El Manchego Restaurant
Last inspected: Nov 12, 2025
47
Score
Going back to 2022, El Manchego Restaurant has 10 inspections in the public record. On Nov 12, 2025, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has gotten worse over the last few visits, with the average climbing from around three violations to closer to six violations.
Across the inspection history, “wall soiled with accumulated grease, food debris, and/or dust” is the issue that surfaces most often, recorded four times.
By comparison, the average Miami facility scores 74, putting El Manchego Restaurant on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed tray on top of the three compartment sink hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee training for Kevin Marcano expired on 10/24/25
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. Observed case of fries stored on the walk in freezer floor, case of octopus stored on the walk cooler floor, observed case of oil store on the storage area.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside of the walk in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of oven soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach under flat grill, charbroiled gr soiled, observed kitchen reach in cooler gasket with heavy soiled
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed inside walk in cooler shelves with rust.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed reach kitchen walls soiled.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
47
Feb 27, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
70
Aug 8, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mash potatoes inside reach in cooler by 3 compartment sink no date marked, as per person in charge for more than 24 hours prior.
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted at shelf above cook line.
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled at reach in cooler by oven.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers at shelf by dishwasher machine.
16-46-4
78
Jun 7, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (51F - Cold Holding); cooked octopus (48F - Cold Holding) at preparation cooler at cook line. As per chef, for approximately 1 hour. Advised chef to take products to another cold holding unit or place bags of ice on products. - From follow-up inspection 2024-06-07: Observed cooked octopus at 47F, Cooked mussels at 50F, Cooked clams at 51 F all cold holding at preparation cooler at cook line. As per employee, items were placed inside unit 3 hours prior. Employee placed bags of ice on top of products Observed cooked garbanzos at 47F Cold holding at preparation cooler at cook line. As per employee, product has been inside unit since previous day. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging on raw beef, raw lamb chops and raw chicken. Observed packages with dates exceeding 48 hours at walk in cooler, walk in freezer and reach in cooler across from cook line. As per owner, HACCP was submitted to OPQ and waiting for approval. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2024-06-07: Observed establishment submitted HACCP plan to OPQ and waiting to be approved. **Time Extended**
03G-50-1
78
Apr 3, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
64
Jan 16, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. **Warning** - From follow-up inspection 2023-11-07: Observed establishment conducts reduced oxygen packaging of raw chicken, raw pork and raw beef. **Time Extended** - From follow-up inspection 2023-12-12: Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. **Time Extended** - From follow-up inspection 2024-01-16: Observed establishment conducts reduced oxygen packaging of raw chicken, raw lamb and raw beef. **Admin Complaint**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef, raw chicken, raw salmon and raw cod missing required information. **Warning** - From follow-up inspection 2023-11-07: Observed reduced oxygen packages of raw beef, raw chicken and raw pork missing required information at reach in cooler near cook line, walk in freezer and walk in cooler. **Time Extended** - From follow-up inspection 2023-12-12: Observed reduced oxygen packages of raw beef at walk in cooler, reduced oxygen packages of raw pork at walk in freezer and reduced oxygen packages of raw chicken at reach in cooler all missing required information. **Time Extended** - From follow-up inspection 2024-01-16: Observed reduced oxygen packages of raw beef, raw lamb, and raw chicken missing expiration date and instructions to maintain the food at 41 degrees Fahrenheit or below. **Time Extended**
03G-06-5
82
Dec 12, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting board with stains at cook line. **Warning** - From follow-up inspection 2023-11-07: Observed cutting board with stains at cook line. **Time Extended** - From follow-up inspection 2023-12-12: Observed cutting board with stains at cook line. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. **Warning** - From follow-up inspection 2023-11-07: Observed establishment conducts reduced oxygen packaging of raw chicken, raw pork and raw beef. **Time Extended** - From follow-up inspection 2023-12-12: Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef, raw chicken, raw salmon and raw cod missing required information. **Warning** - From follow-up inspection 2023-11-07: Observed reduced oxygen packages of raw beef, raw chicken and raw pork missing required information at reach in cooler near cook line, walk in freezer and walk in cooler. **Time Extended** - From follow-up inspection 2023-12-12: Observed reduced oxygen packages of raw beef at walk in cooler, reduced oxygen packages of raw pork at walk in freezer and reduced oxygen packages of raw chicken at reach in cooler all missing required information. **Time Extended**
03G-06-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated food debris and or dust at cook line. **Warning** - From follow-up inspection 2023-11-07: Wall soiled with accumulated food debris and or dust at cook line. **Time Extended** - From follow-up inspection 2023-12-12: Observed wall soiled at cook line. **Time Extended**
36-27-5
70
Nov 7, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting board with stains at cook line. **Warning** - From follow-up inspection 2023-11-07: Observed cutting board with stains at cook line. **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. **Warning** - From follow-up inspection 2023-11-07: Observed establishment conducts reduced oxygen packaging of raw chicken, raw pork and raw beef. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef, raw chicken, raw salmon and raw cod missing required information. **Warning** - From follow-up inspection 2023-11-07: Observed reduced oxygen packages of raw beef, raw chicken and raw pork missing required information at reach in cooler near cook line, walk in freezer and walk in cooler. **Time Extended**
03G-06-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 87F. **Warning** - From follow-up inspection 2023-11-07: Observed cooking utensils in water at 112F at cook line. Chef turned burner on. **Time Extended** **Corrective Action Taken**
10-07-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar inside container. **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-07: Observed scoop handle touching sugar inside container. **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated food debris and or dust at cook line. **Warning** - From follow-up inspection 2023-11-07: Wall soiled with accumulated food debris and or dust at cook line. **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish longer frozen and not removed from reduced oxygen package. Observed reduced oxygen packages of raw salmon and raw cod at reach in cooler at storage area. As per manager, for approximately 2 hours. Employees cut all packages. **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-07: Observed packages of raw mahi and raw tuna stored inside reduced oxygen packaging at reach in cooler near cook line. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-07: In-use tongs stored on equipment door handle between uses. **Time Extended**
10-20-4
58
Aug 29, 2023
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. Observed reduced oxygen packages of raw salmon and raw cod at walk in cooler and reach in cooler at storage area. missing required information. **Warning**
03G-05-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Observed cutting board with stains at cook line. **Warning**
22-02-4
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. **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging of raw chicken, raw fish and raw beef. **Warning**
03G-50-1
Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed reduced oxygen packages of raw beef, raw chicken, raw salmon and raw cod missing required information. **Warning**
03G-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking utensils stored in standing water at 87F. **Warning**
10-07-4
Basic - Commercially processed reduced oxygen packaged fish longer frozen and not removed from reduced oxygen package. Observed reduced oxygen packages of raw salmon and raw cod at reach in cooler at storage area. As per manager, for approximately 2 hours. Employees cut all packages. **Corrected On-Site** **Warning**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Wall soiled with accumulated food debris and or dust at cook line. **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line. Manager set up quaternary ammonium solution and place cloths inside. **Corrected On-Site** **Warning**
21-12-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar inside container. **Corrected On-Site** **Warning**
10-01-5
39
Nov 10, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : 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. Observed raw mahi stored inside reduced oxygen packaging at reach in cooler near 3 compartment sink. **Warning** - From follow-up inspection 2022-11-10: Observed raw mahi stored inside reduced oxygen packaging at reach in cooler near 3 compartment sink. **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Stored food not covered. Observed croquettes not covered at walk in freezer. **Warning** - From follow-up inspection 2022-11-10: Observed croquettes not covered at walk in freezer. **Time Extended**
08B-12-5
90
Frequently Asked Questions
When was El Manchego Restaurant last inspected?
The most recent health inspection at El Manchego Restaurant on file is from Nov 12, 2025. The public record contains 10 inspections in total.
What is the most common violation at El Manchego Restaurant?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited four times, more than any other issue at El Manchego Restaurant.
How does El Manchego Restaurant compare to other restaurants in Miami?
El Manchego Restaurant most recently scored 47 out of 100, which is lower than the Miami average of 74.
Has El Manchego Restaurant's inspection record improved over time?
No. Recent inspections at El Manchego Restaurant have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at El Manchego Restaurant 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 El Manchego Restaurant inspected?
Based on the inspection history on file, El Manchego Restaurant is inspected around three times per year on average.
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