DirtyFLRestaurant Inspection Data

MANZIL FINE INDIAN DINING

MANZIL FINE INDIAN DINING located in GAINESVILLE has undergone 3 health department inspections, achieving a 1.9/5 overall safety rating. Food safety practices have remained consistent.

6500 SW ARCHER RD STE E

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 12/5/2025

Inspection #: Visit ID: 13497753

  • 08B-38-4:Basic - Food stored on floor. Observed cases of food on the floor of the walk-in freezer. The cases were placed on a shelf. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed : tongs stored on the oven door handle. The tongs were adjusted to comply. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed : cook line utensils in 82° water. The water was dumped and the utensils will be washed, rinsed and sanitized each 4 hours. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : 0 ppm for chlorine when tested. Unit was primed multiple times, no change. A technician was going to be called. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed : mango purée dessert, dated from 12-4-2025 to 12-19-2025. The label was then being adjusted. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : fried plant food on the speed rack in the kitchen, 96-100°. This was cooked earlier, and was now moved to the walk-in cooler. **Corrective Action Taken**

Inspection Date: 8/19/2025

Inspection #: Visit ID: 10903987

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed : the plastic bowl for scooping rice lacked a handle. This was discarded. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed : on the cook line, a knife stored between equipment.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cutting the cook line hood is soiled. ALSO, the cook line gaskets at the end of the line are soiled. And the top of the dish wash machine has an accumulation of debris.
  • 25-06-4:Basic - Single-service or silver ware or table ware articles not stored inverted or protected from contamination. Observed : at the buffet, all plates and bowls are contact side up. ALSO, the silverware is not adequately protected at the buffet.
  • 21-14-4:Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Observed : a used apron stored on the prep table by the swinging door. This was placed in the laundry bag next to the swinging door. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed : red sauce made today reducing in temperature in a yogurt container. A label was added. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the dish wash machine at 0 ppm for chlorine. The unit was primed and achieved 100 ppm. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in the walk-in cooler raw eggs stored over cooked chicken. The eggs were moved to the bottom shelf. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in the prep area are stained.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed : the manager adequately explained how the 11-3 buffet is handled under time as a public health control. No written form was found. One was emailed.

Inspection Date: 1/30/2025

Inspection #: Visit ID: 10756104

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed: the vent by the back door has an accumulation of dust.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed: gap at the back door when fully closed.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Observed: the back door self closer was disconnected.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed: food dishes in cases on the floor in the storage area.
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed the cook line hand wash sink had no water pressure. The valves were adjusted. Corrected On-Site