DirtyFLRestaurant Inspection Data

MANZANO'S BEACHSIDE DELI

311 Flagler Avenue
New Smyrna Beach, Florida, 32169
Flagler
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/21/2025

Inspection #: Visit ID: 8855516

  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Lids in a container on bottom prep table shelf in the front area visibly soiled with food residue
  • 02D-03-4: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. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Top shelf of upright True cooler in prep room
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Hummus
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad made in house 1/14 Chicken salad 1/11 Tuna salad 1/11 Egg salad 1/13 Mortadella 1/11 Lox 1/5 Ham 1/9 Turkey 1/14 Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar, 2 other sliced cheese, 2 deli meats all top right of main sandwich cooler 44-47F.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusted, black debris present Soda nozzles in the dining room visibly soiled using flashlight
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 11-26-1: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. New employee no food handler training
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Marinara made and frozen on 1/10; pulled from freezer 2 days ago
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area. Turned off underneath. Corrected On-Site

Inspection Date: 8/15/2024

Inspection #: Visit ID: 8855018

  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and drink cups stored alongside dry storage/ above food prep area Warning - From follow-up inspection 2024-08-15: **Time Extended**
  • 02D-03-4:Basic - - From initial inspection : 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. Products missing name and address, and were marked with incorrect expiration date. Employee changed expiration date to date of preparation **Corrective Action Taken** Warning - From follow-up inspection 2024-08-15: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in bathroom, no vacuum breaker installed Warning - From follow-up inspection 2024-08-15: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven has accumulation of food debris Warning - From follow-up inspection 2024-08-15: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 compartment sink Warning - From follow-up inspection 2024-08-15: blocked by prep table **Time Extended**
  • 11-26-1: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. Cashier with no food handler training Warning - From follow-up inspection 2024-08-15: **Time Extended**
  • 02C-08-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Red sauce dated with frozen date in reach in cooler dated 07/30 Warning - From follow-up inspection 2024-08-15: **Time Extended**

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8737330

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and drink cups stored alongside dry storage/ above food prep area Warning
  • 02D-03-4: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. Products missing name and address, and were marked with incorrect expiration date. Employee changed expiration date to date of preparation **Corrective Action Taken** Warning
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks next to soda machine Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer in 3 compartment sink not set up, being used to wash and clean dishes Instructed employee to set up sink and sanitizer, quat 200pmm, items just washed were then sanitized Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. All deli salads made in house Auju dated 07/06 7/27 7/30 Tuna salad dated 08/02 7/30 Egg salad 07/27 08/01 07/30 Chicken salad 07/29 Bologna 07/27 Feta 07/28 Repeat Violation Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep cook used personal phone with gloves, gloves were not changed before resuming food prep Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheddar 55F, provolone 49F, beef 52F, roast beef 49F Guda 58F, Swiss 48, sour crout 46F, turkey 45-58F, tomatoes 48F, cream cheese 54F, locks, 54F , butter 50F, mort 50F, pesto 49F, fontina 46F, peperjack 46F, horseradish 46, shredded lettuce 46F, chicken 47F, Fresh mozzarella 48F, pork 48F, marbled meat 48F, portobello mushrooms 45F Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main sandwich cooler left overnight per operator Cheddar 55F, provolone 49F, beef 52F, roast beef 49F Guda 58F, Swiss 48, sour crout 46F, turkey 45-52 F, tomatoes 48F, cream cheese 54F, locks, 54F , butter 50F, mort 50F, pesto 49F, fontina 46F, peperjack 46F, horseradish 46, shredded lettuce 46F, chicken 47F, Fresh mozzarella 48F, pork 48F, marbled meat 48F, portobello mushrooms 45F Ham 44F, turkey 44F Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in bathroom, no vacuum breaker installed Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Oven has accumulation of food debris Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 compartment sink Warning
  • 11-26-1: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. Cashier with no food handler training Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Red sauce dated with frozen date in reach in cooler dated 07/30 Warning

Inspection Date: 1/9/2024

Inspection #: Visit ID: 8449053

  • 16-07-4:Basic - Accumulation of debris on drain boards
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink Repeat Violation
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bread in plastic grocery bags
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Case of raw chicken over case of tomatoes, double True cooler in back room Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced meats marked with discard date (7 days after slicing): turkey marked to discard 12/30 and 1/6, ham to discard 12/30 and 1/6, egg salad to discard 1/3
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard and potato cutter soiled from previous day - soda machine nozzles out front with black residue visible/hanging
  • 11-26-1: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. New employee with no food handler training.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced turkey, tuna salad. Customer self service area, tuna salad, chicken salad, egg salad, breaded chicken breast, cooked onions

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8358424

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara cooling overnight 75F in the middle in large covered pot see stop sale
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese mix 7/12 - on 8th day Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Both units off with no power. Circuit breaker was tripped. Reset by employee. In double True cooler overnight: Mortadella 50-52F, bologna 50F, Sliced cheese 53-55F, Chicken breast 53F, Capicola 52F, Sliced Turkey 53F, Cheddar 52F, White American 54F , Yellow American 53F, Gouda 54F, Pork roll 50F, Swiss 50F, Provolone 51F, Horseradish cheddar 52F, Ham 50F, corned beef 50F In upright Arctic Air cooler overnight: pastrami, roast beef, chicken, corned beef, mortadella, turkey, smoked Turkey, ham, Swiss, provolone, cheddar, capicola, pork roll, smoked Gouda 50-54F. See stop sale for all Both units 41F or below at end of inspection. All food discarded **Corrective Action Taken**
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Wall mounted Fry cutter
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Back handsink blocked by prep table being used to air dry dish ware Corrected On-Site
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 20F in ice water
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad in self service. Operator discarded **Corrective Action Taken**