Manou Caribbean Restaurant LLC

949 W Canal St N, Belle Glade, FL 33430 · Permanent Food Service · License 6022367

Official report

out of 100

Grade F

Safety score 36 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
4 high priority (1 fixed on the spot), 8 intermediate (2 fixed on the spot), 5 basic; intermediate violations cost 18 at most
-44
Complaint after follow-up on Oct 30
Counts in full until a follow-up finds the problems fixed
-20
Safety score36

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

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitOct 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
9 violations still not corrected:
- 3 High priority
- 4 Intermediate
- 2 Basic
What was still cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41 degrees. Observed Cooked beef (71°F) and cooked pork (46°F) in single door True reach in refrigerator in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
  Administrative complaint
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Time/temperature control for safety food cold held at greater than 41 degrees. Observed Cooked beef (71°F) and cooked pork (46°F) in single door True reach in refrigerator in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. See Stop Sale.
  Administrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed same. Observed cooked beef stored in orange Home Depot bucket in single door reach in cooler in kitchen.
  Administrative complaint
Intermediate4
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Observed same.
  More time given
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed same. Provided operator Employee reporting agreement electronically.
  More time given
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Observed cooked beef stored in orange Home Depot bucket in single door reach in cooler in kitchen.
  More time given
  No proof of required state approved employee training provided for any employees.
  Observed cooked beef stored in orange Home Depot bucket in single door reach in cooler in kitchen.
  More time given
Basic2
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Observed same.
  More time given
- Code 38, Lighting: Lights in kitchen area missing the proper shield, sleeve coatings or covers.
  Observed same.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 8 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Observed Cooked beef (47°F), black beans (49°F), cooked pork (53°F), and cooked beef (51°F) stored in single door reach in cooler in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. Observed ice buildup on condenser unit. See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Cooked beef (47°F), black beans (49°F), cooked pork (53°F), and cooked beef (51°F) stored in single door reach in cooler in kitchen. Not prepared or portioned today. Stored in unit overnight per operator. Observed ice buildup on condenser unit. See Stop Sale.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  1. Observed cooked beef stored in orange Home Depot bucket in single door reach in cooler in kitchen.
  Nonfood-grade bags used in direct contact with food.
  1. Observed pot of cooked rice and peas covered in direct contact with "thank you" bags on stove top in kitchen. Operator removed bags.
  Fixed on the spot
Intermediate8
- 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 large bucket of cooked beef prepared on Saturday per operator and stored in single door reach in cooler with no date marking.
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
  Operator provided new and sealed test kits at the time of inspection. Operator purchased bleach and delivered to establishment during inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: No sanitizer of any kind available for warewashing.
  Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided Clorox clean up multi surface cleaner as sanitizer.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  Operator provided.
  Fixed on the spot
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Observed lemonade, soursop smoothie, and passion fruit smoothie packaged onsite in cups and stored in customer self service cooler at front counter with no label attached.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in True, single door, reach-in cooler on condenser in kitchen.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed wet wiping cloths stored on food prep table in kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water in front of triple sink in kitchen.
- Code 38, Lighting: Lights in kitchen area missing the proper shield, sleeve coatings or covers.
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.
Stop sale: An order that the food can’t be sold or served.