John G's

264 S Ocean Blvd, Manalapan, FL 33462 · Permanent Food Service · License 6013118

Official report

out of 100

Grade F

Safety score 48 of 100

Latest visit: Jul 23, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
5 high priority (4 fixed on the spot), 4 intermediate (2 fixed on the spot), 4 basic
-32
Complaint after follow-up on Jul 23
Counts in full until a follow-up finds the problems fixed
-20
Safety score48

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

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitJul 23, 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.
8 violations still not corrected:
- 2 High priority
- 2 Intermediate
- 4 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Crepe batter (milk) (48°F cold holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to add to time control.
  Administrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw sausage over fully cooked sausage at walk in cooler. Operator stored products properly.
  Administrative complaint
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Ice in hand wash sink in kitchen.
  More time given
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  Same.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Same.
  More time given
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer bucket chlorine sanitizer 0ppm, operator added more chlorine - 100ppm.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of soil residues.
  Same
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Same.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 4 Intermediate
- 4 Basic
What the inspector cited
High priority5
- 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. 2 door beer cooler: butter (50°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Clarified butter (89-11°F - hot holding) Observed at ambient temperature. Per operator, out of temperature overnight. See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  2 door beer cooler: butter (50°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. ambient temperature: hash browns (65°F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control. Operator placed time stamp for remaining 3.5 hours.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Clarified butter (89-11°F - hot holding) Observed at ambient temperature. Per operator, out of temperature overnight. See stop sale. Ambient temperature: French fries (111°F - Hot Holding); double boiler: hollandaise (120°F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control. Operator placed time stamp for remaining 3.5 hours.
  Fixed on the spot
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for raw shell eggs, pooled shell eggs, pancake batter, wine butter sauce.
  Per operator, out of temperature for approximately 1 hour. Operator added time stamp for remaining 3 hours.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Pooled raw shell eggs over mayonnaise, smoked salmon over cooked spinach at walk in cooler. Operator stored all products properly.
  Fixed on the spot
Intermediate4
- 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.
  Clam chowder made 7/19 no date mark at walk in cooler.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Water pitcher in hand wash sink by dish machine.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Grill cleaner spray bottle not labeled on shelf at cook line. Operator labeled grill cleaner.
  Fixed on the spot
- 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.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in freezer door does not shut.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine, 50ppm.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler shelves have accumulation of soil residues.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  1 door flip top cooler by fryer.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.