stop sale and release was issued for all other food items that were voluntarily discarded by
management.
x
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge did not correctly respond to questions that relate to foodborne illnesses,
symptoms, and reporting responsibilities
o
3-501.16(B)
Eggs that have not been treated to destroy all viable Salmonellae not stored in
refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP
Produce- Raw baluts and duck eggs held at an ambient temperature of 55*F inside the
produce walk-in cooler. COS, see order, a stop sale and release was issued for these products that were
voluntarily discarded.
Y
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail- Multiple food items measured out of temperature between 43-57*F in the
produce/seafood retail case near the produce department entrance: salted fish; store packed smoked and
salted fish; dried fish; dried shrimp; kimchi; rice noodles. COS, see order, a stop sale and release was
issued for all products in this unit that were voluntarily discarded. Retail- Store-made steamed food items
placed in cold unit across from the bakery measured above 41*F: red bean paste bun 57*F; BBQ pork bun
54-55*F; glutinous chicken and rice 57*F. COS, see order, a stop sale and release was issued for these
products that were voluntarily discarded. Seafood- Raw fish head with spine attached placed in the seafood
ice display unit measured 56*F. COS, see order, a stop sale and release was issued for this product that
was voluntarily discarded. Outside grounds- Multiple boxes of tofu measured between 47-50*F inside the
refrigerated shipping container (TRIU 8345260). Shopping cart of store-packed fresh bean sprouts
measured between 43-55*F inside one of the refrigerated shipping containers. COS, see order, a stop sale
and release was issued for these products that were voluntarily discarded. Produce- Multiple boxes of bean
sprouts measured between 52-53*F in the produce walk-in cooler. COS, see order, a stop sale and release
was issued for this product that was voluntarily discarded.
Y
x
Print Date: 8/21/2026
Page 5 of 11
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be
consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation
not counted as day 1. 3-501.17(A) Pf
Observation: Kitchen- Store-made/cooked foods (various curry, rice, ground beef, shredded chicken)
placed in the walk-in cooler were found with an 8-day date mark instead of a 7-day limit.
o
3-603.11(C)
Reminder for animal food that is raw, undercooked, or not otherwise processed to
eliminate pathogens and served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat
food does not include asterisking the animal-derived food requiring disclosure to a footnote that contains
one of the three acceptable messages informing consumers of the increased risk of foodborne illness.
3-603.11(C) PfPf
Seafood- Consumer advisory reminder not posted for seafood items sold in a raw
ready-to-eat form (mussels, clams, oysters). . COS, consumer advisory reminder was posted on display
case.
3-603.11(A)
Animal food that is raw, undercooked, or not otherwise processed to eliminate
pathogens is served or sold in a ready-to-eat form or as an ingredient in another ready-to-eat food without
informing consumers of the significantly increased risk of consuming such foods by way of a disclosure and
reminder using effective written means. 3-603.11(A) PfPf
Retail- No consumer advisory or disclosure posted in cold unit where raw baluts are
displayed for retail sale.
7-201.11
Poisonous or toxic materials not stored to prevent contamination of food, equipment,
utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by
spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food,
equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP
Meat- Bleach spray stored with single-use bags for packaging meat under the wrapping
station. Coffee bar- Multiple cleaning agents stored with single-use items on shelf beneath the coffee
station. Bakery- Cleaning spray stored with food coloring on shelf above the floor mixer. COS, all toxic
items were moved to an appropriate location in each department.
x
7-208.11(B)
First aid supplies for employees' use not stored in a kit or container that is located to
prevent the contamination of food, equipment, utensils, linens, or single-service and single-use articles.
7-208.11(B) PP
Bakery- First aid burn gel stored with utensils and single-use items on the shelf above the
cold unit housing cakes. COS, gel was moved to an appropriate location.
x
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Meat- Quaternary ammonium sanitizer spray bottle placed next to the wrapping machine
measured over 500ppm. COS, sanitizer was remade to 200ppm.
x
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Bakery, Food Service, Meat, Seafood, Halal Meat- Employee water bottles stored on
preparation tables where processing was taking place or with clean utensils throughout the various
departments.
2-301.12
Food employee not cleaning hands, exposed portions of arms or prosthetic devices
for at least 20 seconds or not using the following cleaning procedures: rinse under warm water, apply soap,
rub together for 10-15 seconds, rinse under warm water, and thoroughly dry with paper towels or a hand
drying device. 2-301.12 PP
Food Service- Food employee did not rub hands with soap for at least 10-15 seconds prior to
rinsing off. COS, employee was instructed on proper hand-washing procedures and properly washed hands
at hand sink.
x
2-301.15
Food employee not cleaning hands in a handwash sink or approved automatic
handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or
in a service sink. 2-301.15 PfPf
Food Service, Produce- Food employees washed hands in the rinse compartment of the
ware wash sink. COS, employees washed hands at the hand sink.
5-203.11(A)
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11(A) PfPf
Seafood- No hand wash sink available in the seafood ice display area where employees
handle food items for customers, with the nearest hand sink located at the entrance of the seafood
department. Food Service- No hand wash sink available in the juice processing area and near the register
where items from the hot box units are served to customers, with the closest hand sink located on the wall
at the end of the steam table. The food establishment has 30 calendar days to install a hand sink with hot
and cold running water and proper drainage in both of these areas. Failure to comply may result in
administrative action, including but not limited to placing this area on a stop until compliance has been
achieved.
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Produce- Cleaning bucket placed in front of hand wash sink and scrub brush stored inside
hand sink basin. Meat- Wet rags hanging off the faucet spout. Bakery- Utensils stored inside the hand sink
basin. COS, hand sinks were cleared and made accessible.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Meat- Soap dispenser was not dispensing soap at the hand sink. COS, bottle of hand soap
was placed at the hand sink.
3-201.11(F)
Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it is
offered for sale or consumption, not labeled to include safe handling instructions. Eggs that have not been
treated to destroy all viable Salmonellae not labeled to include safe handling instructions. 3-201.11(F) and
(G)
Retail- Raw shell duck eggs in cartons placed in cold unit near produce retail display not
labeled with safe handling instructions. COS, eggs were voluntarily discarded due to another violation (cold
holding).
Good Retail Practice Violations
3-501.15(B)
Time/temperature control for safety food that is cooling is not loosely covered or
uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide
maximum heat transfer through the container walls. 3-501.15(B)
Coffee bar- Cooked filled buns (pork, bean paste, hotdogs) placed in sealed plastic
sleeves/bags, not allowing maximum heat transfer to take place in the cold unit. Kitchen- Cooked foods
stored in deep, closed plastic containers, not allowing maximum heat transfer to take place in the walk-in
cooler.
3-501.11
Stored frozen food not maintained frozen. 3-501.11
Retail- Frozen meats filled above freezer unit load limit began to thaw. COS, products were
moved to the walk-in freezer.
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Bakery- Unlabeled spray bottles of water used on uncooked baked goods. KitchenUnlabeled containers of seasoning/spices on preparation table next to the bakery entrance.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail- Unlabeled store packaged noodles in cold unit near seafood missing all labeling
requirements: common name of food, ingredients and sub-ingredients, net weight, manufacturer name and
address. COS, Noodles were voluntarily discarded due to another violation (cold holding). Retail- Store
packaged juices missing net weight on containers placed in retail juice unit. COS, net weight was added.
Retail- Multiple store-made baked goods placed in retail shelf missing sub-ingredients.
Y
x
6-501.11
Premises not maintained free of insects and other pests; or not controlled to
eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies;
routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as
trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf
Bakery, Coffee bar, Kitchen, Meat, Halal meat, Seafood, Produce, Backroom- Multiple flies
flying around all processing areas in the establishment.
6-501.11
The presence of insects, rodents, and other pests not controlled to eliminate their
presence on the premises by eliminating harborage conditions. 6-501.111(D)
Outside grounds- Large amounts of garbage bags and boxes, including rotting
meat/vegetables covered in maggots, stored near the bay door of the produce department.
6-202.13
Insect control device used to electrocute or stun flying insects not designed to retain
the insect within the device; or insect control device located over a food preparation area or not installed to
prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment,
utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13
Produce, Seafood, Meat, Halal Meat, Backroom, Bakery, Kitchen- Insect devices installed
above processing area doorways used to stun flying insects not designed to retain the insect within the
device: glue board and light exposed.
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Backroom- Multiple cases/containers of frozen meat and seafood stored directly on the floor
in the meat and seafood walk-in freezers.
3-306.11
Food on display not protected from contamination by the use of packaging; counter,
service line, or salad bar food guards; display cases; or other effective means. 3-306.11 P
Retail- Raw fish in ice display containers placed for customer self-service, not protected from
contamination by the use of food guards, display cases, or other effective means. COS, self-service fish
was removed from retail sale and manager was informed that raw food is not allowed to be placed for
customer self-service.
o
Print Date: 8/21/2026
Page 7 of 11
x
37
Citation Description: Food not protected from contamination that may result from a factor or source not
specified in Subparts 3-301 - 3-306 in the Food Code. 3-307.11
Observation: Backroom- Raw unpackaged beef carcass stored in direct contact with shopping cart inside
the meat walk-in cooler.
3-305.12(A)
Food stored in a locker room, dressing room, garbage room or mechanical room; or
under sewer lines that are not shielded to intercept potential drips, leaking water lines or sprinkler heads,
lines on which water has condensed, open stairwells or other sources of contamination. 3-305.12(A) and
(C-I)
Seafood- Containers of raw fish on ice stored beneath the leaking condensing unit of the
walk-in cooler. COS, fish was moved to an appropriate location and shelf beneath leak was left empty.
2-303.11
Food employee wearing jewelry, other than a plain ring such as a wedding band, on
their arm or hand while preparing food. 2-303.11
Bakery, Coffee bar, Kitchen, Food Service, Meat, Halal meat, Seafood, Produce- Food
employees wearing watches and rings while engaged in open food handling in their respective
departments.
3-304.14(B)
Cloths in-use for wiping counters and other equipment surfaces not held between
uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B)
(1)
Meat- Wet wiping cloths placed on preparation tables, not stored in sanitizer between uses.
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not stored
with their handles above the top of the food and the container. 3-304.12(A)
Kitchen- Knife submerged in cooked beef in container placed in the walk-in cooler. COS,
knife was removed from beef. Meat- Metal scoop handle in direct contact with ground meat in the meat
display unit.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Seafood- Scoop handle in direct contact with ice in ice machine. Bakery- Scoop handle
stored in direct contact with flour in container beneath the preparation table.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Coffee bar- Portafilter for the coffee machine stored in a box with packaged coffee beneath
the coffee machine. COS, portafilter was washed and stored in an appropriate location. Meat- Bench
scrapper wedged between the wall and the ware wash sink . COS, scrapper was washed and stored
appropriately. Bakery- Clean utensils not inverted on bakery tray next to the 3-compartment sink.
4-903.11(C)
Single-service or single-use articles not kept in the original protective package or not
stored by using other means that afford protection from contamination until used. 4-903.11(C)
Meat- Unpackaged meat foam trays placed on shelves above preparation tables not
protected from contamination.
4-101.11(B)-(E)
Materials used in the construction of utensils or food-contact surfaces of equipment,
under normal use conditions, are not durable; corrosion-resistant; nonabsorbent; sufficient in weight and
thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and
resistant to pitting, chipping, crazing, scratching, scoring, distortion or decomposition. Equipment or utensil
not designed or constructed to be durable and to retain its characteristic qualities under normal use
conditions. 4-101.11(B)-(E) and 4-201.11
Food Service- Wood stump used to cut open coconuts heavily chipped and damaged, and
unable to be washed, rinsed, and sanitized. COS, See order, a stop use and release was issued for this
item that was voluntarily discarded.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Meat- Deep scoring and chips present on cutting board used for chicken. Kitchen- Deep,
dark scoring/cuts on cutting board placed on wall next to the three compartment sink. COS, See order, a
stop use and release was issued for items that were voluntarily discarded by management.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Retail- Cold holding unit housing steamed buns near the bakery was found in disrepair with
an ambient temperature between 56-57*F and unable to maintain time/temperature control for safety foods
at an internal temperature of 41*F or less. See order, a stop use is in effect for this unit. No temperature
dependent products may be placed in this unit. Food Service- Hot holding unit housing beef and chicken
empanadas next to the register was found in disrepair with an ambient temperature of 118*F and unable to
maintain time/temperature control for safety foods at an internal temperature of 135*F or higher. COS, See
order, a stop sale and release was issued for this unit that was removed from service and voluntarily
discarded. Bakery- Reach-in cooler housing egg wash, butter, and cheese was found in disrepair with an
ambient temperature of 56*F and unable to maintain time/temperature control for safety foods at an internal
temperature of 41*F or less. See order, a stop use is in effect for this unit. No temperature dependent
products may be placed in unit. When corrections have been made, call 850-245-5520 to request an
inspector visit for a written release.
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Food Service- No drain boards available at the ware wash sink to accommodate all soiled
and cleaned items accumulated during operating hours.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Backroom- Dirt, dust, and debris accumulated on meat scale located next to the meat
department. Backroom- Heavy accumulation of dirt and debris on racks holding empty live crab boxes.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits
or other soil accumulation. 4-601.11(B)
Kitchen, Bakery- Burned on grease deposits and carbon build up on the exterior of baking
trays, pans, and cooking pots.
5-403.12
Condensate drainage or other non-sewage liquids or rainwater not drained from
point of discharge to disposal according to law. 5-403.12
Seafood- No plumbing connection exists between the walk-in cooler condensing unit and the
disposal plumbing system to drain condensate liquid.
6-501.19
Toilet room doors not kept closed except during maintenance and cleaning.
6-501.19
Retail- Male and female employee/customer restroom doors kept propped open.
5-502.11
Refuse, recyclables, or returnables not removed from the premises at a frequency
that will minimize the development of objectionable odors and other conditions that attract or harbor insects
and rodents. 5-502.11
Outside grounds- Refuse at dumpster not collected at a frequency to minimize conditions
that attract pests and development of objectionable odors, with days old garbage bags and boxes of
vegetables/meat accumulated next to the produce department receiving door.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Produce- Walk-in cooler housing duck eggs and bean sprouts found in disrepair with an
ambient temperature between 51-53*F and unable to maintain time/temperature control for safety foods at
an internal temperature of 41*F or less. See order, a stop use is in effect for this unit. No temperature
dependent products may be placed in this unit. Meat, Seafood- Multiple cracked and missing floor tiles
throughout these processing areas allowing water to pool. The food establishment has 30 calendar days to
make necessary changes so that the floor is fixed and water no longer pools. Failure to comply may result
in administrative action, including but not limited to placing the area on a stop use order until compliance is
achieved.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Kitchen, Food Service- Food employee personal foods stored with wholesome food items in
the various cold units. Food service- Employee personal wallet and keys stored with hair restraints beneath
the register.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and
temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments:
Print Date: 8/21/2026
Page 10 of 14
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments:
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and
clean.
Comments:
Print Date: 8/21/2026
Page 11 of 14
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
— Focused Inspection· Focused Inspection
Comments: Visit for training purposes only.
No violations or enforcement actions recorded for this inspection.
Mango Tree Supermarket in Davie: Stop-Sale & Stop-Use Orders (30)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cooling time and temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Physical Facilities: Physical facilities installed, maintained, and clean. … | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Mango Tree Supermarket in Davie: Frequently Asked Questions
- When was Mango Tree Supermarket in Davie last inspected?
- Mango Tree Supermarket in Davie was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 9, 2026. Inspection type: Met Sanitation Inspection Requirements.
- How many inspections has Mango Tree Supermarket in Davie had?
- Mango Tree Supermarket in Davie has 4 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Mango Tree Supermarket in Davie find?
- Mango Tree Supermarket in Davie was most recently inspected by FDACS on September 9, 2026 (Met Sanitation Inspection Requirements).
- Has Mango Tree Supermarket in Davie had any stop-sale or stop-use orders?
- Yes, Mango Tree Supermarket in Davie has 30 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Mango Tree Supermarket in Davie?
- The most frequently cited FDACS violations at Mango Tree Supermarket in Davie are: 3-302.11(A)(1): Food is not protected from cross contamination by separating raw animal foods during storage, preparation, holding or display from: ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 3-302.11(A)(2): Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) P; 2-103.11(A)-(O): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(O) and (Q) Pf.
- Does Mango Tree Supermarket in Davie have any repeat violations?
- Yes, Mango Tree Supermarket in Davie has had the following violations cited on multiple FDACS inspections: 3-302.11(A)(1): Food is not protected from cross contamination by separating raw animal foods during storage, preparation, holding or display from: ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 3-302.11(A)(2): Different types of raw animal foods not separated from each other during storage, preparation, holding or display by using separate equipment, arranging food in equipment so that cross contamination is prevented, or preparing each type of food at different times or in separate areas. 3-302.11(A)(2) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Mango Tree Supermarket. How we collect and verify this data.