MANZANO PORT ORANGE DELI
4011 S NOVA RD STE C
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-02-24: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer easily cleanable. - From follow-up inspection 2025-02-24: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**
Food safety inspection conducted on 3/4/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/24/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-02-24: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer easily cleanable. - From follow-up inspection 2025-02-24: **Time Extended**
- 36-63-4:Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from base of hood system above flat top - From follow-up inspection 2025-02-24: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2025-02-24: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -sliced turkey marked 2/13, sliced pork marks 2/11, pastrami marked 2/14 -broccoli salad marked 2/20 as expiration, prepped om 2/13 Warning - From follow-up inspection 2025-02-24: Mortadello marked 2/14 Sliced turkey marked 2/14 **Time Extended**
- 01B-24-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Warning - From follow-up inspection 2025-02-24: **Time Extended**
- 31A-07-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not functioning/missing in warewashing/food preparation area in back Warning - From follow-up inspection 2025-02-24: Time extended 7 days **Time Extended**
Food safety inspection conducted on 2/24/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 2/20/2025
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer easily cleanable.
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from base of hood system above flat top
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -food trays not inverted or otherwise protecting food contact side of trays
- 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. -sliced turkey marked 2/13, sliced pork marks 2/11, pastrami marked 2/14 -broccoli salad marked 2/20 as expiration, prepped om 2/13 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. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs, sausage patties, sliced cheeses 45-47F -cooke onions, commercially processed mushrooms, cooked peppers 48-50FWarning from overnight in top side of sandwich cooler. See stop sale. Warning
- 31A-07-4:Intermediate - Handwash sink not functioning/missing in warewashing/food preparation area in back Warning
- 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. Corrected On-Site
Food safety inspection conducted on 2/20/2025 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 7/9/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-34-4:Basic - Can opener blade with rust that has pitted the surface.
- 13-03-4:Basic - Employee handling food with no hair restraint while engaging in food preparation.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced poultry 38-46F, less than 30 minutes, manager split into different pan and placed down below to cool down **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on flat top, and around splash guard -cutting boards with some stains
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Corrected On-Site
- 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. -cooked eggplant Corrected On-Site
Food safety inspection conducted on 7/9/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 12/14/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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. -anti pasta, egg salad, pasta salad - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2023-12-14: **Time Extended**
- 14-73-4:Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2023-12-14: **Time Extended**
Food safety inspection conducted on 12/14/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 12/13/2023
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. -anti pasta, egg salad, pasta salad - From follow-up inspection 2023-12-13: **Time Extended**
- 14-73-4:Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2023-12-13: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercial bagged cut lettuce 50F, fresh mozzarella 51-52F,on top of cooler above pans next to grill. Employee placed down below, stated placed on line 30 minutes prior. - corrective action taken- -sliced deli meats 44-49F(cold holding), sour krout 47F, sliced cheeses 50F(cold holding), on ht side of cooler at prep line across from cook line. employee stated less than 1 hour, moved down below. Advised to keep lid and monitor temperatures, must be kept maintained at 41F or below. Warning - From follow-up inspection 2023-12-13: -deli meats, turkey 47F, ham 49F, cheddar cheese 48F, provolone cheese 50F inside top right side of sandwich prep cooler across from cook line. Manager discarded cheese. Called service tech to look into air flow/temperatures for unit. Time extended to next day to verify compliance. **Time Extended**
Food safety inspection conducted on 12/13/2023 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 12/11/2023
High Priority
1
Intermediate
5
Basic
13
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-34-4:Basic - Can opener blade with rust that has pitted surface. Person in charge showed replacement can opener on site **Corrective Action Taken**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on prep countertop next to box of single use gloves, near foil wrap
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -male cook
- 14-11-5:Basic - Equipment in poor repair. -walk in cooler door -lexan, melted at top -walk in cooler gaskets
- 08B-38-4:Basic - Food stored on floor. Red potatoes in prep area Corrected On-Site
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -fish, exterior temperature checked at 40F. Advised to thaw inside refrigerator ahead of time or under adequate cold running water if using inside sink.
- 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. -anti pasta, egg salad, pasta salad
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 14-73-4:Basic - No container installed for catching grease from hood drip tray.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in back and on prep line
- 25-25-4:Basic - Sleeves containing single service cups/bowls with food debris/soil residue inside.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -thawing at room temperature, inside handwashing sink
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercial bagged cut lettuce 50F, fresh mozzarella 51-52F,on top of cooler above pans next to grill. Employee placed down below, stated placed on line 30 minutes prior. - corrective action taken- -sliced deli meats 44-49F(cold holding), sour krout 47F, sliced cheeses 50F(cold holding), on ht side of cooler at prep line across from cook line. employee stated less than 1 hour, moved down below. Advised to keep lid and monitor temperatures, must be kept maintained at 41F or below. Warning
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -small multi use table with can opener partially obstructing front access to hand sink in back -large trash can blocking front access to hand sink on prep line. Advised to use smaller trash can that can fit underneath sink for this location Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -raw fish thawing inside hand sink, advised to person in charge to thaw under cold running water inside prep sink, hand sinks cannot be used for other purposes. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -person in charge stated operator should be returning soon -manager showed up during inspection Corrected On-Site
- 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.
Food safety inspection conducted on 12/11/2023 revealed 19 total violations (1 high priority, 5 intermediate, 13 basic).
Inspection on 9/29/2023
High Priority
1
Intermediate
1
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Food safety inspection conducted on 9/29/2023 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).