MANJE CREOLE RESTAURANT
South Orange Blossom Trail
Orlando, Florida, 32855
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/3/2025
High Priority
1
Intermediate
5
Basic
7
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4: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**
- 14-01-5: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**
- 24-06-4: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**
- 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-04-03: **Time Extended**
- 36-73-4: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**
- 08B-47-4: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**
- 23-03-4: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**
- 12A-07-5: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**
- 22-02-4: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**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-04-03: **Time Extended**
- 53B-01-5: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**
- 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. - From follow-up inspection 2025-04-03: **Time Extended**
- 02C-02-5: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**
Food safety inspection conducted on 4/3/2025 revealed 13 total violations (1 high priority, 5 intermediate, 7 basic).
Inspection on 4/2/2025
High Priority
4
Intermediate
9
Basic
10
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bean container.
- 14-05-4:Basic - Cardboard used to line food-contact shelves. -Soiled cardboard at fry station
- 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean dishes stored on dirty shelf above triple sink
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -Floor heavily soiled under and in between All equipment
- 08B-47-4: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
- 23-03-4: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
- 25-05-4:Basic - Single-service articles improperly stored. Cases of to go bags/ containers on floor in dry storage area
- 08B-12-5:Basic - Stored food not covered. Multiple items in chest freezer uncovered
- 12A-07-5: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.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 35A-05-4: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**
- 03A-02-5: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)
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior rim of all chest freezers
- 31A-09-4: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**
- 02D-12-1: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**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 53B-01-5: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**
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At both hand sinks
- 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. No date on any food items prepared on site
- 48-04-4: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
Food safety inspection conducted on 4/2/2025 revealed 24 total violations (4 high priority, 9 intermediate, 10 basic).
Inspection on 8/8/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Shelf in kitchen. - From follow-up inspection 2024-08-08: **Time Extended**
- 29-09-4:Basic - - From initial inspection : Basic - Faucet/handle missing at plumbing fixture. Restroom in kitchen cold water faucet handle is stripped. - From follow-up inspection 2024-08-08: **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. Pickled cabbage on front counter. - From follow-up inspection 2024-08-08: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler dust build up. **Repeat Violation** - From follow-up inspection 2024-08-08: **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Meat in freezer. - From follow-up inspection 2024-08-08: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Spinach ,goat and other items in shopping bags. - From follow-up inspection 2024-08-08: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Side of building. - From follow-up inspection 2024-08-08: **Time Extended**
- 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Repeat Violation** - From follow-up inspection 2024-08-08: **Time Extended**
- 02C-02-5: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 marks. - From follow-up inspection 2024-08-08: **Time Extended**
Food safety inspection conducted on 8/8/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 7/31/2024
High Priority
3
Intermediate
6
Basic
11
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Shelf in kitchen.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings throughout kitchen.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Restroom in kitchen cold water faucet handle is stripped.
- 08B-38-4:Basic - Food stored on floor. Throughout kitchen and in walk in cooler. **Repeat Violation**
- 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. Pickled cabbage on front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler dust build up. **Repeat Violation**
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Peppers.
- 08B-12-5:Basic - Stored food not covered. Meat in freezer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Spinach thawing at room temperature. Operator discarded. **Corrected On-Site**
- 29-03-4:Basic - Water draining onto floor surface. Hand sink in ware wash area.
- 22-48-5: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**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Spinach ,goat and other items in shopping bags.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Side of building.
- 31A-09-4: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**
- 31A-04-4: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**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in ware wash area and public restroom.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Sink in ware wash area. Public restroom. **Corrected On-Site** **Repeat Violation**
- 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. No date marks.
Food safety inspection conducted on 7/31/2024 revealed 20 total violations (3 high priority, 6 intermediate, 11 basic).