Boteco Do Manolo
Last inspected: Apr 1, 2026
74
Score
Boteco Do Manolo appears in inspection records 15 times, starting in 2022. On Apr 1, 2026, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 11 violations to closer to five violations per visit over the last few inspections.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up five times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Nothing in the record is alarming, but there's room to improve.
15
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 1, 2026
Complaint Full
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks for clean glassware in dish area soiled **Repeat Violation** **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards on the cooks line **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on side of door in back room **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of walk in coolers and walk in freezer **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
23-03-4
74
Mar 31, 2026
Complaint Full
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on top of dish machine in dish area , operator clean and sanitized top area of dish machine where they were located 20 rodent droppings located in storage area that is located underneath pizza oven on outside expo line which is easily accessible to the dinning room area **Admin Complaint**
35A-04-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks for clean glassware in dish area soiled **Repeat Violation** **Warning**
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards on the cooks line **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in dish area , operator discarded **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bags of rice **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap on side of door in back room **Warning**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of walk in coolers and walk in freezer **Warning**
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean plates and utensils on front expo line **Warning**
21-44-1
52
Nov 13, 2025
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator , raw ribeye (50F - Cold Holding); raw steak (49F - Cold Holding); raw sirloin (48F - Cold Holding); raw steak (48F - Cold Holding Moving to different cooler for temperature recovery 45 minutes later raw ribeye (45F- Cold Holding); raw steak (46F-Cold Holding); raw sirloin (45 F- Cold Holding); raw steak (46F-Cold Holding **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-11-05: Raw ribeye 43F Raw sirloin 41F Raw steak 41F **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Dish racks in dish machine area soiled - From follow-up inspection 2025-11-05: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Near coffee machine area in front counter **Corrected On-Site** - From follow-up inspection 2025-11-05: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen - From follow-up inspection 2025-11-05: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Fryer baskets on cooks line Chipped plates on expo line - From follow-up inspection 2025-11-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen - From follow-up inspection 2025-11-05: **Time Extended**
36-27-5
61
Nov 4, 2025
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hand to portion cooked fries on cooks line , manager addressed and brought tongs for employee **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator , raw ribeye (50F - Cold Holding); raw steak (49F - Cold Holding); raw sirloin (48F - Cold Holding); raw steak (48F - Cold Holding Moving to different cooler for temperature recovery 45 minutes later raw ribeye (45F- Cold Holding); raw steak (46F-Cold Holding); raw sirloin (45 F- Cold Holding); raw steak (46F-Cold Holding **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat shrimp in reach in cooler across from grill on cooks line **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler
05-05-4
Intermediate - Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Dish racks in dish machine area soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking handwashing sink on cooks line , operator moved **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket in handwashing sink in dish machine area , operator removed **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Near coffee machine area in front counter **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in seasoning mix on right side of cooks line , Operator removed **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of clean glass ware , operator moved **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Fryer baskets on cooks line Chipped plates on expo line
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
36-27-5
30
Apr 1, 2025
Routine - Food
5 critical violations. 3 major violations. 6 minor violations.
View 14 violations
High Priority - 2 Live, small flying insects found at bar area.
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to prepared custard in reach in cooler by cook line. Raw beef next to cooked rice in reach in cooler by cook-line. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator prepared two days prior. empanadas (56F - Cooling) **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours heavy cream (48F - Cold Holding); cooked mushrooms (52F - Cold Holding); breaded chicken (48F - Cold Holding); breaded steak (49F - Cold Holding); Operator placed in walk-in cooler for temperature recovery. 30 minutes later heavy cream (39F - Cold Holding) cooked mushrooms (40F - Cold Holding) breaded chicken (39F - Cold Holding); breaded steak (41F - Cold Holding); **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Per operator, items prepared 2 days prior empanadas (56F - Cooling)
03D-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Empanadas placed in deep pan and covered with plastic wrap.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared produce in walk-in cooler not date marked. **Corrected On-Site**
02C-02-5
Basic - Dish shelves with rust that has pitted the surface. **Repeat Violation**
14-33-4
Basic - Food stored on floor in walk-in freezer. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Lower oven on cook line **Repeat Violation**
22-08-4
Basic - Light not functioning on exhaust hood **Repeat Violation**
36-62-4
Basic - Rear exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and strawberries over prepared pico de gallo **Corrected On-Site**
08B-17-4
26
Aug 13, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/23 **Repeat Violation** - From follow-up inspection 2024-08-12: **Time Extended** - From follow-up inspection 2024-08-13: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in storage area missing **Warning** - From follow-up inspection 2024-08-12: **Time Extended** - From follow-up inspection 2024-08-13: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Drain cover(s) missing in dish area - From follow-up inspection 2024-08-12: **Time Extended** - From follow-up inspection 2024-08-13: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Portable water tank not enclosed or sloped to drain properly. - From follow-up inspection 2024-08-12: **Time Extended** - From follow-up inspection 2024-08-13: **Time Extended**
29-01-4
78
Aug 12, 2024
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from last night fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling) Madeira Sauce house made (47F - Cooling) **Warning** - From follow-up inspection 2024-08-12: fresh cooked tomatoes sauce (53F - Cooling) black beans (55F - Cooling) **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling) - From follow-up inspection 2024-08-12: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large oot - From follow-up inspection 2024-08-12: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/23 **Repeat Violation** - From follow-up inspection 2024-08-12: **Time Extended**
29-28-4
Basic - - From initial inspection : Basic - Ceiling tile missing. End of cook line and storage area - From follow-up inspection 2024-08-12: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in storage area missing **Warning** - From follow-up inspection 2024-08-12: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Condensation or other drainage not disposed of according to law. Leaking under fan motor in walk in cooler From light fixtures in dish area **Warning** - From follow-up inspection 2024-08-12: **Time Extended**
28-02-4
Basic - - From initial inspection : Basic - Dish area shelves with rust that has pitted the surface. - From follow-up inspection 2024-08-12: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Drain cover(s) missing in dish area - From follow-up inspection 2024-08-12: **Time Extended**
29-18-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Large server trays - From follow-up inspection 2024-08-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in at end of cooks line **Repeat Violation** - From follow-up inspection 2024-08-12: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan motor guard soiled produce walk in Exterior ice machine - From follow-up inspection 2024-08-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Portable water tank not enclosed or sloped to drain properly. - From follow-up inspection 2024-08-12: **Time Extended**
29-01-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at the bar area. - From follow-up inspection 2024-08-12: **Time Extended**
29-49-6
37
Aug 9, 2024
Routine - Food
5 critical violations. 10 major violations. 25 minor violations.
View 40 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from last night fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling) Madeira Sauce house made (47F - Cooling) **Warning**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 flying insects at bar area. **Warning**
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce. Rae unpasteurized shell eggs over unwashed onions **Corrected On-Site**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling)
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle on shelf over prep area **Corrected On-Site** **Repeat Violation**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large oot
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bar **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times in prep area **Corrected On-Site**
31A-09-4
Intermediate - Misrepresentation of a fruit or fruit juice. Juice of Pineapple Strawberry Lime Dated 8/7/ and 8/8 **Admin Complaint**
52-02-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plates in kitchen
14-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area. **Repeat Violation**
31B-02-4
Intermediate - 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.
11-26-1
Intermediate - No soap provided at handwash sink. At bar area
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/23 **Repeat Violation**
29-28-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the bar in water 62F **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Light not functioning in walk in cooler **Repeat Violation**
36-62-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf under microwave
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan motor guard soiled produce walk in Exterior ice machine
23-03-4
Basic - Portable water tank not enclosed or sloped to drain properly.
29-01-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at the bar area.
29-49-6
Basic - Stored food not covered. Salt fish in walk in cooler
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over sauce in walk in cooler **Corrected On-Site**
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Ceiling tile missing. End of cook line and storage area
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in storage area missing **Warning**
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass cups at bar area and back wait station area.
24-05-4
Basic - Condensation or other drainage not disposed of according to law. Leaking under fan motor in walk in cooler From light fixtures in dish area **Warning**
28-02-4
Basic - Dish area shelves with rust that has pitted the surface.
14-33-4
Basic - Drain cover(s) missing in dish area
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored touching single service items
40-06-5
Basic - Equipment in poor repair. Large server trays
14-11-5
Basic - Floor area(s) covered with -standing water in dish area and storage closet . - dish water at bar area. **Warning**
36-22-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in at end of cooks line **Repeat Violation**
14-69-4
5
Mar 7, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
33
Aug 22, 2023
Routine - Food
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
82
Aug 18, 2023
Routine - Food
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
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.0 ppm ,chlorine Afterwards,chlorine,100 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over cream in reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,45 f,sausage,51 f,chicken,44 f held less than four hours.Advised operator to leave the walk in freezer door open and call the technician . **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored.Bleach stored next to lids under bar area. **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink. **Corrected On-Site** **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards and green cutting boards are soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling tile is in poor repair by the office area.
36-24-5
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.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.White cutting board by the dessert station. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.Cooks line. **Corrected On-Site**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Vents by dishwashing area.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle and base of front door and back door .
35B-05-4
Basic - Parsley not washed prior to preparation.
08B-39-4
Basic - Sanitizer bottle stored above prep table. **Corrected On-Site**
21-44-1
21
Jun 14, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Jun 13, 2023
Routine - Food
9 critical violations. 6 major violations. 20 minor violations.
View 35 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food Cook was touching soiled area in kitchen and proceeded to put on gloves without washing his hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container in walk in cooler with cooked yucca **Warning**
14-86-1
High Priority - Raw animal food stored over or with unwashed produce. Raw unpasteurized shell eggs stored over unwashed onion in walk in cooler **Warning**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell unpasteurized shell eggs over cooked carrots in walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in kitchen **Corrected On-Site** **Warning**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. 8 live roaches in cooler drawers under grills **Warning**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit per operator less than 4 hours pork belly (82F - hot holding) operate moving to rapid chill **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Our bright stored next to plastic silverware on storage rack. Spray bottle labeled sanitizer and per operator contains window cleaner. **Warning**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - Equipment drain line draining into handwash sink. Coffee machine is draining in to hand sink in server area **Warning**
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all cooler drawers heavily soiled. Gaskets all coolers drawers heavily soiled. Interior of oven heavily soiled Interior microwave soiled Interior of reach in cooler soiled in prep area **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Scrub pads and cups stored in hand wash sink in prep area **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook filling container with water at hand sink in kitchen **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Misrepresentation of a fruit or fruit juice. From concentrate advertising on menu as "Fresh" Mango, Strawberry, Passion, Pineapple,Guava, Lime, Sucia Lemonade, Apple, Grape and Caju per operator **Warning**
52-02-4
Intermediate - Torn packages/bags of food exposing the contents to contamination OB rack in dry storage **Warning**
01B-16-5
Basic - Equipment in poor repair. Cracked food storage lid in walk in cooler **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris through out establishment **Warning**
36-73-4
Basic - Bowl or other container with no handle used to dispense food in flour in kitchen **Warning**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first in storage area **Warning**
36-06-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair through out kitchen **Warning**
36-32-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Knife clean stored between shelf and wood **Corrected On-Site** **Warning**
24-07-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable in prep area **Warning**
14-09-4
Basic - Dead roaches on premises. 3 dead roaches under cooler drawers in the kitchen **Warning**
35A-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Food-contact surface not smooth and easily cleanable. Shell used to plate food that are not smooth and or cleanable or food grade **Corrected On-Site** **Warning**
14-13-4
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels in kitchen located near dry storage **Warning**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of fryer heavily soiled with grease **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning stored in prep area **Warning**
16-46-4
Basic - Stored food not covered. Cut fruit bar not covered **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dish area **Warning**
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in kitchen **Warning**
12B-07-4
5
Dec 20, 2022
Routine - Food
5 critical violations. 5 major violations. 9 minor violations.
View 19 violations
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.0 ppm.Afterwards,100 ppm. **Corrected On-Site**
22-41-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.Rice,128 f held less than four hours.Advised operator to reheat.Rice,reheated 190 f. **Corrected On-Site**
03B-15-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over potatoes in walk in cooler.Raw shell eggs stored over tomatoes in walk in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Flan,47 f,dulce de leche,48 f held less than four hours at dessert station stated manager .Flan and dulce de leche have been transferred to walk in cooler for a quick chill. Beef,48 f,49 f ,chicken,48 f in meat walk in cooler held less than four hour stated chef.Advised operator to open the walk in freezer door.Technician has been called. Salmon,46 f ,cheese empanada,47 f,ham,49 f,chicken,51 f at the first two reach in coolers in kitchen held less than four hours stated operator.Technician has been called. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.Vaccum breaker is not at correct location on hose Bibb.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing.Cup in handwash sink at servers station.. Coffee machine tube is inside handwash sink at coffee station. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled.Glass cleaner. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided at employee handwash sink.Mop sink area.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small blue cutting board is stained .White cutting board at the cooks line is soiled.
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Accumulation of substance in the interior of the ice machine.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable.Dessert station .
14-09-4
Basic - In-use knife/knives stored in cracks between bun rack in kitchen. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Caulking by three comp sink area.Back of fryer area at cooks line.Gaskets at front line area.
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle and base of front door.Side of back door has an outer opening.
35B-05-4
Basic - Walk-in cooler shelves and dry storage shelves with rust that has pitted the surface.
14-17-4
Basic - Working containers of food removed from original container not identified by common name.Sugar and salt in kitchen. **Corrected On-Site**
02D-01-5
18
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 15 inspections in total.
What is the most common violation at Boteco Do Manolo?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Boteco Do Manolo.
How does Boteco Do Manolo compare to other restaurants in Orlando?
Boteco Do Manolo most recently scored 74 out of 100, which is lower than the Orlando average of 79.
Has Boteco Do Manolo's inspection record improved over time?
Yes. Recent inspections at Boteco Do Manolo have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Boteco Do Manolo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Boteco Do Manolo inspected?
Based on the inspection history on file, Boteco Do Manolo is inspected around five times per year on average.
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