MANTRA EXPRESS
2100 N UNIVERSITY DR, Sunrise FL 33322 · 9548545542
Last inspected Aug 11, 2026 · 7 visits since February 2024
NOV 24
JAN 25
SEP 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A 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. Bulletin provided to be posted.
★ 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--2025076288 | Sep 15, 2025 | Nov 17, 2025 | $400 |
| 2--2015017157 | Apr 10, 2015 | May 22, 2015 | $800 |
| 2--2015014857 | Mar 26, 2015 | May 7, 2015 | $800 |
Inspection history
7 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Waiting more than 2 minutes to get hot water.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a bowl top shelf of prep table. Removed during inspection.
Employee with no hair restraint while engaging in food preparation. Employee put on hairnet during inspection.
Stored food not covered in walk in cooler. Covered during inspection. Manager covered pans of rice during inspection.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed tasks removed gloves but failed to wash hands before putting on a new one. Reviewed proper handwashing procedures. Employee washed hands correctly.
Spray bottle containing toxic substance not labeled. Manager label sanitizer bottle on cart front counter during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bother stored on shelf above pep table in kitchen Removed during inspection.
Stored food not covered in walk in cooler. Covered during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table in kitchen. Manager stored in sanitizer bucket.
Sep 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 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. Observed cooked rice (45-47F - Cooling) in deep covered plastic container in walk-in cooler per operator prepared last night and stored in walk-in cooler overnight. See stop sale
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle garbage can then engaged in food preparation without washing hands. Employee washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in low boy on cook line raw chicken stored over a container of shredded cheese. Operator stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice (45-47F - Cooling) in deep covered plastic container in walk-in cooler per operator prepared last night and stored in walk-in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed yellow rice (44-50F - Cold Holding) per operator removed from walk-in cooler and placed in reach in less than 30 minutes. Not portion or prepared today. Operator placed in walk-in cooler for quick chill
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket 200+ Ppm. Employee diluted rechecked 100 Ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked rice (45-47F - Cooling) in deep covered plastic container in walk-in cooler per operator prepared last night and stored in walk-in cooler overnight.
Handwash sink used for purposes other than handwashing. Observed employee fill a container with water from the hand washing sink and bring to cook line to clean grill
Spray bottle containing toxic degreaser and sanitizer substance not labeled. At dishwasher area.
Food stored on floor. Observed container of cooking oil stored on the floor. Employee elevated.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar container the scoop handle in contact with sugar. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 84F on cook line. Observed Observed In-use utensil stored in standing water temperature 75F at the bar.
Wiping cloth sanitizing solution stored on the floor. On cook line
Working containers of food sugar removed from original container not identified by common name.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed: - Raw shrimp stored above ready to eat chicken in low boy cooler across from cook line. PIC removed and stored appropriately. - Shredded cheese stored below raw chicken in low boy cooler number 2 across from cook line. PIC removed and stored appropriately.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: - in flip top cooler across from cook line, mixed vegetables (53F - Cold Holding), whipped cream (49F - Cold Holding). Per operator, items have been out of temperature for approximately 1 hours. Items placed in walk-in cooler to rapid cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in flip top cooler in kitchen, cooked chicken (116F - Hot Holding); mixed vegetables (103F - Hot Holding). Per operator, items have been out of temperature for 30mins.
Bowl or other container with no handle used to dispense food. Observed no handle bowl used to portion rice at wait station in kitchen. PIC removed bowl.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed I use utensils stored in standing water at 96F.
In-use wet wiping cloth/towel used under cutting board. Observed across from tandoori. PIC removed wiping cloth.
Soiled dry wiping cloth in use. Observed soiled dry wiping cloth on tandoor table next to cook line. PIC removed wiping cloth.
Nov 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Food stored on floor. Observed bin containing spice stored on floor in dry storage area. PIC removed and stored appropriately.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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. Reviewed big 6 with operator.
Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in kitchen above walk in cooler, falling/in disrepair.
Current Hotel and Restaurant license not displayed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. In kitchen above handwashing sink buildup up of food debris.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil, no label. Operator labeled.
Feb 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, containers of raw cut chicken above whole muscle raw beef not in a case. Employee moved chicken to bottom shelf under beef.
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. Bulletin provided to be posted.
Spray bottle containing toxic substance not labeled. Unknown substance in bottles hanging by dish machine.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink by far end of cook line.
Faucet/handle missing / damaged at plumbing fixture. Hot water faucet stripped at hand sink by far end of cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open top beverage in reach in freezer by end of cook line.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water above fliptop unit not 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.