MANGO MANGO DESSERT Health Score — Orlando, FL

11225 S APOPKA VINELAND RD UNIT 200, Orlando, FL 32836

Inspections on file 1
High-risk violations 2
Inspected 7/14/2026
Orlando avg 88 / 100
B
77 / 100
Good

2 high-risk issues, 2 moderate issues, 3 minor issues found

Inspected July 14, 2026 Inspection Completed - No Further Action

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How this compares

This restaurant scored better than 15% of restaurants in Orlando. The city average ClearScore is 88 / 100.

Location

Inspection Breakdown

High Risk
2
Moderate
2
Minor
3

Violations Found

  • High Risk Original container: properly labeled, date marking, consumer advisory
  • High Risk Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
  • Moderate In use food dispensing utensils properly stored
  • Moderate Food-contact surfaces clean and sanitized
  • Minor Food-contact surfaces clean and sanitized
  • Minor Chemicals/toxic substances
  • Minor Current license properly displayed

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Frequently Asked Questions

MANGO MANGO DESSERT received a ClearScore of 77/100 (Grade B) on its inspection on July 14, 2026. 7 violations were found, including 2 high-risk issues. Overall, the kitchen was in reasonable compliance.

The most recent inspection of MANGO MANGO DESSERT on July 14, 2026 found 7 violations: 2 high-risk, 2 moderate, and 3 minor. High-risk violations are the most serious category and require immediate correction under Florida law.

MANGO MANGO DESSERT was last inspected on July 14, 2026 by the Florida Department of Business and Professional Regulation (DBPR). Florida restaurants are typically inspected 1–3 times per year on an unannounced basis, with more frequent visits following serious violations.

MANGO MANGO DESSERT received a Grade B (ClearScore 77/100) on its most recent inspection. There were 2 high-risk violations noted, which are worth reviewing before your visit. We recommend checking the specific violations listed above.

The most recent inspection found 7 violations at MANGO MANGO DESSERT: 1. Original container: properly labeled, date marking, consumer advisory 2. Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS) 3. In use food dispensing utensils properly stored. See the full inspection breakdown above for complete details on severity and category.

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