Manila Kantina Asian Food & Grocery

245 E Flagler St, Miami, FL 33131 · Permanent Food Service · License 2335715

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Jul 21, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate, 14 basic; basic violations cost 12 at most
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Jul212026

Routine inspection

19 violations found

First visitJul 21, 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.
19 violations found:
- 3 High priority
- 2 Intermediate
- 14 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed dry fish at 120 in steam table. kitchen cook reheated the fish to over 165 f
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over canned/bottled drinks.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Most kitchen workers.
Intermediate2
- Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical on premise that is not required for the operation of establishment.
  Observed bottles of vitamins on kitchen work table.
Basic14
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed boxes of dry goods on kitchen floor.
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris in three-compartment sink.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Clean all kitchen reach in coolers inside.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed kitchen shelves soiled.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Clean equipment/utensils not stored at least 6 inches above the floor.
  Observed clean pots and pans on floor next to three compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soil wall throughout kitchen.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 51, Other sanitary and safe operation: Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
  Observed 28 seating inside the establishment and 20 seating outside the premises. Hotel and restaurant license says 15
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.