BOTECO DO MANOLO
7653 INTERNATIONAL DR STE 105, Orlando FL 32819 · 407-440-4519
Last inspected Jun 1, 2026 · 13 visits since August 2023
AUG 24
APR 25
NOV 25
MAR 26
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
2 Live, small flying insects found at bar area.
★ 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 |
|---|---|---|---|
| 4--2026022868 | Mar 31, 2026 | May 4, 2026 | $800 |
| 4--2024063940 | Aug 9, 2024 | Feb 3, 2025 | $800 |
| 4--2023038559 | Jun 13, 2023 | Jul 31, 2023 | $400 |
Inspection history
13 visits, newest first
Jun 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Knife in handwash sink, operator removed
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. In grain container on cooks line, operator removed
Floor area(s) covered with standing water. In dish machine area
Show the remaining 2 findings ▾
Ice buildup in reach-in freezer in bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 70F standing water, operator removed
Apr 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks for clean glassware in dish area soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Green cutting boards on the cooks line
Exterior door has a gap at the threshold that opens to the outside. Gap on side of door in back room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of walk in coolers and walk in freezer
Mar 31, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 10 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Rodent activity present as evidenced by rodent droppings found. 3 rodent droppings on top of dish machine in dish area, operator clean and sanitized top area of dish machine where they were located 20 rodent droppings located in storage area that is located underneath pizza oven on outside expo line which is easily accessible to the dinning room area
Food-contact surface soiled with food debris, mold-like substance or slime. -dish racks for clean glassware in dish area soiled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cutting board has cut marks and is no longer cleanable. Green cutting boards on the cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in dish area, operator discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of bags of rice
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside. Gap on side of door in back room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of walk in coolers and walk in freezer
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to clean plates and utensils on front expo line
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator, raw ribeye (50F - Cold Holding); raw steak (49F - Cold Holding); raw sirloin (48F - Cold Holding); raw steak (48F - Cold Holding Moving to different cooler for temperature recovery 45 minutes later raw ribeye (45F- Cold Holding); raw steak (46F-Cold Holding); raw sirloin (45 F- Cold Holding); raw steak (46F-Cold Holding
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Dish racks in dish machine area soiled
No soap provided at handwash sink. Near coffee machine area in front counter
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Equipment in poor repair. Fryer baskets on cooks line Chipped plates on expo line
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Nov 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee used bare hand to portion cooked fries on cooks line, manager addressed and brought tongs for employee
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat shrimp in reach in cooler across from grill on cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours per operator, raw ribeye (50F - Cold Holding); raw steak (49F - Cold Holding); raw sirloin (48F - Cold Holding); raw steak (48F - Cold Holding Moving to different cooler for temperature recovery 45 minutes later raw ribeye (45F- Cold Holding); raw steak (46F-Cold Holding); raw sirloin (45 F- Cold Holding); raw steak (46F-Cold Holding
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler
Food-contact surface stained/ soiled with food debris, mold-like substance or slime. Dish racks in dish machine area soiled
Handwash sink not accessible for employee use at all times. Trash can blocking handwashing sink on cooks line, operator moved
Handwash sink used for purposes other than handwashing. Bucket in handwashing sink in dish machine area, operator removed
No soap provided at handwash sink. Near coffee machine area in front counter
Bowl or other container with no handle used to dispense food. Bowl in seasoning mix on right side of cooks line, Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on top of clean glass ware, operator moved
Equipment in poor repair. Fryer baskets on cooks line Chipped plates on expo line
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
2 Live, small flying insects found at bar area.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken next to prepared custard in reach in cooler by cook line. Raw beef next to cooked rice in reach in cooler by cook-line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator prepared two days prior. empanadas (56F - Cooling)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Less than 4 hours heavy cream (48F - Cold Holding); cooked mushrooms (52F - Cold Holding); breaded chicken (48F - Cold Holding); breaded steak (49F - Cold Holding); Operator placed in walk-in cooler for temperature recovery. 30 minutes later heavy cream (39F - Cold Holding) cooked mushrooms (40F - Cold Holding) breaded chicken (39F - Cold Holding); breaded steak (41F - Cold Holding);
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Per operator, items prepared 2 days prior empanadas (56F - Cooling)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Empanadas placed in deep pan and covered with plastic wrap.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared produce in walk-in cooler not date marked.
Dish shelves with rust that has pitted the surface.
Food stored on floor in walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Lower oven on cook line
Light not functioning on exhaust hood
Rear exterior door has a gap at the threshold that opens to the outside.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples and strawberries over prepared pico de gallo
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/23
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in storage area missing
Drain cover(s) missing in dish area
Portable water tank not enclosed or sloped to drain properly.
Aug 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from last night fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling) Madeira Sauce house made (47F - Cooling)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling)
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large oot
Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/23
Ceiling tile missing. End of cook line and storage area
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in storage area missing
Condensation or other drainage not disposed of according to law. Leaking under fan motor in walk in cooler From light fixtures in dish area
Dish area shelves with rust that has pitted the surface.
Drain cover(s) missing in dish area
Equipment in poor repair. Large server trays
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in at end of cooks line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan motor guard soiled produce walk in Exterior ice machine
Portable water tank not enclosed or sloped to drain properly.
Standing water in bottom of reach-in-cooler. In reach in cooler at the bar area.
Aug 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 40 violations recorded, 5 high priority.
5 High priority10 Intermediate25 Basic
Show 41 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator from last night fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling) Madeira Sauce house made (47F - Cooling)
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 flying insects at bar area.
Raw animal food stored over or with unwashed produce. Rae unpasteurized shell eggs over unwashed onions
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fresh cooked tomatoes sauce (60 F - Cooling) black beans (59F - Cooling)
Toxic substance/chemical improperly stored. Spray bottle on shelf over prep area
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Large oot
Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at the bar
Handwash sink not accessible for employee use at all times in prep area
Misrepresentation of a fruit or fruit juice. Juice of Pineapple Strawberry Lime Dated 8/7/ and 8/8
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plates in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. At bar area.
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.
No soap provided at handwash sink. At bar area
Spray bottle containing toxic substance not labeled.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. 7/23
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food.
Ceiling tile missing. End of cook line and storage area
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in storage area missing
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Glass cups at bar area and back wait station area.
Condensation or other drainage not disposed of according to law. Leaking under fan motor in walk in cooler From light fixtures in dish area
Dish area shelves with rust that has pitted the surface.
Drain cover(s) missing in dish area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees jacket stored touching single service items
Equipment in poor repair. Large server trays
Floor area(s) covered with -standing water in dish area and storage closet. - dish water at bar area.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in at end of cooks line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the bar in water 62F
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Light not functioning in walk in cooler
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf under microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan motor guard soiled produce walk in Exterior ice machine
Portable water tank not enclosed or sloped to drain properly.
Standing water in bottom of reach-in-cooler. In reach in cooler at the bar area.
Stored food not covered. Salt fish in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over sauce in walk in cooler
Wet mop not stored in a manner to allow the mop to dry.
Portable fire extinguisher missing from its designated location. For reporting purposes only in kitchen
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw salmon over guava sauce in walk in cooler 2) raw breaded chicken and raw breaded beef over butter in undercounted reach in cooler across from flat top on the cooks line
Toxic substance/chemical improperly stored. Hanging next to single service items and clean plates at the bar
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained/ soiled
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator and he printed and posted at the host stand
Spray bottle containing clear toxic substance not labeled at the bus tub by expo line
Water treatment device has not been inspected or serviced according to manufacturer's instructions. 1)Ice machine installed 7/22 2) coffee machine filter at server side station installed 6/22
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 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 in walk in cooler
Ice buildup in walk-in freezer behind the condenser.
Light not functioning. 1)One in Middle kicthen 2) two on hood system on cooks line
No handwashing sign provided at a hand sink used by food employees. Dish room
Wall soiled with accumulated grease, food debris, and/or dust. Behind steam table on cooks line
Wet mop not stored in a manner to allow the mop to dry. In mop bucket by the sink
Working containers of food removed from original container not identified by common name. Yucca flour on end of cooks line
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile is in poor repair by the office area.
Cutting board has cut marks and is no longer cleanable.White cutting board by the dessert station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Vents by dishwashing area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle and base of front door and back door.
Aug 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm,chlorine Afterwards,chlorine,100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over cream in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Beef,45 f,sausage,51 f,chicken,44 f held less than four hours.Advised operator to leave the walk in freezer door open and call the technician.
Toxic substance/chemical improperly stored.Bleach stored next to lids under bar area.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards and green cutting boards are soiled.
No paper towels or mechanical hand drying device provided at handwash sink.Cooks line.
No probe thermometer provided to measure temperature of food products.
Ceiling tile is in poor repair by the office area.
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.
Cutting board has cut marks and is no longer cleanable.White cutting board by the dessert station.
Employee beverage container on a food preparation table.
In-use knife/knives stored in cracks between pieces of equipment.Cooks line.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Vents by dishwashing area.
Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle and base of front door and back door.
Parsley not washed prior to preparation.
Sanitizer bottle stored above prep table.
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.