Basil Restaurant
Last inspected: Mar 11, 2026
90
Score
Inspectors have visited Basil Restaurant 11 times, with records going back to 2022. The newest entry in the record is dated Mar 11, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The most common issue across all inspections has been “operating with an expired division of hotels”, showing up two times.
Basil Restaurant's latest score of 90 sits above the Manalapan average of 81. The file should reassure diners considering a visit.
11
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer. **Warning** - From follow-up inspection 2026-03-11: **Time Extended**
16-37-1
90
Mar 10, 2026
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
41
Dec 10, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
50
May 30, 2025
Routine - Food
No violations found.
100
Mar 24, 2025
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - 1 Dented cans of sliced olives present, on shelf next to walk in cooler .See stop sale. **Warning**
01B-01-4
High Priority - Non-food grade towel used as liner for lettuce container in salad prep area. Cook removed towel. **Corrected On-Site** **Warning**
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24 License renewed during inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Raw sausage stored over/not properly separated from ready-to-eat peppers at cook line. Cook removed sausage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Establishment not maintaining clam tags for 90 days. **Warning**
01C-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on lunch and dinner menu not identified as being raw/ undercooked. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer provided is not waterproof and not reading correct temperature. **Repeat Violation** **Admin Complaint**
16-62-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee not trained hired over 60 days ago. **Warning**
53B-02-5
Intermediate - Clam tags not marked with last date served. **Repeat Violation** **Admin Complaint**
01C-03-4
Basic - Commercially processed reduced oxygen packaged Mahi Mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi removed from freezer 4hours ago. Cook removed packaging. **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Floor area(s) covered with standing water in front of back door, leaking from ceiling. **Warning**
36-22-4
30
Nov 12, 2024
Routine - Food
No violations found.
100
Nov 4, 2024
Routine - Food
5 critical violations. 5 major violations. 3 minor violations.
View 13 violations
High Priority - Cook came in from outside and began working with food, preparing pizza without first washing hands. **Warning**
12A-16-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish washer will set up triple sink to sanitize dishes. **Warning**
22-57-6
High Priority - Raw shell eggs stored over/not properly separated from ready-to-eat potatoes and Brussels sprouts in walk in cooler. Cook removed eggs. **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety cooked rigatoni not consumed/sold within 7 days after preparation. Marked 10.25.24. See stop sale. **Repeat Violation** **Admin Complaint**
01B-24-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ in cook line. Operator set up fresh solution at 75ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
Intermediate - Clam tags removed from original container prior to container being emptied. Reviewed leaving tag with clams until last one is sold. **Warning**
01C-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher stored in sink. Operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. 2 employees working in kitchen. **Warning**
53B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo label or thermometer. **Warning**
16-62-1
Intermediate - Clam tags not marked with last date served. Reviewed dating tags. **Warning**
01C-03-4
Basic - Employee open water bottle on a food preparation table next to slicer. Cook removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use knifes stored in standing water less than 135 degrees Fahrenheit 98F in hand sink at entrance to kitchen. Cook discarded water and moved pitcher. **Corrected On-Site** **Warning**
10-07-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon, tuna and snapper, removed from freezer 4 hours ago. Chef removed package. **Corrected On-Site** **Warning**
06-09-1
25
Apr 22, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-15-5
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting bread for later use. Reviewed with operator no bare hand contact with ready to eat foods.
09-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 6# Fried eggplant cutlets dated 04/15.
01B-24-5
Basic - Food stored on floor. Bags of ice on freezer floor.
08B-38-4
61
Feb 28, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara sauce (62F - Cold Holding); tomato sauce (60F - Cold Holding) not portioned or prepared today held in cooler over night and more than 6 hours never reaching 41F. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license - 12/01/2023. Operator paid during inspection. **Corrected On-Site** **Admin Complaint**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara sauce (62F - Cold Holding); tomato sauce (60F - Cold Holding) not portioned or prepared today held in cooler over night and more than 6 hours in a cover deep container never reaching 41F. See stop sale. **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oils - not labeled. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing eggplant no hair restraint.
13-03-4
52
Mar 28, 2023
Routine - Food
No violations found.
100
Nov 2, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Risotto 49°F cooked yesterday more than 6 hours ago. See stop sale
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Risotto 49°F cooked yesterday more than 6 hours ago.
01B-36-5
Intermediate - Certified food manager unable to answer basic questions about allergens.
53A-16-4
Intermediate - Food-contact surface soiled with food debris,can opener.
22-02-4
Basic - Equipment in poor repair. Gaskets torn at freezer across pizza oven. Cook stated on order.
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust under triple sink and dish machine.
36-27-5
Basic - Cutting board has cut marks and is no longer cleanable. In front of pizza oven. Chef discarded. **Corrected On-Site**
14-09-4
52
Frequently Asked Questions
When was Basil Restaurant last inspected?
The most recent health inspection at Basil Restaurant on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Basil Restaurant?
Across the inspection record, “operating with an expired division of hotels” has been cited two times, more than any other issue at Basil Restaurant.
How does Basil Restaurant compare to other restaurants in Manalapan?
Basil Restaurant most recently scored 90 out of 100, which is higher than the Manalapan average of 81.
Has Basil Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Basil Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Basil Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Basil Restaurant inspected?
Based on the inspection history on file, Basil Restaurant is inspected around three times per year on average.
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