Manzano's Beachside Deli
311 Flagler Avenue Ste 101, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7407233
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (2 fixed by the Jul 15 follow-up, 1 fixed on the spot), 7 intermediate (4 fixed on the spot), 4 basic-30
- Safety score70
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 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
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.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic3
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.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.back handsink
More time given
Code 55, Automatic gratuity notice: Establishment charging operations charge (automatic gratuity) for purchases over $100.
More time given
- First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. tuna made in house 7/6; spin pasta 7/3 and 7/5; cheesecake 7/6; key lime 7/4; pasta salad 7/5; feta 6/25 and 7/3, eggs 7/5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Turkey overfilled up to 48°F; cut tomatoes 45°F, sliced cheese 52°F. All above fill line of reach in cooler, operator moved underneath - butter 68°F. Just pulled out per operator, returned to cooler - chicken 44-45°F, bottom shelf of upright cooler - front of reach in cooler near cookline: shredded cheese 47°F, sliced cheese 46°F, cooked onions 44°F, sliced cheese 46°F
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- Raw shell eggs over boiled eggs corrected onsite - open case of raw frozen beef over cooked eggplant ,
Fixed on the spot
Intermediate7
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.
Potato salad, tuna salad
Fixed on the spot
Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
Reading approximately 26-28°F in ice water
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.
Employee on duty with no proof of food handler training
Code 16, Dishwashing facilities and test kits: Three compartment sink plumbing removed; sink unavailable for ware washing.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Potato cutter - black lines on small cutting board - soda nozzle in the dining room
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Water off while three compartment sink was serviced by a plumber.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Front handsink
Fixed on the spot
Basic4
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.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
On mortadella container
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.back handsink
Code 55, Automatic gratuity notice: Establishment charging operations charge (automatic gratuity) for purchases over $100.
Sign posted but not on menu and 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.
- 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.