Manje Creole Restaurant
Last inspected: Apr 6, 2026
23
Score
Manje Creole Restaurant, located at 4300 S Orange Blossom Trail in Orlando, FL, had a high-risk inspection on April 6, 2026, with a score of 23. This inspection identified 3 critical, 5 major, and 10 minor violations, including issues with a soiled ceiling above the prep area, a walk-in cooler not maintaining proper temperatures, and damaged utensils. The restaurant has a historical pattern of high-risk inspections across its seven scored visits.
13
Inspections
3
Critical latest
5
Major latest
10
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 5 major violations. 10 minor violations.
23
Dec 9, 2025
Routine - Food
4 major violations. 14 minor violations.
33
Nov 12, 2025
Routine - Food
5 major violations. 14 minor violations.
30
Jun 3, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
45
Apr 3, 2025
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
37
Apr 2, 2025
Routine - Food
4 critical violations. 9 major violations. 10 minor violations.
14
Aug 8, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
47
Jul 31, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
20
Mar 5, 2024
Complaint Full
5 major violations. 7 minor violations.
43
Nov 28, 2023
Routine - Food
6 major violations. 8 minor violations.
37
Aug 9, 2023
Routine - Food
3 major violations. 3 minor violations.
64
Jun 8, 2023
Routine - Food
4 major violations. 4 minor violations.
55
Jun 7, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
41
Violations — Apr 6, 2026 Inspection
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling above prep area
36-34-5
Basic - Equipment in poor repair. -walk in cooler at front lobby not keeping foods cold
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -damaged utensils in prep area
14-10-4
Basic - Floor soiled/has accumulation of debris. -throughout
36-73-4
Basic - Food stored on floor. -multiple items in walk in cooler -onions in kitchen
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -all lights throughout
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -all reach in units
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. -meats thawed in 3 compartment sink at room temperature
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -around prep area
36-27-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. --cooked chicken 55F (Cold Holding) -cooked chicken 55F (Cold Holding) -raw wings 50F (Cold Holding) -cheese mix 55F (Cold Holding) -cooked pork 55F (Cold Holding) -hot dogs 50F (Cold Holding **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 55F (Cold Holding) -cooked chicken 55F (Cold Holding) -raw wings 50F (Cold Holding) -cheese mix 55F (Cold Holding) -cooked pork 55F (Cold Holding) -hot dogs 50F (Cold Holding **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -prep table soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -restroom hand wash sink
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink at front counter -restroom hand wash sink -hand wash sink in kitchen
31B-02-4
Intermediate - No soap provided at handwash sink. -restroom hand wash sink -hand wash sink in kitchen
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no items date marked
02C-02-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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