Manzano Port Orange Deli
Last inspected: Jan 7, 2026
55
Score
Going back to 2023, Manzano Port Orange Deli has 10 inspections in the public record. Inspectors last stopped by on Jan 7, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near seven violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to other Port Orange restaurants (averaging 66), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 7, 2026
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Aug 6, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
32
Mar 4, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. - From follow-up inspection 2025-02-24: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**
32-12-6
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer easily cleanable. - From follow-up inspection 2025-02-24: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**
14-09-4
90
Feb 24, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
55
Feb 20, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -sliced turkey marked 2/13, sliced pork marks 2/11, pastrami marked 2/14 -broccoli salad marked 2/20 as expiration, prepped om 2/13 **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -meatballs, sausage patties, sliced cheeses 45-47F -cooke onions, commercially processed mushrooms, cooked peppers 48-50F**Warning** from overnight in top side of sandwich cooler. See stop sale. **Warning**
03A-02-5
Intermediate - Handwash sink not functioning/missing in warewashing/food preparation area in back **Warning**
31A-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
02C-02-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Cutting board has cut marks and is no longer easily cleanable.
14-09-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from base of hood system above flat top
36-63-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. -food trays not inverted or otherwise protecting food contact side of trays
25-06-4
33
Jul 9, 2024
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
58
Dec 14, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : 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. -anti pasta, egg salad, pasta salad - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2023-12-14: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2023-12-13: **Time Extended** - From follow-up inspection 2023-12-14: **Time Extended**
14-73-4
90
Dec 13, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercial bagged cut lettuce 50F, fresh mozzarella 51-52F,on top of cooler above pans next to grill. Employee placed down below, stated placed on line 30 minutes prior. - corrective action taken- -sliced deli meats 44-49F(cold holding), sour krout 47F, sliced cheeses 50F(cold holding), on ht side of cooler at prep line across from cook line. employee stated less than 1 hour, moved down below. Advised to keep lid and monitor temperatures, must be kept maintained at 41F or below. **Warning** - From follow-up inspection 2023-12-13: -deli meats, turkey 47F, ham 49F, cheddar cheese 48F, provolone cheese 50F inside top right side of sandwich prep cooler across from cook line. Manager discarded cheese. Called service tech to look into air flow/temperatures for unit. Time extended to next day to verify compliance. **Time Extended**
03A-02-5
Basic - - From initial inspection : 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. -anti pasta, egg salad, pasta salad - From follow-up inspection 2023-12-13: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - No container installed for catching grease from hood drip tray. - From follow-up inspection 2023-12-13: **Time Extended**
14-73-4
78
Dec 11, 2023
Routine - Food
1 critical violation. 5 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercial bagged cut lettuce 50F, fresh mozzarella 51-52F,on top of cooler above pans next to grill. Employee placed down below, stated placed on line 30 minutes prior. - corrective action taken- -sliced deli meats 44-49F(cold holding), sour krout 47F, sliced cheeses 50F(cold holding), on ht side of cooler at prep line across from cook line. employee stated less than 1 hour, moved down below. Advised to keep lid and monitor temperatures, must be kept maintained at 41F or below. **Warning**
03A-02-5
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 - 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. -small multi use table with can opener partially obstructing front access to hand sink in back -large trash can blocking front access to hand sink on prep line. Advised to use smaller trash can that can fit underneath sink for this location **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -raw fish thawing inside hand sink, advised to person in charge to thaw under cold running water inside prep sink, hand sinks cannot be used for other purposes. **Corrected On-Site**
31A-11-4
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/ -person in charge stated operator should be returning soon -manager showed up during inspection **Corrected On-Site**
53A-05-6
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on prep countertop next to box of single use gloves, near foil wrap
40-06-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -fish, exterior temperature checked at 40F. Advised to thaw inside refrigerator ahead of time or under adequate cold running water if using inside sink.
06-06-5
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. -anti pasta, egg salad, pasta salad
02D-03-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
Basic - Sleeves containing single service cups/bowls with food debris/soil residue inside.
25-25-4
Basic - Time/temperature control for safety food thawed in an improper manner. -thawing at room temperature, inside handwashing sink
06-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in back and on prep line
31B-04-4
Basic - Employee with no hair restraint while engaging in food preparation. -male cook
13-03-4
Basic - Equipment in poor repair. -walk in cooler door -lexan, melted at top -walk in cooler gaskets
14-11-5
Basic - Food stored on floor. Red potatoes in prep area **Corrected On-Site**
08B-38-4
Basic - Can opener blade with rust that has pitted surface. Person in charge showed replacement can opener on site **Corrective Action Taken**
14-34-4
27
Sep 29, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink
29-44-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
74
Frequently Asked Questions
When was Manzano Port Orange Deli last inspected?
The most recent health inspection at Manzano Port Orange Deli on file is from Jan 7, 2026. The public record contains 10 inspections in total.
What is the most common violation at Manzano Port Orange Deli?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Manzano Port Orange Deli.
How does Manzano Port Orange Deli compare to other restaurants in Port Orange?
Manzano Port Orange Deli most recently scored 55 out of 100, which is lower than the Port Orange average of 66.
Has Manzano Port Orange Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Manzano Port Orange Deli have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Manzano Port Orange Deli 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 Manzano Port Orange Deli inspected?
Based on the inspection history on file, Manzano Port Orange Deli is inspected around four times per year on average.
Nearby Restaurants