JOHN G'S
264 S OCEAN BLVD, Manalapan FL 33462 · 514-561-5661
Last inspected Jul 23, 2026 · 13 visits since December 2023
OCT 24
DEC 24
NOV 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 31 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,825
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026002558 | Nov 3, 2025 | May 5, 2026 | $725 |
| 2--2025012267 | Dec 20, 2024 | Jun 20, 2025 | $500 |
| 2--2024028236 | Apr 22, 2024 | Jun 20, 2024 | $200 |
| 2--2021058664 | Dec 17, 2021 | Feb 7, 2022 | $400 |
Inspection history
13 visits, newest first
Jul 23, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled raw shell eggs over mayonnaise, smoked salmon over cooked spinach at walk in cooler. Operator stored all products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door beer cooler: butter (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. ambient temperature: hash browns (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control. Operator placed time stamp for remaining 3.5 hours.
Handwash sink used for purposes other than handwashing. Water pitcher in hand wash sink by dish machine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 4 findings ▾
Equipment in poor repair. Walk in freezer door does not shut.
Standing water in bottom of reach-in-cooler. 1 door flip top cooler by fryer.
Walk-in cooler shelves have accumulation of soil residues.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine, 50ppm.
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled raw shell eggs over mayonnaise, smoked salmon over cooked spinach at walk in cooler. 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. 2 door beer cooler: butter (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter (89-11F - hot holding) Observed at ambient temperature. Per operator, out of temperature overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door beer cooler: butter (50F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. ambient temperature: hash browns (65F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control. Operator placed time stamp for remaining 3.5 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for raw shell eggs, pooled shell eggs, pancake batter, wine butter sauce. Per operator, out of temperature for approximately 1 hour. Operator added time stamp for remaining 3 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter (89-11F - hot holding) Observed at ambient temperature. Per operator, out of temperature overnight. See stop sale. Ambient temperature: French fries (111F - Hot Holding); double boiler: hollandaise (120F - Hot Holding) Per operator, out of temperature for approximately 30 minutes. Operator decided to add to time control. Operator placed time stamp for remaining 3.5 hours.
Handwash sink used for purposes other than handwashing. Water pitcher in hand wash sink by dish machine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clam chowder made 7/19 no date mark at walk in cooler.
Spray bottle containing toxic substance not labeled. Grill cleaner spray bottle not labeled on shelf at cook line. Operator labeled grill cleaner.
Equipment in poor repair. Walk in freezer door does not shut.
Standing water in bottom of reach-in-cooler. 1 door flip top cooler by fryer.
Walk-in cooler shelves have accumulation of soil residues.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator added more chlorine, 50ppm.
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over beans at tall stainless reach in cooler, raw smoked salmon over sliced vegetables at small flip top cooler by range oven. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: cut melons (54-61F - Cold Holding); pooled raw shell eggs (47F - Cold Holding); on counter: pancake batter (57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours.; butter sauce (56F - Cold Holding); 2 door flip top across from range oven: beef patties (45F - Cold Holding); corned beef (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to walk in cooler.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 100ppm.
Mar 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Canned tomatoes, navy beans dented to seam of can at storage rack.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw bacon over beans at tall stainless reach in cooler, raw smoked salmon over sliced vegetables at small flip top cooler by range oven. Operator stored products properly.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (59F - Cold Holding) Observed on counter in kitchen. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours. Time control procedure emailed to operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath: cut melons (54-61F - Cold Holding); pooled raw shell eggs (47F - Cold Holding); on counter: pancake batter (57F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator decided to use time control. Operator placed time mark for remaining 3 hours.; butter sauce (56F - Cold Holding); 2 door flip top across from range oven: beef patties (45F - Cold Holding); corned beef (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On range oven no flame: mushrooms (127F - Hot Holding) Per operator, out of temperature for approximately 15 minutes. Operator reheated product on stove to 165+F.
Food-contact surface soiled with food debris, mold-like substance or slime. Food debris on can opener blade. Operator removed, cleaned and sanitized blade.
Manager or person in charge lacking proof of food manager certification. Not available at time of inspection.
Insect control device installed over food preparation area. Bug light over canned tuna and clean plates on prep table in kitchen. Operator removed plates and tuna.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) Operator added more chlorine, rechecked 100ppm.
Jan 5, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Cook cracked raw shell eggs and then plated toast without washing hands. Cook went to wash his hands.
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. Cook plating toast with bare hands. Cook went to wash his hands and put gloves on.
Establishment under a boil water notice. Employees washing their hands with contaminated water. Manager went to get bottled water for hand washing.
Raw steak stored over/not properly separated from ready-to-eat lettuce at cook line. Operator removed steak
Vacuum packaged bacon placed in a container filled with contaminated water to thaw. Establishment is under a boil water notice. Cook removed bacon washed and sanitized package and placed bacon in walk in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serving Nova salmon, poached eggs, basted eggs, eggs Benedict on special and breakfast menu.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lobster Bisque and soup prepared 2 days ago has no date marked. Manager date marked.
Ice scoop handle in contact with ice to the left of wait station. Operator removed.
In-use scoop in non-time/temperature control for safety sugar not stored with handle above top of food within a closed container. Operator removed scoop.
Time/temperature control for safety food thawed in an improper manner. Bacon thawing in standing water. Operator placed in walk in cooler after washing package with clean water and sanitizer. Establishment is under a boil water notice.
Working containers of sugar removed from original container not identified by common name in dry storage area. Cook labeled.
Dec 20, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Employee cracked raw shell eggs and then plated ready-to-eat sausage without washing hands. Employee washed hands.
Employee drank from a water bottle unscrewed lid and touched rim of the container where his lips touched with his gloves, then engaged in food preparation, handled cheese without washing hands and changing his gloves. Employee went to wash hands and changed gloves.
Time/temperature control for safety food re-served to customers. Butter chips re-served to customers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links 98F on cook line prep table. Cook stated sausage links were cooked approximately one hour ago and supposed to be hot held. Cook reheated sausage links to 170F for further hot holding on the grill.
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 wait area.
Paper towel dispenser at handwash sinks not working/unable to dispense paper towels. Both hand sinks in kitchen, at cook line and next to dish area. Cook placed paper towels on top of dispenser. Corrected On-Site**
Spray bottle containing floor cleaner not labeled under hand sink in prep area. Operator labeled.
Bowl with no handle used to dispense cinnamon on cook line. Cook removed.
In-use knife/knives stored in cracks between pieces of equipment at cook line. Cook removed
In-use scoop in non-time/temperature control for safety sugar container not stored with handle above top of food within a closed container next to entrance to kitchen. Cook removed.
Working containers of sugar removed from original container not identified by common name next to entrance to kitchen.
Dec 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Cook cracked raw shell eggs and then plated ready-to-eat bacon without washing hands. Cook went to wash his hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mushrooms (120F - Hot Holding) on cook line shelf. Cook stated mushrooms were grilled about one hour ago and left out on the shelf. Cook reheated mushrooms to 170F and they will be hot held above 135F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Bagel Platter, Nova Lox side, containing undercooked salmon and eggs Benedict containing undercooked poached egg,not disclosed on menu.
Bowl or other container with no handle used to dispense blue cheese and raisins in prep area. Cook removed.
Ceiling tiles and vent soiled with accumulated food debris, grease, dust, or mold-like substance in front of walk in cooler. Vent also missing a screw and could be loose.
Ice scoop handle in contact with ice in wait area. Waitress removed.
In-use utensil stored in sanitizer between uses in prep area. Prep cook discarded sanitizer. Recommended using water above 135F to keep utensils.
Opened employee water bottle in a cold holding unit with food to be served to customers on cook line across grill. Cook removed.
Raw chicken stored on floor in walk in cooler. Cook placed on a shelf.
Apr 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cracked fresh shell eggs then touched a clean spoon - instructed employee to remove gloves and wash hands. Employee washed hands and put on gloves.
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 station make table - sliced smoked salmon (47F - Cold Holding) make table - sliced smoked salmon (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauté station make table - sliced smoked salmon (47F - Cold Holding) make table - sliced smoked salmon (47F - Cold Holding) operator states not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 2 compartment sink - educated operator on proper hand washing practices.
Cardboard used to line nonfood-contact shelves. Inverted Pots stored on soiled cardboard at prep station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open beverage from expo area.
Employee with no hair restraint while engaging in food preparation. Employee preparing poached eggs no hair restraint.
Dec 15, 2023□ 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 ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff Certifications.
Dec 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Whipped butter dated 12/06.
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 station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sauté station make table - rue butter (46F - Cold Holding); herbed chicken (46F); cut tomatoes (46F) not portioned or prepared today held overnight and more than 4 hours - see stop sale. Kitchen prep table - pooled eggs (43F-51F - Cold Holding) sitting in a shallow ice bath under 2 hours - operator moved to cooler - reviewed Time Procedures and emailed copy to operator. omelette station small make table -: cooked spinach (57F - Cold Holding); corned beef hash (57F - Cold Holding) not portioned or prepared today removed from walk in cooler under 2 hours - operator moved to walk in cooler. Wait station expo line - butter portions (60F - Cold Holding); cut melon (60F - Cold Holding); cut watermelon (60F - Cold Holding) not portioned r prepared today sitting in a shallow ice bath under 2 hours - operator moved to walk in cooler - reviewed Time Procedures and emailed copy to operator.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. SafeStaff Certifications.
Bowl or other container with no handle used to dispense food. Soufflé cup in blue cheese - operator removed.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm)
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.