MANGAL FORT LAUDERDALE

Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee preparing food with gloved hands touched ear containing a headphone piece then touched clean food containers to store under preparation table. -

High Priority - - From initial inspection : High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. 1. Employee preparing food with gloved hands touched ear containing a headphone piece then touched clean food containers to store under preparation table. **Warning** - From follow-up inspection 2026-09-16: No violation observed **Time Extended**

High Priority

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. **Warning** - From follow-up inspection 2026-09-16: Observed same **Time Extended**

Basic

Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -

Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. **Warning** - From follow-up inspection 2026-09-16: Observed same **Time Extended**

Basic

Walk-in cooler and freezer shelves with rust that has pitted the surface. -

Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2026-09-16: Observed same **Time Extended**

Basic

Manager or person in charge lacking proof of food manager certification. -

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2026-09-16: No manager on duty at time of callback **Time Extended**

Intermediate

No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -

Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2026-09-16: Observed same **Time Extended**

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/ -

Intermediate - - From initial inspection : 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/ **Warning** - From follow-up inspection 2026-09-16: Observed same **Time Extended**

Intermediate

Cutting board has cut marks and is no longer cleanable. 1. Brown cutting board next to triple sink heavily grooved. -

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. 1. Brown cutting board next to triple sink heavily grooved. **Warning** - From follow-up inspection 2026-09-16: Observed same **Time Extended**

Basic

Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning** - From follow-up inspection 2026-09-16: Observed same **Time Extended**

Intermediate