Boteco Do Manolo
Last inspected: Apr 1, 2026
37
Score
Going back to 2022, Boteco Do Manolo has nine inspections in the public record. Boteco Do Manolo was last inspected on Apr 1, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
Compared to other Deerfield Beach restaurants (averaging 83), there's room to close the gap. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
37
Nov 20, 2025
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
Jul 2, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Insects, Rodents, and Animals Not Present
FL-38
Approved Thawing Methods Used
FL-31
58
Nov 18, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
45
Jul 16, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
61
Oct 27, 2023
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler at Steak; (47F - Cold Holding); cooked beef (45F - Cold Holding) moved items to working cooler and called for maintenance. Maintenance person is on site during the inspection maintenance person got the ambient air to 38° Corrective Action Taken** **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat food. Chef moved items **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar chlorine at zero ppm. Used a chlorine test kit and found no chlorine sanitizer residual in the dishwashing machine.Pic corrected by replacing empty bucket with full bucket, then priming to 100 ppm, dishwashing machine was repaired and working properly before inspection was completed. Pic has been reminded to use test kit to verify that dishwashing machine is sanitizing dishes **Corrected On-Site**
22-41-4
Basic - Food stored on floor. Bags of onions on the floor in the walk-in cooler beer Manager picked up the food and put them on the shelf **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Manager discarded water bottles **Corrected On-Site**
12B-13-4
Basic - Bowl or other container with no handle used to dispense food. Manager discarded bowl **Corrected On-Site**
14-01-5
52
Jul 20, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee washed hands with no soap. Observed employee wash hands at hand wash sink with no soap while operator was retrieving soap to refill. Discussed with operator. Operator instructed employee to rewash hands **Corrected On-Site**
12A-20-4
Intermediate - No soap provided at handwash sink. Observed at prep area hand wash sink. Operator refilled **Corrected On-Site**
31B-03-4
Basic - Standing water in bottom of reach-in-cooler. Observed at 3 door stainless in prep area. Discussed with operator
29-49-6
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above cook line
38-07-4
Basic - Food stored on floor. Raw shell eggs stored on floor in keg cooler. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on cook line. Operator instructed employee to eat in dining room **Corrected On-Site**
12B-02-4
64
Apr 5, 2023
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (151°F - Cooking). Employee placed back on grill at continued cooking to 174°F **Corrected On-Site** **Warning**
03C-44-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken, raw beef stored above fish in 3 door glass reach in. Operator reorganized **Corrected On-Site** **Warning**
08A-20-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at ambient temperature of 84°F. Operator states eggs have been out for 2.5 hours. Operator placed back in cooler **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw beef, raw chicken with gloved hands then proceed to handle clean plates without changing gloves. Discussed with operator. Operator removed plates and employee changed gloves **Corrective Action Taken** **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door flip top: garlic in oil (54°F - Cold Holding); raw fish (53°F); cheese (54°F). Operator states these items were prepared yesterday and have been in unit for approximately two hours. Operator iced items **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Cook line hand wash sink blocked by garbage can and items stored in hand wash sink, operator removed. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided for ware washing machine **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ PIC Felipe Bittencourt **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide probe thermometer **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for employees 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. **Warning**
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Stored food not covered. Cook beef in walk in cooler, raw pork in walk in freezer not covered. Operator covered **Corrected On-Site** **Warning**
08B-12-5
26
Nov 16, 2022
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer at front bar at0 ppm chlorine
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Asa dump sink at the front bar
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
50
Frequently Asked Questions
When was Boteco Do Manolo last inspected?
The most recent health inspection at Boteco Do Manolo on file is from Apr 1, 2026. The public record contains nine inspections in total.
What is the most common violation at Boteco Do Manolo?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Boteco Do Manolo.
How does Boteco Do Manolo compare to other restaurants in Deerfield Beach?
Boteco Do Manolo most recently scored 37 out of 100, which is lower than the Deerfield Beach average of 83.
Has Boteco Do Manolo's inspection record improved over time?
Results have been roughly steady. Inspections at Boteco Do Manolo have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Boteco Do Manolo means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Boteco Do Manolo inspected?
Based on the inspection history on file, Boteco Do Manolo is inspected around three times per year on average.
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