What is Mango Mango's health inspection score?

Mango Mango has a SafeDine safety score of 71 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Mango Mango last inspected?

Mango Mango was last inspected on July 23, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Mango Mango have?

Mango Mango has 9 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Mango Mango safe to eat at?

Mango Mango has a good safety record with a score of 71/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Mango Mango serve?

Mango Mango serves Juice, Smoothies, Fruit Salads cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Mango Mango

Name: Mango Mango
Address: 2024 86 STREET, Brooklyn, 11214
Rating: 71

2024 86 STREET, Brooklyn

Last inspected 10mo ago

▲Improving

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0Good

Juice, Smoothies, Fruit Salads•Brooklyn

Ranked #980 of 1000 in BrooklynBetter than 38% of juice, smoothies, fruit salads restaurants

Improving

2 inspections

Last: Jul 23, 2025

medium confidence

Directions Order

Inspections

Clean Rate

4.5

Avg Violations

10 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-52

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Freshness Penalty

-7 pts

Score reduced due to stale inspection data

Inspection Timeline

+65 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 48/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (71/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2024 86 STREET, Brooklyn, NY 11214

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Jul 25

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.Risk Factor−10

Intermediate (1)

−5 pts

10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−5

Base deductions−15 pts

Risk factor bonus (1× +5)−5 pts

May 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

5 High2 Med

7 total5 risk factors

15/100inspection score

−60 pts

High Priority (5)

−50 pts

04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
02GCold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.Risk Factor−10
06CFood, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.Risk Factor−10

Intermediate (2)

−10 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10FNon-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.−5

Base deductions−60 pts

Risk factor bonus (5× +5)−25 pts

Community Reviews

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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