MEETING ROOMS
100 S. OCEAN BOULEVARD, Manalapan FL 33462 · 561-540-4828
Last inspected Mar 11, 2026 · 8 visits since November 2023
APR 24
AUG 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Créme brûlée dated 08/02.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026031960 | Mar 10, 2026 | Jun 10, 2026 | $200 |
Inspection history
8 visits, newest first
Mar 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 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground beef over fully cooked turkey bacon at walk in cooler. Operator stored products properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastry cooler: milk (46F - Cold Holding); sour cream (46F - Cold Holding); ham (44F - Cold Holding); butter (47F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Operator moved products to blast chiller to quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hallway crew cor: roasted root vegetables (126F - Hot Holding); chicken (126F - Hot Holding); salmon (130F - Hot Holding) Per operator, out of temperature for approximately 20 minutes. Operator turned up temperature on holding unit.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened approximately 3/8 at walk in cooler not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris. Operator cleaned and sanitized blade.
Handwash sink not accessible for employee use at all times. Sink blocked by spreed rack in garde manger kitchen.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Spinach pie 69F-70F on speed rack in kitchen baked 2.5 hours ago for coffee shop. Refrigerator at coffee shop in disrepair. Spinach pies were send back to meeting room. Operator placed pastries in walk in freezer for quick cooling.
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. Chocolate mousse 46F-47F, in left flip top cooler at pastry station. Not prepped or cooked today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chocolate mousse 46F-47F, in left flip top cooler at pastry station. Not prepped or cooked today. See stop sale
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Créme brûlée dated 08/02.
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. Pastry make table - créme brûlée (44F-45F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastry make table - créme brûlée (44F-45F - Cold Holding) not portioned or prepared today held over 4 hours - see stop sale.
Apr 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Clean pots on racks in hallways outside meeting room kitchen
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.