MANNYS WOODGRILL

Name: MANNYS WOODGRILL
Address: 2600 NW 87 AVE STE 10, DORAL BRANCH, FL, 33172, US
Rating: 32.4

2600 NW 87 AVE STE 10, DORAL BRANCH, FL 33172

License #2328499

🍽️ American ℹ️

32.4 Grade F / 100

Failing Health Score

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Latest inspection

June 3, 2026 · 15 findings · 3 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

MANNYS WOODGRILL in DORAL BRANCH currently holds an InspectFL Health Score of 32.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on June 3, 2026. Across those visits, inspectors documented 81 total violations — 13 critical, 31 major, 37 minor.

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Record snapshot

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The latest inspection on June 3, 2026 shows 15 observation rows: 3 critical, 4 major, and 8 minor.

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Inspector notes

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MANNYS WOODGRILL has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed at prep table next to ice machine.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed licensing for 37 seats and observed 50 seats at time of inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cooking line utensils in standing water at 117 F.
[51-13-4] No Heimlich maneuver/choking sign posted. Provide to operator.
[51-18-6] No copy of latest inspection report available.
[10-08-5] Observed inside flour bin a scoop with the handle in contact with flour.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in chlorine sanitizer solution.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed raw lobster stored in non food graded bag inside reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster stored on top of ice cream at reach in freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed rib eye steak (44F - Cold Holding); skit steak (45F - Cold Holding), as per operator less than 30 min.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed oysters and mussels and establishments no maintaining tags for 90 days only three tags from May was handle inside a ziplock bag at time of inspection.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measure device for high temperature dishwasher machine.
[03G-50-1] 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. Observed salmon and octopus in ROP inside the reach-in freezer. The operator stated they do not conduct ROP in-house; however, a vacuum packaging machine used to reduce oxygen was observed on the cooking line atop the prep table.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed a spray bottle with cleaning liquid with no label.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located in the kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates at the front counter not protected.
[35A-03-4] Dead roaches on premises. Observed dead roach at the handwashing sink by the grill. Operator threw away.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on top of prep table. Operator removed.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed sanitizer solution in the middle compartment. Operator remade 3 compartment sink properly.
[36-22-4] Floor area(s) covered with standing water. By the mop sink and 3 compartment sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs and spoon stored in standing water by the stove. Operator removed.
[33-31-5] Observed chairs stored in the womens bathroom.
[33-16-4] Open dumpster lid.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. By the mop sink. Operator stored properly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet in use cloths stored around the kitchen.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 200+ppm) stored in the kitchen, operator remade Sanitizer Bucket (Chlorine 100ppm).
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee grabbing bread rolls and placing inside warmer with barehands. Operator discarded item. Educated employee and operator how to wash hand properly and to always use gloves or tongs.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed employee grabbing bread rolls and placing inside warmer with barehands. Operator discarded item. Educated employee and operator how to wash hand properly and to always use gloves or tongs.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed vacuum seal veal and filet mignon delivery on 6/1/24 with no date marking in the walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed container with metal sponge held at the handwashing sink by 3 compartment sink. Operator removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel by the 3 compartment sink, operator placed new roll.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink. Observed no soap at the handwashing sink by 3 compartment sink.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed employee food safety card missing completion date. Operator placed date of 1/20/23.

Disposition: Warning Issued
[21-16-4] Clean linens stored in improper location. Stored in reach in Cooler under raw shrimp. Shrimp removed from cooler at time of inspection.
[14-09-4] Cutting board has cut marks and is no longer cleanable. In grill station.
[10-08-5] Ice scoop handle in contact with ice. In kitchen ice machine. Removed at time of inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 10-1-23. Paid during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Softened Butter 76F, in sauté station. Recommended operator use Time as a Public Health Control. Provided form for written plan.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio on menu not identified as raw.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar hand wash sink. Restocked at time of inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provided food handler certificates for staff. Observed 4 cooks 2 servers.
[31B-03-4] No soap provided at handwash sink. At bar Hand wash sink. Restocked at time of inspection.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealed lamb. Cook states lamb normally in vacuum sealed bag for up to 5 days. Provided special process card, and Haccp template.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory at establishment. Operator posted sign at time of inspection.
[27-19-4] Total lack of water at Hand wash sink by three compartment sink.