MANZANO PORT ORANGE DELI
4011 S NOVA RD STE C, Port Orange FL 32127 · 386-301-4286
Last inspected Jul 15, 2026 · 11 visits since September 2023
JUL 24
FEB 25
AUG 25
JAN 26
JUL 26
— STEADY
5 inspections within 41 points of each other. Whatever this kitchen does, it does consistently.
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
11 visits, newest first
Jul 15, 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 not accessible for employee use at all times. -obstructed by large trash can and small prep table(can opener)
Ceiling/wall/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -air vent on wall in dining area near restrooms
Equipment in poor repair. -racks/shelving rusting inside walk in cooler -can opener blade with some surface rust
Floor soiled/has accumulation of debris. -area near 3 compartment sink -area under prep table in back near mechanical slicer -prep area near fryers/makeline
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease dripping below hood filters above the grill
Plumbing system in disrepair. -hot water heater tank, bottom rusted
Jan 7, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -cold smoked/raw salmon stored above meatballs inside cooler next to grill
Toxic substance/chemical improperly stored. -chemicals stored above air drying dishes/pans/utensils at 3 compartment sink area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -no preparation date on prepared products portioned in front of establishment for customer self service
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -prep table across from slicer in back
Interior of microwave has accumulation of black substance/grease/food debris.
Wall soiled with accumulated grease, food debris, and/or dust. -behind cooking equipment
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Pesticide-emitting strip present in food prep/storage area. -hanging above sauces, other food products on rack
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -deli meats marked 7/28-7/31
Toxic substance/chemical improperly stored. -stainless steel cleaner stored on top of prep countertop next to food service film
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced hams marked 7/28-7/31 -roast beef marked 7/26 -cooked poultry marked 7/26
Handwash sink not accessible for employee use at all times. -hand sink in back blocked by large trash can
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. -new employees during inspection.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -employee provided food handler training from servsafe that does not show within the state approved curriculum.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens restroom door
Covered waste receptacle not provided in women's bathroom.
Equipment in poor repair. -worn can opener blade
Open dumpster lid/lid missing.
Single-service articles not stored inverted or protected from contamination. -food trays
Soiled dry wiping cloth in use.
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer easily cleanable.
Feb 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -sliced turkey marked 2/13, sliced pork marks 2/11, pastrami marked 2/14 -broccoli salad marked 2/20 as expiration, prepped om 2/13
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Handwash sink not functioning/missing in warewashing/food preparation area in back
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer easily cleanable.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from base of hood system above flat top
No handwashing sign provided at a hand sink used by food employees.
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -sliced turkey marked 2/13, sliced pork marks 2/11, pastrami marked 2/14 -broccoli salad marked 2/20 as expiration, prepped om 2/13
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
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. -meatballs, sausage patties, sliced cheeses 45-47F -cooke onions, commercially processed mushrooms, cooked peppers 48-50F from overnight in top side of sandwich cooler. See stop sale.
Handwash sink not functioning/missing in warewashing/food preparation area in back
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer easily cleanable.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from base of hood system above flat top
No handwashing sign provided at a hand sink used by food employees.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. -food trays not inverted or otherwise protecting food contact side of trays
Jul 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced poultry 38-46F, less than 30 minutes, manager split into different pan and placed down below to cool down
Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on flat top, and around splash guard -cutting boards with some stains
Manager or person in charge lacking proof of food manager certification.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked eggplant
Can opener blade with rust that has pitted the surface.
Employee handling food with no hair restraint while engaging in food preparation.
Dec 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -anti pasta, egg salad, pasta salad
No container installed for catching grease from hood drip tray.
Dec 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercial bagged cut lettuce 50F, fresh mozzarella 51-52F,on top of cooler above pans next to grill. Employee placed down below, stated placed on line 30 minutes prior. - corrective action taken- -sliced deli meats 44-49F(cold holding), sour krout 47F, sliced cheeses 50F(cold holding), on ht side of cooler at prep line across from cook line. employee stated less than 1 hour, moved down below. Advised to keep lid and monitor temperatures, must be kept maintained at 41F or below.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -anti pasta, egg salad, pasta salad
No container installed for catching grease from hood drip tray.
Dec 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 1 high priority.
1 High priority5 Intermediate13 Basic
Show 19 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -commercial bagged cut lettuce 50F, fresh mozzarella 51-52F,on top of cooler above pans next to grill. Employee placed down below, stated placed on line 30 minutes prior. - corrective action taken- -sliced deli meats 44-49F(cold holding), sour krout 47F, sliced cheeses 50F(cold holding), on ht side of cooler at prep line across from cook line. employee stated less than 1 hour, moved down below. Advised to keep lid and monitor temperatures, must be kept maintained at 41F or below.
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.
Handwash sink not accessible for employee use at all times. -small multi use table with can opener partially obstructing front access to hand sink in back -large trash can blocking front access to hand sink on prep line. Advised to use smaller trash can that can fit underneath sink for this location
Handwash sink used for purposes other than handwashing. -raw fish thawing inside hand sink, advised to person in charge to thaw under cold running water inside prep sink, hand sinks cannot be used for other purposes.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -person in charge stated operator should be returning soon -manager showed up during inspection
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.
Can opener blade with rust that has pitted surface. Person in charge showed replacement can opener on site
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on prep countertop next to box of single use gloves, near foil wrap
Employee with no hair restraint while engaging in food preparation. -male cook
Equipment in poor repair. -walk in cooler door -lexan, melted at top -walk in cooler gaskets
Food stored on floor. Red potatoes in prep area
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -fish, exterior temperature checked at 40F. Advised to thaw inside refrigerator ahead of time or under adequate cold running water if using inside sink.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. -anti pasta, egg salad, pasta salad
No Heimlich maneuver/choking sign posted.
No container installed for catching grease from hood drip tray.
No handwashing sign provided at a hand sink used by food employees. -hand sink in back and on prep line
Sleeves containing single service cups/bowls with food debris/soil residue inside.
Time/temperature control for safety food thawed in an improper manner. -thawing at room temperature, inside handwashing sink
Sep 29, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink
No probe thermometer provided to measure temperature of food products.
Covered waste receptacle not provided in women's bathroom.
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.