MANZANO'S BEACHSIDE DELI
311 FLAGLER AVENUE STE 101, New Smyrna Beach FL 32169 · 386-402-4981
Last inspected Jul 15, 2026 · 12 visits since July 2023
AUG 24
JAN 25
JUL 25
DEC 25
JUL 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Roach activity present as evidenced by live roaches found. 1 on the slicer prep table
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021045994 | Sep 9, 2021 | Feb 16, 2022 | — |
| 4--2021034386 | Jul 8, 2021 | Nov 22, 2021 | — |
| 4--2021008712 | Dec 15, 2020 | May 26, 2021 | $400 |
| 4--2020040999 | Aug 7, 2020 | Oct 22, 2020 | $200 |
Inspection history
12 visits, newest first
Jul 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. - Potato cutter - black lines on small cutting board - soda nozzle in the dining room
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. Employee on duty with no proof of food handler training
Establishment charging operations charge (automatic gratuity) for purchases over $100. Sign posted but not on menu and website
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.
Show the remaining 1 finding ▾
No handwashing sign provided at a hand sink used by food employees.back handsink
Jul 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority7 Intermediate4 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs over boiled eggs corrected onsite - open case of raw frozen beef over cooked eggplant,
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. tuna made in house 7/6; spin pasta 7/3 and 7/5; cheesecake 7/6; key lime 7/4; pasta salad 7/5; feta 6/25 and 7/3, eggs 7/5
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Turkey overfilled up to 48F; cut tomatoes 45F, sliced cheese 52F. All above fill line of reach in cooler, operator moved underneath - butter 68F. Just pulled out per operator, returned to cooler - chicken 44-45F, bottom shelf of upright cooler - front of reach in cooler near cookline: shredded cheese 47F, sliced cheese 46F, cooked onions 44F, sliced cheese 46F
Food-contact surface soiled with food debris, mold-like substance or slime. - Potato cutter - black lines on small cutting board - soda nozzle in the dining room
Handwash sink not accessible for employee use at all times. Water off while three compartment sink was serviced by a plumber.
No paper towels or mechanical hand drying device provided at handwash sink. Front handsink
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. Employee on duty with no proof of food handler training
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reading approximately 26-28F in ice water
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Potato salad, tuna salad
Three compartment sink plumbing removed; sink unavailable for ware washing.
Establishment charging operations charge (automatic gratuity) for purchases over $100. Sign posted but not on menu and website
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.
No handwashing sign provided at a hand sink used by food employees.back handsink
Old labels stuck to food containers after cleaning. On mortadella container
Dec 23, 2025□ 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 ▾
Handwash sink not accessible for employee use at all times. - Bathroom, hand sink partially blocked by prep table used to air dry
Dec 22, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. 1 on the slicer prep table
Handwash sink not accessible for employee use at all times. - Bathroom, hand sink partially blocked by prep table used to air dry
Dec 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mortadella 12/6 Chicken salad made in house 12/8
Roach activity present as evidenced by live roaches found. 1 on the slicer prep table
Rodent activity present as evidenced by rodent droppings found. 1 on a back shelf, approximately 6 in the corner of the shelf.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open cream cheese, lox, cheesecake to go, cooked mushrooms
Food-contact surface soiled with food debris, mold-like substance or slime. Potato cutter
Handwash sink not accessible for employee use at all times. - Bathroom, hand sink partially blocked by prep table used to air dry
No paper towels or mechanical hand drying device provided at handwash sink. - Back room
Dead roaches on premises. Several on the floor
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on bag in the box soda
Opened employee beverage container in a cold holding unit with food to be served to customers. Plastic cups with employee drinks in reach in freezer over frozen food
Jul 10, 2025□ 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 ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara made in house with old label 6/26 Hummus, breaded chicken
Equipment in poor repair. - Center door of sandwich cooler gaskets hanging - microwave interior rusted, coating peeling off
Ice buildup in reach-in freezer and/or walk-in freezer. Light buildup chest freezer and Dukers freezer in hallway
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.
Jul 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lox 6/29 Chicken salad 7/2
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese 46F, sausage 48F, lox 44F, tuna 46F, chicken 46F, turkey 44F, deli meat 45F, butter 46F In sandwich cooler overnight.
No paper towels or mechanical hand drying device provided at handwash sink. Back handsink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Marinara made in house with old label 6/26 Hummus, breaded chicken
Equipment in poor repair. - Center door of sandwich cooler gaskets hanging - microwave interior rusted, coating peeling off
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
Ice buildup in reach-in freezer and/or walk-in freezer. Light buildup chest freezer and Dukers freezer in hallway
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.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened soda bottle sample
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Food with mold-like growth. See stop sale. Hummus
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chicken salad made in house 1/14 Chicken salad 1/11 Tuna salad 1/11 Egg salad 1/13 Mortadella 1/11 Lox 1/5 Ham 1/9 Turkey 1/14
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheddar, 2 other sliced cheese, 2 deli meats all top right of main sandwich cooler 44-47F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade rusted, black debris present Soda nozzles in the dining room visibly soiled using flashlight
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 employee no food handler training
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Marinara made and frozen on 1/10; pulled from freezer 2 days ago
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Back prep area. Turned off underneath.
Clean utensils or equipment stored in dirty drawer or rack. Lids in a container on bottom prep table shelf in the front area visibly soiled with food residue
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.
Opened employee beverage container in a cold holding unit with food to be served to customers. Top shelf of upright True cooler in prep room
Aug 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in bathroom, no vacuum breaker installed
Food-contact surface soiled with food debris, mold-like substance or slime. Oven has accumulation of food debris
Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 compartment sink
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. Cashier with no food handler training
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Red sauce dated with frozen date in reach in cooler dated 07/30
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and drink cups stored alongside dry storage/ above food prep area
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. Products missing name and address, and were marked with incorrect expiration date. Employee changed expiration date to date of preparation
Aug 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority4 Intermediate3 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Sanitizer in 3 compartment sink not set up, being used to wash and clean dishes Instructed employee to set up sink and sanitizer, quat 200pmm, items just washed were then sanitized
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. All deli salads made in house Auju dated 07/06 7/27 7/30 Tuna salad dated 08/02 7/30 Egg salad 07/27 08/01 07/30 Chicken salad 07/29 Bologna 07/27 Feta 07/28
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Prep cook used personal phone with gloves, gloves were not changed before resuming food prep
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheddar 55F, provolone 49F, beef 52F, roast beef 49F Guda 58F, Swiss 48, sour crout 46F, turkey 45-58F, tomatoes 48F, cream cheese 54F, locks, 54F, butter 50F, mort 50F, pesto 49F, fontina 46F, peperjack 46F, horseradish 46, shredded lettuce 46F, chicken 47F, Fresh mozzarella 48F, pork 48F, marbled meat 48F, portobello mushrooms 45F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main sandwich cooler left overnight per operator Cheddar 55F, provolone 49F, beef 52F, roast beef 49F Guda 58F, Swiss 48, sour crout 46F, turkey 45-52 F, tomatoes 48F, cream cheese 54F, locks, 54F, butter 50F, mort 50F, pesto 49F, fontina 46F, peperjack 46F, horseradish 46, shredded lettuce 46F, chicken 47F, Fresh mozzarella 48F, pork 48F, marbled meat 48F, portobello mushrooms 45F Ham 44F, turkey 44F
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink in bathroom, no vacuum breaker installed
Food-contact surface soiled with food debris, mold-like substance or slime. Oven has accumulation of food debris
Handwash sink not accessible for employee use at all times. Hand wash sink next to 3 compartment sink
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. Cashier with no food handler training
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Red sauce dated with frozen date in reach in cooler dated 07/30
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phones and drink cups stored alongside dry storage/ above food prep area
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. Products missing name and address, and were marked with incorrect expiration date. Employee changed expiration date to date of preparation
Unwrapped single-service utensils not presented so that only the handles are touched. Forks next to soda machine
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Bread in plastic grocery bags
Raw animal food stored over or with unwashed produce. Case of raw chicken over case of tomatoes, double True cooler in back room
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced meats marked with discard date (7 days after slicing): turkey marked to discard 12/30 and 1/6, ham to discard 12/30 and 1/6, egg salad to discard 1/3
Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer blade guard and potato cutter soiled from previous day - soda machine nozzles out front with black residue visible/hanging
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 employee with no food handler training.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced turkey, tuna salad. Customer self service area, tuna salad, chicken salad, egg salad, breaded chicken breast, cooked onions
Accumulation of debris on drain boards
No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara cooling overnight 75F in the middle in large covered pot see stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese mix 7/12 - on 8th day
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. Both units off with no power. Circuit breaker was tripped. Reset by employee. In double True cooler overnight: Mortadella 50-52F, bologna 50F, Sliced cheese 53-55F, Chicken breast 53F, Capicola 52F, Sliced Turkey 53F, Cheddar 52F, White American 54F, Yellow American 53F, Gouda 54F, Pork roll 50F, Swiss 50F, Provolone 51F, Horseradish cheddar 52F, Ham 50F, corned beef 50F In upright Arctic Air cooler overnight: pastrami, roast beef, chicken, corned beef, mortadella, turkey, smoked Turkey, ham, Swiss, provolone, cheddar, capicola, pork roll, smoked Gouda 50-54F. See stop sale for all Both units 41F or below at end of inspection. All food discarded
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-contact surface soiled with food debris, mold-like substance or slime. Wall mounted Fry cutter
Handwash sink not accessible for employee use at all times. Back handsink blocked by prep table being used to air dry dish ware
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 20F in ice water
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad in self service. Operator discarded
No handwashing sign provided at a hand sink used by food employees. Next to three compartment sink
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.