Basil Restaurant
218 S Ocean Ave, Manalapan, FL 33462 · Permanent Food Service · License 6021791
What drove the grade
Live, small flying insects found approximately 3-4 observed by back corner of dish machine area, 3-4 by corner of bar nearest front door.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection6 high priority (5 fixed by the Jul 29 follow-up, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 1 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 29, 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 visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Tomato paste dented to seam of can.
Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked Fettuccine, risotto made 7/20 at reach in cooler on cook line.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Walk in cooler: marinara (44-47°F - Cooling) at 3:20; cooling since 4:00pm on 7/27 Observed in deep containers. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Walk in cooler: marinara (44-47°F - Cooling) at 3:20; cooling since 4:00pm on 7/27 Observed in deep containers. At current rate of cooling product did not reach 41°F within 6 hours. See stop sale.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Basil stored in direct contact with paper towel. Operator removed paper towel
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found approximately 3-4 observed by back corner of dish machine area, 3-4 by corner of bar nearest front door.
Advised operator to kill and remove flies.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled either food debris. Operator removed to be cleaned and sanitized.
Fixed on the spot
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hand wash sink in dishwasher area.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Chinois in hand wash sink by cook line.
Fixed on the spot
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Floors saturated with oil and food debris at cook line area under equipment.
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.
- Stop sale
- An order that the food can’t be sold or served.