Sweet Manifesto
Last inspected: Feb 23, 2026
45
Score
Inspectors have visited Sweet Manifesto 12 times, with records going back to 2022. Inspectors last stopped by on Feb 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around nine violations each, up from closer to seven violations before.
The pattern that stands out is “equipment in poor repair”, which has been cited nine times.
That's lower than the typical Miami restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Observed the following food temperatures greater than 41°F; sausage (64F - Cold Holding); raw beef (51F - Cold Holding) All foods were located on prep table in kitchen area. Chef moved to cooler.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area.
31B-02-4
Intermediate - Observed Handwash sink in prep not accessible for employee use at all times due plastic wrap being stored inside.
31A-09-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Located next to rice cooker.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Observed case of water stored on floor in bar area and onions stored on floor in prep area. **Repeat Violation**
08B-38-4
Basic - Observed raw chicken thawing in standing water in warewash area.
06-01-5
Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**
16-46-4
Basic - Sanitizer bucket stored on prep table in kitchen area next to food.
21-44-1
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
45
Oct 13, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Intermediate - Handwash sink in bar not accessible for employee use at all times due to food strainer being stored inside
31A-09-4
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/
53A-05-6
Basic - Commercially processed reduced oxygen packaged raw mahi bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Observed bag of straws stored on floor in bar area.
25-05-4
Basic - Observed cases of water stored on floor in bar area.
08B-38-4
Basic - Observed pans of bread stored stacked with the bottom of pan directly touching top of bread. Located in bar area.
08B-12-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
52
Mar 27, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Observed Non-food grade paper/paper towel used as liner for various food containers. **Repeat Violation**
14-86-1
High Priority - Temperature control for safety of butter cold held at 67 degrees Fahrenheit. Butter was located on prep table.
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. Discussed and emailed form to operator. **Repeat Violation**
11-26-1
Basic - Equipment in poor repair. Observed reach in cooler and walk in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
61
Mar 25, 2025
Routine - Food
7 minor violations.
View 7 violations
Basic - Buildup of food debris/soil residue on equipment door handles. Observed reach in coolers and reach in freezer door handles soiled with food debris at kitchen area.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean cooking utensils not inverted inside metal container next to reach in cooler
24-05-4
Basic - Food stored on floor. Observed plastic container with dulce de leche being stored on the floor. Next to preparation table. Also observed plastic container with cooking oil next to 3 compartment sink. Employee removed during inspection .
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup inside reach in freezer at back of building area.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed top of oven soiled with dark substance.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2 reach in coolers soiled with food debris at kitchen area.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed plastic containers with sugar and flour not labeled next to preparation table . Employee labeled product properly during inspection.
02D-01-5
70
Oct 24, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Equipment in poor repair. Observed reach in cooler gasket torn located next to reach in freezer.
14-11-5
Basic - Food stored on floor. Observed gallon of oil on floor near three compartment sink. Operator removed from floor.
08B-38-4
90
Sep 24, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining cut leafy greens.
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink in bar area being used as a dump sink.
31A-11-4
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. Discussed and emailed form to operator.
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed food strainer stored in hand washing sink. Located in bar area.
31A-09-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored on floor in bar area. **Repeat Violation**
24-07-4
Basic - Employee beverage container on a food preparation table next to food. Located in kitchen area. Chef removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Food stored on floor. Observed case of potatoes and bag of carrots being stored on floor in kitchen area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Located in bar area.
31B-04-4
Basic - Observed cups in bar area dried with a cloth. **Repeat Violation**
24-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Located in kitchen area.
21-38-4
41
May 21, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened water bottle stored inside the reach in cooler. Operator removed it. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in freezer bottom soiled.
22-16-4
Basic - Stored food not covered. Observed buckets with chocolate stored under preparation table not covered.
08B-12-5
86
Apr 16, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs being stored over various ready to eat foods.
08A-05-6
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets being stored on floor in bar area.
24-07-4
Basic - Cloth used as a food-contact surface. Observed wiping cloths lining a container of bread.
21-05-5
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Silverware dried with a towel/cloth.
24-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing at room temperature.
06-01-5
58
Feb 14, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Equipment in poor repair. Observed reach in freezer gasket torn located across prep table. **Repeat Violation**
14-11-5
95
Jul 24, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - Required employee training provided by Responsible Vendors employee training program and operator unable to provide original certificate for employees trained. Observed all
53B-09-4
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-27-4
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/ Observed about 10 employees present and engaging in food preparation with no certified food manager present.
53A-05-6
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. Discussed and emailed form to operator. **Corrective Action Taken**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of sugar.
14-01-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets.
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed white chest freezer door in disrepair and hanging off hinges.
14-10-4
Basic - Food stored on floor. Observed cases of oil being stored on floor in kitchen area and cases of sodas being stored on floor in bar area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Located on prep shelf.
06-01-5
50
Mar 1, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Equipment in poor repair. Observed gasket torn at the reach in cooler by the oven.
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table. Operator removed them. **Corrected On-Site**
21-12-4
90
Sep 13, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temperature was 78°F and located on prep table. As per chef eggs had only been out for about an hour. Chef moved to reach in cooler. **Corrected On-Site**
03A-03-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Hood system vents soiled with accumulated dust.
36-34-5
Basic - Cloth used as a food-contact surface. Observed wiping cloths lining a pan on burger buns.
21-05-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Chicken was located on prep shelf.
06-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
55
Frequently Asked Questions
When was Sweet Manifesto last inspected?
The most recent health inspection at Sweet Manifesto on file is from Feb 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sweet Manifesto?
Across the inspection record, “equipment in poor repair” has been cited nine times, more than any other issue at Sweet Manifesto.
How does Sweet Manifesto compare to other restaurants in Miami?
Sweet Manifesto most recently scored 45 out of 100, which is lower than the Miami average of 74.
Has Sweet Manifesto's inspection record improved over time?
No. Recent inspections at Sweet Manifesto have averaged around nine violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Sweet Manifesto 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 Sweet Manifesto inspected?
Based on the inspection history on file, Sweet Manifesto is inspected around three times per year on average.
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