Manna West Gate BBQ
Last inspected: Mar 9, 2026
78
Score
Inspectors have visited Manna West Gate BBQ seven times, with records going back to 2024. The most recent visit was on Mar 9, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around three violations each.
“Food storage - preventing contamination from the premises” comes up most often, recorded five times in the inspection record.
By comparison, the average Glendale facility scores 97, putting Manna West Gate BBQ on the weaker side. The file should reassure diners considering a visit.
7
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 9, 2026
Routine
1 critical violation. 2 minor violations. 2 corrected on site.
View 3 violations
Raw and ready-to-eat foods not properly separated
(corrected on site)
3-302.11(A1-2)
Physical facilities not cleaned at required frequency
6-501.12
Food stored improperly or exposed to contamination
(corrected on site)
3-305.11
78
Dec 1, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 2 corrected on site.
View 3 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed a metal container of cooked mashed potatoes with a date mark of 11/18 inside of the walk-in cooler. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection (see embargo form). Discussed with person in charge that RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)
3-501.18
No soap available at handwashing sink
(corrected on site)
Inspector notes: Observed no handwashing soap available at the handwashing sink during active food prep and cooking/plating in the kitchen. Person in charge refilled the empty soap dispenser. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing
6-301.11
Physical facilities not cleaned at required frequency
Inspector notes: Observed heavy accumulation of food debris in the floor drains and a heavy accumulation of food debris and other food residues on the floors and some walls in the kitchen. Discussed with person in charge to clean the kitchen floors, walls and drains more frequently to minimize the accumulation of food debris/residues in the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection
6-501.12
74
Sep 8, 2025
Routine
1 critical violation. 4 minor violations. 2 corrected on site.
View 5 violations
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed a large container of noodles that were under time-as-control according to the person in charge inside of a refrigerator. According to the person in charge, the noodles had been put out under time as control approximately 4.5 hours prior to the start of the inspection. Upon observing the time as control log, some foods under time as control such as rice were noted in the document with the correct times however the noodles had not been documented on the sheet and were embargoed at time of inspection (see embargo form) since the 4 hour window for time-as-control had elapsed for the noodles. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. ** 2ND CONSECUTIVE VIOLATION. **
3-501.19(B1,3-4;C1,4-5)
Food-contact surfaces not cleaned and sanitized at required frequency
Inspector notes: Observed organic matter on the inside of the ice machine. Discussed with person in charge to clean the ice machine on a more frequent basis to prevent the accumulation of organic matter and other debris in the ice machine. Person in charge will have the ice machine cleaned. All food-contact surfaces must be cleaned to sight and touch
4-602.11(E)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed two buckets of seafood, one bucket containing shrimp and the other bucket containing octopus, sitting directly on the floor under a sink. Discussed with person in charge that food must be stored at least 6 inches above the ground at all times to prevent contamination from the premises. The food was stored properly at least 6 inches above the ground at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
Wood, Use Limitation
Inspector notes: Observed wood platform in two compartment sink used as a holding platform for washing and cleaning stainless steel burner plates. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Discussed with person in charge to seek out alternative that is smooth, durable and easily cleanable
4-101.17
Plumbing system not maintained in good repair
Inspector notes: Observed a hose connected to the handwashing sink on the cookline. Discussed with person in charge to connect a backflow preventer to the hose to prevent backflow from occurring. Person in charge will have the backflow preventer installed at the handwashing sink for the hose connection. Must repair all plumbing to a state of good repair prior to next routine inspection
5-205.15(B)
70
Apr 7, 2025
Routine
3 critical violations. 2 minor violations. 3 corrected on site.
View 5 violations
Improper handwashing procedure
(corrected on site)
2-301.12
Time used as public health control not properly documented
(corrected on site)
3-501.19(B1,3-4;C1,4-5)
Plumbing system not approved or fixtures not cleanable
(corrected on site)
5-202.11(A)
Food stored improperly or exposed to contamination
3-305.11
Wood, Use Limitation
4-101.17
58
Nov 14, 2024
Reinspection
No violations found.
100
Nov 6, 2024
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: Observed a bowl of rice inside of the hand washing sink. Person in charge removed the bowl of rice from the hand washing sink. Discussed with person in charge that hand washing sinks are for hand washing only and other activities should be done in the other sinks. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing
5-205.11
Sanitizer test kit not available
Inspector notes: Observed no sanitizer test strips for the chlorine sanitizing dish machine. Discused with person in charge to acquire the appropriate test strips prior to reinspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A reinspection will occur on or before November 14th, 2024 for sanitizing solutions, testing devices
4-302.14
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed cans of corn sitting directly on the floor next to the stovetop and observed boxes of frozen meat sitting directly on the floor inside of the freezer walk-in. Person in charge had the cans and boxes of food moved off the floor. Discussed with person in charge that food must be stored a minimum of 6 inches above the ground to protect the food from contamination from the premises
3-305.11
78
Jul 31, 2024
Routine
2 major violations. 1 minor violation. 3 corrected on site.
View 3 violations
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: Observed no paper towels available for the handwashing sink to the right of the main cook line and prep area. Person in charge promptly refilled the empty paper towel dispenser. Please ensure that the hand washing sink is adequately stocked at all times. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing
6-301.12
Time used as public health control not properly documented
(corrected on site)
Inspector notes: Observed noodles in a container sitting on the counter at ambient temperature. The internal temperature of the noodles was 97°F as measured using a probe thermometer. Per the person in charge, the noodles had been cooked and began cooling approximately 2 hours before the internal temperature was assessed. Per the person in charge, it was discussed that cooling the noodles in a cold environment affects the texture and quality of the noodles, and thus time is used for the noodles. Person in charge marked the noodles for discard 4 hours from when the noodles were cooked and held at ambient temperature. Discussed with person in charge modifying the amount of noodles that are prepared, acquiring a timer to track time and creating a time-as-control policy for the noodles. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control
3-501.19(A1,B2,C2-3)
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Observed numerous boxes of frozen meats and bags of frozen meat sitting directly on the floor inside of the freezer walk-in. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises
3-305.11
78
Frequently Asked Questions
When was Manna West Gate BBQ last inspected?
The most recent health inspection at Manna West Gate BBQ on file is from Mar 9, 2026. The public record contains seven inspections in total.
What is the most common violation at Manna West Gate BBQ?
Across the inspection record, “food storage - preventing contamination from the premises” has been cited five times, more than any other issue at Manna West Gate BBQ.
How does Manna West Gate BBQ compare to other restaurants in Glendale?
Manna West Gate BBQ most recently scored 78 out of 100, which is lower than the Glendale average of 97.
Has Manna West Gate BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Manna West Gate BBQ have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Manna West Gate BBQ 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 Manna West Gate BBQ inspected?
Based on the inspection history on file, Manna West Gate BBQ is inspected around four times per year on average.
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