BASIL RESTAURANT
218 S OCEAN AVE, Manalapan FL 33462 · 561.588.2405
Last inspected Jul 29, 2026 · 11 visits since February 2024
NOV 24
MAR 25
DEC 25
MAR 26
JUL 26
— STEADY
5 inspections within 36 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found approximately 3-4 observed by back corner of dish machine area, 3-4 by corner of bar nearest front door. Advised operator to kill and remove flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026032779 | Mar 10, 2026 | Jun 11, 2026 | $600 |
| 2--2025036059 | Mar 24, 2025 | May 29, 2025 | $1,200 |
| 2--2025002793 | Nov 4, 2024 | Feb 24, 2025 | $200 |
Inspection history
11 visits, newest first
Jul 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority3 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: marinara (44-47F - Cooling) at 3:20; cooling since 4:00pm on 7/27 Observed in deep containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: marinara (44-47F - Cooling) at 3:20; cooling since 4:00pm on 7/27 Observed in deep containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Dented/rusted cans present. See stop sale. Tomato paste dented to seam of can.
Live, small flying insects found approximately 3-4 observed by back corner of dish machine area, 3-4 by corner of bar nearest front door. Advised operator to kill and remove flies.
Non-food grade paper/paper towel used as liner for food container. Basil stored in direct contact with paper towel. Operator removed paper towel
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked Fettuccine, risotto made 7/20 at reach in cooler on cook line.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled either food debris. Operator removed to be cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Chinois in hand wash sink by cook line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in dishwasher area.
Floor not cleaned when the least amount of food is exposed. Floors saturated with oil and food debris at cook line area under equipment.
Mar 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority4 Intermediate1 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground sausage over bread rolls at cook line reach in cooler, raw beef meatballs over fully cooked lasagna at walk in cooler, raw lobster over fully cooked chicken wings at walk in freezer, all products not in commercial packaging. Operator stored all products properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté cooler: cooked pasta (49-53F - Cold Holding); heavy cream (52F - Cold Holding); cooked risotto (53F - Cold Holding); butter (52F - Cold Holding); chopped clams (52F - Cold Holding); shell clams (49F - Cold Holding); Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté cooler: cooked pasta (49-53F - Cold Holding); heavy cream (52F - Cold Holding); cooked risotto (53F - Cold Holding); butter (52F - Cold Holding); chopped clams (52F - Cold Holding); shell clams (49F - Cold Holding); Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. pantry cooler: mozzarella (44F - Cold Holding); Gorgonzola (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Advised operator to ice down all tcs products.
Clam tags not maintained in chronological order according to the last date they were served in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary sanitizer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Not available at time of inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pizza sauce ingredients added made 3/7 no date mark at walk in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 50ppm) Operator changed out bucket, rechecked - 400 ppm quaternary sanitizer.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dented cans of tomatoes present. See stop sale.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Pizza cook walked into kitchen from back door and started handling clean dishes at pizza station without washing his hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Veal 45F-48F in flip top cooler on cook line, kept over night in a shallow container, not reaching into the cold airflow. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Veal 45F-48F in flip top cooler on cook line, kept over night in a shallow container, not reaching into the cold airflow. Not prepped or cooked today. See stop sale.
Ice buildup in walk-in freezer on the floor to the right.
Lobster stored on floor in walk in freezer. Operator put on a shelf.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
1 Dented cans of sliced olives present, on shelf next to walk in cooler.See stop sale.
Non-food grade towel used as liner for lettuce container in salad prep area. Cook removed towel.
Operating with an expired Division of Hotels and Restaurants license exp. 12.1.24 License renewed during inspection.
Raw sausage stored over/not properly separated from ready-to-eat peppers at cook line. Cook removed sausage.
Clam tags not marked with last date served.
Establishment not maintaining clam tags for 90 days.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna on lunch and dinner menu not identified as being raw/ undercooked.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer provided is not waterproof and not reading correct temperature.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee not trained hired over 60 days ago.
Commercially processed reduced oxygen packaged Mahi 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. Mahi removed from freezer 4hours ago. Cook removed packaging.
Floor area(s) covered with standing water in front of back door, leaking from ceiling.
Nov 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority5 Intermediate3 Basic
Show 13 findings ▾
Cook came in from outside and began working with food, preparing pizza without first washing hands.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dish washer will set up triple sink to sanitize dishes.
Raw shell eggs stored over/not properly separated from ready-to-eat potatoes and Brussels sprouts in walk in cooler. Cook removed eggs.
Ready-to-eat, time/temperature control for safety cooked rigatoni not consumed/sold within 7 days after preparation. Marked 10.25.24. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Chlorine 200+ in cook line. Operator set up fresh solution at 75ppm.
Clam tags not marked with last date served. Reviewed dating tags.
Clam tags removed from original container prior to container being emptied. Reviewed leaving tag with clams until last one is sold.
Handwash sink not accessible for employee use at all times. Pitcher stored in sink. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No thermo label or thermometer.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees working in kitchen.
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. Salmon, tuna and snapper, removed from freezer 4 hours ago. Chef removed package.
Employee open water bottle on a food preparation table next to slicer. Cook removed.
In-use knifes stored in standing water less than 135 degrees Fahrenheit 98F in hand sink at entrance to kitchen. Cook discarded water and moved pitcher.
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting bread for later use. Reviewed with operator no bare hand contact with ready to eat foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 6# Fried eggplant cutlets dated 04/15.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
Food stored on floor. Bags of ice on freezer floor.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara sauce (62F - Cold Holding); tomato sauce (60F - Cold Holding) not portioned or prepared today held in cooler over night and more than 6 hours never reaching 41F. See stop sale.
Operating with an expired Division of Hotels and Restaurants license - 12/01/2023. Operator paid during inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara sauce (62F - Cold Holding); tomato sauce (60F - Cold Holding) not portioned or prepared today held in cooler over night and more than 6 hours in a cover deep container never reaching 41F. See stop sale.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no hair restraint while engaging in food preparation. Employee preparing eggplant no hair restraint.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oils - not labeled. Operator labeled.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.