Manta Restaurant

102 NW 25th St, Miami, FL 33127 · Permanent Food Service · License 2336820

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 24 follow-up · 23 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 complaint inspection
4 high priority (3 fixed by the Sep 24 follow-up), 6 intermediate, 14 basic; basic violations cost 12 at most
-45
Safety score55

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

Inspection history

2 inspections · 4 visits

Latest inspection

Sep232026

Complaint inspection

24 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 5 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
  More time given
Basic5
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
  No container installed for catching grease from hood drip tray.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 4 High priority
- 6 Intermediate
- 14 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed a dented can of sliced mandarin oranges stored on second floor in dry food storage area.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed diced sweet potatoes (46°F - Cold Holding) at Sushi Bar reach-in cooler. As per operator product was placed less than an hour ago.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Observed no vacuum breaker device near ware washing are on first floor.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 9 flies in all main cooking and prep areas on both first and second floor.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
  Observed several glass containers with desserts missing labeling information such as ingredients, date marking and where product was made.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a dirty pan inside hand washed sink near ware washing area on first floor.
- Code 35, Insects, rodents, pests and animals: Non-service animals in the food establishment or on premises.
  Wild bird present inside establishment.
  Observed two birds flying in the establishment around the dining area.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Observed a service charge of 20% on the menu without properly disclosing what the charge is for.
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed several clear squeeze bottles contains oils and sauces with no labels located across cook.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen shrimps being thawed at room temperature across cook.
- Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
  Observed multiple plastic cracked containers in the dry rack area on the second floor.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup on door inside walk in freezer on second floor.
  No container installed for catching grease from hood drip tray.
  Observed no drip pan in back cook line area on first floor.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Observed several plastic containers with old labels at the dry rack area on the second floor.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed wet towel under yellow cutting board at the sushi prep area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed black mold like substance inside ice machine on second floor.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed ice machine filter on second floor soiled.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed several post and post with wet nesting in them at the dry rack area.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Observed standing water on floor underneath dish machine.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed soiled wall on first floor in back cook line area under hood.
  Objectionable odors in bathroom or other areas of the establishment.
  Observed strong objectionable odor near the ware washing area.
- Code 54, Florida Clean Indoor Air Act: Smoking or vaping in an enclosed indoor workplace.
  Observed customer vaping in the dining area of establishment.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug42026B84Complaint inspection10 violations, 2 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 6, 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 visitAug 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed two dented cans of mandarin oranges in dry storage area. Operator discarded.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed three flying insects flying in the air near prep table. Operator eliminated flying insects and discarded.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed aluminum pan stored inside hand wash sink at the bar area.
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed clear squeeze bottles contains oils and sauces with no label.
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed mahi mahi being thawed at room temperature. Operator placed product under cold running water.
  Fixed on the spot
  Time/temperature control for safety food thawed under hot running water.
  Observed shrimp being thawed under hot running water. Operator placed product under cold running water.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed bowl used as a scoop inside bin of salt in dry storage area. Operator removed.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed microwave near sushi prep area with soiled interior.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler located across cook line with soiled gaskets.
  Buildup of food debris/soil residue on equipment door handles.
  Observed microwave at sushi prep area with soiled door handle.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.