Mantra Express
Last inspected: Feb 2, 2026
67
Score
Across the available record, Mantra Express has eight inspections on file, the first dated 2022. The most recent report on file is from Feb 2, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up two times.
The city-wide average sits at 78, which Mantra Express' 67 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
67
Sep 15, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
23
Jan 28, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw shrimp stored above ready to eat chicken in low boy cooler across from cook line. PIC removed and stored appropriately. - Shredded cheese stored below raw chicken in low boy cooler number 2 across from cook line. PIC removed and stored appropriately. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in flip top cooler across from cook line, mixed vegetables (53F - Cold Holding), whipped cream (49F - Cold Holding). Per operator, items have been out of temperature for approximately 1 hours. Items placed in walk-in cooler to rapid cool. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in flip top cooler in kitchen, cooked chicken (116F - Hot Holding); mixed vegetables (103F - Hot Holding). Per operator, items have been out of temperature for 30mins.
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice at wait station in kitchen. PIC removed bowl. **Corrected On-Site**
14-01-5
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
10-01-5
Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on tandoor table next to cook line. PIC removed wiping cloth. **Corrected On-Site**
21-10-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed across from tandoori. PIC removed wiping cloth.
21-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed I use utensils stored in standing water at 96F.
10-07-4
50
Nov 8, 2024
Food-Licensing Inspection
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
May 1, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed big 6 with operator. **Corrective Action Taken**
11-07-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen above handwashing sink buildup up of food debris.
22-08-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil, no label. Operator labeled. **Corrected On-Site**
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen above walk in cooler, falling/in disrepair.
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
74
Feb 29, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw cut chicken above whole muscle raw beef not in a case. Employee moved chicken to bottom shelf under beef. **Corrected On-Site**
08A-20-5
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. Bulletin provided to be posted.
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in bottles hanging by dish machine.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink by far end of cook line.
27-16-4
Basic - Faucet/handle missing / damaged at plumbing fixture. Hot water faucet stripped at hand sink by far end of cook line.
29-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open top beverage in reach in freezer by end of cook line.
12B-13-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water above fliptop unit not labeled. **Repeat Violation**
02D-01-5
55
Jun 27, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
70
Dec 27, 2022
Routine - Food
6 critical violations. 9 major violations. 17 minor violations.
View 32 violations
High Priority - Container of medicine improperly stored. Observed employee vitamin stored on prep table beside raw shrimp cooked chicken and raw chicken
41-07-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked pasta (108F - Hot Holding); cooked chicken (121F - Hot Holding); rice (94F - Hot Holding)., Products were cooked at 3pm, Inspector had employees reheat products to 165°F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed cooked chicken wings per operator at 77°F , per operator chicken cooked at 1pm. Temperature taken at 4pm
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Nonfood-grade bags used in direct contact with food. Observed ice stored in black garbage bag in reach in freezer located at front counter.
14-31-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee at front counter drinking beverage, checking orders then proceeded to make beverages for guests without washing hands or use of gloves.
12A-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink being used as a dump sink at front counter for ice.
31A-11-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at front counter inaccessible with chemical hanging on side of hand washing sink.
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips to test chlorine or quaternary ammonium solution for dishwasher or sanitizing solution buckets.
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/
53A-05-6
Intermediate - Observed Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
13-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle on kitchen prep table. Operator labeled disinfectant. **Corrected On-Site**
41-17-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
24-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets with mold like substance.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense and mold fried rice at cook station.
14-01-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf under grills with heavy grease build up
23-03-4
Basic - Observed Ice buildup in reach-in freezer at front counter.
14-69-4
Basic - Observed In-use tongs stored on equipment ansul handle between uses.
10-20-4
Basic - Observed Single-service articles to go containers not stored inverted or protected from contamination.
25-06-4
Basic - Observed Wet wiping cloth not stored in quaternary sanitizing solution between uses. Operator placed towels in quaternary ammonium solution.
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken and shrimp stored on prep table at 67°F after being removed from walk in cooler.
06-01-5
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed prep table not being sanitized between raw shrimp, raw chicken and cooked chicken.
08B-23-5
Basic - Food stored on floor. Observed soya sauce stored on floor in dry storage area. Operator removed and stored correctly. **Corrected On-Site**
08B-38-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed. Clothing and bags stored on shelves with condiments for guests.
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table in kitchen area area. Observed employee beverage stored on dry storage shelf with dry storage goods.
12B-07-4
7
Frequently Asked Questions
When was Mantra Express last inspected?
The most recent health inspection at Mantra Express on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Mantra Express?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Mantra Express.
How does Mantra Express compare to other restaurants in Sunrise?
Mantra Express most recently scored 67 out of 100, which is lower than the Sunrise average of 78.
Has Mantra Express' inspection record improved over time?
No. Recent inspections at Mantra Express have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Mantra Express 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 Mantra Express inspected?
Based on the inspection history on file, Mantra Express is inspected around three times per year on average.
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