Delicious Manna

4660 Palm Ave, Hialeah, FL 33012 · Permanent Food Service · License 2337755

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Aug 19, 2026

What drove the grade

Shell eggs not stored at an ambient air temperature of 45°F or less.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 3 basic
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug192026

Routine inspection

9 violations found

First visitAug 19, 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.
9 violations found:
- 2 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed next to 3 compartment sink. Operator moved to reach in cooler.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked potatoes (132°F - Hot Holding) at front counter, as per operator less than 1 hour. Operator increased temperature.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked goat and turkey prepared onsite and held more than 24 hours not properly date marked in reach in cooler at kitchen area.
- 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.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed next to 3 compartment sink. Operator restocked.
  Fixed on the spot
  No soap provided at handwash sink.
  Observed next to 3 compartment sink. Operator restocked.
  Fixed on the spot
Basic3
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed personal drink inside reach in cooler, operator removed.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed soiled with food debris reach in cooler interior.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.