MANILA KANTINA ASIAN FOOD & GROCERY
245 E FLAGLER ST, Miami FL 33131 · 786 534 8277
Last inspected Jul 21, 2026 · 9 visits since July 2023
JUL 24
DEC 24
JUL 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate14 Basic
What the inspector wrote — 19 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Most kitchen workers.
Raw animal food stored over canned/bottled drinks.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed dry fish at 120 in steam table. kitchen cook reheated the fish to over 165 f
Food thermometer(s) not calibrated according to manufacturer's specifications.
Show the remaining 15 findings ▾
Toxic substance/chemical on premise that is not required for the operation of establishment. Observed bottles of vitamins on kitchen work table.
Accumulation of debris in three-compartment sink.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed clean pots and pans on floor next to three compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation.
Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Observed 28 seating inside the establishment and 20 seating outside the premises. Hotel and restaurant license says 15
Food not stored at least 6 inches off of the floor. Observed boxes of dry goods on kitchen floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed kitchen shelves soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Clean all kitchen reach in coolers inside.
Soiled dry wiping cloth in use.
Wall soiled with accumulated grease, food debris, and/or dust. Observed soil wall throughout kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 3 findings ▾
Bathroom door left open other than during cleaning or maintenance.
Self-closing device on bathroom door disconnected/broken.
- From initial inspection : No child labor law poster. For reporting purposes only.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Container of medicine improperly stored. Observed Vitamin C stored on shelves in food preparation area. Kitchen area.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen cook touching body parts and then entering in food preparation.
Metal stem-type thermometer soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spring rolls at 50 f in working table. Cook place to spring rolls inside cooler.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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.
Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cook food as Prepared over 24 hours not date marked.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor soiled/has accumulation of debris. Observed food debris on kitchen cooking area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Provide missing ambient thermometer to kitchen Reach in cooler.
Self-closing device on bathroom door disconnected/broken.
Soiled dry wiping cloth in use.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority5 Intermediate10 Basic
Show 20 findings ▾
Displayed food not properly protected from contamination. Observed Desserts Container outside next to Hot buffet not protected.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Kitchen cook touching soiled apron After engaging in food preparation.
Metal stem-type thermometer soiled.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Most cooked foods exceeds the 7 days time limit.
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.
Food thermometer(s) not calibrated according to manufacturer's specifications.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Probe thermometer not used to ensure proper food temperatures.
Bathroom door left open other than during cleaning or maintenance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. kitchen area.
Cutting board has cut marks and is no longer cleanable. Kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Employees cell phones on kitchen food preparation area.
Employee with no hair restraint while engaging in food preparation. Kitchen staff Engaging in food preparation no hair restraint.
Floor soiled/has accumulation of debris. Underneath kitchen stove top.
Self-closing device on bathroom door disconnected/broken.
Soiled dry wiping cloth in use. Food Preparation area.
Wet mop not stored in a manner to allow the mop to dry. Kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Food Preparation area.
No child labor law poster. For reporting purposes only.
Dec 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
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.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed all kitchen top surfaces soiled Throughout.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most cooked foods not covered inside kitchen cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jul 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen employees touching soiled clothe and then engaged in food preparation.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
No probe thermometer provided to measure temperature of food products.
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.
Accumulation of debris in three-compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor not cleaned when the least amount of food is exposed. Kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clean all top surfaces of kitchen equipment.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Mar 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags in direct contact with raw foods, refrigerator, and chest freezer.
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.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Feb 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags in direct contact with raw foods, refrigerator, and chest freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 51 in work table and raw fish at 48 in kitchen work table. person in charge please food off temperature inside reach in cooler owner placed food off temperature inside RIC.
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. Obtained 4 employees hired over 60 days with no approval training.
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.
Probe thermometer not used to ensure proper food temperatures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Floor not cleaned when the least amount of food is exposed.
Floor soiled/has accumulation of debris.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Reach-in cooler interior/shelves have accumulation of soil residues. Most kitchen coolers throughout.
Reach-in cooler shelves with rust that has pitted the surface.
Soiled dry wiping cloth in use.
Stored food not covered. Observed most cooked foods not covered inside all RIC.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Observed nonfood grade bags in contact with food most RIC.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Accumulation of debris in three-compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee with no hair restraint while engaging in food preparation. Kitchen cook.
Floor soiled/has accumulation of debris.
Reach-in cooler shelves with rust that has pitted the surface. Most kitchen RIC.
Wall soiled with accumulated grease, food debris, and/or dust. Observed Accumulation of food debris throughout kitchen walls.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.