Manta Peruvian Cuisine
Last inspected: Jan 20, 2026
100
Score
Manta Peruvian Cuisine has been inspected six times since 2024. The latest inspection on file is from Jan 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly eight violations before.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged two times.
The city-wide average for Lighthouse Point sits at 80, putting Manta Peruvian Cuisine on the better side of that line. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
No violations found.
100
Jan 15, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Proper Hot and Cold Holding Temperatures
FL-21
74
Oct 13, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
61
Jan 13, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 tuna thawing in sealed Reduced oxygen packaging in reach in cooler opposite cookline in kitchen and in reach in cooler at ceviche prep station, tuna completely thawed. Tuna placed in unit previous night per operator, See Stop Sale. **Warning**
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit provided for quaternary used at the triple sink. **Warning**
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled spoon and container stored in food prep sink at cook line in kitchen. Operator removed. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. 1. Observed orange bowl with no handle stored in container of rice at reach in cooler at cookline in kitchen. 2. Observed stainless bowl with no handle stored in container with dry rice in dry storage area. Operator removed. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Container of spoons and utensils stored not inverted on flip top cooler opposite cook line in kitchen. **Repeat Violation** **Warning**
24-05-4
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. Observed tuna thawing in sealed Reduced oxygen packaging in reach in cooler opposite cookline in kitchen and in reach in cooler at ceviche prep station, tuna completely thawed. Tuna placed in unit previous night per operator, See Stop Sale. **Warning**
06-09-1
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed packaged desserts in jars in reach in cooler in prep area with out label containing product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. **Warning**
02D-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cooked meat in reduced oxygen packing in cookline reach in cooler in kitchen without label containing production time and date. **Warning**
03G-53-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed bagged frozen sauces thawing at room temperature in food prep sink opposite cook line in kitchen. **Warning**
06-01-5
52
Sep 18, 2024
Routine - Food
3 critical violations. 7 major violations. 5 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food originating from an unapproved source. Food prepared in a private home. Mousse de Lucuma, cheesecake de maracuja, tiramisu de chirimoya, suspiro, tres leches, tres leches chocolate, queso helado, and whole chocolate cake stored in two door reach in cooler in prep area. Operator provided invoice for food items from a private residence and unlicensed establishment. See Stop Sale. **Warning**
01B-04-5
High Priority - Food prepared in a private home. See stop sale. Mousse de Lucuma, cheesecake de maracuja, tiramisu de chirimoya, suspiro, tres leches, tres leches chocolate, queso helado, and whole chocolate cake stored in two door reach in cooler in prep area. Operator provided invoice for food items from a private residence and unlicensed establishment. **Admin Complaint**
01A-03-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Tray of raw shell eggs stored above ready to eat sauces. Operator reorganized. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Packaged food not labeled as specified by law. Mousse de Lucuma, cheesecake de maracuja, tiramisu de chirimoya, suspiro, tres leches, tres leches chocolate, and queso helado stored in two door reach in cooler in prep area with no required labeling. **Warning**
02D-02-4
Intermediate - No soap provided at handwash sink. 1. Hand sink next to mop sink. **Warning**
31B-03-4
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. No HACCP plan provided for cooked duck, cooked quinoa, and cooked sauces vacuum packaged in 10k bags at the facility. Operator instructed to stop vacuum packing cooked foods immediately. **Warning**
03G-50-1
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Operator provided quaternary test strips in new sealed packaged. Operator opened package to test sanitizer for inspection. **Warning**
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. 1. Spoon observed in hand sink basin of hand sink next to reach in freezer in prep area. 2. Spatula observed in hand sink basin if hand sink in kitchen. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in prep and kitchen areas. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Spray bottle containing blue toxic substance not labeled at the wait station area. Operator labeled "detergent ". **Warning**
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees in ware wash area. **Warning**
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Observed old blue labels on several food utensils stored clean on storage rack in ware wash area. **Warning**
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop heads stored on top of container next to mop sink. Operator removed. **Corrected On-Site** **Warning**
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored on cutting board opposite cook line in kitchen. **Warning**
21-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Container of spoons not stored inverted on food prep table opposite cookline in kitchen. Operator inverted. **Corrected On-Site** **Warning**
24-05-4
25
Jun 10, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Manta Peruvian Cuisine last inspected?
The most recent health inspection at Manta Peruvian Cuisine on file is from Jan 20, 2026. The public record contains six inspections in total.
What is the most common violation at Manta Peruvian Cuisine?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Manta Peruvian Cuisine.
How does Manta Peruvian Cuisine compare to other restaurants in Lighthouse Point?
Manta Peruvian Cuisine most recently scored 100 out of 100, which is higher than the Lighthouse Point average of 80.
Has Manta Peruvian Cuisine's inspection record improved over time?
Yes. Recent inspections at Manta Peruvian Cuisine have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Manta Peruvian Cuisine 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 Manta Peruvian Cuisine inspected?
Based on the inspection history on file, Manta Peruvian Cuisine is inspected around four times per year on average.
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