No-Manches
174 Blanding Blvd, Orange Park, FL 32073 · Permanent Food Service · License 2001342
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 14 routine inspection3 high priority (1 fixed by the Oct 15 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic (6 repeats); basic violations cost 12 at most-27
- Administrative complaint on Oct 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed raw chicken (53°F - Cold Holding); raw shrimp (52°F - Cold Holding); raw beef (53°F/51°F/52°F - Cold Holding); chorizo (52°F - Cold Holding); raw fish (53°F - Cold Holding)in refrigerated drawers below the char grill. Per employee, all products placed in the drawers from the walk-in cooler 1.5 hours prior. Employee moved all products to other refrigerated units or the walk-in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Open pan of raw beef stored over cases of raw shrimp in beer walk-in cooler. Operator moved shrimp to shelf above raw beef.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
One live flying insect at dishmachine.
Intermediate2
Code 11, Employee health: 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.
No written procedures available. Provided DBPR HR 5030-104.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Food handler training for Jose M expired on 3/29/2025.
Repeat violationAdministrative complaint
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of liquid margarine stored on the floor by the flat grill. Also, buckets of sour cream and cooked birria stored on the floor of the walk-in cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting board at steam table with groove marks and two cutting boards at clean storage rack with rough surfaces/cut marks, no longer smooth, easily cleanable.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf under flat grill has food debris build up. Gaskets on refrigerated drawers below the flat grill and the char grill have food debris. Underplating around soda nozzles on soda machine is soiled.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Water observed between stacked plastic cups at the soda machine.
Repeat violation
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Drain plug missing on dumpster.
Repeat violation
Open dumpster lid.
Both dumpster lids are open.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back exit door in the kitchen has daylight showing through at bottom and right side thresholds of the door.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.