Manjay Restaurant
2000 NW 87 Ave Unit 3, Doral, FL 33172 · Permanent Food Service · License 2335329
What drove the grade
Observed: Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 5 intermediate, 10 basic-34
- Safety score66
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
Observed coleslaw (52°F - Cold Holding); potatoes salad (49°F - Cold Holding) at from counter flip top unit, as per staff for less than four hours, staff was instructed to take it back to walk in cooler for rapid cooling. Priority: High Priority
Fixed on the spot
Code 12, Handwashing and hygienic practices: Observed: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee putting gloves and not washing hands. Priority: High Priority
Code 29, Plumbing and backflow prevention: Observed: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Priority: High Priority
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Observed: 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. Observed container what looks like black beans stored reach in freezer u label not date. Priority: Intermediate
Code 22, Food-contact surfaces clean and sanitized: Observed: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can ope blade soiled, also heavy food residue at cutting board flip top unit. Priority: Intermediate
Observed: Non-pitting surface rust on food-contact equipment.
Observed rusted shelve at storage table at prep area. Priority: Intermediate
Code 31, Handwash sinks and supplies: Observed: Handwash sink used for purposes other than handwashing.
Observed spoon inside unit at prep area. Priority: Intermediate
Observed: No paper towels or mechanical hand drying device provided at handwash sink.
Observed garbage at unit by serving line. Priority: Intermediate
Basic10
Code 02, Labeling, date marking and consumer advisory: Observed: Working containers of food removed from original container not identified by common name.
Observed container with like looks like beans inside reach in freezer unit unlabeled. Priority: Basic
Code 08, Food protection and cross-contamination: Observed: Food stored on floor.
Observed bags of dry beans stored on the dry storage floor Priority: Basic
Code 14, Food-contact surfaces designed and maintained: Observed: Cutting board has cut marks and is no longer cleanable.
Priority: Basic
Code 22, Food-contact surfaces clean and sanitized: Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Priority: Basic
Code 25, Single-service items: Observed: Single-service articles improperly stored.
Observed p cases of single serving items stored on the floor at hall area on the back. Priority: Basic
Code 29, Plumbing and backflow prevention: Observed: Plumbing system in disrepair.
Observed faucet hot water handle very difficult to operate at unit in prep area back kitchen. Priority: Basic
Code 32, Restrooms: Observed: Bathroom facility in disrepair.
Observed garbage men bathroom no in service, women bathroom is fully operational in the meantime. Priority: Basic
Code 36, Floors, walls, ceilings and ventilation: Observed: Floor soiled/has accumulation of debris.
Observed under storage racks at walk in cooler. Priority: Basic
Code 42, Premises and cleaning equipment: Observed: Wet mop not stored in a manner to allow the mop to dry.
Priority: Basic
Code 51, Other sanitary and safe operation: Observed: Carbon dioxide/helium tanks not adequately secured.
Observed at rear hall area. Priority: Basic
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.