MANGAL FORT LAUDERDALE

Name: MANGAL FORT LAUDERDALE
Address: 2630 W BROWARD BLVD STE 105, FORT LAUDERDALE, FL, 33312, US
Rating: 65

2630 W BROWARD BLVD STE 105, FORT LAUDERDALE, FL 33312

License #1625214

🍱 Japanese/Sushi ℹ️

65 Grade F / 100

Failing Health Score

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Latest inspection

July 15, 2026 · 19 findings · 5 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

MANGAL FORT LAUDERDALE in FORT LAUDERDALE currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 15, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 6 major, 8 minor.

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The latest inspection on July 15, 2026 shows 19 observation rows: 5 critical, 6 major, and 8 minor.

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Inspector notes

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MANGAL FORT LAUDERDALE has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable. 1. Brown cutting board next to triple sink heavily grooved.
[08B-38-4] Food stored on floor. 1. 5 containers of cooked cabbage stored on floor next to triple sink.
[12B-07-4] Employee beverage container on a food preparation table next to blender.
[03G-54-1] 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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. 1. Hand washing sink next to triple sink used as storage for pliers, scrubber, plastic lid and empty jug. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. 1. Cookline reach in drawers container of raw chicken stored over cooked beef brisket, operator stored properly.
[12A-10-4] 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.
[53A-05-6] 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/
[12A-18-4] Employee with gloved hands dried hands on soiled apron.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. 1. Employee handling raw beef with gloved hands then went to cookline and touched clean spatula to prepare a customers food order without washing hands and changing gloves. Instructed employee to wash hands and change gloves.
[14-17-4] Walk-in cooler and freezer shelves with rust that has pitted the surface.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1. Employee uncovered coffee container on flip top counter next to flat top.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[12B-01-4] Employee eating while preparing food. 1. Eating French fries with gloved hands while preparing a customers food order.
[03G-53-1] 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.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. 1. Brown paper towels used to line container of sliced tomatoes at cookline flip top, operator removed.
[03G-50-1] 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.