MANJE CREOLE RESTAURANT

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cooked chicken 55F (Cold Holding) -cooked chicken 55F (Cold Holding) -raw wings 50F (Cold Holding) -cheese mix 55F (Cold Holding) -cooked pork 55F (Cold Holding) -hot dogs 50F (Cold Holding Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 55F (Cold Holding) -cooked chicken 55F (Cold Holding) -raw wings 50F (Cold Holding) -cheese mix 55F (Cold Holding) -cooked pork 55F (Cold Holding) -hot dogs 50F (Cold Holding Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -prep table soiled

Intermediate - Handwash sink not accessible for employee use at all times. -restroom hand wash sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at front counter -restroom hand wash sink -hand wash sink in kitchen

Intermediate - No soap provided at handwash sink. -restroom hand wash sink -hand wash sink in kitchen

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no items date marked

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling above prep area

Basic - Equipment in poor repair. -walk in cooler at front lobby not keeping foods cold

Basic - Equipment or utensils not designed or constructed in a durable manner. -damaged utensils in prep area

Basic - Floor soiled/has accumulation of debris. -throughout

Basic - Food stored on floor. -multiple items in walk in cooler -onions in kitchen

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -all lights throughout

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -all reach in units

Basic - Time/temperature control for safety food thawed in an improper manner. -meats thawed in 3 compartment sink at room temperature

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -around prep area

Intermediate - Handwash sink not accessible for employee use at all times. Thank you bags in the sink. Located on the front service counter. Sink in kitchen blocked by microwave. Manager removed. Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink located on cook line. No running water. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink located on front counter. Manager filled Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - No soap provided at handwash sink. Sink located on front counter. Manager filled Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Number 10 can used to scoop rice from ingredients bin. Manager removed. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At triple sink. Manager removed. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Under fryers

Basic - Current Hotel and Restaurant license not displayed.

Basic - Faucet/handle missing at plumbing fixture. Sink located in employees restroom.

Basic - Floor soiled/has accumulation of debris. Throughout establishment Repeat Violation

Basic - Food stored on floor. Cases of soda located on front counter. Cases of Raw vegetables located in walk-in freezer. Repeat Violation

Basic - Hole in or other damage to wall. Throughout establishment, kitchen cook line and restrooms.

Basic - Ice buildup in reach-in freezer . Chest freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under counter in back kitchen

Basic - Reuse of single-service or single-use articles. Old Chicken box with raw spinach stored inside.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans. Togo containers Manager turned over. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and other meats thawing at room temperature. The manager added running water. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Old fryer Old warmer

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching phone then continuing to prep food. - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of all chest freezers - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any food items prepared on site - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bean container. - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on dirty shelf above triple sink - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Floor heavily soiled under and in between All equipment - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Case of water on floor in dry storage -bag of Jasmine rice on floor -Cases of drinks and containers of food on floor in walk in cooler - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under and in between all shelves, prep tables, and work stations in kitchen -Fans in walk in cooler -Shelves above triple sink soiled -Grease on air vents above prep table on cook line - From follow-up inspection 2025-04-03: Time Extended - From follow-up inspection 2025-06-03: Time Extended

High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching phone then continuing to prep food. - From follow-up inspection 2025-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of all chest freezers - From follow-up inspection 2025-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2025-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2025-04-03: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any food items prepared on site - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In bean container. - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on dirty shelf above triple sink - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -Floor heavily soiled under and in between All equipment - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -Case of water on floor in dry storage -bag of Jasmine rice on floor -Cases of drinks and containers of food on floor in walk in cooler - From follow-up inspection 2025-04-03: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under and in between all shelves, prep tables, and work stations in kitchen -Fans in walk in cooler -Shelves above triple sink soiled -Grease on air vents above prep table on cook line - From follow-up inspection 2025-04-03: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touching phone then continuing to prep food.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on wall in back kitchen by chest freezer and storage shelf. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken, pork, beef, cabbage , cooked rice, cut lettuce, mashed peas, fish 45-53 ( - Cold Holding) overnight in walk cooler. Per operator. Operator began to discard all items Small cooler at front counter : cabbage 50F cold holding overnight per operator. Operator immediately discarded (corrected on site)

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of all chest freezers

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in bathroom blocked by grill/ table Cutlery kit inside hand sink at front counter. (Corrected on site) Warning

Intermediate - Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Passion fruit , lemonade, coconut made on site bottles have no warning labels Warning

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

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - 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. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink. At both hand sinks

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date on any food items prepared on site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Bowl or other container with no handle used to dispense food. In bean container.

Basic - Cardboard used to line food-contact shelves. -Soiled cardboard at fry station

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on dirty shelf above triple sink

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. -Floor heavily soiled under and in between All equipment

Basic - Food not stored at least 6 inches off of the floor. -Case of water on floor in dry storage -bag of Jasmine rice on floor -Cases of drinks and containers of food on floor in walk in cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under and in between all shelves, prep tables, and work stations in kitchen -Fans in walk in cooler -Shelves above triple sink soiled -Grease on air vents above prep table on cook line

Basic - Single-service articles improperly stored. Cases of to go bags/ containers on floor in dry storage area

Basic - Stored food not covered. Multiple items in chest freezer uncovered

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Propane tank hooked up to grill in kitchen. Advised operator they can not store propane tanks inside building

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Non food safe bleach. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Spinach ,goat and other items in shopping bags.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Side of building.

Intermediate - Handwash sink not accessible for employee use at all times. Pot blocking sink in kitchen and pressure washer in sink in bathroom. Corrected On-Site Repeat Violation

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink on cook line is turned off and is non operational. Both hand sinks in kitchen must be fully operational. Warning

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area and public restroom.

Intermediate - No soap provided at handwash sink. Sink in ware wash area. Public restroom. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks.

Basic - Cardboard used to line nonfood-contact shelves. Shelf in kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings throughout kitchen.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Faucet/handle missing at plumbing fixture. Restroom in kitchen cold water faucet handle is stripped.

Basic - Food stored on floor. Throughout kitchen and in walk in cooler. Repeat Violation

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Pickled cabbage on front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler dust build up. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Peppers.

Basic - Stored food not covered. Meat in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. Spinach thawing at room temperature. Operator discarded. Corrected On-Site

Basic - Water draining onto floor surface. Hand sink in ware wash area.

Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2023-06-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks Warning - From follow-up inspection 2023-06-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Warning - From follow-up inspection 2023-06-08: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. All hand sinks Warning - From follow-up inspection 2023-06-08: Time Extended

Basic - - From initial inspection : Basic - Bathroom facility not clean. Both employee and customer restrooms Warning - From follow-up inspection 2023-06-08: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. At mop sink Warning - From follow-up inspection 2023-06-08: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair.in kitchen Warning - From follow-up inspection 2023-06-08: Time Extended

Basic - - From initial inspection : Basic - High grass/weeds surrounding building. Warning - From follow-up inspection 2023-06-08: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4/1/22 Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. One observed in kitchen. Operator removed next day callback per Derek Corey Corrected On-Site Warning

Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All hand sinks Warning

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Warning

Intermediate - No soap provided at handwash sink. All hand sinks Warning

Basic - Bathroom facility not clean. Both employee and customer restrooms Warning

Basic - Ceiling/ceiling tile shows damage or is in disrepair. At mop sink Warning

Basic - Floor tiles missing and/or in disrepair.in kitchen Warning

Basic - High grass/weeds surrounding building. Warning