Churros Manolo

7300 Collins Ave, Miami Beach, FL 33141 · Permanent Food Service · License 2330500

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 16 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 10 basic (4 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Oct162026

Routine inspection

15 violations found

First visitOct 16, 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.
15 violations found:
- 2 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Observed 4 packages of strawberries moldy inside walk in cooler at kitchen area. Operator discarded during inspection.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Raw beef steak (47°F - Cold Holding); Raw beef cut (51°F - Cold Holding) inside reach in cooler under flat top at cook line. Operator put ice bags on top for rapid cooling.
  Repeat violation
Intermediate3
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Observed no probe thermometer provided at the time of inspection.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener blade soiled on top of preparation table next to fryer at pizza station kitchen entrance.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed windex spray bottle not identified under preparation table at churros station at kitchen area. Operator identified during inspection.
  Fixed on the spot
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt container not identified inside dry storage shelf in front of pasta reach in freezer at cook line. Operator identified during inspection.
  Fixed on the spot
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen raw beef steaks thawing at room temperature on top of preparation table at churros station at kitchen area. Employee stored inside walk in cooler at the time of inspection.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tong stored on oven handle at pizza station. Operator removed during inspection.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed 1 employee engaged in food preparation no wearing hair restraint at pizza station at front counter. Employee put hair restraint during inspection .
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside reach in freezer at cook line.
  Repeat violation
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloth not stored in sanitizing solution on top of preparation table at churros station. Operator removed and stored inside sanitizing bucket at the time of inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine interior soiled at kitchen. Operator cleaned during inspection.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed pasta reach in freezer gaskets soiled at cook line area. Employee cleaned it during inspection.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at kitchen area.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed floor tiles in disrepair at pizza station at front counter.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.