Manje Creole Restaurant

4300 S Orange Blossom Trail, Orlando, FL 32839 · Permanent Food Service · License 5810456

Official report

out of 100

Grade F

Safety score 56 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Operating with an expired Division of Hotels and Restaurants license. renewed at inspection.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 10 routine inspection
1 high priority (fixed on the spot), 6 intermediate (2 fixed on the spot, 3 repeats), 3 basic; intermediate violations cost 18 at most
-24
Administrative complaint on Aug 10, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score56

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

Inspection history

1 inspection · 3 visits

Aug102026

Routine inspection

10 violations found · Inspector came back 2 times

2nd follow-up visitOct 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
8 violations still not corrected:
- 5 Intermediate
- 3 Basic
What was still cited
Intermediate5
- 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.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Per operator she ordered books last week and has not received them.
  More time given
Basic3
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  More time given
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
- 1 High priority
- 5 Intermediate
- 3 Basic
What was still cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license. renewed at inspection.
  More time given
Intermediate5
- 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.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  More time given
Basic3
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  More time given
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
- 1 High priority
- 6 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license. renewed at inspection.
  Fixed on the spot
Intermediate6
- 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.
  Turkey located in the walk in cooler.
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Sink located in prep area doesn't work.
  Repeat violationAdministrative complaint
  Handwash sink not accessible for employee use at all times.
  Lids in hand sink located on the front counter. Staff removed.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Sink in kitchen and front counter . Management added to both locations.
  Fixed on the spotRepeat violationAdministrative complaint
  No soap provided at handwash sink.
  Sink in kitchen and front counter . Management added to both locations.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Turkey thawing at room temperature. Moved to walk in cooler to thaw.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Peppers and other items over turkey.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Shelves and equipment throughout establishment.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.